15 Bean Soup Crock Pot (Fifteen Bean Soup Recipe)
15 bean soup crock pot recipe is an easy, delicious and protein-packed meal, and is perfect for when the days start getting chilly. Use a packet of 15 bean soup mix, or use what you have on hand!
This recipe was originally published on November 26th, 2011.
If you like legumes, you’re going to love this 15 bean soup crockpot recipe.
As an Amazon Associate I earn from qualifying purchases.
Just put the ingredients in your slow cooker at night, and you’ll have a lovely pot of soup for dinner the next day. You can also make it on the stove-top, it’s easy any way you choose. This hearty soup is especially wonderful when the weather is cooler. Yes, it does actually get cooler in Southern California, too!
It truly couldn’t be easier, and all you’ll need is some nice crusty bread to eat with this tasty 15 bean soup.
Love using your slow cooker? Try this delicious pulled pork recipe.
15 Bean Soup Crockpot
adapted from a recipe on a package of beans (unknown) serves 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- garlic
- celery
- carrots
- onion
- extra virgin olive oil
- 15 bean mixture (or your choice of beans)
- water (or stock if not using the paste below)
- chicken, vegetarian or beef bouillon paste
Directions for 15 Bean Soup Crock Pot
Sauté the garlic, celery, carrots, and onion in the olive oil over medium high heat for about five minutes.
Place the vegetables in a slow cooker. Rinse all the beans and barley.
Next, add the beans, barley and water (stock) and bouillon.
Cover the slow cooker, and cook on low setting for approximately 24 hours. Alternatively, you can cook the soup on a higher setting for fewer hours.
Finally, season with salt and pepper to taste once the beans are cooked. Serve the 15 bean soup with warm, crusty bread!
Don’t miss another post, sign up for my free subscription here!
Barley Bean Soup...hearty fare for colder days
Special Equipment
- 1 slow cooker
Ingredients
- 2 cloves garlic (minced)
- 2 stalks celery (chopped)
- 2 medium carrots (sliced)
- 1 large onion (diced)
- 1 ½ Tbsp olive oil
- 1 cup Borlotti beans (or Cranberry beans)
- ½ cup Lima beans
- ¾ cup pearl barley (omit for gluten-free)
- 8 cups chicken stock (or beef stock, or 8 cups water, plus chicken or beef Better than Bouillon)
- ½ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
Instructions
- Rinse all the beans and barley; set aside.
- Saute the garlic, celery, carrots, and onion in the olive oil for about 5 minutes, then put into a slow cooker, followed by the remaining ingredients.
- Cook in slow cooker on low setting for about 24 hours or a higher setting for less time, until the beans are ready. Check for seasoning and add salt and/or pepper if desired.
- Serve with crusty bread.
Notes
- You can skip the vegetable sauteing and just add everything to the slow cooker for an even easier recipe.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Sounds delicious!
It’s pretty good, and nutritious, too, Mary!