Name: Warm Up with Crock Pot 15 Bean Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 12
Cuisine: American
Ingredients: ½ tsp black pepper; 1 (15 oz) can fire-roasted diced tomatoes (with juice); 1 (20 oz) bag 15-bean soup mix (discard seasoning packet); 1 large ham hock or 2 cups diced ham; 1 large onion, diced; 1 tbsp smoked paprika; 1 tsp cumin; 1 tsp salt (add at end); 1 tsp thyme; 2 bay leaves; 3 carrots, diced; 3 ribs celery, diced; 4 cloves garlic, minced; 8 cups low-sodium chicken broth; Fresh parsley for garnish; Juice of ½ lemon (optional, at end)

A rainbow of 15 beans slow-simmered with smoky ham, fire-roasted tomatoes, and warm spices until thick and comforting. This hearty, budget-friendly soup is pure winter coziness in a bowl.

Why You’ll Love This Recipe

This Crock Pot 15 Bean Soup is the ultimate cold-weather hug: a big bag of colorful dried beans turns into the thickest, most flavorful soup while you do next to nothing. The long, gentle cook melts the smoky ham into every bite, and the fire-roasted tomatoes add just the right brightness. It’s naturally gluten-free, packed with protein and fiber, and tastes even better the next day. Make a giant pot on Sunday and enjoy cozy lunches all week—leftovers thicken into something truly magical!

Recipe Tips and Tricks

Always soak beans overnight OR quick-soak—never skip this step.
Discard the seasoning packet that comes with the beans—we’re making our own!
Add tomatoes and lemon/vinegar in the last 2 hours so beans stay tender.
Mash a cup of beans at the end for natural thickness.
Taste for salt at the very end—ham and broth vary in saltiness.
Save the ham bone for extra smoky depth.
Freeze in portions for instant cozy meals.

Yield: 12 Bowls

Warm Up with Crock Pot 15 Bean Soup

Thick, smoky 15-bean soup with ham—ultimate cozy comfort in every spoonful!

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 20 minutes

Ingredients

½ tsp black pepper
1 (15 oz) can fire-roasted diced tomatoes (with juice)
1 (20 oz) bag 15-bean soup mix (discard seasoning packet)
1 large ham hock or 2 cups diced ham
1 large onion, diced
1 tbsp smoked paprika
1 tsp cumin
1 tsp salt (add at end)
1 tsp thyme
2 bay leaves
3 carrots, diced
3 ribs celery, diced
4 cloves garlic, minced
8 cups low-sodium chicken broth
Fresh parsley for garnish
Juice of ½ lemon (optional, at end)

Instructions

Soak the beans: Rinse, then soak overnight in cold water (or quick-soak: boil 2 min, rest 1 hour). Drain.
Load the crock: Add soaked beans, ham hock (or diced ham), onion, celery, carrots, and garlic.
Season it: Sprinkle smoked paprika, cumin, thyme, pepper, and add bay leaves.
Pour the liquid: Add 8 cups chicken broth—beans should be fully covered.
Low and cozy: Cook on low 8–10 hours or high 5–6 hours—until beans are buttery soft.
Remove hock: Pull out ham hock, shred meat, discard bone—return meat to pot.
Add tomatoes: Stir in fire-roasted tomatoes last 2 hours—keeps beans tender.
Taste & brighten: Add salt now + a squeeze of lemon for pop.
Thicken naturally: Mash some beans against the side or use immersion blender for 3 pulses.
Serve warm: Ladle into bowls, top with parsley, and cozy up with cornbread!

Notes

Don’t salt early—makes beans tough.
Soup thickens dramatically overnight—thin with broth when reheating.
The longer it sits, the better it gets—perfect make-ahead meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 410Total Fat 23gSaturated Fat 6gUnsaturated Fat 16gCholesterol 162mgSodium 499mgCarbohydrates 5gFiber 1gSugar 2gProtein 43g

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