15 Bean Soup Crock Pot or Slow Cooker Recipe

15 Bean Soup Crock Pot or Slow Cooker Recipe http://www.hurstbeans.com/system/images/144/original_Slow%20Cooker%2015BS.jpg
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One of the questions we receive the most is "can I cook 15 BEAN SOUP® beans in a crock pot or slow cooker"? The answer is: ABSOLUTELY! Try this easy to follow recipe and you will have a pot full of 15 Bean Soup waiting for you after a day of activities. See cooking tips below the recipe for more info. (Watch Heather Tallman's video featuring this easy recipe: https://youtu.be/vf3XDrZOwt0)

Cook Time
Kitchen Time
Servings 12


  • 1 pkg Hurst’s® HamBeens® 15 Bean Soup®
  • 8 cups water (use chicken, beef, or vegetable broth for added flavor)
  • 1 lb. smoked sausage, ground sausage (browned in pan), ham hocks or diced ham. You can also use a leftover hambone with some meat on it.
  • 1 lg. onion, diced
  • 1 clove garlic, minced
  • 1 tsp chili powder (optional)
  • 1 can tomatoes (15 oz.)
  • Juice from 1 lemon
  • Optional: Hot sauce or crushed red pepper to taste

Cooking Directions

  2. Sort and rinse beans, check for any unwanted debris and discard.
  3. Drain and place in a slow cooker with 8 cups of water, onions, meat or hambone, garlic and chili powder. (Not tomato or lemon juice yet!)
  4. Set slow cooker on high and cook for 5 hours (or low for 7-8), or until beans are tender, but not falling apart.
  5. After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of tomatoes, our Ham Flavor packet, and the lemon juice.
  6. Cook for additional 30 minutes then keep warm until ready to serve.
  7. We recommend to serve with a freshly baked slice of corn bread! You can also serve over rice as well.
  8. Please keep in mind that every time the lid is opened, your cooking time will be longer.

Cooking Tips

  • For even more flavor, substitute beef, chicken or vegetable stock instead of water.
  • You can also try 1 lb. boneless chicken breasts or 1 lb. beef roast, then shred meat before Step 5 above.
  • As with all dry bean recipes, it's best to wait until AFTER the beans have become tender or fully cooked before adding any acidic ingredients like tomatoes, citrus, vinegars, etc.
  • Remember that this is a NO SOAK recipe, but if you have already soaked the beans that's not a problem, just use 1 cup of water/stock less.
  • Variations on the recipe will work for almost all of Hurst's HamBeens items.
  • If you prefer a more "brothy" soup, add an extra cup of liquid when preparing