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Slow Cooker 15 Bean Soup

Try this hearty Slow Cooker 15 Bean Soup for a protein filled dinner with minimal time in the kitchen.
4 Servings Recipe By Pin Print
Slow Cooker 15 Bean Soup

Ingredients

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place all ingredients into the slow cooker.
  2. Add water until there is half an inch covering the beans.
  3. Cover and cook on low for 6 hours. Add water as needed.
  4. Let cool.
  5. Divide among freezer bags, remove air, affix label & seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes until warmed through.

22 Comments

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  1. 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.

    1. 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!

      1. 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*

    2. 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*

    3. 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.

    4. Yes Its true about the tomatoes I always soak then cook beans till done then add tomatoes and spices and onion for the last hour. I had the same problem with tomatoes and researched on line it is a known fact abut the tomatoes.

    5. I make this in the crockpot but don’t add the tomatoes until the last half hour. That way their acidity doesn’t get in the way of the beans softening. Usually works just fine.

  2. 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 :).

    1. 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!

  3. 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.

  4. My parents always put the beans in a pot of water and sprinkled them with baking soda. They would bring them to a boil (it is a very foamy) pour them in a colander, put back in the pot with clean water. They did this several times (til the foaming just about stops) and the last time they would rinse the beans, put them back in the pot and start to cook. Very tender beans every time.

  5. Maybe someone can let the hurstbean company know about the acidity in the tomatoes. Their recipe on the bean bag says add tomatoes early! It happened to me! The beans were still hard after six hours,even though I soaked them for eight hours! So,I blamed it on the crockpot and threw it away!

  6. Definitely don’t add tomatoes until beans are softened.. I put everything else in and let it cook away.. It does make a difference to soak the beans..they cook more evenly.. This is the best cold weather dinner…enjoy !

    1. I don’t see why not but you really don’t need to since they’ll essentially be soaking while they cook. Enjoy!

  7. I always usE a pressure cooker instead of crock pot. After it gets up to pressure it take 35 min. I open the bag of beans and miX other items and in less than an hour I am eating soup. No soaking beans.

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