Slow cooker 15 bean soup is a hearty, satisfying dish that’s perfect for cold days. It’s filling, full of fiber, and easy to prepare in a single pot. This recipe is ideal when you want a hands-off meal: toss the ingredients into the slow cooker in the morning and come back hours later to a comforting, flavorful soup.
I especially like recipes that rely on simple prep and long, slow cooking. Leftover ham bones from holiday meals are perfect for adding richness and depth to bean soups; we often freeze them to have on hand for dishes like this. If you don’t have a ham bone, you can use diced ham or omit the pork for a vegetarian version and increase the seasoning or add a smoked paprika for extra flavor.
The 15-bean soup mix is available in the dry bean aisle at most grocery stores. When you buy a packaged mix, discard any seasoning packet included with the package and season the soup yourself so you can control the sodium and flavors.
Slow Cooker 15 Bean Soup
To prepare the soup, begin by rinsing and sorting the beans to remove any debris or small stones. Cover the beans with water and soak them overnight; this helps them cook evenly and shortens the slow-cooking time. In the morning, drain and rinse the beans, then chop the vegetables and assemble the soup in the slow cooker.
Add the ham bone (or diced ham), the soaked and drained beans, diced celery and onion, bay leaves, minced garlic, thyme, and vegetable or chicken stock to the slow cooker. Season with salt and freshly ground black pepper. Stir everything to combine.
Cover and cook on Low for about 8 hours, or until the beans are tender. If you’re short on time, cook on High for 4 to 5 hours, but be aware that slow cooker temperatures vary, so check the beans for doneness. When the beans are tender, remove the ham bone, pull the meat from the bone, discard the bone, remove the bay leaves, and stir the shredded ham back into the soup.
The soup is ready to serve. Ladle into bowls and enjoy with crusty bread or a simple green salad. This ham-and-bean soup is classic comfort food and tends to be a crowd-pleaser. Leftovers refrigerate well and often taste even better the next day as the flavors continue to meld.
Below is the full recipe with ingredient amounts, step-by-step instructions, and basic nutrition information.
Slow Cooker Bean Soup Recipe
Slow Cooker 15 Bean Soup Recipe
A comforting, easy slow-cooker soup made with a 15-bean mix and a ham bone for rich flavor. Simple to assemble and ideal for busy days or large family meals.
Course: Dinner, Entrée, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 hours (Low)
Total Time: 8 hours 15 minutes
Servings: 8
Calories: 121 kcal (approximate per serving)
Author: Don’t Sweat The Recipe
Ingredients
- 1 ham bone (use leftover from a holiday ham)
- 20 oz package 15-bean soup mix (remove and discard any seasoning packet)
- 3 celery stalks, diced
- 1 medium onion, diced
- 8 cups vegetable or chicken stock
- 2 bay leaves
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Instructions
- Rinse and sort the bean mix, removing any stones or debris.
- Place the beans in a large bowl and cover with water. Soak overnight, then drain and rinse.
- Transfer the drained beans to the slow cooker.
- Add the ham bone (or diced ham), diced celery, diced onion, bay leaves, minced garlic, thyme, stock, salt, and pepper. Stir to combine.
- Cover and cook on Low for about 8 hours, until the beans are tender. Alternatively, cook on High for 4–5 hours, checking for doneness since slow cooker temperatures vary.
- When the beans are tender, remove the ham bone and pick the meat from the bone. Discard the bone and any fat or gristle.
- Remove and discard the bay leaves. Return the pulled ham to the slow cooker, stir to combine, and adjust seasoning as needed.
- Serve hot. Leftovers keep well in the refrigerator for several days and can be frozen for longer storage.
Nutrition
Calories: 121 kcal | Carbohydrates: 23 g | Protein: 7 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 1233 mg
Potassium: 329 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 525 IU | Vitamin C: 2 mg | Calcium: 39 mg | Iron: 2 mg
Notes and Tips
- Soaking the beans overnight reduces cooking time and helps them cook more evenly.
- If you prefer a thicker soup, mash a cup or two of the cooked beans against the side of the slow cooker and stir to incorporate.
- To reduce sodium, use low-sodium stock and taste before adding more salt.
- For a vegetarian version, omit the ham and use vegetable stock; add a touch of smoked paprika or liquid smoke for depth.
- Freeze leftovers in portioned containers for quick future meals.