The aroma of a warm, savory broth bubbling in the kitchen is enough to make anyone’s mouth water, and when it’s Crockpot 15 Bean Soup, the anticipation builds even more! Picture a cozy evening where the chilly air teases your skin, and you slide into the warmth of your home, beckoned by the rich scent of beans, spices, and hearty vegetables. Each spoonful reveals a tender bean, perfectly cooked, enveloped in flavorful broth, with just the right hint of spice to keep things interesting.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot 15 Bean Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot 15 Bean Soup

I remember the first time I served this soup to my family during a snowy winter storm. We huddled around the kitchen table, laughter escaping our lips, as we dipped crusty bread into bowls of this comfort in a dish. It’s the kind of meal that wraps around you like a favorite blanket on a frosty day. Whether you’re winding down after a busy day or looking for a practical dish to impress friends, this Crockpot 15 Bean Soup is endlessly satisfying. So let’s dive in, shall we?

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you can toss everything into the crockpot and let it work its magic for 6–8 hours.
Irresistible Flavor: Each bite bursts with a medley of spices, tender beans, and savory ham that makes your taste buds dance.
Eye-Catching Appeal: The vibrant colors of the vegetables and herbs make this soup look as delicious as it tastes.
Flexible Serving: Perfect for a hearty dinner, a comforting lunch, or even a crowd-pleasing party dish.
Diet-Friendly Options: It can easily be adapted for gluten-free or vegetarian diets by substituting the ham and using vegetable broth.

Ingredients You’ll Need

15 bean soup mix (20 oz): This blend of beans is the star, offering a variety of textures and flavors. Rinsing and soaking them beforehand helps remove some of the gassy properties.
Chopped ham (2 cups): Leftover ham or an 8oz ham steak adds a savory richness. Veggies like mushrooms or smoked tofu can replace ham for a vegetarian option.
Diced tomatoes (14.5 oz can, undrained): They provide acidity and create a richer broth. Fresh tomatoes can also work in a pinch.
Medium onion (1, diced): An essential aromatic that builds the foundation of flavor. Yellow, white, or even red onions are all great choices.
Chopped carrots (1 cup): They bring natural sweetness and a pop of color. Feel free to add parsnips or bell peppers for more variety.
Chopped celery (3 stalks): Adds crunch and depth of flavor. If you’re not a fan, you could skip it!
Minced garlic (1 tablespoon): Nothing beats fresh garlic for depth. You can use garlic powder if that’s what you have.
Worcestershire sauce (1 tablespoon): This brings umami and a bit of a tangy kick. For a vegan version, opt for a plant-based sauce or soy sauce.
Chili powder (2 teaspoons): Adds warmth and a subtle kick. Adjust based on your spice tolerance.
Cumin (1 teaspoon): This spice adds an earthy note that beautifully complements the beans and ham.
Oregano (1 teaspoon): A must-have herb for a well-rounded flavor.
Chicken bouillon (1 teaspoon): Enhances the broth’s savory quality. Use vegetable bouillon for a vegetarian option.
No-sodium chicken broth (6 cups): Keeps the control of salt in your dish. Homemade broth is a fantastic option if you have it!
Fresh parsley (1/4 cup or 2 tablespoons dried parsley): Adds freshness at the end. Don’t skip this; it brightens the entire bowl!
Salt and pepper: Season to taste for a perfectly balanced dish.

How to Make Crockpot 15 Bean Soup

Combine Ingredients: In a 7-quart crockpot or larger, add the entire bag of 15 bean soup mix, ensuring they are rinsed, sorted, and soaked if you prefer. This process helps them cook evenly. Toss in the chopped ham, diced tomatoes (with juice), onion, carrots, celery, minced garlic, Worcestershire sauce, chili powder, cumin, oregano, chicken bouillon, and chicken broth. Stir until everything is combined nicely.

Cover and Cook: Put the lid on your crockpot and set it to low for 6 to 8 hours, or on high for 4 to 6 hours. Cooking low and slow allows the beans to absorb all the flavors, resulting in a richer broth and more tender beans. Just be sure to check your beans; they should be soft and cooked through by the time you’re ready to serve!

