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Slow Cooker 15 Bean Soup

Confession: when my husband first told me about his mom’s 15 Bean Soup, I actually wondered why on earth anyone would make a soup that required buying 15 different bags of beans.  Please tell me I’m not the only one who thought this!  In case I’m not, there is actually a bag of beans at the store called “15 Bean Soup”.  Although, funny enough, when I bought mine last week they only had a “16 Bean Soup” bag.  Either way, it’s quick and simple to throw in the crockpot and have a hearty dinner with little effort.  Double the recipe for leftovers- my husband says it’s always better the second day!

Slow Cooker 15 Bean Soup

Author/Source:

Katie @ onceamonthmeals.com

Ingredients:

  • 13.33 ounces 15 Bean Soup mix, rinsed but unsoaked
  • 5.33 ounces ham, cubed
  • 7 ounces diced tomatoes with green chiles (Rotel)
  • 6.67 ounces beef broth
  • 0.33 teaspoon salt
  • 0.67 teaspoon pepper
  • 0.67 teaspoon onion powder
  • 0.67 teaspoon garlic powder

Directions:

Place all ingredients into the crockpot.  Add water until there is half an inch covering the beans.  Cover and cook on low for 6 hours.  Add water as needed.

Freezing Directions:

Prepare soup as directed.  Allow to cool and then portion into freezer bags- quart for lunch sized portions or gallon for dinner sized portions.  Label and freeze.  To serve: reheat in microwave for 1-2 minutes or on stovetop for 7-9 minutes until warmed through.

Servings: 4

**conversion chart image provided by Erik Spiekermann

 

11 Responses to “Slow Cooker 15 Bean Soup”

  1. Sandy says:

    My husband adores this soup! We add 2 bags of frozen veggies of our choice to bump up the nutritional value. So yummy!

  2. Megan Volmer says:

    Recipe looks great. I have used the recipe on the bag of beans. Once when making it I dumped everything in the crockpot and the beans didn’t soften. Cooked for days. Read somewhere that the acid in tomatoes make the beans unable to soften. Never tried it again. Wondered if you ever had this problem.

    I don’t often comment, but have gotten some great recipes from your site. Thanks.

    • katie says:

      Megan, I haven’t had that problem. Have you tried soaking the beans before hand? You don’t have to but it can speed up the cooking process. I’m glad to hear you’ve enjoyed the recipes!

      • Ambrosia says:

        The beans should always be pre-soaked, first, in my opinion. Not only that but I’m not sure how soft and tender the beans are by not pre-soaking first and cooking on “low” for 6 hours, instead of on high for 6-8 hours. It would appear that this works by the few replies, but I don’t think I’d feel comfortable trying it this way..
        Good luck to you.
        *Southern Cooking Gal, Ambrosia*

      • Ambrosia says:

        Oopsy, I meant 2+ hours cooking your beans on the stovetop, not the crockpot.

    • Toya says:

      Sometimes your water can make a difference in cooking time…use bottled water

    • Ambrosia says:

      Megan, you received some great advice, here. You should always consider pre-soaking your beans whether you cook them in a slow cooker or stovetop method. I’m not sure about the tomato acidity issue you shared, but I can tell you that using this recipe or other 15 or 16-bean soups do great when you dump everything (yes, including your diced tomatoes,) into your pot and cook it all together for about 2+ hours. Hope this helps.
      P.S. Because I like lots of flavor, I also use a smoked ham shank with about 2 smoked hocks. Much better flavor, and definitely better the 2nd day, says my family. Served with hot rice and homemade cornbread and/or Jiffy and you’ve got a super, huge hit. Good luck!
      *Southern Cooking Gal, Ambrosia*

    • Sherry says:

      I also read about tomatoes affected cooking time because I had the same issue with a lentil chili I was making. Now I wait until the lentils are cooked before adding tomatoes and it works better.

  3. Janene Dawson says:

    Do you think it would be ok to just mix the ingredients, freeze it and the put it in the crockpot when you’re ready? I’m trying to fill up my freezer, but don’t have a ton of extra time to prepare everything since it’s the holiday season :).

    • katie says:

      Janene, absolutely! I have this meal as a lunch option on the monthly menu so I have it cooked ahead of time since that typically works best for lunches. But you could definitely freeze beforehand and throw in the crockpot for dinner one night!

  4. Ivy says:

    I soaked overnight. I chopped up celery, onions and 1 tbs of minced garlic and sauteed then placed in crockpot. I used chicken broth and chicken soup base. I seasoned two chicken thighs (skin and bone)with garlic powder and boiled in chicken broth with some chopped celery, onion and garlic. Let cook for 30 minutes covered then removed skin from the chicken and placed broth and chicken in crock pot and allowed to cook through. The taste is awesome. The marrow and the dark meatfrom the chicken thigh make the difference.

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