This 15 Bean Soup Crockpot Recipe is the perfect dinnertime solution on a busy day! This comforting, nutritious dish is hearty and filling, but without being heavy. Slow cooker ham and bean stew is just what your body craves on a cold day, too.
Busy day? No problem! Fill up your crockpot with a blend of fiber-packed beans and a leftover ham hock or some ham. Then walk away and go about your business! A few hours later, you’ll have a batch of slow-cooker ham and bean soup ready to serve!!
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Reasons To Love 15 Bean Soup Crock Pot Style Recipe
- A set-it-and-forget-it meal!
Unlike cooking on a stovetop or in an Instant Pot, slow cooker soups are easy to make, and it’s completely safe to leave it unsupervised!
Making delicious, nutritious soup crock pot style means you can walk away and handle more important things while your dinner is cooking.
- Great way to use leftovers.
If you’ve got leftover holiday ham or a ham hock stashed away in the freezer, this is the perfect use for it!
- Budget-friendly and adaptable recipe.
This recipe allows you to add in your favorite veggies (or whatever you have on hand) to give it extra flavor and make it heartier.
You can also make a vegetarian dish by omitting the ham and including extra vegetables instead.
Ingredient Notes and Substitutions
- 15 Bean Mix
There are several different dried bean mixes available. You can usually find them in the grocery store aisle near the other dried legumes.
We like the variety that is in the Hurst Hambeens mix. If you prefer another brand, feel free to use it.
- Cooking liquid
Plain water will work fine, but chicken, beef, or vegetable broth will add additional flavor.
- Ham bone or ham hock
This is an optional ingredient. It’s also a great way to use up any leftover holiday ham!
- Canned tomatoes
Either diced or crushed tomatoes work well. We haven’t tested this recipe using fresh tomatoes.
Do You Need To Soak Dried Beans Before Cooking?
The dried Hurst beans do not need to be soaked before cooking unless you want to eliminate some of the natural enzymes in them that cause gassiness. If so, cover them with cold water and allow them to soak for 4 hours.
If you prefer not to soak them, the slow cooker will do all the work for you. All you have to do is add the ingredients, then turn on the crockpot!
Tips for Perfect Slow Cooker Ham and Bean Soup
- Be sure to sort, rinse, and drain the beans.
Open the package and spread the contents into a single layer on a sheet pan.
Look for and pick out any small pebbles or other debris that may be in the package. Then, transfer the mix to a colander and place it in your sink. Run cold tap water over them to rinse away any dirt.
- Check for doneness.
Set the slow cooker to High for 5-7 hours. After 5 hours of cooking time, check to see if the ham and beans are tender. If not, continue cooking on the Low setting.
- Don’t forget to remove the ham bone or hock!
After they are tender, remove the bones. Then, ladle the ham and bean soup into bowls and garnish with fresh herbs or toppings of your choice.
- Add other vegetables like carrots, celery, and potatoes.
- Add baked chicken tenderloins or other cooked meat for additional protein.
- Replace the ham with smoked sausage for a smoky flavor.
- For a vegetarian option, omit the ham and add extra vegetables, like diced bell peppers, squash, or mushrooms.
- Add kale, spinach, or other leafy greens for added nutrients.
This crockpot soup is perfect all on its own, but can also be served with your favorite side dishes.
Storing and Freezing Crockpot Soup
Fridge: Store the 15 bean soup in an airtight container in the fridge for up to 4-5 days.
Freezer: It can be stored in the freezer for up to 3 months. Let it cool down completely before transferring it to containers or freezer bags and freezing.
Stovetop: Place it in a pot and reheat it on the stovetop until warmed through.
Microwave: Transfer to a microwave-safe bowl and reheat in the microwave according to your microwave’s instructions.
Slow Cooker: Place it back into a crock pot and set it to Low power. Cook, stirring occasionally, until heated through.
15 Bean Soup Recipe FAQ
You can thicken this dish by using a potato masher until your desired consistency is reached.
You can also thicken it by adding cornstarch or flour slurry (cornstarch + water mixture). Simply add the slurry, stir, and cook for 15 more minutes until thickened.
Yes, if it’s overcooked, it will become mushy and the texture will be grainy.
To avoid this, check it every 15 minutes after 5 hours of cooking to be sure they are cooked but still has a slight bite.
This recipe is very nutritious! Beans are high in fiber and protein, packed with essential vitamins and minerals, and are low in fat.
15 Bean Soup Crock Pot Recipe
- colander - for rinsing beans
- 16 ounces (1 pound) dry 15 bean soup
- 8 cups water can use chicken, beef, or vegetable broth for added flavor
- 1 large ham bone or ham hock (optional)
- 1 can (12 ounces) diced tomatoes 15 oz.
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder optional
- 2 tablespoons lemon juice (juice of 1 lemon)
- In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard. Drain beans.
- I prefer soaking my beans overnight or using a quick soak method (see notes) to ensure they are softened through. But you can make these beans with a no-soak method.
- Add beans to the slow cooker with 8 cups of water or broth (6 cups if beans are presoaked), ham bone or hamhock, tomatoes, onions, and garlic.
- Stir to combine. Set slow cooker to high for 5-7 hours. At the end of 5 hours, I recommend checking to see if the beans are tender. You can continue cooking the soup on warm until ready to serve.
- After the beans are tender, remove the hambone (leave any ham in the pot) and remove any remaining meat from the bone.
- I love serving bean soup with freshly baked corn bread! Or, serve it over rice.