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15 Bean Soup Slow Cooker

15 Bean Soup Slow Cooker
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This 15 Bean Soup in the Slow Cooker is incredibly filling and delicious comfort food. Tender beans, ham, and vegetables cook perfectly in the crockpot for an easy, budget-friendly meal.

Ingredients

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  • 1 (15 ounce) package 15 bean mix, dry (discard the seasoning packet)
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup diced ham, pre-cooked
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 7 cups chicken broth (6 cups for thicker soup, 8 cups for brothier texture)

Instructions

  1. Rinse the 15 bean mix thoroughly and check for any stones or debris. Place beans in a large bowl and cover with cold water (about 3-4 inches above the beans). Soak overnight for 8-10 hours at room temperature or in the refrigerator.
  2. Drain and rinse the soaked beans thoroughly.
  3. Optional step: In a microwave-safe bowl, combine the chopped carrots, celery, onion, and minced garlic. Cover with a damp paper towel and microwave on high for 3-4 minutes until slightly softened. You can skip this step if preferred, as vegetables will soften during cooking.
  4. In a 6-8 quart slow cooker, add the rinsed and soaked beans, diced ham, vegetables, diced tomatoes (including the juice), Italian seasoning, smoked paprika, salt, chili powder, cumin, black pepper, and bay leaf. Stir to combine.
  5. Pour in 7 cups of chicken broth (adjust to 6 or 8 cups based on desired thickness). Stir well.
  6. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beans are tender and mash easily with a fork. Taste-test several bean varieties to ensure they’re all cooked through.
  7. Remove and discard the bay leaf. Taste the soup and adjust the salt and spices as needed. For thicker soup, mash some beans against the side of the pot or stir in a cornstarch slurry.
  8. Ladle the soup into bowls and serve hot with crusty bread for dipping.

Notes

  • Must soak beans overnight (8-10 hours) to ensure they cook properly and evenly.
  • If you don’t have chicken broth, use water and chicken bouillon but be cautious adding extra salt.
  • Old beans (over a year old) may not soften properly regardless of cooking time.
  • At high altitudes (above 3,500 feet), beans may need 9-10 hours on low.
  • Soup will thicken in the refrigerator overnight. Add broth when reheating if needed.
  • For vegetarian version, omit ham and use vegetable broth.
  • Use slow cooker liners for easy cleanup.

Nutrition

Find it online: https://www.benefitiany.com/15-bean-soup-slow-cooker/