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15 Bean Soup Crock Pot

15 Bean Soup Crock Pot Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 (20 oz) bag 15‑bean soup mix
  • 1 large onion, diced
  • 3 medium carrots, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 2 bay leaves
  • 6 cups low‑sodium chicken or vegetable broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 smoked ham hock (about 12 oz) or 12 oz smoked sausage, sliced
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened.
  2. Stir in garlic, smoked paprika, and cumin; cook 1 minute until fragrant.
  3. Transfer the mixture to a 6‑quart crock pot. Rinse beans, pick them over, and add to the pot with bay leaves, diced tomatoes, and broth. Nestle the ham hock into the liquid.
  4. Cover and cook on low 6‑8 hours or high 3‑4 hours, until beans are tender and ham pulls from the bone.
  5. Remove ham hock, shred the meat, and stir it back into the soup. Discard bay leaves. Season with salt and pepper, then ladle into bowls and serve hot.

Notes

No need to soak the beans for this slow cooker method. If you prefer soaked beans, reduce the cook time by 1‑2 hours and see the timing table above. Remove the bay leaves before serving. Freeze leftovers in portioned containers for up to 3 months.