Crock Pot 15 Bean Soup with Ham and Veggies

This Crock Pot 15 Bean Soup with Ham and Veggies features a hearty bean mix with savory ham and fresh vegetables. Perfect for a cozy meal, it’s a simple recipe that blends rich, nutritious flavors into a comforting dish with minimal effort.

Why You’ll Love This Recipe

This soup is a nutritious, hearty dinner option that transforms a hearty bean mix with savory ham and fresh vegetables into a flavorful delight, perfect for a cozy meal. Easy to prepare with slow cooking, it’s packed with protein, fiber, and vitamins. Versatile—serve with bread 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 Veggies: Adds better flavor and nutrition.
• Cook on Low: Ensures tender beans and veggies.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but soupy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the comforting appeal.
• Thicken if Desired: Mash some beans if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak herbs to preference.

Yield: 8 servings

Crock Pot 15 Bean Soup with Ham and Veggies

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Hearty 15 bean soup with ham and veggies.

Prep Time 15 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 25 minutes

Ingredients

• 1 large onion
• 1 lb 15 bean mix
• 1 lb ham hock
• 1 tsp salt
• 1 tsp thyme
• 2 medium carrots
• 2 stalks celery
• 2 tbsp chopped parsley
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth

Instructions

1. Soak the Beans: Rinse the 15 bean mix and soak overnight in water; drain before using.
2. Prep the Veggies: Slice carrots, chop celery, and dice the onion.
3. Combine Ingredients: Place soaked beans, ham hock, carrots, celery, onion, and minced garlic in the crockpot. Pour in chicken broth.
4. Season the Dish: Add thyme and salt, stirring to blend.
5. Set the Slow Cooker: Cover and cook on low for 8-10 hours until beans and veggies are tender.
6. Check Doneness: Ensure the beans, veggies, and ham hock are soft and flavorful.
7. Remove Ham Hock: Take out the ham hock, shred the meat, and return it to the pot.
8. Adjust Consistency: Stir well; if too thin, mash some beans and simmer uncovered for 10 minutes.
9. Rest the Soup: Let it sit for 10 minutes with the lid off to meld flavors.
10. Serve and Enjoy: Sprinkle with chopped parsley and serve warm, savoring this hearty, comforting delight!

Notes

• Soak beans for texture; use fresh veggies for flavor.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 597Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 52mgSodium 410mgCarbohydrates 81gFiber 22gSugar 3gProtein 48g

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, for variety and heartiness.
• Chicken Broth (6 cups): Low-sodium, for base.
• Ham Hock (1 lb): For smoky flavor.
• Carrots (2 medium): Sliced, for sweetness.
• Celery (2 stalks): Chopped, for crunch.
• Onion (1 large): Chopped, for aroma.
• Garlic (3 cloves): Minced, for depth.
• Thyme (1 tsp): Dried, for warmth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Bean Swap: Use mixed lentils or pinto beans.
• Broth Swap: Replace with vegetable broth or water.
• Meat Swap: Use turkey leg or omit for vegetarian.
• Carrot Swap: Use parsnips or omit.
• Celery Swap: Use bell peppers or omit.
• Onion Swap: Use leeks for milder flavor.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Herb Swap: Add rosemary or omit thyme.

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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