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    Home » Recipe Index » Easy Dinner Recipes

    15 Bean Soup (Crock Pot)

    Published: Oct 7, 2022 · Modified: Jan 20, 2024 by Katie · This post may contain affiliate links · Leave a comment.

    Jump to Recipe·Print Recipe·5 from 1 review

    15 Bean Soup is slow-cooked in vegetable broth with carrots, celery, onion, and fresh garlic. This 15 Bean Soup Crock Pot recipe is high in fiber and nutrition, while still being a comfort food recipe that is perfect for cold nights!

    15 bean soup in a round bowl with handles, a soup bowl is in the background stacked on another bowl, with a bowl of produce in the back left corner.

    As soon as fall weather hits, I'm cooking up all of the soups, stews, Dutch Oven, and Crock Pot recipes! Nothing beats these warm and comforting meals that easily fill hungry bellies.

    15 bean soup mixes are sold as dried beans and are sometimes also called 13, 14, or 16 bean soup mixes. You can use any variety of dried bean soup mix that contains several different varieties of beans.

    Serve this crock pot soup recipe with some crusty bread, like my Dutch Oven Overnight Bread, or with fresh baked 3 Ingredient Drop Biscuits.

    Jump to:
    • Why you'll love this recipe
    • Ingredient notes
    • Equipment needed
    • How to make 15 Bean Soup
    • Expert tips
    • Recipe variations
    • Storage instructions
    • Frequently asked questions
    • More soup recipes you'll love
    • 15 Bean Soup (Crock Pot)
    • Hungry for more?
    • 💬 Comments

    Why you'll love this recipe

    • Easy to prep: Prepare all of your soup ingredients the night before and then simply dump them into your slow cooker in the morning! Nothing needs to be cooked ahead of time, making this a really simple "dump and go" recipe.
    • Set it and forget it: This is one of those "turn it on and walk away" slow cooker recipes!
    • Very inexpensive: The main ingredient in this recipe only costs between $2 and $4!
    • Healthy and nutritious: 15 Bean Soup is high in fiber thanks to the beans and vegetables and is also packed with vitamins and minerals.
    • Feeds a crowd: This recipe makes SO MUCH SOUP! Plus, it's incredibly filling, so a small serving goes a long way.

    Ingredient notes

    Ingredients needed to make 15 bean soup in the slow cooker.

    15 bean soup mix: 15 Bean Soup Mix is sold as a package of dried beans and is usually found in the canned bean section of the grocery store. One of the most commonly sold brands is Hurst's Bean Soup mix, which is what I used for this recipe. 15 Bean Soup mixes usually contain some or all of the following dried beans and legumes:

    • northern beans
    • pinto beans
    • lima beans
    • garbanzo beans
    • baby lima beans
    • green split peas
    • kidney beans
    • yellow split peas
    • brown lentils
    • red lentils
    • navy beans
    • white kidney beans
    • black beans
    • black eyed peas

    Vegetables: You'll also need fresh celery, carrots, white or yellow onion, and fresh garlic cloves. I like to add fresh parsley as a garnish right before I serve the hot soup!

    Flavor enhancers: Tomato paste, Worcestershire sauce, and parmesan cheese are all used to build flavor in the soup and give a dose of umami.

    Equipment needed

    Crockpot: I've used this 7-quart manual Crock Pot for years!

    You'll also need measuring cups, measuring spoons, a large cutting board, and a sharp chopping knife. This 15-piece knife set is one of my favorites!

    How to make 15 Bean Soup

    Preparation for this soup recipe starts the night before. You'll need to soak your dried beans in water overnight.

    Place the dried beans in a large bowl or stock pot. Quickly sort through the beans and discard any debris. Cover with about 10 cups of water and let sit overnight.

    Soaking the beans improves texture, reduces cooking time, and reduces the compounds in beans that are known to cause stomach upset.

    The next morning, drain the soaking water and rinse the beans.

    Overheat shot of the bowl of bean soup, another bowl of soup is in the top right corner and parsley is overhead.

    Add all of the soup ingredients to the bottom of your slow cooker. This includes beans, vegetable broth, carrots, onions, celery, garlic, tomato paste, Worcestershire, dried seasonings, and 1-2 bay leaves.

    Some soup mixes come with a seasoning packet. This can be discarded since we won't be using it in this recipe.

    You'll also add the parmesan rind. Just the rind, though! The rind is the top 1-2 inches of the block of parmesan cheese. Save the rest of the parmesan cheese for grating.

    Soup made with 15 beans is zoomed in front and center of the image, another bowl of soup is in the background out of focus.

    Cover and cook the 15 Bean Soup (crock pot) on low for 8-10 hours or on high for 5-6 hours. When the soup is fully cooked, the beans will be soft, and the broth will have thickened very slightly.

    Before serving, remove the bay leaves and the parmesan cheese rind. Serve with a side of crusty bread and a garden salad for a delicious vegetarian meal!

    Expert tips

    • Don't forget to soak your beans the night before! This is a must-do step for this recipe, so it cannot be skipped.
    • Chop up your carrots, onion, celery, and garlic the night before. This will make it so quick and easy to get everything into the slow cooker before you leave for work in the morning!
    • Purchase the tomato paste that comes in a tube. I like to buy Cento Double Concentrated Tomato Paste. Purchasing tomato paste in a tube instead of a can means you'll always have it on hand, and none will go to waste!
    • Even though it is SO tempting to open that crock pot lid... don't do it! Every time you open the lid, you extend the cooking time.

