This slow cooker 15 bean soup is an easy way to enjoy a healthy and hearty meal. It's packed with protein and fiber, and it's so easy to make. Slow cooker soups are a great option for busy weeknights.
Our recipe for 15 bean soup is very simple. Just dump all of the ingredients into the crock pot and let it do its thing. You'll have a delicious and healthy dinner that everyone will love!
If you're like me, then you love coming home to a delicious and hearty meal waiting for you in the slow cooker. This 15 bean soup is the perfect fall and winter comfort food just like our Sausage and Bean Slow Cooker Soup and Slow Cooker Bean Soup Recipe.
This post contains affiliate links. That means that if you make a purchase after clicking on a link, I earn a small commission at no extra cost to you.
15 Bean Soup is a hearty and delicious soup that is perfect for the cool weather of fall. Traditionally made with a variety of beans, 15 Bean Soup gets its name from the 15 different types of beans that are used in the recipe.
While the exact blend of beans varies depending on the region, some common varieties include black-eyed peas, navy beans, and kidney beans. 15 Bean Soup is typically slow-cooked in a crock pot or stovetop, allowing the flavors of the beans to meld together and create a rich and hearty soup.
What's in this slow cooker 15 bean soup recipe?
This simple soup includes 15 types of beans along with vegetable broth, fresh onion and celery, canned diced tomatoes, garlic, salt and pepper. If you'd like, you can add more fresh vegetables like carrots or potatoes.
What are the beans in 15 Bean Soup?
Beans are a great source of protein and fiber, and they're perfect for cold weather comfort food.
The list of beans in a package of 15 bean soup mix or 13 bean soup mix varies depending on the manufacturer. Generally, though, it is a mix of the following types of beans:
Northern, Pinto, Large Lima, Yelloweye Bean, Garbanzo, Baby Lima, Green Split Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow Split Pea, Lentil, Navy, White Kidney, Black Bean
Do you need to soak the dry beans?
The best part about cooking dry beans in a slow cooker is that you don't HAVE to soak them ahead. Then, you'll want to use the full cooking time to be sure your beans soften.
If you do want to soak the beans overnight, plan to drain them in the morning and then only add 1 cup of water for the broth. The soaked beans will release moisture while they cook, so you don't need to add as much to the recipe.
Is this recipe for 15 bean soup vegan?
It is! 15 bean soup is naturally vegetarian and vegan, as long as you use vegetable broth or stock as the base. The main protein in this meal is the beans.
Some bags of 15 bean soup mix may include a seasoning packet, so be aware that there may be ham or other meat products in the seasoning.
What to serve with crock pot 15 bean soup
Cornbread is a traditional side that's perfect for this soup! If you need to avoid eggs and dairy, consider making vegan cornbread. That's my personal favorite side for this yummy soup, but Italian crusty bread or dinner rolls would also be delicious.
Other side dishes that would go well are cheddar biscuits, rice (you can even add that to the soup bowl), or a fresh salad.
More slow cooker soup recipes
Using the slow cooker to make soup is so easy! You can dump all the ingredients in and just walk away. I also love that you can't overcook it, which gives you flexibility in the evening when you're handling kids and carpool.
Making soups, stews and chili in the crock pot is also a good way to deal with those busy evenings where everyone is eating dinner at a different time. With busy teens and busy parents, this works great for us! If you enjoy our crock pot 15 bean soup, you may also like:
- Slow Cooker Turkey Soup With Rice
- Slow Cooker Hamburger Soup
- Crock pot Vegetable Soup
- Slow Cooker Chicken Chili with White Beans
- Slow Cooker Beef Stew
- 1 bag (20 oz) 15 bean soup mix
- 1 small or half of a large onion, peeled and diced
- 15.5 oz canned diced tomatoes, drained
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 6 cups vegetable broth
- 2-4 cups water
In a colander, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard. Drain and add beans to crock.
Chop celery and dice onion. Add both to crock along with drained tomatoes.
Mince garlic, and add that along with the salt and pepper to the crockpot.
Pour in the vegetable broth and water, at least 2 cups. Add more water if you prefer a thinner broth for your soup.
Stir to combine the ingredients.
Cook on high for 4 hours or low for 6-7 hours.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Fine Mesh Stainless Steel Strainer Sieve Colander
Victorinox Fibrox Pro 8-inch Chef's Knife
Baking Serving Ceramic Red 16 Oz Soup Bowls with Handles - Set of Four
OXO Good Grips Nylon Ladle
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts)
Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker
Amount Per Serving: Calories: 54Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1152mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 2g