This hearty Crockpot 15 Bean Soup is loaded with tender beans, savory ham, and flavorful veggies! Just dump everything in and let it simmer into the perfect one-pot meal.
Ellen’s Notes
Served with cornbread or crusty bread on the side, this cozy Crockpot 15 Bean Soup is a Sunday‑supper classic. I love how the beans soak up all the spices and broth, the ham adds a smoky depth, and the veggies give texture and color.
What I appreciate most about this soup recipe is how flexible it is. Don’t have ham? Use smoked sausage or skip the meat altogether for a veggie‑friendly version. Forgot to soak the beans? No worries – just add a bit more broth and cook a little longer.
This soup is forgiving, easy going, budget friendly, and always delivers a hearty bowl of comfort. And the leftovers? They’re somehow even better for lunch the next day!
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- 15 Bean Soup Bag: These dry bean mixes usually include a variety of beans like pinto, navy, kidney, lima, and black beans. Discard the seasoning packet (if included), this recipe uses its own custom blend of spices.
- Ham: You can chop up a ham steak or use your leftover holiday ham trimmings (toss in the ham bone too for even more flavor). If you aren’t a ham fan, try smoked sausage, sautéed bacon, or even stew meat. Keep it vegetarian by skipping the meat altogether.
- No‑Sodium Broth: Since you’re adding ham and other salty ingredients, low‑sodium or no‑sodium chicken broth helps you control saltiness. You can always add more salt later to taste.
- Diced Tomatoes: For even more flavor, consider using fire roasted diced tomatoes. Fresh tomatoes can work too – just peel, dice, and use about 1 ½ cups.
- Celery: Always make sure to give your celery a little rinse before chopping to remove any dirt and include the celery leaves for even more flavor.
- Parsley: I like using fresh parsley, but you can use dried if that’s easier! Just make sure to cut the amount in half, since dried herbs are more potent than fresh.
How To Make Crockpot 15 Bean Soup
Scroll down to the printable recipe card for full instructions.
Soaked beans will cook quicker and become more tender! Soaking them overnight in the fridge is always the best and easiest method. But if you forget, you can always do a quick soak. You can skip soaking the beans altogether, but they will take longer to cook and won’t be as creamy.
Prepare the beans. Spread the dry beans on a flat surface and sort through them to remove any small stones or debris. Then rinse them with cold water.
Soak the beans overnight. The night before, add the dried beans to a large bowl. Cover the beans with cold water and set in the fridge overnight. Drain and rinse the beans before adding to crockpot.
Short on time? Do a quick soak. Place the beans in a large pot with 10 cups of water, bring to a boil, and cook them for 2 minutes. Remove the pot from the heat, cover, and let the beans stand for at least one hour. Drain and rinse the beans before adding to crockpot.
Add dried beans straight to the crockpot. You’ll need to add 2 additional cups of broth and additional cooking time, about 2 hours.
Chop the vegetables in similar sizes. Cut the carrots, celery, and onion into similar sizes so they cook evenly and the texture stays consistent.
Before calling it done, taste test a few beans. If they’re still firm, cook it a bit longer as undercooked beans can be tough and starchy.
Give the soup a good stir before serving. Beans sometimes settle at the bottom; stirring ensures you get a bit of everything, including ham, beans, and veggies, in every spoonful.
Add the fresh parsley right before serving. It will keep its flavor and color bright and its texture fresh.
Want to save this recipe?
Email this recipe to yourself for easy access later!
Variations To Try
- Extra‑veggie boost: Add extra vegetables like chopped bell peppers, zucchini, or diced potatoes to make the soup heartier and more colorful.
- Greens addition: Stir in chopped kale or collard greens 1 to 2 hours before serving so they wilt but remain vibrant. If you want to add spinach, add it right before serving as it wilts quickly
- Thicken the soup: Remove a cup of beans near the end of cooking, mash them, then stir back in to naturally thicken the soup.
- Lemon or vinegar splash: Stir in a little lemon juice or a splash of apple‑cider vinegar at the end to brighten the flavors, especially if the soup tastes heavy.
Make Ahead and Storing Leftovers
Leftovers of this Slow Cooker 15 Bean Soup store beautifully! The flavors deepen overnight as the beans absorb even more flavor.
If you plan to serve this soup at a gathering or event, you can make it a day ahead and simply rewarm before guests arrive.
To store, transfer the fully cooled soup to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months.
To reheat, just zap individual portions in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. Or reheat large portions on the stovetop or back into the crockpot.
Crockpot 15 Bean Soup
Ingredients
- 1 (20 oz) bag 15 bean soup mix, beans rinsed, sorted, and soaked (check notes for instructions)
- 2 cups chopped ham, use leftover ham or an 8oz ham steak
- 1 (14.5 oz) can diced tomatoes, do not drain
- 1 medium onion, diced
- 1 cup chopped carrots
- 3 stalks celery, chopped
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chicken bouillon
- 6 cups no-sodium chicken broth
- ¼ cup chopped fresh parsley, or 2 tablespoons dried parsley
- salt and pepper, to taste
Want to save this recipe?
Email this recipe to yourself for easy access later!
Instructions
- Using a 7-quart crockpot or larger, add all the ingredients listed, except the parsley, into the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours, or high for 4 to 6 hours, until beans are tender. I find the beans get much more flavorful and tender with the longer and slower cook time!
- When ready to serve, add the fresh parsley and stir. Serve warm with cornbread, crusty bread, or your favorite crackers on the side.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
Nutrition
More Bean Soup Recipes You’ll Love
- White Bean Soup – Loaded with zesty lemon and fresh kale.
- Crockpot Ham and Bean Soup – Great with a piece of crusty bread.
- Crockpot Red Beans and Rice Soup – All the NOLA flavors you love!
- White Bean and Bacon Soup – Ready in under 30 minutes.
- Crockpot White Bean and Sausage Soup – The perfect bowl of comfort.
