15 Bean Soup Using The Slow Cooker

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With a wonderful blend of beans, ham, and a handful of tasty veggies cooked in broth, this 15 Bean Soup dish is packed with goodness.

A homemade bean soup dish cooking on the stovetop is the best way to beat the chill!

Put a huge pot of this easy-going 15 Bean Soup on your stove to simmer on a cool day soon.

Put on your slippers, putter around the house while the wind blows outside, and savor the wonderful aromas coming from your kitchen.

It’s a cozy, pleasant scene, and it concludes with a magnificent, deeply fulfilling lunch, as many happy stories do. 

Furthermore, Beans are abundant in protein and fiber, so this soup will keep you satisfied for a long time.

Beef, which is high in beta carotene, antioxidants, potassium, vitamins, and fiber, is also used in this recipe.

Once you’ve got it (search for it in the dried bean area of your grocery store), the rest of the ingredients are simple pantry basics that you probably already have. 

This dinner is perfect for setting and forgetting: a delicious slow-cooked 15 bean soup dish full of flavor and healthiness! 

What you’ll appreciate most about this soup is: 

  • Super complete and substantial – no one goes hungry! 
  • Toppings allow everyone to “personalize” their meal. 
  • It serves a bunch (or lots for leftovers!) 
  • Cooks throughout the day with no babysitting! 
  • It smells great and tastes even better! 
  • Leftovers are delicious because they taste even better the next day. 

Recipe For 15 Bean Soup Using The Slow Cooker 

Slow cooker 15 bean soup is a tasty and cost-effective family supper.

This helpful recipe contains both vegetarian and meat choices and instant pot 15 bean soup directions.                     

Ingredients 

  • 1 pound hambeens 15 bean soup 
  • 8- cups water. Add flavor with chicken, beef, or veggie broth. 
  • 1- pound smoked sausage, ground sausage (browned in a skillet), ham hocks, or diced ham. I feel the best is to use a hambone that has some flesh on it. 
  • 1 pound diced onion 
  • 1- minced garlic clove 
  • 1- spoon chili powder (optional) 
  • 1 (15 oz.) Chopped tomatoes 
  • 1- lemon juice 
  • Optional hot sauce or crushed red pepper flakes                                

Instructions

  1. In a colander or strainer, thoroughly rinse the beans.
  2. Sort and check for undesired trash before discarding it. 
  3. Drain the beans and combine them with 8 cups of stock/water, onions, garlic, and pork or hambone in a slow cooker. (yet no tomato or lemon juice!)
  4. If you like a more “broth” soup, use 10-11 cups of liquid. 
  5. To blend, stir everything together.
  6. Set slow cooker on high for 5-7 hours, then check whether the beans are tender.
  7. The soup may be simmered for several hours and will acquire more flavor as it cooks.                                                                                                   
  8. Remove hambone (leaving any harm in the pot) and add the can of chopped tomatoes, our ham flavor package, optional chile spice, and lemon juice after the beans are soft. 
  9. Cook 28 minutes more, then keep hot until ready to serve. 
  10. We suggest serving with a freshly baked slice of cornbread or over rice. 

Notes on the recipe

This is a no-soak cooking technique.

No soaking is necessary with canned beans, which may be washed and cooked right from the container. 

Please remember that every time you open the slow cooker cover, your cooking time will increase.                                                  

Add more vegetables to make it essential vegetarian

You may make a basic vegetarian version of this soup may be made with simply onion/celery/carrots and a bag of beans.

You may, however, add more vegetables for added taste. 

In a slow cooker, add most vegetables halfway through the cooking period (potatoes) or at the very end (greens) – otherwise, the vegetables get overcooked and mushy. 

Add them at the end of the cooking period because acidic components, like tomatoes, might prevent softening beans.

Some add them at the end of the cooking period…     

If you want to add extra vegetables to the soup besides onion, carrot, and celery, here are some suggestions:  

Veggies should be added at the start of the cooking time:

  • Finely sliced bell peppers 
  • 1- finely sliced fennel bulb
  • Veggies must be added halfway through cooking 
  • 2 to 4 peeled and cut into 1-inch pieces of golden potatoes 
  • 1- turnip or rutabaga, peeled and sliced into 1-inch chunks 
  • Veggies to be added in the final hour of cooking 
  • 1- petite-diced tomato can 
  • 2 cups shredded cabbage, thinly sliced 
  • When the soup is entirely cooked, add the vegetables. 
  • 2 cups kale or spinach, frozen 
  • A couple of handfuls of fresh kale leaves, torn into little pieces 
  • 1–2 cups frozen corn                                                                               

How to Include meat in your recipe?

Bean soup with smoky pork is my favorite taste combo (like ham hocks).

It’s difficult to resist!

However, adding any meat to this soup enhances its flavor. 

Ham hocks are cured and smoked pig pieces that contain bone, collagen, and a tiny amount of flesh.

A ham hock added at the start of the cooking process provides a smoky, salty flavor and a little meat to the soup.

So tasty! 

After the soup has completed simmering, remove the ham hock and shred the flesh off the bone with a fork or knife.

The shredded ham may then be added back to the soup.                                           

Ham hocks are often offered pre-packaged in supermarket stores’ butcher sections.

They frequently come in packs of two; use one for this soup and freeze the other for later use.

Ham hocks may also be used to manufacture.

How to serve 15 bean soups? 

Because this meal is so filling, you may serve it all on its own without fear of running out.

That being said, there are a few items that make fantastic sides, and what my family enjoys is each of us putting our toppings to the soup to make it our own.

