Crockpot 15 Bean Soup
This crockpot 15 bean soup is packed with tender beans, smoky ham, vegetables, and simple seasonings that cook together into a rich, comforting broth. It’s the kind of easy, satisfying meal that feels especially good on chilly days and makes plenty to go around!
Why You’ll Love This Recipe:
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Budget-friendly: Dried beans and simple pantry ingredients keep this meal affordable while still being hearty and satisfying.
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Feeds a crowd: This recipe makes a big batch, making it perfect for family dinners or stretching into leftovers.
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Packed with protein and fiber: With a variety of beans and smoky ham, every bowl is filling and nourishing.
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Easy slow cooker meal: Just add everything to the crockpot and let it cook while you go about your day.
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Great for family dinners: A cozy, comforting meal that’s simple, satisfying, and easy to serve to everyone at the table.
Love crockpot soups? I think you’ll also enjoy my crockpot creamy chicken noodle soup, crockpot beef and barley soup, crockpot stuffed pepper soup, crockpot potato soup, crockpot lemon chicken soup, and crockpot sausage tortellini soup!
Ingredients
Here I’m sharing more about the ingredients and their role in the recipe, with extra tips and guidance. You’ll find the printable recipe card at the bottom of this post!
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HamBeens 15 Bean Soup mix: A convenient blend of dried beans that gives the soup great texture and variety. Be sure to discard the seasoning packet since we’re seasoning the soup ourselves.
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Ham bone with meat: Adds rich, smoky flavor as it cooks. A ham hock, diced leftover ham, or even ground pork can be used if you don’t have a ham bone.
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Carrots: Bring a little natural sweetness and help round out the hearty flavor of the soup.
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Celery: Adds a classic savory base and subtle depth to the broth.
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Onion: A must for building flavor in soups like this. As it cooks, it softens and blends right into the broth.
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Garlic: Adds warmth and aroma that pairs perfectly with the beans and ham.
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Water or low-sodium chicken broth: The cooking liquid for the soup. Chicken broth adds extra flavor, but water works perfectly if that’s what you have.
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Diced tomatoes: Adds a little acidity and brightness that balances the richness of the ham.
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Salt: Enhances all the flavors in the soup. Adjust to taste, especially if your ham is salty.
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Black pepper: Adds a gentle warmth and seasoning to the broth.
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Chili powder: Just a small amount gives the soup a subtle depth without making it spicy.
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Dried thyme: Adds an earthy, savory note that works beautifully with beans and ham.
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Dried basil: Brings a mild herbal flavor that rounds out the seasoning.
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Bay leaves: Infuse the soup with a slow-building depth as everything cooks.
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Lemon juice: Optional, but a squeeze at the end brightens the soup and wakes up all the flavors.
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Parsley: A simple finishing touch that adds freshness and color right before serving.
How To Make Crockpot 15 Bean Soup (Step-by-Step With Photos From Our Test Kitchen)
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Start by discarding the seasoning packet from the bean mix. Sort through the beans and rinse them, removing any small debris if needed.
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Add the beans, ham bone with meat, carrots, celery, onion, and garlic to the slow cooker.
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Pour in the chicken broth and diced tomatoes, then season with salt, pepper, chili powder, dried thyme, dried basil, and the bay leaves.
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Cover and cook on low for about 8 hours or high for about 6 hours, until the beans are tender.
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Once the soup is finished cooking, remove the bay leaves and the ham bone. The meat should easily pull away from the bone. Chop or shred the meat and return it to the slow cooker.
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Stir in the lemon juice, then ladle the soup into bowls.
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Finish with a sprinkle of fresh parsley before serving.
Recipe Notes
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The ham bone adds a lot of the rich, smoky flavor in this soup. If you don’t have one, you can use a little of the seasoning packet from the bean mix for extra ham flavor. Using regular chicken broth instead of low sodium can also boost the flavor.
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No ham bone? Ham shanks, ham steaks, diced ham, or even ground pork all work.
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You can add as much or as little ham as you like. After removing the bone and shredding the meat, I ended up with about 3 cups of ham, which made the soup nice and hearty.
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If you’d like to add some greens, stir in chopped kale or spinach during the last 20–30 minutes of cooking so it wilts nicely into the soup.
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If the soup thickens more than you’d like, simply stir in a little extra broth or water before serving to loosen it up.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The beans will continue to soak up some of the broth as it sits, so the soup may thicken a bit over time.
To reheat, warm it gently on the stove over medium heat or microwave individual portions until heated through. If the soup has thickened too much, just stir in a splash of water or chicken broth to loosen it back up.
This soup also freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Ideas
A warm bowl of this 15 bean soup is hearty on its own, but a few simple sides can turn it into a really satisfying meal.
Serve it with a slice of buttery cornbread or a chunk of crusty bread for dipping into the broth. Garlic bread also works surprisingly well if you want something a little more indulgent.
If you’d like something fresh on the side, a simple green salad with a light vinaigrette balances the richness of the soup nicely.
You can also set out a few toppings so everyone can customize their bowl. Extra chopped parsley, a squeeze of lemon, shredded cheese, or even a little hot sauce all work great!
Crockpot 15 Bean Soup
Ingredients
- 20 oz bag HamBeens 15 Bean Soup discard seasoning packet
- 1 ham bone with meat or ham hock, diced ham, or ground pork
- 4 carrots diced
- 4 ribs celery diced
- 1 large onion diced
- 4 cloves garlic minced
- 8 cups water or low sodium chicken broth
- 14.5 oz can diced tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 2 bay leaves
- ½ lemon juiced (optional, for serving)
- Parsley for topping
Instructions
- Start by discarding the seasoning packet from the bean mix. Sort through the beans and rinse them, removing any small debris if needed.
- Add the beans, ham bone with meat, carrots, celery, onion, and garlic to the slow cooker.
- Pour in the chicken broth and diced tomatoes, then season with salt, pepper, chili powder, dried thyme, dried basil, and the bay leaves.
- Cover and cook on low for about 8 hours or high for about 6 hours, until the beans are tender.
- Once the soup is finished cooking, remove the bay leaves and the ham bone. The meat should easily pull away from the bone. Chop or shred the meat and return it to the slow cooker.
- Stir in the lemon juice, then ladle the soup into bowls.
- Finish with a sprinkle of fresh parsley before serving.
This soup is so hearty and satisfying, and I hope it becomes a regular feature in your rotation! If you try it, please do leave a comment and a star rating below, and remember to tag me in your pics on Instagram @slimmingviolet and #slimmingviolet.