Add Fresh Parsley: As the cooking time nears its end, the kitchen fills with fragrant aromas that entice. When the beans are tender and delicious, sprinkle in the fresh parsley, stirring well to incorporate. This final touch lifts the soup, adding bursts of color and flavor that make each bowl pop!

Serve Warm: Ladle that luscious, steaming **Crockpot 15 Bean Soup** into bowls and serve warm. Pair it with cornbread, crusty bread, or your favorite crackers to enhance the whole experience. The delightful combination of textures and flavors will have everyone coming back for second helpings!

Storing & Reheating

To store your delicious Crockpot 15 Bean Soup, let it cool to room temperature before transferring to an airtight container. It’ll stay fresh in the refrigerator for up to 4 days. If you want to keep it longer, freeze your soup in a suitable container or freezer bag for up to 3 months. Just be sure to leave space at the top of the container, as the soup will expand when frozen. For reheating, simply warm it on the stove over medium heat until heated through, or microwave in short increments, stirring occasionally. Keep in mind that beans may be a bit softer after freezing, but the flavor remains absolutely delightful!

Chef’s Helpful Tips

Always soak your beans for at least a few hours to ensure even cooking and better digestion.
If you want a creamier texture, take a cup of the cooked soup, blend it, and return it back to the pot before serving!
Adjust the spices to your taste. A dash of cayenne pepper can elevate the heat if you enjoy spice.
Timing is essential; ensuring the beans are fully cooked will give you the best texture without any mushiness.
Try adding different vegetables like bell peppers or zucchini for extra nutrition and flavor.
Consider making a double batch! This soup is freezer-friendly, and it always tastes better the next day.

This Crockpot 15 Bean Soup is a wonderfully comforting dish that brings friends and family together in delicious warmth. With its hearty ingredients and simple preparation, you’ll find it to be an effortless meal with a big payoff. Feel free to experiment with any spices or veggies you love! Just remember, cooking is all about creativity and making a dish your own. So grab that crockpot and let the magic happen—I can’t wait for you to enjoy the cozy goodness that is bean soup!

Recipe FAQs

Can I use dried beans instead of a bean mix?

Yes, you can certainly use your favorite dried beans! If you go this route, make sure to soak them overnight and adjust the cooking time accordingly, as some beans may take longer to cook than the 15 bean mix.

What can I serve with Crockpot 15 Bean Soup?

This soup pairs perfectly with crusty bread, cornbread, or even a fresh garden salad. It also works great with rice or quinoa if you want to bulk it up further.

How can I make this soup vegetarian or vegan?

Easy! Simply skip the ham and replace the chicken broth with vegetable broth. You can further enhance the flavor with smoked paprika or liquid smoke for that savory depth.

Can I add other vegetables to this recipe?

Absolutely! Feel free to experiment with different veggies like bell peppers, diced potatoes, or even greens like spinach toward the end of cooking. Just adjust the cooking times so everything remains tender but not mushy.

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Crockpot 15 Bean Soup

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Author: Dorothy
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 0 hours
Yield: 8 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: American

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Description

Crockpot 15 Bean Soup is a hearty combination of tender beans, savory ham, and aromatic spices—an easy, satisfying meal perfect for any gathering or cozy night in.

Ingredients

Scale

15 bean soup mix (20 oz)
Chopped ham (2 cups)
Diced tomatoes (14.5 oz can, undrained)
Medium onion (1, diced)
Chopped carrots (1 cup)
Chopped celery (3 stalks)
Minced garlic (1 tablespoon)
Worcestershire sauce (1 tablespoon)
Chili powder (2 teaspoons)
Cumin (1 teaspoon)
Oregano (1 teaspoon)
Chicken bouillon (1 teaspoon)
No-sodium chicken broth (6 cups)
Fresh parsley (1/4 cup or 2 tablespoons dried parsley)
Salt and pepper

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Instructions

Combine all ingredients in a large crockpot: beans, ham, tomatoes, onion, carrots, celery, garlic, Worcestershire sauce, chili powder, cumin, oregano, bouillon, and chicken broth.
Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until beans are tender.
Add fresh parsley before serving to brighten the flavor.
Serve warm with your favorite bread or crackers.

Notes

Soaking beans for a few hours helps with digestion and even cooking.
For a creamy texture, blend a cup of soup and return it to the pot before serving.
This soup freezes well; just leave space for expansion in your container.