15 Bean Soup Crock Pot: Easy & Delicious Recipe

15 Bean Soup Crock Pot: the ultimate comfort food, ready with minimal effort! Imagine coming home on a chilly evening to the aroma of a hearty, flavorful soup that has been simmering all day. This isn’t just any soup; it’s a symphony of textures and tastes, a culinary hug in a bowl. For generations, bean soups have been a staple in kitchens around the world, offering a nutritious and economical way to feed families. From the humble pottage of medieval Europe to the vibrant stews of Latin America, beans have always been a symbol of sustenance and community.

What makes this 15 Bean Soup Crock Pot recipe so irresistible? It’s the perfect blend of convenience and deliciousness. The slow cooker does all the work, transforming simple ingredients into a rich and satisfying meal. The variety of beans creates a complex flavor profile, with each bean contributing its unique texture and taste. People adore this dish because it’s packed with protein and fiber, keeping you feeling full and energized. Plus, it’s incredibly versatile – you can customize it with your favorite vegetables, herbs, and spices to create a soup that’s uniquely your own. Get ready to experience the magic of slow-cooked goodness!

Ingredients:

• 1 pound 15-bean mix, rinsed
• 8 cups chicken broth (or vegetable broth for vegetarian)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 smoked ham hock (optional, for added flavor)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 tablespoon apple cider vinegar (optional, for brightness)
• Fresh parsley, chopped (for garnish)

Sautéing the Vegetables (Optional, but Recommended)

While you can just throw everything into the crock pot, taking a few minutes to sauté the vegetables first really deepens the flavor of the soup. Trust me, it’s worth the extra step!

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion, carrots, and celery to the skillet. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Remove the skillet from the heat.

Assembling the Soup in the Crock Pot

Now for the easy part! We’re going to layer all the ingredients into the crock pot and let it work its magic.

1. Place the rinsed 15-bean mix in the bottom of the crock pot.
2. Pour the chicken broth (or vegetable broth) over the beans. Make sure the beans are fully submerged. If not, add a little more broth or water.
3. Add the sautéed vegetables (if you sautéed them) to the crock pot. If you skipped the sautéing step, just add the chopped onion, carrots, celery, and minced garlic directly to the crock pot.
4. Add the smoked ham hock (if using), diced tomatoes (undrained), dried thyme, dried oregano, smoked paprika, cayenne pepper (if using), and bay leaf to the crock pot.
5. Season with salt and freshly ground black pepper to taste. Remember that the ham hock (if using) will add saltiness, so start with a smaller amount and adjust later.

Cooking the Soup

This is where the crock pot shines! Set it and forget it (almost!).

1. Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. The beans should be tender and the soup should have thickened.
2. After the cooking time is up, remove the ham hock (if using) from the crock pot. Let it cool slightly, then shred the meat from the bone. Discard the bone and any excess fat.
3. Return the shredded ham to the crock pot.
4. Remove the bay leaf and discard it.
5. At this point, you can use an immersion blender to partially blend the soup if you prefer a creamier texture. Be careful not to over-blend, you still want some texture from the beans. Alternatively, you can remove a couple of cups of the soup and blend it in a regular blender, then return it to the crock pot.
6. Stir in the apple cider vinegar (if using). This adds a nice brightness to the soup.
7. Taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices to your liking.

Serving the Soup

Finally, the best part! Ladle the soup into bowls and garnish as desired.

1. Ladle the 15-bean soup into bowls.
2. Garnish with fresh chopped parsley.
3. Serve with crusty bread, cornbread, or crackers for dipping.

Tips and Variations:

• Bean Soaking: While not strictly necessary with a slow cooker, soaking the beans overnight can help them cook more evenly and reduce cooking time. If you choose to soak the beans, drain and rinse them well before adding them to the crock pot.
• Spice it Up: Adjust the amount of cayenne pepper to your liking. You can also add other spices like chili powder, cumin, or smoked chipotle powder for a different flavor profile.
• Add Vegetables: Feel free to add other vegetables to the soup, such as diced bell peppers, zucchini, or corn. Add them in the last hour of cooking so they don’t get too mushy.
• Meat Options: If you don’t have a ham hock, you can use smoked sausage, bacon, or leftover ham. Add the sausage or bacon at the beginning of the cooking process. Add leftover ham in the last hour of cooking.
• Vegetarian/Vegan Option: To make this soup vegetarian or vegan, omit the ham hock and use vegetable broth. You can also add a tablespoon of liquid smoke for a smoky flavor.
• Thickening the Soup: If the soup is too thin, you can thicken it by mashing some of the beans against the side of the crock pot with a spoon. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup in the last 30 minutes of cooking.
• Leftovers: This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage.
• Serving Suggestions: Serve with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, or a drizzle of hot sauce.

