15 Bean Soup with Smoky Flavor in the Crock Pot

This 15 Bean Soup with Smoky Flavor features a hearty bean blend in a rich, smoky broth. Perfect for a comforting meal, it’s a simple recipe that blends deep, savory tastes into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This bean soup is a nutritious, hearty dinner option that transforms a hearty blend of 15 beans in a rich, smoky broth into a flavorful delight, perfect for a satisfying meal. Easy to prepare with hands-off cooking, it’s packed with protein, fiber, and taste. Versatile—serve with cornbread or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Soak the Beans: Enhances texture and reduces cooking time.
• Use Fresh Spices: Adds better aroma.
• Cook on Low: Ensures deep smoky flavor.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but soupy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Hot: Maximizes the smoky appeal.
• Thicken if Desired: Mash some beans if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Smokiness: Taste and tweak smoked paprika to preference.

Yield: 8 servings

15 Bean Soup with Smoky Flavor in the Crock Pot

Print

Hearty smoky 15 bean soup, savory crockpot meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 1 bay leaf
• 1 can (14.5 oz) diced tomatoes
• 1 large onion
• 1 lb 15 bean mix
• 1 tsp cumin
• 1 tsp salt
• 1 tsp smoked paprika
• 2 tbsp chopped green onions
• 3 cloves garlic
• 4 cups low-sodium vegetable broth

Instructions

1. Soak the Beans: Rinse 15 bean mix and soak overnight in water; drain before use.
2. Chop the Veggies: Chop onion and mince garlic.
3. Combine Ingredients: Place soaked beans, onion, and garlic in the crockpot. Add diced tomatoes and vegetable broth.
4. Season the Dish: Stir in smoked paprika, cumin, bay leaf, and salt.
5. Add Liquid: Pour in a splash of water if needed to cover beans.
6. Set the Crockpot: Cover and cook on low for 6-8 hours until beans are tender.
7. Check Consistency: Ensure the soup is thick and hearty; stir well.
8. Taste and Adjust: Remove bay leaf and add more smoked paprika if desired.
9. Rest the Soup: Let it sit for 10 minutes with the lid off to thicken.
10. Serve and Enjoy: Sprinkle with chopped green onions and serve hot, savoring this smoky, hearty delight!

Notes

• Soak beans first for texture; use fresh spices for aroma.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
• This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 443Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 371mgCarbohydrates 81gFiber 22gSugar 3gProtein 30g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• 15 Bean Mix (1 lb): Dried, soaked overnight, for variety.
• Vegetable Broth (4 cups): Low-sodium, for base.
• Diced Tomatoes (1 can, 14.5 oz): For depth.
• Onion (1 large): Chopped, for aroma.
• Garlic (3 cloves): Minced, for depth.
• Smoked Paprika (1 tsp): For smoky flavor.
• Cumin (1 tsp): Ground, for warmth.
• Bay Leaf (1): For subtle flavor.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Green Onions (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Bean Swap: Use any dried bean mix or lentils.
• Broth Swap: Replace with chicken broth for richness.
• Tomato Swap: Use fresh tomatoes or sauce.
• Spice Swap: Add chipotle powder for extra heat.
• Cumin Swap: Use coriander for variety.
• Onion Swap: Use leeks for milder flavor.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Low-Sodium: Reduce or skip salt based on broth.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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