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 whatever beans 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.
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I always have lots of beans on hand in my pantry. Just put the ingredients in your slow cooker at night, and you’ll have a lovely pot of 15 bean soup crock pot 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, as it is now in Southern California.
It truly couldn’t be easier, and all you’ll need is some nice crusty bread to eat with this tasty 15 bean soup.
If you do your research you’ll discover that those who have a significantly higher diet of beans can live up to four years longer! Isn’t that something you should consider when planning your menu? I have loads of bean recipes because I LOVE them!
Love using your slow cooker? Try this delicious pulled pork recipe.
And if you don’t have a packet of 15 bean mix for soup, or 13 bean soup mix or whatever number they make, just use your own combination of beans!
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)
- barley (optional)
- water (or stock if not using the paste below)
- chicken, vegetarian or beef bouillon paste (I used this Better Than Bouillon Vegetable Base)
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!
You could also serve this with my quick and delicious parsnip scones!
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Note: this soup can easily be made on the stove top, too. Simply simmer for about 45 minutes or until the beans are cooked.
Enjoy this soup all winter long!
15 Bean Soup Recipe for Crock Pot
Special Equipment
- 1 slow cooker I have this brand as it is a multi cooker (slow, pressure, rice, etc) and has a stainless steel insert (no chemicals leaching)
Ingredients
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 medium carrots sliced
- 1 large onion diced
- 1 ½ Tbsp olive oil extra virgin
- 20 oz 15 bean soup package (or your own mixture of beans)
- ¾ cup pearl barley (omit for gluten-free)
- 8 cups vegetable stock or beef stock, or 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
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Once it cools off in LA I will make this.
That could be a while! Ugh!
Lovely timing now that Autumn has arrived, as starting to think about bringing out the soup pot again. This looks delicious. Love barley but love the addition of the beans too.
Thanks, Jill!
I love barley minestra! It is so refreshing and good for you. I want to make it. Brava Cristina ?
Thanks so much, Alida! Hope you try it!
Well, it’s still in the 90’s in Tucson but it will cool off eventually for soups like this one!
Yes, apparently the same in LA, but nice sort of soup weather here in Michigan right now! Having some tonight, as a matter of fact!
It’s actually oddly warm around here—warm enough to keep using the pool! But no matter, I wouldn’t let that keep me from a nice bowl of soup like this one.
Haha! I’m currently in Torino and really not well informed as to what’s happening in the rest of the world, even for weather! I had this post scheduled before I left! ?
I love a soup that can cook for 24 hours in the crock pot. Set it and forget it. We are having a major cold snap right now and this looks so delicious and a great warm up for these sub-zeros temps! Thanks Christina!
I really like barley in my soups, I think I prefer it over noodles or rice. This soup sounds wonderful!
I love barley in soups over noodles and rice, too! Love the texture. Thank you!
Thank you for sharing this recipe on Walking on Sunshine Facebook page. I’m putting together a post for my blog, Daily Dish and this is one recipe I plan on using!
Thank YOU for sharing it on your blog! I’m glad you like the recipe :) CC