Crockpot 15 Bean Soup is a hearty and comforting soup, packed with meaty flavor and texture from slow-cooked ham hock in chicken broth, tender beans, and vegetables.
Serve this bean soup with a sprinkling of freshly grated Parmesan and chopped parsley with a side of garlic bread.
The ham hock gives this soup quite a bit of flavor but if you don’t have then you could purchase a small boneless ham and add cut pieces to the soup. It’s also a nice idea to add extra ham if you find that the ham hock you’re using doesn’t have a lot of extra meat on it.
Adding more or less ham to your soup is really up to you and how meaty you want your soup to be.
If you are making a big batch of soup as meal prep for busy times ahead or have some leftover after serving, then here are some ways that you can safely store your soup for enjoying later on:
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 made, let it cool down to room temperature and then divide it into individual airtight plastic bags to store in the freezer. To reheat, simply place it in the refrigerator overnight and then heat it on your stove to serve for the following day’s dinner.
Enjoy a bowl of this hearty soup with a slice of garlic bread, buttermilk biscuits, or a grilled cheese sandwich.
Recipe Notes:
- You could use ham bone instead of ham hock. You could also use ham shank and also have the option of adding additional ham meat for a more meaty soup.
- Water can be used instead of chicken stock/broth but I enjoy the added flavor from the chicken broth.
- Season only once the soup has finished cooking as the salt content from the ham hock and chicken broth will affect the level of saltiness.
- Don’t add the tomato ingredients or anything citrus or acidic to the soup mixture otherwise the beans won’t soften.
- The beans don’t need to be soaked overnight. If you have soaked them then reduce the amount of water by 1 cup.
Crockpot 15 Bean Soup
- Remove the seasoning packet from the bag of beans and discard. Rinse beans and strain; pick out any debris from the beans.
- Add rinsed beans to the crockpot. Add diced onion and ham hock. Pour chicken broth into the crockpot.
- Place the lid on the crockpot and cook on high for 6 hours or low for 8 hours, until beans are tender.
- Once beans are tender, add the carrots, celery, diced tomatoes (including juices), and pepper. Cover and continue cooking for 1 hour more until the vegetables are tender.
- Lift ham hock from the soup (it will likely fall apart into large chunks). Discard bones and tough outer skin. Chop the meat and return it to the crockpot.
- Add lemon juice (to taste.) Check the soup for salt and add seasoning as desired (typically the ham hock and the chicken stock will add enough salt to the soup.) Stir the soup to evenly distribute all ingredients.
- Serve with fresh parsley and parmesan cheese.
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Crockpot 15 Bean Soup
Crockpot 15 Bean Soup is a hearty and comforting soup, packed with meaty flavor and texture from slow-cooked ham hock in chicken broth, tender beans, and vegetables.
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes
Serves:8
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Ingredients
- 20 oz. bag of dried beans 15 bean soup mixture
- 1 large yellow onion, diced
- 1 ham hock
- 8 cups chicken broth/stock
- 1 ½ cups diced carrots
- 1 ½ cups diced celery
- 15 oz. can fire-roasted diced tomatoes
- 1 teaspoon freshly cracked black pepper
- Salt to taste
- 1 lemon juice
- Grated parmesan cheese for serving
- Fresh parsley chopped, to garnish
Instructions
-
Remove the seasoning packet from the bag of beans and discard. Rinse beans and strain; pick out any debris from the beans.
-
Add rinsed beans to the crockpot. Add diced onion and ham hock. Pour chicken broth into the crockpot.
-
Place the lid on the crockpot and cook on high for 6 hours or low for 8 hours, until beans are tender.
-
Once beans are tender, add the carrots, celery, diced tomatoes (including juices), and pepper. Cover and continue cooking for 1 hour more until the vegetables are tender.
-
Lift ham hock from the soup (it will likely fall apart into large chunks). Discard bones and tough outer skin. Chop the meat and return it to the crockpot.
-
Add lemon juice (to taste.) Check the soup for salt and add seasoning as desired (typically the ham hock and the chicken stock will add enough salt to the soup.) Stir the soup to evenly distribute all ingredients.
-
Serve with fresh parsley and parmesan cheese.
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Nutrition Information:
Calories: 210kcal (11%)Carbohydrates: 26g (9%)Protein: 15g (30%)Fat: 6g (9%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 28mg (9%)Sodium: 1041mg (43%)Potassium: 578mg (17%)Fiber: 7g (28%)Sugar: 5g (6%)Vitamin A: 4315IU (86%)Vitamin C: 12mg (15%)Calcium: 73mg (7%)Iron: 3mg (17%)
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
