Looking for a hearty, soothing dish that basically cooks itself? This smoky, flavor-packed 15-bean soup is made in your slow cooker, delivering a comforting bowl of goodness without the fuss. Ready your Crock Pot, because this is about to become your go-to recipe for family weeknights, Sunday meal prep, or when you simply crave something warm and satisfying.
Ingredients
- 1 pound 15-bean soup mix (rinsed and soaked overnight if possible)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 4–5 cups chicken or vegetable broth
- 1 tablespoon chipotle peppers in adobo sauce, chopped (adjust to taste)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional: chopped cilantro, lime wedges, hot sauce for serving
Instructions
Start by preparing your 15-bean soup mix. If you have time, soaking the beans overnight will help them cook faster and become extra tender. Then, set your slow cooker or Crock Pot to low.
Warm a tablespoon of olive oil in a small skillet over medium heat. Sauté the chopped onion, carrots, celery, and garlic until they’re just beginning to soften, about five minutes. This step coaxes out the natural sweetness of the veggies. Transfer them into your slow cooker.
Add the soaked (or rinsed) beans, fire-roasted tomatoes, broth, and the smoky chipotle peppers in adobo. Stir in chili powder, cumin, plus a good pinch of salt and pepper. Close the lid, set your Crock Pot to cook on low, and let it work its magic for 7–8 hours. You can also choose the high setting for about 4–5 hours if you’re short on time.
Once the soup is done, give it a taste. Adjust seasoning with salt, pepper, or even a dash more chipotle if you’re up for a kick. Serve your beautiful, hearty soup in big bowls and garnish with chopped cilantro, a squeeze of lime, or hot sauce if you want an extra pop of flavor.
This Crock Pot 15-bean soup is a real crowd-pleaser: it’s protein-packed, budget-friendly, and perfect for those who love a hands-off cooking approach. Whether you’re feeding busy teens on a school night or meal-prepping lunches for the workweek, it’s a fantastic way to pack in fiber and nutrients.
Want to mix things up? Swap in a different bean blend, add diced ham or smoked sausage for even more depth, or go fully vegetarian using vegetable broth. The possibilities are endless—and that’s exactly what makes this soup so beloved.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
