Slow Cooker 15 Bean Soup Recipe For A Cozy Meal

Slow Cooker 15 Bean Soup-1
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Slow Cooker 15 Bean Soup-1

Slow Cooker 15 Bean Soup

This hearty and flavorful slow cooker 15 bean soup is a nutritious, filling meal perfect for cooler days. Packed with plant-based protein, vegetables, and smoky spices, it's a low-effort dish that's perfect for meal prep or feeding a family with minimal cleanup.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 bowls
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g 15-bean soup mix dry beans
  • 1 medium onion diced, about 150 g
  • 2 medium carrots sliced, about 120 g
  • 2 stalks celery sliced, about 100 g
  • 3 cloves garlic minced, about 15 g
  • 1 can diced tomatoes undrained, about 400 g
  • 1 tsp smoked paprika about 2 g
  • 1/2 tsp black pepper about 1 g
  • 1 tsp salt to taste, about 6 g
  • 1 tsp dried oregano about 1 g
  • 1/2 tsp ground cumin about 1 g
  • 2 pieces bay leaves
  • 1 piece ham hock or smoked turkey leg optional, about 200 g
  • 1.5 liters low-sodium chicken or vegetable broth
  • 500 ml water
  • 2 tbsp lemon juice about 30 ml
  • 2 tbsp chopped fresh parsley for garnish, about 6 g

Equipment

  • 1 6-quart slow cooker
  • 1 large bowl for soaking beans
  • 1 measuring cups
  • 1 measuring spoons
  • 1 ladle

Method
 

  1. Rinse the 15-bean mix thoroughly. Place beans in a large bowl, cover with water, and soak overnight (or at least 8 hours). Drain and rinse before cooking.
  2. Add the soaked, drained beans to the slow cooker.
  3. Add diced onion, sliced carrots, sliced celery, minced garlic, undrained tomatoes, smoked paprika, black pepper, salt, oregano, cumin, and bay leaves.
  4. If using, nestle the ham hock or smoked turkey leg among the beans and vegetables.
  5. Pour in the chicken or vegetable broth and additional water.
  6. Stir gently to combine.
  7. Cover and cook on LOW for 8 hours, or until the beans are very tender and the soup is flavorful.
  8. Remove bay leaves and ham hock/turkey leg (if used). If meat was used, shred or cut it off the bone and return it to the soup.
  9. Stir in lemon juice. Taste and adjust seasoning with more salt or spices if necessary.
  10. Serve hot, garnished with fresh parsley.

Notes

For a vegetarian version, omit the ham hock or smoked turkey leg and use vegetable broth.
The soup thickens as it cools; add a little extra water or broth when reheating if desired.
This recipe freezes well and is great for batch cooking.
You can skip soaking beans if short on time, but they may take longer to cook and may be less tender.
Picture of Vivien Benz

Vivien Benz

Bold flavors are my thing! I’m all about trying new ingredients and spicing things up. If it’s a little unexpected (and a little spicy), it’s probably from me.
Recipes By Vivien Benz

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