Crock Pot 15 Bean Soup

Baby, it’s cold outside, and Crock Pot 15 Bean Soup with smoky ham hocks is how I warm up my house. I started with the directions on the back of the bag, and it was bean soup heaven!

It’s also one of the easiest dinners I make. To make this slow cooker recipe, I simmer 15 bean soup mix, ham hocks, chicken broth, onion, garlic and chili powder until the beans turn creamy.

Then I shred the ham and stir in the seasoning packet, diced tomatoes and a squeeze of lemon juice. It tastes like it cooked on the stove all day.

Why You’ll Love This Recipe

This is the Crock Pot soup recipe I make when I want a big pot of real comfort food without much work or money. A bag of beans is cheap at the grocery store. This hearty soup feeds the whole family, with plenty left for the next day.

That also makes it a good soup for a crowd and one of my favorite cheap soup recipes.

It works with ham hocks from the store or a leftover ham bone from Christmas or Easter. That makes Crock Pot 15 Bean Soup a smart way to stretch a holiday ham.

Crock Pot 15 Bean Soup Ingredient Notes

Most of this goes in the pot without any fuss, but a few ingredients deserve a quick word.

15 bean soup mix: I use Hurst’s HamBeens 15 Bean Soup, and any similar bean mix will work. Their ham flavor packet is amazing, so don’t throw it out.

Ham hocks: They give the broth its smoky flavor and leave you with tender meat to pull off the bone. A leftover ham bone with some meat on it works just as well.

Low-sodium chicken broth: The ham and the seasoning packet both bring salt, so low-sodium broth keeps the soup from getting too salty. Vegetable broth or beef broth will work too.

Diced tomatoes and lemon juice: These go in last, after the beans are tender, because acid can keep dry beans from softening. The lemon wakes up all that smoky ham.

How to Make 15 Bean Soup in the Crock Pot

Start by spreading out the beans so you can pick out any small stones or broken beans, then rinse them in cold water.

Next, add the beans to the Crock Pot with the broth, onion, garlic and chili powder. Tuck in the ham hocks, cover the pot and let it cook until the beans are tender.

Then pull out the hocks, shred the meat and put it back in the pot. Stir in the seasoning packet, diced tomatoes and lemon juice, and let everything simmer a little longer so the flavors come together.

All the exact amounts and steps for this Crock Pot 15 Bean Soup are in the recipe card down below, so grab that before you head to the store.

My Best Tips

• Taste the beans first: Older beans take longer to soften. Taste a few before the tomatoes go in, and make sure they’re creamy all the way through.
• Keep the lid on: Slow cooking depends on trapped heat, so every peek adds to your cooking time.
• Use the seasoning packet: It’s made for these beans and saves you from measuring spices.
• Salt at the end: Ham and broth can both be salty, so taste the soup before you add salt or black pepper.
• Save a little broth: The beans keep soaking up liquid in the fridge, so keep some broth or water handy for reheating.

Substitutions & Variations

Ham bone or diced ham: A bean soup with a ham bone gets the same smoky flavor as one with hocks. If you only have diced ham, stir it in near the end of cooking so it stays tender.

Smoked sausage: Slices of smoked sausage make an easy swap for the ham hocks.

No ham at all: Skip the meat and use vegetable broth, then add fresh vegetables like carrots, celery and kale. A little smoked paprika brings back some of that smoky flavor.

No seasoning packet: If you can’t find HamBeens, any plain bag of beans will do. Season the soup with salt, black pepper, garlic powder and a pinch of Italian seasoning.

Different flavors: A bay leaf or a pinch of Cajun seasoning is an easy change. For a bigger twist, try my Crock Pot 15 Bean Salsa Chili or 15 Bean Taco Soup.

What to Serve with Bean Soup

Ham and bean soup just isn’t ham and bean soup without a buttery hunk of cornbread dunked in it. My old-fashioned buttermilk cornbread is the one I’ve made a hundred times, but crusty bread or garlic bread is great too.

How to Store Leftovers

Room temperature: Don’t leave the soup out for more than 2 hours.

Refrigerator: Keep it in an airtight container for up to 4 days. It gets thicker as it sits, and I think the flavor gets better.

Freezer: Yes, you can freeze bean soup, and Crock Pot 15 Bean Soup is one of those soups that freeze well. Cool it completely, ladle it into labeled freezer-safe containers and freeze for up to 3 months.

Reheating: Thaw the soup overnight in the fridge. Warm it over medium heat or in the microwave with a splash of broth or water to thin it out.

Crock Pot 15 Bean Soup FAQs

How long does 15 bean soup take in a Crock Pot?

It takes about 4 hours on high or 6 to 7 hours on low, plus about 30 more minutes after the tomatoes go in.

Older beans can take longer, and Hurst’s own directions run 6 to 7 hours on high. Go by how tender the beans are, not the clock.

Do I need to soak the beans first?

No, you don’t need an overnight soak to get tender beans in this Crock Pot 15 Bean Soup. Soaked beans will cook a bit faster, so use a little less liquid and start checking them sooner.

Should I cook 15 bean soup on high or low?

I cook Crock Pot 15 Bean Soup on high because dry beans need the heat, and it gets dinner on the table sooner. Low works too if you need the extra time.

What beans are in 15 bean soup?

The bag holds a mix of different kinds of beans. You’ll usually find navy beans, pinto beans, black beans, northern beans, garbanzo beans, pink beans, large lima beans, baby lima beans and white kidney beans.

Most mixes also have red beans, cranberry beans, lentils, yellow split peas and green split peas. The exact mix depends on the brand, so check your label.

How do I thicken bean soup in a Crock Pot?

Scoop out some of the beans, mash them with a fork and stir them back in. The split peas help thicken the soup too, and it gets thicker as it cools.

Can I use leftover ham instead of ham hocks?

Yes, a leftover ham bone, a ham steak or diced ham all work. I often use my leftover Easter or Christmas ham.

Can I make this 15 Bean Soup recipe in an Instant Pot?

Yes, cook it at high pressure for 35 minutes, then let the pressure release naturally for 20 minutes. For another pressure cooker soup, try my Instant Pot White Bean soup with Chicken.

The next time you have a ham bone left from the holidays, don’t throw it out. Save it for a cold day, grab a bag of beans and put that cornbread in the oven!

More Bean Soups

• Marry Me Chicken 15 Bean Soup
• Navy Bean and Ham Soup
• 15 Bean Taco Soup
• Split Pea Soup with Ham
• Cajun 15 Bean Soup with Ham