    Recipe variations

    Add ham: Many 15-bean soups include ham. The ham is either cooked down from a ham bone or cooked ahead of time and mixed into the soup. Adding ham is an excellent way to use up leftover ham from Christmas or Easter.

    Add more vegetables: Many other recipes for bean soup include greens like spinach or kale. Greens can be added at the end of cooking time and simply mixed into the hot soup.

    Add toppings: Crispy cooked bacon, shredded parmesan cheese, shredded cheddar cheese, or a dollop of sour cream would all be delicious toppings for this soup recipe.

    Add more seasoning: Many ham and bean soup recipes contain Cajun seasonings. Add a dried Cajun seasoning blend or some hot sauce for a little kick!

    Storage instructions

    How to store: Store leftover soup covered in an air-tight container in the refrigerator for up to 4 days.

    How to freeze: Bean soup freezes very well. You can freeze soup in plastic freezer bags, Souper Cubes, or in glass mason jars. Keep frozen for up to 3 months.

    How to reheat: Thaw frozen soup in the refrigerator. Heat soup on the stovetop over low heat or in the microwave.

    Frequently asked questions

    How do you thicken 15-bean soup?

    This 15-bean soup recipe will thicken as it cooks without adding any thickening agents like flour or cornstarch. If the soup isn't thick enough for you, then you could try thickening it with a corn starch slurry or by adding some extra canned beans. You could also mash the canned beans and mix them into the broth.

    Can you soak beans too long?

    Yes, you can soak beans for too long. They will eventually start to ferment. I recommend only soaking the beans overnight, for about 10-12 hours.

    Why discard the bean-soaking water?

    The soaking water now contains the compounds that we were trying to remove by soaking the beans. This means you'll want to drain that water and start fresh when making your soup.

    More soup recipes you'll love

    • Dutch Oven Chicken Noodle Soup
    • Cheesy Broccoli and Zucchini Soup
    • Broccoli Cheddar Soup
    • Roasted Red Pepper and Tomato Soup with Basil Pesto
    • Dutch Oven Beef Stew
    • Turkey and White Bean Soup
    Print

    15 Bean Soup (Crock Pot)

    Soup made with 15 beans is zoomed in front and center of the image, another bowl of soup is in the background out of focus.
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    5 from 1 review

    15 Bean Soup is slow cooked in vegetable broth with carrots, celery, onion and fresh garlic. This 15 Bean Soup Crock Pot recipe is high in fiber and nutrition, while still being a comfort food recipe that is perfect for cold nights! 

    • Author: Katie
    • Prep Time: 15 minutes
    • Cook Time: up to 10 hours
    • Total Time: up to 10 hours
    • Yield: 8-10 cups 1x
    • Category: lunch, dinner
    • Method: slow cooker
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Scale
    • 15 bean soup mix - dried beans, 20 ounces
    • 8 cups vegetable broth
    • 1 cup white or yellow onion - chopped 
    • 2 cups carrots - chopped 
    • 1 cup celery - chopped 
    • 3 cloves garlic - minced
    • 2 tablespoons tomato paste
    • 2 tablespoons Worcestershire sauce
    • 1 parmesan cheese rind
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • 1 teaspoon ground black pepper
    • 1 teaspoon kosher salt

    Instructions

    1. Soak your dried 15 bean soup mix overnight.  Open the package of beans, discard the seasoning packet (if included) and pour the dried beans into a large bowl or stock pot.  Sort through the beans and discard any debris.  Cover the beans with about 10 cups of water and let sit overnight in the refrigerator.
    2. The next morning, drain out the soaking water, rinse the beans with fresh water and transfer the soaked beans to the crock pot.
    3. Add the rest of the soup ingredients to your slow cooker.  This includes the vegetable broth, onion, carrots, celery, garlic, tomato paste, Worcestershire sauce, parmesan cheese rind, dried thyme, bay leaves, salt and pepper. 
    4. Cook your 15 bean soup on low for 8-10 hours or on high for 5-6 hours.
    5. When the soup has finished cooking, remove the bay leaves and the parmesan cheese rind.  Serve bowls of soup topped with fresh parsley, grated parmesan cheese or crispy bacon!  Enjoy!  

    Notes

    • Equipment needed: Slow cooker, 7 quart or larger
    • Prep time listed on the recipe card does not include the time it takes to soak the beans overnight.

    Nutrition

    • Serving Size: 1 cup
    • Calories: 287
    • Sugar: 7.5 g
    • Sodium: 922.9 mg
    • Fat: 0.3 g
    • Carbohydrates: 54.6 g
    • Fiber: 15.8 g
    • Protein: 17.1 g
    • Cholesterol: 0.5 mg

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    I'm Katie, the food blogger, recipe developer, and photographer behind Sugar & Snap Peas. I mostly share high-protein dinner recipes for busy families. These easy dinner ideas take the guesswork out of mealtime so that you can get back to family time, knowing dinner is taken care of!

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