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A wooden spoon lifts a serving of hearty 15 bean soup, showing chunks of carrots, beans, and pieces of ham in a rich broth, with the rest of the soup in a crockpot below.
5 from 2 votes
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Yield: 6 servings

Crockpot 15 Bean Soup

Crockpot 15 Bean Soup is easy to make and always hits the spot on a chilly weeknight! Beans are served up warm in a savory broth with a medley of veggies and bold seasonings.
Prep Time15 minutes
Cook Time6 hours
Soak Time1 hour
Total Time7 hours 15 minutes

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

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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.

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Notes

How To Soak Beans: Rinse and sort beans to remove debris. For best results, soak overnight in cold water in the fridge. For a quick soak, boil beans in 10 cups of water for 2 minutes, cover, and let sit 1 hour. Drain and rinse soaked beans before cooking.
Store: Store leftovers in an airtight storage container in the refrigerator for up to 4 days.
Reheat: For larger portions, reheat on the stovetop or in the crockpot. For individual portions, reheat in the microwave.
Freeze: Transfer cooled soup to an airtight freezer-safe storage container. Freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.

Nutrition

Serving: 1 serving, Calories: 437kcal, Carbohydrates: 70g, Protein: 34g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 20mg, Sodium: 663mg, Potassium: 1664mg, Fiber: 25g, Sugar: 9g, Vitamin A: 4155IU, Vitamin C: 14mg, Calcium: 208mg, Iron: 8mg
© Ellen
Cuisine: American
Category: Crockpot Recipes, Dinner, Soup