15 Bean Soup Slow Cooker

This 15 Bean Soup Slow Cooker recipe is my go-to when I need something incredibly filling without spending hours in the kitchen. It’s packed with tender beans, savory ham, and perfectly seasoned vegetables that create the ultimate comfort food. The slow cooker does all the work, making this one of the easiest meals you’ll ever prepare.

I discovered this recipe years ago when I was looking for budget-friendly meals that could feed my family without sacrificing flavor. The first time I made it, I was amazed at how the beans and vegetables transformed into such a rich, flavorful soup with minimal effort on my part. Now, I make a big batch every few weeks and freeze portions for quick lunches. There’s something magical about opening the slow cooker after 8 hours and being greeted by the aroma of smoky paprika, herbs, and tender beans. This 15 bean soup recipe has become a staple in my meal planning rotation because it checks all the boxes: affordable, nutritious, and absolutely delicious.

What You’ll Need for This Slow Cooker Bean Soup

A quality 15 bean mix is the foundation of this recipe because it provides wonderful variety in texture and flavor. The overnight soak is essential, it makes a huge difference in how evenly the beans cook. Here’s everything you’ll need:

• 1 (15 ounce) package 15 bean mix, dry (discard the seasoning packet – this recipe uses its own spices)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup diced ham, pre-cooked (ham steak or pre-diced ham works perfectly)
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 teaspoon dried Italian seasoning
• 1 teaspoon smoked paprika (adds incredible smoky depth)
• 1 teaspoon salt (adjust after cooking based on your broth saltiness)
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 bay leaf
• 7 cups chicken broth (use 6 cups for thicker soup, 8 cups for brothier texture)

My recommendation: Taste the soup before serving and adjust the seasonings. Some bean mixes and broths are saltier than others, so it’s best to add salt gradually. I learned this the hard way when I over-salted my first batch!

How to Make 15 Bean Soup in Your Crockpot

Step 1: Rinse the 15 bean mix thoroughly under cold water, checking carefully for any small stones or debris. Place the beans in a large bowl and cover with cold water (about 3-4 inches above the beans, as they’ll expand). Let them soak overnight, which takes 8-10 hours at room temperature or in the refrigerator if your kitchen is very warm.

Step 2: The next morning, drain and rinse the soaked beans thoroughly. They should look plumper and about double their original size.

Step 3: In a large microwave-safe bowl, combine your chopped carrots, celery, onion, and minced garlic. Cover with a damp paper towel and microwave on high for 3-4 minutes until the vegetables are slightly softened and fragrant. This is an optional time-saver, the vegetables will soften during the long cook time if you prefer to skip this step.

Step 4: Transfer your soaked beans to a 6-8 quart slow cooker. Add the vegetables (microwaved or raw), diced ham, canned tomatoes with all their juice, Italian seasoning, smoked paprika, salt, chili powder, cumin, black pepper, and bay leaf.

Step 5: Pour in 7 cups of chicken broth for a perfectly balanced consistency (use 6 cups if you prefer thicker soup, 8 cups for brothier texture). Stir everything together until well combined.

Step 6: Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4 hours. The beans should be completely tender when tested with a fork, they should mash easily but not be mushy. Since different bean varieties cook at slightly different rates, taste-test a few different types to ensure they’re all done.

Step 7: Once cooking is complete, carefully remove and discard the bay leaf. Taste the soup and adjust salt and spices to your preference. If you want a thicker soup, mash some of the beans against the side of the slow cooker or make a quick cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water, stirred in during the last 30 minutes).

Step 8: Ladle the hot 15 bean soup slow cooker into bowls and serve immediately with your favorite sides.

Perfect Pairings for Your Bean Soup

This hearty soup pairs beautifully with dishes that complement its rich, savory flavors and provide textural contrast.

Cheesecake Factory Brown Bread: The slightly sweet, molasses-rich flavor of this copycat bread balances the savory soup perfectly and is ideal for soaking up every last drop of broth.

Air Fryer Frozen Biscuits: Fluffy, buttery biscuits add a comforting Southern touch and are ready in minutes, making them the best sides for 15 bean soup when you’re short on time.

Mixed Green Salad with Fruit and Nuts: A fresh, crisp salad with sweet fruit and crunchy nuts provides a refreshing contrast to the warm, hearty soup and adds extra nutrition to your meal.

Chopped Italian Sandwich: For a more substantial meal, this protein-packed sandwich turns your soup into a complete feast with Italian flavors that complement the herbs in the slow cooker 15 bean soup.

Provolone Grilled Cheese Sandwich: Gooey, melted cheese on crispy bread is a classic pairing that everyone loves, perfect for dipping into the savory bean broth.

Crusty bread for dipping: Simple artisan bread or a warm baguette lets the soup shine and provides the ultimate comfort food experience.

More Easy Slow Cooker Bean Soups

This 15 bean soup slow cooker recipe is perfect for hands-off cooking, and pairs beautifully with other set-it-and-forget-it options. For a faster stovetop version with ham, the Ham and Bean Soup delivers similar flavors in just 30 minutes. When you want smoky bacon instead of ham, the Bean with Bacon Soup creates incredible depth with Great Northern beans.

For Italian-inspired variations, try the Italian Sausage and White Bean Soup with Tuscan kale, or the quick Creamy Bean Soup with Sausage ready in 30 minutes. These protein-packed soups make excellent meal prep options for busy weeks.

Storing Your Homemade Bean Soup

This 15 bean soup slow cooker recipe stores beautifully, making it perfect for meal prep. Let the soup cool completely before transferring it to airtight containers. You can refrigerate it for 3-4 days, and the flavors actually deepen and improve after a day in the fridge. Note that the soup will thicken as it sits, this is normal.

For longer storage, place cooled soup in freezer-safe bags, flatten them to remove excess air, and freeze for 2-3 months. Freeze in individual portions so you can thaw exactly what you need for quick lunches or dinners.

When reheating, you can use the microwave in a microwave-safe bowl or warm it gently in a saucepan over low heat. Add a splash of chicken broth if the soup has thickened too much during storage. Making a double batch of this bean soup recipe is smart because it’s so convenient to have ready-made meals waiting in the freezer.

Common Questions About 15 Bean Soup

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