15 bean soup crock pot recipe
The Best 15 bean soup crock pot recipe
The beans are tender and hearty, balanced by the rich, savory flavors of onions, garlic, and a touch of smoked paprika that gives it depth. It’s a great way to use up any leftover veggies or fresh herbs you have on hand, so it’s always a win for meal prep. Plus, it’s packed with fiber and plant-based protein, making it a healthy yet satisfying choice for everyday eating. Whether you’re serving it for a quick weeknight dinner or as a cozy meal for a family gathering, this soup never disappoints.
Easy 15 Bean Soup (Slow Cooker)
A hearty, flavorful bean soup that’s perfect for a cozy meal. Packed with tender beans and rich vegetables, this recipe cooks effortlessly in the slow cooker for a comforting dish that’s ready in no time.
🥘Ingredients
- 1 lb dried pinto beans, rinsed
- 1 lb dried kidney beans, rinsed
- 1 lb dried black beans, rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- Fresh parsley, chopped
👨🍳Directions
-
1
In a large pot, combine the pinto, kidney, and black beans with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour to soften the beans. -
2
While the beans cook, sauté the diced onion, garlic, carrots, and celery in a skillet over medium heat for 5 minutes until softened. Add the crushed tomatoes, vegetable broth, cumin, smoked paprika, and bay leaf. Simmer for 10 minutes. -
3
Drain the beans, reserving 1 cup of the cooking liquid, then transfer them to the slow cooker. Pour the tomato mixture over the beans, along with the reserved liquid. Stir well. -
4
Cook on low for 5–6 hours or on high for 3–4 hours, until the beans are tender and the soup is thickened. -
5
Remove the bay leaf, adjust seasoning with salt and pepper if needed, and serve hot. For extra richness, top with shredded cheese and sour cream before serving.
🔧Equipment
- Slow cooker
- Large pot
- Cutting board
- Knife
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy 15 Bean Soup (Slow Cooker) Works
❓ Frequently Asked Questions About 15 Bean Soup (Slow Cooker)
How do I adjust the recipe for a larger or smaller batch?
For a larger batch, double the quantities of all ingredients. If you need a smaller portion, reduce each ingredient by half, ensuring the liquid to bean ratio remains about 2:1. For example, if you’re making a family-sized pot, you might scale up to 12 cups of broth and 18 cups of beans.
Can I substitute any of the vegetables for fresh ones?
Absolutely! You can swap the frozen mixed vegetables for fresh carrots, celery, and potatoes. Chop them into similar-sized pieces to maintain texture consistency. If using fresh, trim excess skin or tough parts before adding them to the pot.
What if I don’t have a crockpot, and I need to cook this on the stovetop?
To cook on the stovetop, simmer the soup on medium-low heat for about 1.5 to 2 hours, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or water to loosen it. Cook until the beans are tender and flavors meld.
How long should I let the soup simmer to ensure the beans are tender?
Simmer the soup for at least 1 to 1.5 hours, or until the beans are fork-tender. The exact time may vary slightly depending on the bean variety, but this range ensures they’re soft without becoming mushy. Check occasionally and adjust the heat if needed.
Can I make this soup ahead of time and reheat it?
Yes, this soup tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. To reheat, warm it gently on the stovetop or microwave until steaming hot, stirring occasionally to distribute the flavors.
