Ingredients for 15 Bean Soup Crock Pot
- 1 (20 ounce) package dried 15 bean soup mix
- water, as needed for soaking
- 1 large ham hock or ham bone
- 2 cloves garlic, minced
- 1 teaspoon beef bouillon granules or paste
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon steak sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 pound smoked ham or kielbasa, cubed or sliced
- 8 cups vegetable or chicken broth
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
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How to Make 15 Bean Soup Crock Pot
- Rinse 1 (15-ounce) can of mixed beans thoroughly in a strainer.
- Place the rinsed beans in a large bowl, cover completely with water, and let soak for 2 hours.
- Drain the soaking water and rinse the beans again.
- Soak the beans overnight in fresh water.
- The next day, drain and rinse the beans once more.
- Place the drained beans in your crock-pot.
- Add 8 cups of vegetable or chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cover and cook on low for 6 hours.
- While the soup simmers, brown 1 pound of Italian sausage (cubed) in a skillet over medium heat, until cooked through. Drain off any excess grease.
- Stir in the cooked sausage and its drippings into the crock-pot soup.
- Continue cooking on low for another 2 hours to allow flavors to meld.
- Before serving, taste and adjust seasoning as needed. Garnish with fresh parsley if desired. Enjoy your delicious homemade 15-bean soup!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
10g
Fat
31g
Carbs
1g
