Are you looking for a warm and hearty soup that’s packed with savory flavors and healthy veggies? Well! Look no further than this delicious Crockpot 15 Bean Soup! With its slow-cooked ham, chicken broth, and tender baby beans, this soup is the perfect way to warm up on a chilly evening. And with the addition of fresh Parmesan cheese and parsley, it’s sure to satisfy even the pickiest eaters.
To make this delicious soup, simply toss your ham, beans, and veggies into your crockpot with some chicken broth, and let it cook low and slow for several hours. The result is a rich and flavorful soup that’s perfect for serving with a side of warm, crusty garlic bread.
So if you’re looking for a comforting and healthy meal that’s easy to make and sure to please, give this Crockpot 15 Bean Soup a try! Your taste buds (and your stomach) will thank you.
Do I have to use ham shank?
The ham gives this soup some flavor, but if you don’t have it, you can buy a small boneless ham and add cut pieces to the soup. It’s also a good idea to add extra ham if you find that the ham knuckle you’re using doesn’t have a lot of extra meat.
Adding more or less ham to your soup is really up to you and how hearty you want your soup to be.
How should I store my leftover Crockpot 15 Bean Soup?
If you’re making a big batch of soup as meal prep for busy times ahead or have some left over after serving, here are a few ways you can safely store your soup to enjoy later:
For fridge: You can store your soup in an airtight container for up to 4 days.
For freezer: This soup freezes well for 3-6 months. Once done, let it cool to room temperature, then divide it into individual airtight plastic bags to store in the freezer. To reheat it, simply place it in the fridge overnight and then heat it up on the stove to serve for dinner the next day.
What should I serve with my soup?
Enjoy a bowl of this hearty soup with a slice of garlic bread, buttermilk crackers, or a grilled cheese sandwich.
Recipe Notes:
- You could use ham bone instead of ham shank. You can also use ham shank and you also have the option of adding additional ham meat for a heartier soup.
- Water can be used in place of chicken broth, but I enjoy the added flavor of chicken broth.
- Season only after the soup has finished cooking, as the salt content of the ham and chicken broth will affect the salt level.
- Do not add tomato ingredients or anything citric or acidic to the soup mix, otherwise the beans will not soften.
- It is not necessary to soak the beans overnight. If you have soaked them, reduce the amount of water by 1 cup.
Crockpot Bean Soup 15
- Remove seasoning packet from bean bag and discard. Rinse the beans and strain; pick up any residue from the beans.
- Add rinsed beans to crock pot. Add the chopped onion and ham. Pour the chicken broth into the crock pot.
- Place lid on pot and cook on High 6 hours or Low 8 hours, until beans are tender.
- Once the beans are tender, add the carrots, celery, diced tomatoes (including any juices), and pepper. Cover and continue cooking for 1 more hour until the vegetables are tender.
- Lift the ham out of the soup (it will likely fall apart in large chunks). Discard the bones and the tough outer skin. Chop the meat and return it to the crock pot.
- Add lemon juice (to taste). Check the soup for salt and add any seasonings you like (ham and chicken broth will usually add enough salt to the soup). Stir the soup to evenly distribute all the ingredients.
- Serve with fresh parsley and Parmesan cheese.
Crockpot Bean Soup 15
Crockpot 15 Bean Soup is a hearty, comforting soup, bursting with meaty flavor and texture from slow-cooked ham in chicken broth, baby beans, and vegetables.
- Preparation time: twenty minutes
- Time to cook: 7 hours
- Total time: 7 hours twenty minutes
- It serves:8
Ingredients
- twenty oz. bag of dry beans 15 bean soup mix
- 1 big yellow onion, chopped
- 1 leg of ham
- 8 cups chicken broth/broth
- 1 ½ cups diced carrots
- 1 ½ cups diced celery
- fifteen oz. can fire-roasted diced tomatoes
- 1 teaspoon freshly ground black pepper
- Salt prove
- 1 lemon juice
- Grated Parmesan cheese at your service
- Fresh parsley chopped, to decorate
Instructions
- Remove seasoning packet from bean bag and discard. Rinse the beans and strain; pick up any residue from the beans.
- Add rinsed beans to crock pot. Add the chopped onion and ham. Pour the chicken broth into the crock pot.
- Place lid on pot and cook on High 6 hours or Low 8 hours, until beans are tender.
- Once the beans are tender, add the carrots, celery, diced tomatoes (including any juices), and pepper. Cover and continue cooking for 1 more hour until the vegetables are tender.
- Lift the ham out of the soup (it will likely fall apart in large chunks). Discard the bones and the tough outer skin. Chop the meat and return it to the crock pot.
- Add lemon juice (to taste). Check the soup for salt and add any seasonings you like (ham and chicken broth will usually add enough salt to the soup). Stir the soup to evenly distribute all the ingredients.
- Serve with fresh parsley and Parmesan cheese.