Here are some of my go-to’s for both!                                                           

Toppings 

  • Cheddar cheddar cheese 
  • Onion, diced 
  • Parsley, chopped 
  • The sour cream 
  • Bacon crumbles 
  • Chives or green onions 
  • Spiciness 
  • Red pepper, crushed  

Nutrition Facts

  • 295 kilocalories 
  • 40g carbohydrates 
  • 27g protein 
  • 4g fat 
  • 1g saturated fat 
  • 30mg cholesterol 
  • Sodium content: 903mg 
  • 1062mg potassium 
  • 9g fibre 
  • 4g sugar 
  • 221 iu of vitamin a 
  • 9mg vitamin c 
  • 76mg calcium 
  • 5mg iron 

How healthy is this bean soup?

After going through this delicious recipe, let’s go through some health benefits of bean soup, which are as follows:

Protein in abundance: Beans are an excellent source of low-fat, low-calorie protein already high in fiber and carbohydrates.

A single cup contains around 15 grams.

That’s two to three times the amount of rice or wheat.

It’s especially beneficial for lysine, a protein-building ingredient that vegetarians may not receive enough!

Make a flavorful, protein-rich vegetarian stew with lentils, onions, carrots, tomatoes, and chili powder.                                                                   

Improves heart health: Making beans, a standard diet component will benefit your heart.

According to research, it can help decrease your LDL “bad” cholesterol.

Try a simple salad composed of beets, beans, and greens for a heart-healthy meal. 

A diabetes-controlling food: Eating a variety of beans appears to help not just avoid diabetes but also reduce the elevated blood sugar that is both a cause and a symptom of the illness.

For a great summer side dish, steam some fresh green beans with a sprinkle of salt and a drizzle of olive oil.     

Frequently asked questions

Why should the beans be soaked? 

Soaking the beans is optional, although it does eliminate some of the indigestible carbohydrates that cause the unfavorable side effects of beans. 

Soaking the beans also expedites the cooking process, so if you’re creating a soup on the stovetop, this is a must.

You may completely omit the soaking because we’re cooking them for an extended period.

I like to do it, but it is not required! 

What types of beans are included in the 15 bean soup mix?                                       

Whew!!

There are a plethora of them!

Northern, pinto, giant lima, blackeye, garbanzo, baby lima, green split, kidney, cranberry, tiny white, pink, small red, yellow split, lentil, navy, white kidney, black, yellow eye are all included in the brand to buy. 

Is 15 bean soup healthy, and Can I prepare something ahead of time? 

Yes, but it depends on what your diet and nutrition goals are.

To put it simply, bean soup is rich in fiber and a good source of protein.

To find the nutrition information in this article, click here.

You may put all of the ingredients in a slow cooker, cover it, and place it in the fridge except for the ham bone and beans.

In the morning, add the ham bone and soaking beans.

Easy!                        

What can I use instead of a ham bone if I don’t have one? 

Some smoked sausage, cut ham steaks, or leftover ham.

Everything you can find!

I adore the flavor of a ham bone that has been left behind (from easter, perhaps).

However, I’ve been known to substitute smoked ham hocks from the butcher.                              

Can this slow cooker soup be frozen once it has been cooked? 

Absolutely.

When properly preserved, it performs admirably.

I separate it into pints and store them in the freezer for up to 6 months.

Whatever you choose, leave enough space at the top because things grow when frozen!

To consume, defrost in the refrigerator and then microwave until sizzling hot.

Alternatively, you may place it in zipper bags and freeze it flat! It takes much less time to defrost, but you must move it to a saucepan for stovetop warming or a microwave-safe dish.

Final Words

Nothing like a slow-cooked dinner that cooks all day while filling your house with the lovely scent of our 15 bean soup!

You’ll have a wonderful, healthy meal ready for supper, just four hands-off steps.

This substantial and tasty 15 bean soup is ideal for a quiet night!

You may set it in the morning with only a few minutes of preparation.

The slow cooker will do the rest, providing wonderfully soft, aromatic beans encased in a creamy, delectable soup. 

15 bean soup

15 bean soup using the slow cooker

With a wonderful blend of beans, ham, and a handful of tasty veggies cooked in broth, this 15 Bean Soup dish is packed with goodness.
Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins
Course Side Dish
Cuisine American
Servings 5
Calories 406 kcal

Ingredients
  

Instructions
 

  • In a colander or strainer, thoroughly rinse the beans.
  • Sort and check for undesired trash before discarding it.
  • Drain the beans and combine them with 8 cups of stock/water, onions, garlic, and pork or hambone in a slow cooker. (yet no tomato or lemon juice!)
  • If you like a more “broth” soup, use 10-11 cups of liquid.
  • To blend, stir everything together.
  • Set slow cooker on high for 5-7 hours, then check whether the beans are tender.
  • The soup may be simmered for several hours and will acquire more flavor as it cooks.
  • Remove hambone (leaving any harm in the pot) and add the can of chopped tomatoes, our ham flavor package, optional chile spice, and lemon juice after the beans are soft.
  • Cook 28 minutes more, then keep hot until ready to serve.
  • We suggest serving with a freshly baked slice of cornbread or over rice.

Nutrition

Calories: 406kcalCarbohydrates: 15gProtein: 24gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 65mgSodium: 614mgPotassium: 574mgFiber: 3gSugar: 7gVitamin A: 897IUVitamin C: 21mgCalcium: 164mgIron: 3mg
Keyword 15 bean soup using the slow cooker
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