Why this recipe works:

This 15-bean soup recipe is a classic for a reason. The combination of different beans creates a complex and satisfying flavor, and the slow cooking process allows the flavors to meld together beautifully. The addition of smoked ham hock (or other smoked meat) adds a depth of flavor that is hard to beat. The sautéing of the vegetables (though optional) adds another layer of flavor that elevates the soup to the next level. And the best part is, it’s so easy to make! Just throw everything in the crock pot and let it do its thing. This recipe is also very versatile. You can easily customize it to your liking by adding different vegetables, spices, or meats. Whether you’re looking for a hearty and comforting meal on a cold day or a simple and satisfying weeknight dinner, this 15-bean soup is sure to please.

Troubleshooting:

• Beans are still hard after cooking: If your beans are still hard after the recommended cooking time, it could be due to a few factors. First, make sure your crock pot is cooking at the correct temperature. You can test this by filling it with water and checking the temperature after a few hours. Second, the beans may be old. Older beans can take longer to cook. Try adding a pinch of baking soda to the soup, which can help soften the beans. Finally, make sure the beans are fully submerged in liquid. If not, add more broth or water.
• Soup is too thick: If your soup is too thick, simply add more broth or water until it reaches your desired consistency.
• Soup is too thin: If your soup is too thin, you can thicken it by mashing some of the beans against the side of the crock pot with a spoon. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup in the last 30 minutes of cooking.
• Soup is too salty: If your soup is too salty, you can try adding a peeled potato to the soup and cooking it for another hour. The potato will absorb some of the salt. Remove the potato before serving. You can also add a tablespoon of apple cider vinegar or lemon juice to help balance the flavors.
• Soup is bland: If your soup is bland, try adding more salt, pepper, or other spices to your liking. You can also add a tablespoon of Worcestershire sauce or soy sauce for added depth of flavor.

Conclusion:

This 15 Bean Soup Crock Pot recipe isn’t just another soup; it’s a hearty, flavorful, and incredibly easy way to nourish yourself and your loved ones. The symphony of textures and tastes from the diverse beans, combined with the smoky ham hock and aromatic vegetables, creates a truly unforgettable culinary experience. I promise, the depth of flavor you achieve with minimal effort will astound you. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings or a comforting lunch any day of the week.

But why is this recipe a must-try? Beyond its simplicity and deliciousness, it’s incredibly versatile. It’s a fantastic way to use up leftover vegetables lurking in your crisper drawer. Feel free to toss in some chopped carrots, celery, or even zucchini for added nutrients and texture. And if you’re looking for a vegetarian option, simply omit the ham hock and use vegetable broth instead of chicken broth. You can even add a teaspoon of smoked paprika to maintain that smoky flavor.

Speaking of variations, the possibilities are endless! For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño to the crock pot. If you prefer a creamier soup, stir in a dollop of sour cream or Greek yogurt just before serving. And for those who love a little tang, a squeeze of lemon juice can brighten up the flavors beautifully.

When it comes to serving suggestions, this 15 Bean Soup is fantastic on its own, but it also pairs perfectly with a variety of sides. A crusty loaf of bread is essential for soaking up all that delicious broth. A simple green salad provides a refreshing contrast to the richness of the soup. And for a truly satisfying meal, try serving it with grilled cheese sandwiches or cornbread.

I personally love topping my bowl with a sprinkle of shredded cheddar cheese, a dollop of sour cream, and a few chopped green onions. It adds a burst of flavor and texture that elevates the soup to another level. Don’t be afraid to experiment and find your own favorite toppings!

This recipe is more than just a set of instructions; it’s an invitation to create something wonderful in your kitchen. It’s a chance to slow down, savor the process, and enjoy the simple pleasure of a home-cooked meal. The aroma that fills your home as the soup simmers in the crock pot is an experience in itself.

So, what are you waiting for? Gather your ingredients, dust off your crock pot, and get ready to embark on a culinary adventure. I’m confident that this 15 Bean Soup Crock Pot recipe will become a staple in your household. It’s a crowd-pleaser, a budget-friendly option, and a guaranteed way to impress your family and friends.

I truly believe that cooking should be fun and accessible to everyone. This recipe embodies that philosophy perfectly. It’s straightforward, forgiving, and yields incredible results. I encourage you to give it a try and discover the joy of creating something delicious from scratch.

And most importantly, I want to hear about your experience! Did you make any modifications to the recipe? What were your favorite toppings? What did your family think? Share your thoughts, photos, and stories in the comments below. I can’t wait to see what you create! Let’s build a community of soup lovers and inspire each other to get creative in the kitchen. Happy cooking!