15 Bean Soup Crock Pot Recipe

Imagine coming home after a long day to a house filled with the comforting aroma of a hearty 15 bean soup slowly bubbling away—it’s like getting a warm hug from the inside out. Let’s dive into this soul-soothing recipe that’s perfect for lazy Sunday afternoons or chilly evenings!

I create dishes that are nourishing and comforting. They are good for the soul and the body.

One of my favorite meals is soup, especially bean soup. My 15 Bean Soup Recipe is a homestyle dish that’s hearty, even a bit hearty-ish.

It’s a mix of lentils and beans, simmered with onions, garlic, and herbs in the slow cooker. Nutritional benefits accompany this flavorful bean soup.

It’s a filling and satisfying meal that can be eaten any time of day. Speaking of nutrition, the optional ham or sausage adds protein (which I sometimes add, sometimes do without).

Likewise, the smoked paprika in my recipe supercharges the soup with flavor.

Ingredients

• Dried 15 Bean Mix: Packed with protein and fiber, providing hearty nutrition.
• Onion: Adds a subtle sweetness, rich in antioxidants and vitamins.
• Garlic: Provides robust flavor, known for its immune-boosting properties.
• Smoked Paprika: Infuses a smoky depth, rich in vitamin A and antioxidants.
• Diced Tomatoes: Adds a tangy zest, rich in vitamin C and lycopene.
• Lemon Juice: Enhances brightness and acidity, high in vitamin C.

Ingredient Quantities

• 1 pound dried 15 bean mix
• 2 quarts water or vegetable broth
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: 1-2 cups chopped ham or sausage
• Optional: 1 cup chopped carrots
• Optional: 1 cup chopped celery
• Optional: 1 tablespoon hot sauce
• Optional garnish: chopped fresh parsley

How to Make this

1. Wash and classify the dried 15 bean mix, throwing out any dirt, poor-quality beans, or damaged beans.

2. Put the beans that have been rinsed into the slow cooker, then add 2 quarts of water or broth made from vegetables.

3. Add the onion, chopped, the garlic, minced, and the bay leaves to the slow cooker.

4. Incorporate the dried thyme, dried oregano, and smoked paprika.

5. Add the can of diced tomatoes, with their liquid, to the mixture. Stir well to thoroughly unite all components.

6. If you are using chopped ham or sausage, add it to the pot with the optional chopped carrots and celery.

7. Put the lid on the slow cooker and cook on the low setting for 8 to 10 hours, or until the beans are done to your liking.

8. In the last hour of cooking, add the lemon juice and season with salt and pepper to taste. If desired, you can add hot sauce for extra heat.

9. After cooking, take the bay leaves out of the soup before you serve it.

10. Serve steaming, garnished with fresh parsley if you fancy. Dig into your delicious 15 Bean Soup!

Equipment Needed

1. Slow cooker
2. Colander or sieve
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Mixing spoon
8. Ladle
9. Serving bowls

Optional if using optional ingredients:
10. Vegetable peeler (for carrots)
11. Kitchen scissors or knife (for chopping parsley)

FAQ

• Q: Do I need to soak the beans overnight?Soaking beans overnight is advisable if you want to minimize overall cooking time. That’s because the heat of cooking tends to cause beans to soften in two stages. In the first stage, they absorb water. They can only absorb water when the inside of the bean is hot enough—that is, at a temperature above the boiling point of water. Once beans have absorbed all the water they can, the inside of the bean must also get hot enough to cook the starches to the point where they’re tender and digestible. Those two steps are really one step in the cooking process, and bean soaking just gives you a head start.
• Q: Can I use any type of broth instead of water?A: Absolutely! Vegetable broth is a great way to add a depth of flavor to the soup. If you’re not keeping it vegetarian, you can also opt for chicken or beef broth.
• Q: How can I add more protein without using ham or sausage?If you like vegetarian options, think about including tofu, tempeh, or a can of your favorite beans when you’re looking for extra protein.
• Q: Can I add other vegetables to the soup?Absolutely! You can go ahead and add veggies like spinach, bell peppers, or zucchini to level up the nutrition and amp up the flavor.
• Q: How can I adjust the spice level?A: Adjust the amount of hot sauce to vary the spice level, or add a pinch of cayenne pepper for extra heat.
• Q: How long should the soup cook in the crock pot?For optimal results, the soup should be cooked on low for 7 to 8 hours or on high for 4 to 5 hours.
• Q: How can I store leftovers?A: Let the soup cool and then pour it into an airtight container. The refrigerator is fine for a maximum of 5 days. The soup keeps for up to 3 months frozen.

15 Bean Soup Crock Pot Recipe Substitutions and Variations

1 quart chicken broth can be used in place of 1 quart vegetable broth for a richer flavor.
2 medium shallots, chopped can be swapped with 1 large onion for a more delicate taste.
Omit smoked paprika, and use instead: 1 tsp regular paprika + 1-2 drops liquid smoke.
One can (14.5 ounces) of diced tomatoes can be exchanged for one can (14.5 ounces) of crushed tomatoes, which serve to create a textured sauce.
You can use chopped rotisserie chicken or cooked bacon in place of chopped ham or sausage for a different meaty flavor.

Pro Tips

1. Pre-Soak the Beans: To enhance the texture and flavor absorption, you can soak the beans overnight in water before cooking. This helps to reduce cooking time and improve digestibility.