15 Bean Soup Crock Pot Recipe
Busy day? 15 Bean Soup in a crock pot is a set-it-and-forget-it comfort food meal! Our slow cooker ham and bean soup recipe is SO easy!
Servings: 6 servings
Calories: 263kcal
Equipment
- colander for rinsing beans
- crock pot (slow cooker)
Ingredients
- 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)
Instructions
- 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, garlic, and lemon juice..
- 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.
Notes
Recipe FAQs:
For even more flavor, substitute beef, chicken or vegetable stock instead of water.
You can also try 1 lb. boneless chicken breasts or 1 lb. beef roast, then shred meat before Step 5 above.
You can add other vegetables like carrots & celery for even more flavor and nutrients
Remember that this is a NO SOAK recipe, but if you soaked the beans, use 6 cups of water or broth.
If you prefer a more "brothy" soup, increase the water or broth to 9 cups (for no soak beans) or 7 cups (for soaked beans).
TFN Pro Tip:
For stubborn, baked-on residue, make a paste of baking soda and water, apply it to the affected areas, and let it sit for 15 minutes before rinsing clean.
How to Store:
In the fridge, store the 15 bean soup in an airtight container in the fridge for up to 4-5 days.
In the 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.
How to Reheat:
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.
- How do you thicken 15-bean soup? 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.
- Can you overcook bean soup? 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.
- Is bean soup healthy? This recipe is very nutritious! Beans are high in fiber and protein, packed with essential vitamins and minerals, and are low in fat.
- To easily clean your slow cooker, fill it with a mixture of warm water, a few drops of dish soap, and a cup of vinegar, then let it soak for an hour before scrubbing gently with a non-abrasive sponge.
Recipe Variations
- Add other vegetables like carrots, celery, and potatoes.
- Learn how to bake chicken tenderloins or other cooked meat for additional protein.
- Replace the ham with sheet pan veggies and 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.
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 48g | Protein: 17g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 26mg | Potassium: 929mg | Fiber: 19g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 4mg