Crockpot Ham & 15 Bean Soup

Sometimes when the weather turns a bit nippy (or maybe it’s just that post-holiday slump), I’ll toss together this Crockpot Ham & 15 Bean Soup. It’s become sort of a cold-day anthem at my place, and honestly, it’s one of those magic recipes where you just dump everything in and let science (or the slow cooker) do the work. I got hooked after my neighbor left a whole ham bone on my porch with a note like “Use it, or I’ll be back!”—and, well, she does have a key. So, this one’s kind of in honor of her recipe bullying.

Why I Keep Coming Back To This soup

I make this when I’m feeling a little lazy but want something warm and filling—something that feels like a hug in a bowl. My family goes absolutely wild for this soup (even that one picky eater who complains about beans, go figure). Sometimes I joke that it’s secretly just an excuse to clean out my veggie drawer and it almost always tastes even better the next day, so long as you don’t tell my spouse there are leftovers. There’s a point, though, when the ham bone looks a bit spooky (don’t let it freak you out—it means flavor is happening!)

Here’s What Goes In It (And How I Sometimes Cheat)

• 1 lb (about 2 cups) dried 15-Bean Soup mix (Hurst’s is what I grab, but any bean mix works—sometimes I just use navy beans if that’s all I have)
• 1 leftover ham bone (or about 2 cups diced smoked ham—no shame in using thick-cut deli ham if you’re out of leftovers!)
• 1 large onion, chopped (white or yellow, or shallots if you’re feeling fancy)
• 2 carrots, sliced into coins (if they’re looking sad, peel off the worst bits and chuck ’em in)
• 2 ribs celery, chopped (I skip this sometimes, honestly, because I forget to buy it and it’s fine)
• 3-4 cloves garlic, minced (I’m heavy-handed here but start with 3 if you’re not a garlic nut)
• 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted is extra nice, but regular works)
• 6 cups water (or low-sodium chicken broth for extra oomph, just use a little less salt later)
• 1 bay leaf (if you can find it in the spice drawer chaos)
• 1 teaspoon dried thyme (I use a pinch more because I love thyme, but honestly, use what you like)
• Salt and black pepper to taste (wait until the end, trust me—I oversalted once and it was, uh, educational)
• Optional: 1 teaspoon smoked paprika (if you want a smoky vibe), a splash of hot sauce at the table, or a handful of baby spinach added near the end (my attempt at healthiness, haha)

Let’s Make This Soup – Here’s How I Do It

1. First, if your beans came with a seasoning packet, set it aside for now (sometimes I use it, sometimes I forget). Rinse those beans under cold water and pick out any oddball pebbles (yup, I found one once!).
2. Throw your rinsed beans, ham bone (or diced ham), onion, carrots, celery, and garlic into the slow cooker. Stack them up however you want—order really doesn’t matter, but I put the ham on top like a lazy chef’s garnish.
3. Pour in those diced tomatoes with their juice, then add 6 cups of water or chicken broth. If you remembered the bay leaf and thyme, now’s the time. Sometimes I add the paprika now, but if you’re unsure, wait and taste later.
4. Give it a little stir. Pop on the lid, set your slow cooker to low for 8–10 hours (my sweet spot is 9 hours), or high for about 5–6 if you’re short on patience. Don’t peek—okay, peek once, then leave it alone.
5. When your kitchen smells cozy and the beans are soft, fish out the ham bone (careful! It’s hot), and pull off any meat that’s hanging on for dear life. Shred or chop that meat and stir it back in. This is where I sneak a taste and try not to burn my tongue, but I almost always do.
6. If you like it thicker, mash some beans up against the side of the pot. Taste and add salt and pepper (go easy if you used a salty ham or broth). Stir in optional spinach now if you want to feel virtuous, and heat until wilted—like two minutes.
7. Remove the bay leaf (I have to remind myself!). Serve hot—with whatever ridiculous toppings you love (croutons, extra hot sauce, or sharp cheddar are all regulars at my table).

Just a Few Notes (Aka, How I Learned Not To Panic When It Looks Weird)

• The soup looks really odd about halfway through but stick with it, trust me. Once it all cooks together, it’s tasty.
• Using all broth instead of water makes it richer, but sometimes it gets a bit salty. I now do about half and half.
• Forgot to soak your beans? No worries, just budget in an extra hour on low. I almost always forget anyway.
• Ham bone tip: Use one with some meat clinging to it for the best flavor, but don’t stress if you just have diced ham—it works.

Things I’ve Tried That Work (And One That Did Not)

• Once tried adding potatoes—soup got kind of gluey, wouldn’t recommend.
• Swapped chopped kielbasa for ham—good, but definitely smokier. My husband liked it, my kid? Not so much.
• Added a handful of kale near the end instead of spinach—turns out that’s really good, as long as you chop it up small.
• For a spicier batch, I threw in a diced jalapeño. That was, well, enthusiastic. Maybe half a pepper next time.

What You Actually Need (And Don’t Panic If You Don’t Have It)

So, a slow cooker is obviously pretty central for Crockpot Ham & 15 Bean Soup. But I did once make it in a big old Dutch oven in the oven (275°F, covered, about 4 hours)—not quite as hands-off, but worked in a pinch. I guess don’t let technology get in your way here!

