15 Bean Soup Slow Cooker Recipe

Ah, 15 Bean Soup. It’s one of those cozy, comforting meals that not only warms you up from the inside out but also fills your kitchen with that irresistible, hearty aroma. And when you make it in a slow cooker, it becomes even better. The beauty of slow-cooking is that all the flavors meld together beautifully over time, creating a rich, savory broth that’s the perfect backdrop for tender beans and smokey meats. Plus, this recipe is ridiculously easy to make, which means you can throw everything in the slow cooker, and let it do the magic while you relax, work, or take care of life’s other demands.

But here’s the kicker: 15 Bean Soup isn’t just a bland bowl of beans. Oh no. It’s a celebration of textures, flavors, and colors, with each variety of bean adding something special to the mix. The mix of beans (hence the name!) brings a depth of flavor that’s unmatched. It’s a complete meal all on its own, packed with protein, fiber, and a comforting touch of southern soul. Whether you make it as a main course or serve it alongside some crusty bread, it’s the kind of dish that everyone gathers around, bowls in hand, waiting to dive in.

Now, I know you’re probably getting hungry just reading about it, so let’s dive into the details of this easy, flavorful, and filling 15 Bean Soup Slow Cooker Recipe!

15 Bean Soup Slow Cooker Recipe

If you’ve never made 15 Bean Soup in the slow cooker before, you’re in for a treat. It’s the perfect set-it-and-forget-it dish. No fuss, just good food that practically cooks itself. So, let’s break it down step by step.

Ingredients Needed

Here’s the thing about 15 Bean Soup: it’s a simple recipe, but there’s a good mix of ingredients that combine for something really special. Here’s a list of the essentials:

• 15 Bean Soup Mix: You can find pre-packaged 15-bean soup mixes at most grocery stores. These blends typically contain a variety of beans like navy beans, kidney beans, black beans, pinto beans, garbanzo beans, and more. If you want to get super fancy, you can mix and match your beans to create your own unique blend.
• Smoked Ham Hock or Ham Bone: This is the key ingredient for that rich, smoky flavor. You can also use a smoked sausage or turkey leg if you prefer something a bit lighter. Either way, it’ll infuse the soup with savory goodness.
• Onion: A large onion, diced. This adds a nice savory sweetness to the soup base.
• Garlic: A couple of cloves, minced. Garlic makes everything better, and it adds depth to the broth.
• Carrots: Two or three carrots, peeled and chopped. They bring a subtle sweetness and a little texture.
• Celery: A few stalks of celery, chopped. Celery adds a nice crunch and an herbal freshness to balance out the richness of the beans and meat.
• Diced Tomatoes: One can of diced tomatoes (about 14.5 oz). This gives the soup a tangy kick and adds to the richness of the broth.
• Vegetable Broth: About 6 cups of low-sodium vegetable or chicken broth. This will be your liquid base for the soup. You can always add more if needed as the soup simmers.
• Bay Leaves: Two or three bay leaves. These aromatic leaves add a subtle, herbal flavor that enhances the overall taste.
• Spices: A teaspoon of dried thyme, a pinch of cumin, salt, and pepper to taste. These spices will tie all the flavors together.
• Olive Oil: A couple tablespoons for sautéing the onions, garlic, and veggies to start.

Cooking Instructions

Now for the fun part-putting it all together! This soup could not be easier to make. Here’s how to do it:

1. Soak the Beans: Begin by sorting and rinsing the 15-bean soup mix. Some mixes come with a flavor packet, but I recommend ditching that packet and going with your own seasoning blend (you’ve already got a great spice mix ready to go). After sorting and rinsing, place the beans in a large bowl and cover them with water. Let them soak for at least 6-8 hours or overnight. This step softens the beans and reduces cooking time.
2. Prepare the Veggies: While the beans are soaking, you can prep your veggies. Dice the onion, carrots, and celery, and mince the garlic. This is just a simple prep job, but the more you prep ahead, the easier the cooking process will be.
3. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion, celery, and carrots. Sauté them for about 5-7 minutes, until the onions are soft and translucent. Add the minced garlic and sauté for another minute, until fragrant.
4. Add Everything to the Slow Cooker: Transfer the sautéed veggies to your slow cooker. Add the soaked beans, smoked ham hock (or your choice of meat), diced tomatoes, vegetable broth, bay leaves, thyme, cumin, salt, and pepper. Stir everything together to combine.
5. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer you let it cook, the richer the flavors will become. About an hour before serving, check the beans for tenderness. If they’re still too firm, let them cook a little longer.
6. Shred the Meat: Once the soup is done, carefully remove the ham hock (or whichever meat you used) and shred the meat off the bone. Stir the shredded meat back into the soup and discard any bones.
7. Taste and Adjust: Give the soup a final taste and adjust the seasoning with more salt, pepper, or spices, if needed.

Ingredient Insights

• 15 Bean Mix: This variety of beans adds not only a texture diversity but also nutritional value. Beans are high in fiber, plant-based protein, and essential minerals like iron, potassium, and magnesium. The mix of beans also gives the soup a great color, making it as pleasing to the eyes as it is to the palate.
• Smoked Ham Hock: The smoked ham hock is key in this dish because it infuses the broth with that deep, smoky flavor. The slow cooking process allows the fat from the ham to melt into the soup, adding richness and depth. If you prefer a lighter soup, you can substitute it with turkey or chicken, but the flavor won’t be as robust.
• Broth: Using a good-quality broth is essential. Opt for low-sodium options so you can control the salt level, especially since the ham already adds a fair amount of salt to the soup.

Expert Tips

• Beans Matter: While 15 Bean Soup mixes are convenient, you can create your own combination of beans. Experiment with different varieties like lentils, black-eyed peas, or red kidney beans for even more flavor and texture.
• Soak the Beans: Soaking the beans helps reduce the cooking time and ensures the beans cook evenly. It also helps with digestion, as soaking helps release some of the compounds that can cause bloating.
• Add Greens: For an extra layer of flavor and nutrition, toss in a few handfuls of fresh spinach or kale during the last 30 minutes of cooking.
• Spicy Twist: If you like a bit of heat, add a sliced jalapeño or a sprinkle of cayenne pepper for a spicy kick.
• Leftover Magic: This soup keeps well in the fridge for a few days, and the flavors just continue to deepen as it sits. In fact, some people say 15 Bean Soup tastes even better the next day!

Recipe Variations

• Vegan Version: To make this soup vegan, simply leave out the meat and use vegetable broth. You can add some smoked paprika to bring in that smoky flavor, or even use a few drops of liquid smoke.
• Spicy 15 Bean Soup: Add a few chopped green chilies or a tablespoon of sriracha for a spicy kick. If you like things extra spicy, serve with a sprinkle of red pepper flakes on top.
• Slow Cooker Taco Soup: Add a packet of taco seasoning and throw in some black beans, corn, and diced green chilies for a southwestern twist.
• Add More Veggies: Throw in some zucchini, sweet potatoes, or bell peppers for added flavor and texture. These can be added in the last hour of cooking to keep their shape intact.

Final Words

15 Bean Soup is a perfect recipe for anyone who wants to enjoy a filling, hearty meal without spending hours in the kitchen. It’s an incredibly flexible dish-you can modify it to suit your dietary preferences, add different veggies, or experiment with seasonings to make it your own. Plus, it’s a great way to use up pantry staples and leftovers. And did I mention how satisfying it is? With the rich, smoky flavor of the ham, the comforting softness of the beans, and that broth that soaks into every bite, this soup will become a go-to recipe.