Learn what it takes to make a 15 bean soup superior in flavor from other recipes you’ve tried. Using a well crafted bean soup spices and seasoning mix and a ham bone will yield a smoky and complex flavor. All you need is a crusty bread for a great family meal.
I don’t like to use the word “best” because it’s very subjective. But this 15 Bean Soup is our house recipe and we rank it as extremely flavorful and we think you’ll agree. As I learned in Culinary School, always chose quality ingredients and take those extra steps to prepare them correctly. Let’s take a look.
What Makes This Recipe So Good?
Usually we think of using a crock pot as a dump and go vessel for quick dinners. But if you take a little extra time to learn some easy tricks for creamy textured beans and flavorful vegetables, and using the best bean soup spices, you’ll find that your slow cooker is also a great tool for building layers of flavor.
This 15 bean soup crock pot recipe is a testament to that theory, a recipe your family will devour.
Table of contents
About 15 Bean Soup
- Bean soup is hearty, without seeming heavy. Very similar to my Garbanzo Bean Soup.
- Beans are not only very inexpensive but healthy. Full of fiber, protein and low in calories, what’s not to love? When it comes to easy, cozy and inexpensive you can’t beat a pot of bean soup.
- 15 Bean Soup will feed a crowd. Great for family gatherings or leftovers.
- Pretty much a complete meal, all you need is some bread or a fresh green salad.
Ingredients You’ll Need
To start building this 15 bean soup in the crock pot, you’ll start with the beans, broth and ham.
- Chicken Broth
- A mix of dried beans
- A meaty ham shank. Or left over ham bone with meat attached. If there’s not much meat left on the bone, add diced ham to make it meatier and to add ham flavor.
- A dried chile pepper, Guajillo is a commonly found in supermarkets.
- Bay Leaves.
- Step 1: Rinse beans thoroughly and soak them overnight with enough water to cover by one inch. Don’t fret, if you haven’t soaked them, go ahead and cook them knowing it will take a little longer for them to soften.
- Fish out any bad beans. The next morning, drain the beans and add the chicken broth. Place the ham hock on top of the beans and float in the bay leaves and the dried chile pepper. Cover and cook on low for 4 – 5 hours or until beans are starting to become tender.
For The Vegetables
- Carrots, 2 medium, rough chopped
- Celery, 2 stalks, rough chopped
- Potatoes, 2 medium, chopped
- Onion, 1 medium, chopped
- Diced Tomatoes, canned tomatoes work well here. If you can find Red Gold Petite diced, the chunks are smaller and work very well in soups.
- Green Beans, fresh and sliced. You can use canned beans, drained.
- 15 Bean Soup Seasoning You’ll find this remarkably more flavorful than the seasoning packet that comes with packaged beans. Tip: I even use the seasoning for Chicken Noodle Soup.
- Honey
- Pickapeppa Sauce, another one of my secret special ingredients that I hope you take the time to seek out and purchase. You can substitute Worcestershire Sauce.
- Garlic, 3 cloves chopped.
- Step 3: When beans are starting to become tender, chop the vegetables and sautee them in a large sauce pan in neutral oil. Cook them over medium high heat for about 5 minutes, stirring often. Add chopped garlic and cook until fragrant, about 30 seconds.
- Step 4: Add the vegetables, along with the 15 bean soup seasoning mix, honey, and Pickapeppa Sauce to the crock pot. Cover and cook on low for about 1 ½ hours, or until vegetables are tender. It’s ready to serve.
What To Serve It With
- Cheesy Cornbread is a natural to serve with any soup and especially with 15-bean soup.
- Soup and salad are also a great partnership. Consider this Baby Kale Salad. With apples and a honey cider vinaigrette, it’s perfect for Fall.
- Dessert? Who can resist brownies. Check out our favorite brownie recipe, Orange Chile Brownies.
Gathering Dried Beans For a Bean Soup Mix
While 15 bean soup mixes can be found in bags at large supermarkets anywhere in America, most every bean in that packaged mix can be found in bulk sections and at a lower cost.
Here’s where the fun begins. Head over to your local market, Whole Foods comes to mind, and pay a visit to their well-stocked bulk section.
Stroll the dried beans. Buy equal quantities of each and every dried bean you see. Don’t forget lentils and split peas.
A good store will have some lovely calico beans, tiny red aduki, and reddish-orange lentils. Just grab everything you see.
You’ll actually end up with more than 15 varieties for the 15 bean soup mix … all the more fun.
Purchasing mixed beans in bulk can mean that the beans are fresher than dried beans in sacks that you purchase at the supermarket.
When you get home mix all the beans together fearlessly. Hopefully you’ve got at least ten varieties, sixteen or twenty even better.
Make sure you have a large container with a tight-fitting lid that will hold the loot, preferably clear, so that you can admire the beans colors and shapes.
