15 Bean Soup Crock Pot
Dive into the hearty goodness of 15 Bean Soup made effortlessly in your crock pot—perfect for a busy weeknight or a cozy family meal. This wholesome recipe brings together a vibrant medley of dry beans, simmered low and slow with a delicious blend of vegetable broth, diced tomatoes, aromatic garlic, and hearty veggies like carrots and celery. Optional smoked sausage or ham adds a smoky, savory depth to each spoonful, while seasonings like cumin and chili powder provide a subtle kick of warmth. With minimal prep and maximum flavor, this slow-cooked soup is a nutrient-packed, one-pot wonder that’s both comforting and customizable. Serve it with crusty bread or a fresh salad for a complete and satisfying meal.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound 15-bean soup mix (dry beans)
- 8 cups Water
- 4 cups Vegetable broth
- 14.5 ounces Diced tomatoes (with juice)
- 1 large Yellow onion (diced)
- 2 medium Carrots (sliced)
- 2 stalks Celery stalks (sliced)
- 3 cloves Minced garlic
- 1 cup Smoked sausage or ham (optional, diced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Chili powder (optional for a kick)
- 1 leaf Bay leaf
- 1 tablespoon Fresh parsley (chopped, optional for garnish)
Instructions
Rinse and sort the 15-bean soup mix to remove any debris or small stones. Set beans aside.
In a large bowl, soak the beans in water overnight, or for at least 8 hours. Alternatively, use the quick soak method by boiling the beans for 2 minutes and letting them sit, covered, for 1 hour. Drain and rinse the beans after soaking.
Prepare the slow cooker by adding the soaked beans, water, and vegetable broth.
Add the diced tomatoes, onions, carrots, celery, garlic, and the optional sausage or ham (if using) into the slow cooker.
Stir in the salt, black pepper, cumin, chili powder, and place the bay leaf on top.
Cover the slow cooker with the lid and cook on low for 8 hours, or on high for 4-5 hours, until the beans are tender.
Remove the bay leaf before serving. Taste the soup and adjust seasoning as needed with additional salt, pepper, or spices.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 16.1 g | 57% | |
| Total Sugars | 8.8 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