How To Store It (Not That It Ever Lasts In My House)

If you actually have leftovers (which is a rare event here!), let the soup cool down and pop it into airtight containers. It stays good for about three days in the fridge; freezes well too, up to three months, though usually it disappears waaaay sooner. It does thicken after chilling, so add a splash of water or broth when you reheat.

How We Serve It—And Odd Traditions

We always serve it with big hunks of buttered sourdough—or just saltines if I’ve gotten lazy on the bread front. Sometimes, if I’m feeling posh, I’ll sprinkle sharp cheddar over the bowls. I even had a neighbor who swore by a blob of mustard, and, after laughing at her, I tried it. Wildly good, actually.

Lessons Learned (So You Don’t Have To Repeat My Mistakes)

• I once rushed the cook time on high and the beans were all weirdly firm. Don’t, just… wait for it.
• Salting at the start made everything taste strange once—it really is better to wait until the end.
• You might want to skim a little fat off the top after it’s done; sometimes I forget and, well, it’s fine but definitely richer.

FAQ — Real Questions I’ve Gotten (Or Asked Myself!)

• Do I have to soak the beans overnight? Nah, not for this recipe. The slow cooker does all the heavy lifting. (I always forget to anyway!)
• What if I don’t have a ham bone? Use chopped leftover ham or even smoked turkey legs. I’ve faked it with deli ham—it’s fine.
• Can I add pasta? You can, but do it at the very end and cook just until tender, or it turns mushy. Learned that one the hard way.
• The soup got too thick overnight—what gives? That happens! Just stir in a bit of water or broth when reheating; the beans soak up liquid like it’s their job.
• Too bland? Add a splash of vinegar or lemon juice at the end—it perks everything up. Or just more hot sauce (my usual fix, to be honest).

So there you go—maybe not perfect, but I think this Crockpot Ham & 15 Bean Soup is just about the coziest thing on a dreary day. And if you end up with extra, bring me a bowl, would you? I never seem to have leftovers myself.

★★★★★ 4.60 from 33 ratings

Crockpot Ham & 15 Bean Soup

yield: 8 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A hearty, comforting slow-cooked soup loaded with smoky ham, a medley of beans, vegetables, and savory seasonings. Perfect for using up leftover ham and warming up on chilly days.

🖨️ Print Pin Recipe

Ingredients

• 1 lb (about 2 cups) dried 15-bean soup mix (Hurst’s is what I grab, but any bean mix works—sometimes I just use navy beans if that’s all I have)
• 1 leftover ham bone (or about 2 cups diced smoked ham—no shame in using thick-cut deli ham if you’re out of leftovers!)
• 1 large onion, chopped (white or yellow, or shallots if you’re feeling fancy)
• 2 carrots, sliced into coins (if they’re looking sad, peel off the worst bits and chuck ’em in)
• 2 ribs celery, chopped (I skip this sometimes, honestly, because I forget to buy it and it’s fine)
• 3-4 cloves garlic, minced (I’m heavy-handed here but start with 3 if you’re not a garlic nut)
• 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted is extra nice, but regular works)
• 6 cups water (or low-sodium chicken broth for extra oomph, just use a little less salt later)
• 1 bay leaf (if you can find it in the spice drawer chaos)
• 1 teaspoon dried thyme (I use a pinch more because I love thyme, but honestly, use what you like)
• Salt and black pepper to taste (wait until the end, trust me—I oversalted once and it was, uh, educational)
• Optional: 1 teaspoon smoked paprika (if you want a smoky vibe), a splash of hot sauce at the table, or a handful of baby spinach added near the end (my attempt at healthiness, haha)

Instructions

1. 1
   First, if your beans came with a seasoning packet, set it aside for now (sometimes I use it, sometimes I forget). Rinse those beans under cold water and pick out any oddball pebbles (yup, I found one once!).
2. 2
   Throw your rinsed beans, ham bone (or diced ham), onion, carrots, celery, and garlic into the slow cooker. Stack them up however you want—order really doesn’t matter, but I put the ham on top like a lazy chef’s garnish.
3. 3
   Pour in those diced tomatoes with their juice, then add 6 cups of water or chicken broth. If you remembered the bay leaf and thyme, now’s the time. Sometimes I add the paprika now, but if you’re unsure, wait and taste later.
4. 4
   Give it a little stir. Pop on the lid, set your slow cooker to low for 8–10 hours (my sweet spot is 9 hours), or high for about 5–6 if you’re short on patience. Don’t peek—okay, peek once, then leave it alone.
5. 5
   When your kitchen smells cozy and the beans are soft, fish out the ham bone (careful! It’s hot), and pull off any meat that’s hanging on for dear life. Shred or chop that meat and stir it back in. This is where I sneak a taste and try not to burn my tongue, but I almost always do.
6. 6
   If you like it thicker, mash some beans up against the side of the pot. Taste and add salt and pepper (go easy if you used a salty ham or broth). Stir in optional spinach now if you want to feel virtuous, and heat until wilted—like two minutes.
7. 7
   Remove the bay leaf (I have to remind myself!). Serve hot—with whatever ridiculous toppings you love (croutons, extra hot sauce, or sharp cheddar are all regulars at my table).

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 22gg

Fat: 6gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 44gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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