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.

15 Bean Soup (Crock Pot) - Sugar & Snap Peas

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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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

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Instructions

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.
The next morning, drain out the soaking water, rinse the beans with fresh water and transfer the soaked beans to the crock pot.
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.
Cook your 15 bean soup on low for 8-10 hours or on high for 5-6 hours.
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

Find it online: https://sugarandsnappeas.com/15-bean-soup-crock-pot/