Easy Slow Cooker 15 Bean Soup

Warm up with Easy Slow Cooker 15 Bean Soup, a hearty, protein-packed dish filled with a vibrant mix of beans and vegetables. This effortless, slow-cooked meal delivers rich, comforting flavors, perfect for cozy weeknight dinners or meal prep.

Why You’ll Love This Recipe

Easy Slow Cooker 15 Bean Soup is the epitome of comfort food, blending a diverse mix of 15 beans with savory vegetables and aromatic spices for a wholesome, satisfying meal. The slow cooker makes it incredibly simple, requiring minimal hands-on time while infusing every spoonful with deep, hearty flavors. Ideal for busy weeknights, family gatherings, or meal prepping, this budget-friendly soup is nutritious, filling, and adaptable to various dietary preferences. Whether you’re a vegetarian or craving a meaty twist, this soup’s robust texture and customizable ingredients make it a crowd-pleaser for all.

Recipe Tips and Tricks

• Soak Beans Overnight: Soak beans to reduce cooking time and improve digestibility; rinse well before use.
• Sauté Aromatics: Cook onions and garlic briefly for enhanced flavor before adding to the slow cooker.
• Adjust Consistency: Blend a portion of the soup or add extra broth to achieve desired thickness.
• Season Gradually: Add salt after cooking to avoid toughening beans; taste and adjust at the end.
• Stir Minimally: Avoid over-stirring to keep beans intact and maintain texture.
• Use Fresh Herbs: Add fresh parsley or thyme at the end for a burst of flavor.

Yield: 10 Servings

Easy Slow Cooker 15 Bean Soup

Print

Easy Slow Cooker 15 Bean Soup, a hearty, nutritious dish perfect for cozy, effortless weeknight dinners.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 8 hours

Total Time 14 hours 15 minutes

Ingredients

• ¼ tsp black pepper
• ½ tsp salt
• 1 (15 oz) can diced tomatoes
• 1 (20 oz) package 15 bean soup mix, rinsed and soaked overnight
• 1 medium onion, diced
• 1 tsp dried thyme
• 2 medium carrots, diced
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 8 cups low-sodium vegetable broth
• Optional garnish: fresh parsley, chopped
• Optional: 1 bay leaf

Instructions

1. Soak the Beans: Rinse the 15 bean mix, soak overnight in water, then drain and rinse again.
2. Prep the Veggies: Dice onion, carrots, and celery for a colorful, flavorful base.
3. Sauté Aromatics: In a skillet, sauté onion and garlic in a drizzle of oil for 4-5 minutes until soft.
4. Grease the Crockpot: Lightly oil a 6-quart slow cooker to prevent sticking and ease cleanup.
5. Add Ingredients: Place soaked beans, sautéed aromatics, carrots, celery, and diced tomatoes in the slow cooker.
6. Season the Mix: Add thyme, salt, pepper, and bay leaf (if using) for a savory depth.
7. Pour in Broth: Add vegetable broth, stirring gently to combine all ingredients.
8. Cook Low and Slow: Cover and cook on low for 6 hours or high for 3 hours, until beans are tender.
9. Adjust Consistency: If too thick, add more broth; if too thin, blend a portion of the soup.
10. Serve with Love: Remove bay leaf, ladle into bowls, garnish with parsley, and enjoy this hearty soup!

Notes

• Soaking beans is key for faster cooking and better texture; don’t skip this step.
• For a smokier flavor, use fire-roasted tomatoes or add a pinch of smoked paprika.
• Leftovers thicken as they sit; thin with broth when reheating.
• Serve with crusty bread or a side salad for a complete meal.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 197Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gSodium 2075mgCarbohydrates 35gFiber 14gSugar 7gProtein 10g

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: A pre-packaged mix (like Hurst’s HamBeens) offers variety; any multi-bean blend works.
• Onion: Yellow onion provides a savory base; diced finely ensures even flavor distribution.
• Garlic: Freshly minced garlic adds bold aroma; garlic powder is a convenient substitute.
• Carrots: Diced carrots bring sweetness and color; fresh carrots maintain texture better than frozen.
• Celery: Chopped celery adds crunch and earthiness; include leaves for extra flavor.
• Diced Tomatoes: Canned diced tomatoes provide tangy depth; fire-roasted tomatoes add smokiness.
• Vegetable Broth: Low-sodium broth allows better salt control; chicken broth suits non-vegetarian versions.
• Thyme: Dried thyme adds warmth; fresh thyme enhances aroma if available.

Variations and Substitutions

• Meat Addition: Add diced ham, sausage, or bacon for a non-vegetarian version; cook meat first.
• Bean Swap: Use a single bean type like navy or black beans if a mix isn’t available.
• Spicy Option: Include chili powder, cayenne, or fresh jalapeños for a spicy kick.
• Vegetable Variations: Swap carrots or celery for zucchini, kale, or bell peppers for variety.
• Gluten-Free: Ensure broth is gluten-free; beans are naturally gluten-free.
• Low-Sodium: Use no-salt-added tomatoes and broth; season to taste at the end.
• Creamy Texture: Blend part of the soup or add a splash of cream for richness.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; reheat on the stove or microwave.
• Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
• Reheating: Add a splash of broth when reheating to restore consistency and prevent drying.
• Meal Prep: Portion into containers for easy lunches or dinners throughout the week.

Dish Gallery

Please share this Easy Slow Cooker 15 Bean Soup with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Easy Crockpot Teriyaki Chicken