This 15 Bean Soup Recipe is a delicious, hearty, and nutritious soup that only takes a few minutes of prep. The slow cooker does the rest of the work!
One of my favorite things about this soup is that I can stock up on a few bags of 15 bean soup and pretty much always have a simple dinner that I can throw in the crockpot on a busy day! It uses basic pantry staples and fresh produce that I generally always have on hand.
What Beans are in 15 Bean Soup?
Generally, 15 Bean Soup comes with a mix of northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and black beans. Beans are loaded with protein and fiber, meaning this soup will keep you feeling full!
How to Make 15 Bean Soup
This soup is so easy to make.. which is one of the reasons I love it!
- Crushed Tomatoes
- Tomato Paste
- Chicken Broth
This is a true dump-and-go crockpot recipe. Chop the veggies, dump it all in the pot, set it, and forget it! There is no need to soak the beans beforehand. You’ll just cook it low and slow for about 8 hours.
We have served this with my Easy Artisan Bread, Spiced Cornbread, or tortilla chips. My kids love it! They originally thought it was chili, which helped. Being familiar with a food usually equals less complaining!
We used Hurst’s Brand 15 Bean Soup for this recipe, but any brand will work!
Yes! Beans are high in lean protein and fiber. The carrots are high in beta carotene, antioxidants, potassium, vitamins, and fiber. The tomatoes offer antioxidants and lycopene.
This recipe works great in an Instant Pot too! Add all of the ingredients to your Instant Pot and cook on high pressure for 40 minutes. Allow to naturally release for 15 minutes.
15 Bean Soup freezes very well! Add to airtight containers or freezer ziplock bags. Freeze for up three months.
More Slow Cooker Soup Recipes:
- 1 package 15 Bean Soup Hurst’s Brand 20 oz
- 1 large onion chopped
- 4 cloves garlic minced
- 3 stalks celery chopped
- 3 medium carrots chopped
- 2 tablespoons tomato paste
- 1 28-oz can crushed tomatoes undrained
- 8 cups vegetable broth can use low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
Add all ingredients into your slow cooker.
Cook on high for 6 hours or low for 10 hours. The beans should be soft when the soup is done.
For a thicker soup, once cooked, remove 1 cup of soup and puree in a blender. Return to your slow cooker and stir.
Garnish with chopped fresh parsley. Serve with crusty artisan bread or cornbread on the side. Enjoy!
Calories: 278kcal | Carbohydrates: 53g | Protein: 16g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1301mg | Potassium: 1176mg | Fiber: 16g | Sugar: 6g | Vitamin A: 4468IU | Vitamin C: 9mg | Calcium: 152mg | Iron: 4mg
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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