This is a warm and hearty dish perfect for chilly nights. There are lots of veggies to prep, but once that’s done, it’s an easy recipe that pretty much cooks on its own.

It’s also affordable and makes enough for the whole family, with extra for later. Pair it with some crusty bread, and you’ve got a meal that everyone will love.

Prep Time:20

Cook Time:5 30

Total Time:5 50

Equipment

1 6 Quart or larger slow cooker

Ingredients

1 package 15-bean soup (I used Hurst’s HamBeens with Ham Flavor Packet)
1 onion (diced)
3 celery stalks (sliced)
2 carrots (peeled and chopped)
3 garlic cloves (minced)
2½ pounds Ham hocks (or diced ham)
1 teaspoon Kosher salt
1 teaspoon black pepper
1 tablespoon chili powder
8 cups chicken stock
3 bay leaves
5 springs fresh thyme
1 14 ounce can diced tomatoes
1 lemon, juice only

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Instructions

Add veggies and meat to the slow cooker. Dice the onion, slice the celery, peel and chop the carrots, and mince the garlic. Then, add the onion, celery, carrots, garlic, and ham hocks (or diced ham) to the slow cooker.
Prepare and add beans. Rinse and drain the beans, but keep the seasoning packet. Then, add the beans to the slow cooker with the salt, pepper, chili powder, and seasoning packet.
Add liquid on top and cook. Pour the chicken stock over the ingredients in the slow cooker. Add the bay leaves and fresh thyme. Cover and cook on HIGH for 5 hours or LOW for 7-8 hours, until the beans are tender.
Remove meat, mix back in, and add the final ingredients. Remove the ham hocks, bay leaves, and thyme sprigs from the slow cooker. Separate the meat from the ham bones and return the meat to the slow cooker. Add the diced tomatoes and lemon juice. Cook on HIGH for an additional 30 minutes.
Serve. Serve the soup hot with crusty bread. Garnish with fresh parsley if desired.

Notes

If you can’t find a 15-bean mix, you can mix and match your favorite beans like great northern beans, pinto beans, black beans, kidney beans, navy beans, and cannellini beans. Just remember to rinse and drain canned beans before adding them.

If you’re using dried beans, it’s a good idea to soak them overnight before cooking to help them cook more evenly and reduce the cooking time. Remember to rinse and drain them before adding to the pot.

Ham bones or ham hocks add a lot of flavor to this soup, but may not have a lot of meat. If using either, you may want to have some diced ham on hand to add to the recipe for a heartier meal.

If you can’t find ham hocks, you can use a smoked ham shank or even leftover ham pieces. They all add a rich, smoky flavor to the soup. Smoked turkey legs could work great if you don’t have ham.

Using good-quality chicken stock makes a big difference in flavor. If possible, use homemade or low-sodium store-bought stock to control the saltiness.

You can add diced jalapeños, cayenne pepper, or a splash of your favorite hot sauce. Adjust to your liking and get ready to feel the burn (in a good way)!

Don’t forget to remove the bay leaves and thyme sprigs before serving. They add great flavor during cooking but aren’t pleasant to bite into.

Nutrition

Servings: servings

Calories: 557kcal

Author: Katie

More Tips:

If you don’t have a slow cooker or prefer the stove, you can make this soup in a big pot. The procedure is pretty much the same, but you’ll need to cook the soup on low heat for about 2-3 hours or until the beans are tender. Remember to stir occasionally to avoid sticking.

Begin by placing the veggies at the bottom of the slow cooker. This helps them cook well and adds a great base of flavor to the soup.

Cooking times may vary depending on your slow cooker and the type of beans you use. Check for tenderness after 4 hours on high or 6 hours on low. You’re aiming for beans that are tender but not mushy.

Around halfway through cooking, check the liquid levels. If it looks like it’s thickening too much, add a little more chicken stock or water to keep the beans underwater and cooking evenly.

Using fresh thyme is important in this recipe. If you don’t have any on hand, dried thyme works, too – use about a third of the amount.

Adding the lemon juice at the end helps to enhance the flavors of the soup. If you don’t have a lemon, a splash of vinegar would work too.

close view of soup in crock pot with ham hocks and beans.

Serving Suggestions

This soup is perfect with French bread.

Key Ingredients and Tools

Ham hocks: These add a rich, smoky flavor to the soup. You can find them in the meat section, but if you can’t find them, you can use a smoked ham shank or leftover ham pieces.

15-bean soup mix: This mix provides a variety of textures and flavors, much easier than buying a million individual types of beans. Look for it in the dry beans section, usually near the rice. In a pinch, you can combine great northern beans, pinto beans, black beans, kidney beans, navy beans, or cannellini beans.

Bay leaves and thyme sprigs: These herbs add depth of flavor during the slow cooking process. Fresh thyme is best, but you can use dried thyme if fresh isn’t available.

Chicken stock: A good-quality stock enhances the soup’s flavor. Homemade chicken stock is wonderful, but store-bought is fine.

Storage Instructions

Leftovers? Store your soup in an airtight container and keep it in the fridge for up to 4 days. When you’re ready to enjoy it again, just warm it on the stove or microwave.

For freezing, let the soup cool down, then transfer it to freezer-safe containers or heavy-duty freezer bags. Your soup will stay tasty for 3-4 months.

When ready to enjoy your frozen soup, let it thaw in the fridge overnight. Then, you can heat it on the stove over medium heat, stirring occasionally, or in the microwave, stirring every few minutes.

Make sure it gets nice and hot before you dig in!

This is a simple and comforting meal that’s great for any night of the week. With basic ingredients and a little time, you’ll have a tasty, filling soup that everyone will love.

It’s perfect for meal prep, and the leftovers keep well for busy days. Give this recipe a try and add some homemade comfort to your table.

Crockpot Ham and Bean Soup