The steam rises from the Crockpot 15 Bean Soup as the rich aroma of spices and savory broth fills the air, wrapping you in warmth. The beans, soft and tender, intermingle with vibrant veggies, creating a colorful inviting soup that looks as comforting as it smells. Picture yourself scooping a steaming bowl of this hearty goodness, each bite bursting with flavor from the seasoned broth. On a chilly evening, there’s something absolutely nostalgic about a bowl of bean soup, reminiscent of family gatherings when love was served alongside a warm, homemade meal.

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 sharing countless evenings around the table with my family, digging into bowls of hearty soup like this one, laughing, and savoring every spoonful. There’s a special kind of magic in Crockpot 15 Bean Soup that brings everyone together. Whether you’re hosting a casual get-together or just looking to feed your family something wholesome, this soup is a definite crowd-pleaser. So, grab your crockpot, and let’s get started on making something truly delightful!

Why You’ll Love This Recipe

Simple & Quick: Just throw all the ingredients into the crockpot; it takes about 15 minutes to prep.
Irresistible Flavor: Each spoonful is a warm hug with beans, veggies, and spices dancing together in your mouth.
Eye-Catching Appeal: The variety of beans and colorful veggies makes for a visually delightful bowl.
Flexible Serving: This soup is perfect for cozy dinners, meal prep, or even a hearty lunch.
Diet-Friendly Options: This recipe is gluten-free, and you can easily adapt it to be vegan by omitting the ham.

Ingredients You’ll Need

15 bean soup mix (20 oz): This mix often includes a variety of beans that create a delightful texture and complexity. Rinse and soak them ahead of time for the best results.
Chopped ham (2 cups): adds a hearty, smoky flavor. You can use leftover ham or an 8oz ham steak. For a vegetarian twist, mushrooms make a great substitute!
Diced tomatoes (14.5 oz can): These not only enhance the flavor but also add brightness to the soup. Don’t drain them; the juices are essential.
Medium onion (1, diced): Onions provide depth and sweetness. A yellow onion works best, but feel free to use what you have on hand.
Chopped carrots (1 cup): They add a natural sweetness and subtle crunch. Baby carrots also work fine if that’s what’s in your fridge.
Chopped celery (3 stalks): This veggie contributes a refreshing crunch and is fundamental in many soups.
Minced garlic (1 tbsp): Garlic gives the soup its aromatic kick. Fresh is best, but dried garlic can work in a pinch.
Worcestershire sauce (1 tbsp): This brings in a tangy umami flavor. For a vegan option, look for vegan Worcestershire sauce.
Chili powder (2 tsp): Adds a warm spice to the mix. Adjust according to your spice preferences.
Cumin (1 tsp): Cumin gives an earthy flavor that works harmoniously with the beans.
Oregano (1 tsp): This herb enhances the overall flavor profile and pairs wonderfully with the tomatoes.
Chicken bouillon (1 tsp): This adds depth. For a vegetarian option, use vegetable bouillon instead.
Chicken broth (6 cups, no-sodium): The base of this soup. Using no-sodium broth allows you to control the saltiness.
Chopped fresh parsley (1/4 cup) or 2 tbsp dried: Parsley adds a bright note to the final dish, perfect for garnishing.
Salt and pepper: Season to taste for the best flavor.

How to Make Crockpot 15 Bean Soup

Combine Ingredients: In your food processor, throw in the rinsed and soaked beans, chopped ham, diced tomatoes with their juices, onion, carrots, celery, minced garlic, Worcestershire sauce, and all the spices including chili powder, cumin, oregano, and chicken bouillon. Pour in the chicken broth to cover everything, stirring a bit to mix it all together.

Set and Cook: Place the lid on your crockpot and set it to cook on low for 6 to 8 hours, or on high for 4 to 6 hours. The longer cook time helps the beans soak up the flavors. You’ll know it’s ready when the beans are tender and the aromas are mouthwatering!

Add the Finishing Touch: When the soup is ready, stir in the fresh parsley. This adds a pop of color and a fresh taste. Give the soup a good stir to mix in the parsley evenly, ensuring every bowl gets that vibrant flavor.

Serve it Up: Ladle the soup into bowls and serve warm with your favorites like cornbread or crusty bread. The comforting smell and rich flavors will have everyone coming back for more!

Storing & Reheating

To store your Crockpot 15 Bean Soup, let it cool to room temperature before transferring it to an airtight container. It can be safely kept in the fridge for up to 4 days. If you want to freeze it, opt for freezer-friendly containers, leaving space at the top for expansion, as it can last up to 3 months. When it’s time to enjoy again, simply reheat in the microwave for about 4-5 minutes or on the stove over low heat until warmed through. A splash of broth can help refresh the texture.

Chef’s Helpful Tips

Soaking is Key: Don’t skip the soaking process for the beans. It helps them cook evenly and helps prevent gas!
Avoid Overcooking: If you’re unsure, stick to the longer cooking time on low; beans can turn mushy if overcooked on high.
Boosting Flavor: For extra flavor, try adding a bay leaf to the pot during cooking. Just remember to remove it before serving.
Mix it Up: Feel free to toss in any leftover veggies or beans you have at home to customize this recipe.
Make Ahead: This soup is even better the next day, making it great for meal prep or cozy leftovers!

The savory, hearty nature of Crockpot 15 Bean Soup makes it a comforting choice for any occasion. You can easily switch up ingredients to suit your taste. Want to add some heat? Throw in a diced jalapeño or a pinch of red pepper flakes! Remember to let your creativity shine as you explore variations. You and your loved ones deserve a delightful bowl of this nourishing soup. Enjoy every bowlful, and don’t forget to share the warmth!

Recipe FAQs

Can I make this soup vegan?

Absolutely! Simply omit the ham and use vegetable broth and a variety of beans. You can add in hearty veggies like mushrooms or zucchini for added texture and flavor.

How do I know when the beans are done cooking?

You’ll know your beans are cooked when they’re tender and no longer crunchy. If you’re using dried beans, taste a few to ensure they have cooked through, and if they’re firm, let them cook longer.

What can I serve with 15 Bean Soup?

This soup pairs perfectly with cornbread, crusty French bread, or even a light salad. You can also enjoy it on its own for a hearty meal!

Can I use canned beans instead?

You can, but cooking times will differ significantly. If using canned beans, simply skip the soaking and rinsing and add them during the last hour of cooking to warm them through without turning 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 nourishing and flavorful dish made with a variety of beans and vegetables. It’s easy to prepare and perfect for cozy family dinners or meal prep. Just set the crockpot, and let the flavors meld together for a comforting bowl of soup that warms the soul.

Ingredients

Scale

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

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Instructions

Combine all ingredients in the crockpot.
Set to cook on low for 6 to 8 hours or high for 4 to 6 hours.
Stir in fresh parsley before serving.
Ladle soup into bowls and serve warm.

Notes

Soak the beans beforehand for the best texture.
Store leftovers in an airtight container for up to 4 days, or freeze for 3 months.
Reheat gently on the stove or in the microwave with a splash of broth.