16 Bean Soup Slow Cooker Recipe

If you’re someone who loves cozy, hearty meals that fill your home with the aroma of comfort, you’ll appreciate the warmth and satisfaction a bowl of 16 Bean Soup brings. And when you make it in the slow cooker? Even better. The slow cooker does all the work, letting the beans soak up the flavors of the broth, vegetables, and seasonings, creating a savory and wholesome soup that practically cooks itself.

This 16 Bean Soup Slow Cooker Recipe is ideal for busy weeknights, lazy Sundays, or whenever you’re craving a nourishing meal that feeds a crowd. Packed with fiber, protein, and all the goodness of beans, it’s a meal that will not only satisfy your hunger but also leave you feeling full and fueled. Whether you’re enjoying it on its own or serving it as a side to a larger meal, this soup is sure to become a staple in your recipe collection.

Let’s dive into how to make this delicious soup, what ingredients you’ll need, some helpful tips, and how to tweak the recipe to suit your tastes.

16 Bean Soup Slow Cooker Recipe

This recipe takes just a few minutes to prep and then lets the slow cooker do its magic. You’ll find the process pretty straightforward, with minimal hands-on time. The great thing about using a slow cooker is that it allows all those beans and seasonings to meld together perfectly, so you get maximum flavor with minimal effort.

Ingredients Needed

For a well-balanced and flavorful 16 Bean Soup, you’ll need the following ingredients:

• 1 bag of 16-bean soup mix: You can find this in most grocery stores, usually in the dried bean section. The mix is the star of the show, offering a variety of beans like kidney, pinto, navy, black-eyed peas, and more.
• 1 medium onion: Diced, it provides a slightly sweet, savory base to the soup.
• 2-3 garlic cloves: Minced, to add depth and that rich, aromatic flavor we all crave.
• 1 ham hock (or ham bone): The smoky flavor from the ham adds richness and complexity to the soup.
• 4 cups of low-sodium chicken broth: This helps create the soup’s base, giving it a rich, savory foundation. You could also use vegetable broth for a vegetarian version.
• 2 cups of water: To balance the consistency and make sure the beans have enough liquid to cook in.
• 2 carrots: Sliced, these bring natural sweetness and color to the soup.
• 2 celery stalks: Chopped, adding texture and a slight crunch.
• 1 bay leaf: For a subtle layer of flavor that enhances the other ingredients.
• 1 teaspoon of smoked paprika: This adds a mild smokiness without overpowering the other flavors.
• 1 teaspoon of thyme: A classic herb that complements the beans and vegetables perfectly.
• 1 teaspoon of salt: Adjust this based on your preference and the salt content of your broth.
• 1/2 teaspoon of black pepper: For seasoning, adding just the right kick.
• 1 tablespoon of olive oil: For sautéing the onions and garlic to bring out their sweetness and flavor.

Cooking Instructions

Now that you’ve got your ingredients ready, it’s time to get cooking! Follow these simple steps to create a rich, comforting 16 Bean Soup in your slow cooker:

1. Prep The Ingredients

   • Rinse the 16-bean soup mix thoroughly. This helps remove any dust or debris that might have gotten in the mix.
   • Dice the onion, mince the garlic, slice the carrots, and chop the celery.

2. Sauté The Aromatics

   • Heat the olive oil in a pan over medium heat. Add the diced onion and garlic and sauté for about 3-5 minutes, until softened and fragrant. This step is optional, but it really helps to bring out the sweetness of the onion and garlic.
   • Once ready, transfer the mixture into your slow cooker.

3. Assemble The Soup In The Slow Cooker

   • Add the rinsed 16-bean mix to the slow cooker.
   • Pour in the chicken broth and water. Add the chopped carrots, celery, bay leaf, thyme, smoked paprika, salt, and black pepper.
   • Add the ham hock (or ham bone) into the mixture for that rich, smoky flavor.

4. Cook

   • Set your slow cooker to low and let it cook for 6-8 hours or until the beans are tender and the flavors have melded together.
   • You can also cook it on high for about 4-5 hours, but slow cooking on low will really help the beans absorb all the flavors.

5. Final Steps

   • After the soup is finished, remove the ham hock or bone. If you used a ham hock, pull off any remaining meat, shred it, and return it to the soup.
   • Taste the soup, and if needed, adjust the seasoning by adding more salt, pepper, or herbs to your liking.

Ingredient Insights

Here’s a closer look at the star ingredients and why they work so well together:

• 16-Bean Mix: The beauty of using a bean mix is the diversity of textures and flavors that each variety of bean brings. Some beans break down into creamy goodness, while others retain their shape and bite, creating a complex, hearty soup.
• Ham Hock/Bone: This is the ingredient that takes the soup from good to great. The ham adds a depth of smokiness and richness that pairs perfectly with the beans. The slow cooking process extracts all the flavor from the bone, making the broth rich and savory.
• Carrots and Celery: These two vegetables are the foundation of many soups because they provide sweetness, earthiness, and texture. Together with the beans, they create a balanced and nutritious meal.
• Smoked Paprika: This spice is what gives the soup its subtle smokiness. Smoked paprika has a complex flavor profile-earthy, slightly sweet, and smoky without being spicy. It’s the perfect complement to the ham and beans.

Expert Tips

• Soak the Beans (Optional but Helpful): Soaking the beans overnight before cooking can reduce cooking time and improve the texture. If you forget to soak them, don’t worry; the slow cooker will handle it, but you might need to add a little more water.
• Use a Ham Bone for More Flavor: If you don’t have a ham hock, a leftover ham bone from a holiday meal works wonderfully. The longer you simmer the bone, the more flavor it imparts into the soup.
• Add a Splash of Vinegar: Once the soup is done, a tiny splash of apple cider vinegar can really brighten up the flavors. It adds a tangy, zesty finish that balances the richness of the beans and ham.
• Thicken the Soup: If you like a thicker soup, mash some of the beans with the back of a spoon or use an immersion blender for a few seconds. This creates a creamier texture without needing to add dairy.

Recipe Variations

1. Vegetarian Version: Skip the ham hock and instead add smoked tempeh or vegetarian sausage. Use vegetable broth in place of chicken broth for a flavorful, meat-free option.
2. Spicy Kick: Add a diced jalapeño or a teaspoon of red pepper flakes to the soup for some heat. You can also try a dash of cayenne pepper or chili powder for a spicier twist.
3. Add Greens: In the last hour of cooking, toss in some chopped kale, spinach, or Swiss chard for extra nutrients and color.
4. Herb Swap: If thyme isn’t your thing, try rosemary, oregano, or even a bit of sage for a different flavor profile.

Final Words

This 16 Bean Soup is a perfect balance of comfort and nutrition. Whether you’re making it for a cozy family dinner or preparing a big batch to have leftovers for the week, it never fails to deliver on flavor. Plus, it’s a one-pot meal, making cleanup a breeze. The versatility of this recipe means you can adjust it based on what’s in your pantry or what flavors you’re craving that day.

It’s hearty, it’s filling, and it’s the kind of meal that makes you feel nourished from the inside out. And the best part? It’s forgiving, so even if you’re not a seasoned cook, it’s still easy to make and adjust to your liking.