Always keep a container of mixed beans in your pantry. They’ll keep you warm and comfort food cozy all Winter long. This stash will last you all season … and beyond.
Tips For Success
- Don’t skip rinsing the beans before starting this recipe. You may discover small bits of debris that needs to be removed.
- Many believe that adding salt or acids like tomato or vinegar too early in the cooking process will prevent the beans from getting soft. This can be especially important if using older beans. Source: Rancho Gordo.
- Store dried beans in a cool dark place in a glass jar or air-tight container with a lid. They will be good for about two years. After that, they are still edible, but the quality will have deteriorated.
15-Bean Soup Storage
- Store 15-bean soup in an air-tight container in the refrigerator for 4 – 5 days.
- Can you freeze bean soup? Yes. This soup freezes very well for up to 3 months.
- Reheat stovetop, or for individual servings, in a microwave safe bowl. Use the power setting feature and adjust it to 50% power. Reheat in 30 second increments, stirring, for a gentler reheating experience.
More Bean Soup Recipes
I consider soup and stew recipes to be my speciality, so if you’re looking for more recipes, don’t miss my category for Soup Recipes . You’ll find lot of recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Chili. And this quick and easy weeknight recipe for Black Bean and Ham Soup.
And if you like using your crockpot for comfort food recipes, take a look at this recipe for Beef Stew With Mushrooms. It’s a very popular recipe on my site and your family will flip over this one.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
15 Bean Soup, Crock Pot Recipe
Ingredients
- 2 cups Dried beans mixed. Rinsed and misfits removed.
- 8 cups Chicken Stock
- 1 meaty Ham hock or ham bone with some meat attached
- 2 Bay leaves
- 1 Dried Chile Pepper Guajilla, or other
- 2 Tablespoon Bean Soup Mix Soup Seasoning Mix Recipe
- 2 Tablespoons Neutral oil canola or vegetable oil works well here.
- 1 large Sweet onion chopped
- 2 large Carrots peeled and chopped
- 2 large Celery ribs chopped, plus add some leaves
- 2 medium Yukon Gold Potatoes Chopped.
- 4 ounces Green beans fresh, sliced
- 3 cloves Garlic peeled and chopped
- 3 Teaspoons Pickapeppa Sauce or Worcestershire Sauce
- 1 Tablespoon Honey
- 14.5 ounces Tomatoes canned, small chopped
Instructions
- Measure 2 cups mixed beans. Rinse and cover with enough water to cover beans by a couple of inches. Let soak over night.
- The next morning, drain water from beans and place them in the crockpot. Pour in chicken stock. Add ham hock and float in two bay leaves. Add the dried chile pepper. Cook on low for 4-5 hours or until beans are tender. The cooking time will depend on the freshness of the beans.
- After four hours of cooking, heat oil in a large fry pan. Add chopped onions, carrot, celery, potatoes and green beans. Fry, cooking over medium high heat, stirring often for about 5 minutes. Add garlic and cook until fragrant. About 30 seconds.
- Add the vegetable mixture, soup seasoning mix, Pickapeppa sauce and honey to the crockpot and cook until potatoes are tender. About one to 1 ½ hours.
- Remove the ham hock, shred the meat and return the meat to the soup and stir well. Add the tomatoes and cook for another 30 minutes to an hour.
Notes
- Don’t fret, if you haven’t soaked the beans, go ahead and cook them, knowing it will take a little longer for them to soften.
- Many believe that adding salt or acids like tomato or vinegar too early in the cooking process will prevent the beans from getting soft. This can be especially important if using older beans. Source: Rancho Gordo.
- Store dried beans in a cool dark place in a glass jar or air-tight container with a lid. They will be good for about two years. After that, they are still edible, but the quality will have deteriorated.
- If you’l like to thicken the soup, take a large fork and mash some of the cooked beans against the side of the pan. This mash will thicken the soup.
- You can expect one cup of dried beans to yield about 3 cups of cooked beans.
- Be careful with adding salt. A ham hock can be quite salty. Taste before salting.
- 15-bean soup is even better the next day.
Nutrition
15 Bean Soup Crock Pot Recipe … It’s Whats For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I remixed this recipe to veggie style. I added some cabbage.
I didn’t use meat, I used chicken stock. I used Yuca instead of potatoes. I didn’t use the Chile or Peppa or Worcestershire. Sauteing the Veggies and cabbage was the best! All the flavors married perfectly! Yummy!
Would it change the recipe too much if you were to substitute the ham hock with diced ham or kalbasa?
Even though a ham hock is preferred for maximum flavor, diced ham or kielbasa would be good substitutes. They’re both smoked products that would being flavor to the recipe. Be generous with the amount.
Let me know if you have any more questions.
We made 15 bean soup about four years ago and really enjoyed it. You version is quite different and sounds very good so it is on the try soon list when cool weather returns.