15-Bean Soup with Ham (Printable)

Slow-cooked medley of tender beans, vegetables, and smoky ham bone for a comforting meal.

# What Goes In:

→ Beans

01 - 1 bag (20 oz) 15-bean soup mix, rinsed and sorted

→ Meats

02 - 1 leftover ham bone with some meat attached

→ Vegetables

03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 1 can (14.5 oz) diced tomatoes, undrained
07 - 3 garlic cloves, minced

→ Liquids

08 - 8 cups low-sodium chicken broth
09 - 2 cups water

→ Spices & Seasonings

10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon ground black pepper
13 - 1 bay leaf
14 - Salt to taste

# How to Make It:

01 - Rinse and sort the beans, discarding any debris or broken beans.
02 - Place beans in the bottom of a 6-quart slow cooker, then add ham bone on top.
03 - Add diced onion, carrots, celery, diced tomatoes with juice, and minced garlic to the slow cooker.
04 - Pour chicken broth and water over the ingredients.
05 - Sprinkle smoked paprika, thyme, and black pepper over the mixture. Add bay leaf.
06 - Cover and cook on LOW for 8 hours until beans are tender.
07 - Remove ham bone, cool slightly, shred any remaining meat, return meat to soup, and discard bone and bay leaf.
08 - Stir well, taste, and season with salt as needed.
09 - Ladle soup into bowls and serve hot, optionally garnished with fresh parsley.

# Expert Tips:

01 -
  • Effortless slow-cooker magic: Just 20 minutes of prep, then let the slow cooker do all the work for 8 hours.
  • Deep, smoky flavor: A leftover ham bone infuses the broth with rich, savory depth that is impossible to replicate otherwise.
  • Naturally gluten-free: When using gluten-free broth, this recipe is suitable for those avoiding gluten.
  • Nutritious and filling: Packed with plant-based protein and fiber from 15 varieties of beans, plus wholesome vegetables.
  • Freezer-friendly: Makes 8 generous servings that freeze beautifully for quick future meals.
02 -
  • Save that ham bone: After your holiday ham, wrap and refrigerate or freeze the bone specifically for this recipe—it is the single most impactful ingredient for flavor.
  • Use a 6-quart or larger slow cooker: The full volume of beans, vegetables, and liquid requires ample space to cook evenly without overflowing.
  • Season salt last: Always taste and add salt only after the beans are fully cooked to ensure a tender, creamy texture throughout.
  • Low and slow is key: Cooking on LOW for 8 hours yields far more tender beans and a more developed broth than cooking on HIGH for a shorter period.
  • Shred the ham thoroughly: Once the bone has cooled slightly, take time to pick off all the meat and stir it back into the soup for maximum flavor and texture in every bite.
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