Slow Cooker 15 Bean Soup
Slow cooker 15 bean soup is hearty, filling and full of fiber. It’s the perfect cold weather meal. I love a meal you can toss in the slow cooker and let it go for hours, without having to fuss over the pot. We always freeze our leftover ham bones to use in soups like this one. You can find this soup mix in the dry bean isle at the grocery store.
Rinse and sort beans. Cover with water and soak the beans overnight. The next morning chop the vegetables and add all ingredients to the slow cooker. Set and cook!
That’s it and dinner is ready! Serve and enjoy! This soup was a big hit at our house.
- 1 ham bone (use leftover from your Holiday Ham)
- 1 package 15 Bean Soup (remove seasoning packet)
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 8 c vegetable stock (or chicken)
- 2 bay leaves
- 2 garlic cloves, minced
- 1½ teaspoons thyme
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- Rinse and sort beans.
- Cover beans with water and soak overnight.
- Drain beans and place in a slow cooker.
- Add remaining ingredients and stir.
- Cover. Cook on Low for 8 hours.
- Remove ham bone and pull meat off the bone.
- Remove bay leaves.
- Add ham back to soup and stir.