Crock Pot 15 Bean Soup is a perfect meal. This no soak bean soup recipe is easy to make and freezes well.
Made with a bag of Hurst 15 Bean Soup dry beans and no soaking needed this crock pot soup recipe is delicious.
When you walk in the door and the delicious aroma greets you after a long day you might just eat dinner right then because this Crock Pot 15 Bean Soup recipe is delicious and smells amazing while it is slow cooking!
Crock Pot Soup Recipes
Crock Pot Soup recipes are the perfect winter time meal.
You can set the slow cooker to cook this bean soup recipe on low overnight and have a delicious and nutritious hot bean soup ready for lunch.
Or you can start it first thing in the morning and have dinner ready when you get home from work.
Let's Make Soup
To begin you will brown one pound of pork sausage, breaking it into crumbles as you cook it. Drain the sausage well before putting it into a 6 to 8 quart slow cooker.
To save a few minutes while you are cooking the sausage you can open the bag of beans (set the seasoning package aside) and pour them into a colander. Rinse the dried beans under cold running water. Pick through the dried beans and remove any debris you may find.
Pour the rinsed beans into the crock pot with the browned sausage.
Add the diced onion, minced garlic and the can of undrained diced tomatoes to the slow cooker.
Next add the bay leaves, salt, pepper, oregano and the packet of ham soup seasoning to the slow cooker.
Pour the chicken broth into the crock pot and stir the ingredients to combine.
Place the lid on the crock pot and cook on high for 7-8 hours or until the beans are tender.
Un-soaked dried beans can be cooked in the crock pot. Cook them on high for 7 to 8 hours for large beans or 4 to 5 hours on high for small beans.
Dried beans can take from 4 to 8 or more hours to cook in a crock pot. Small lentils will cook in about 4 hours. Large beans like navy beans or kidney beans can take from 8 to 10 hours to cook in a crock pot.
Recipe Expert Tips
- Dried Beans: Dry beans can be cooked in the slow cooker and turn out tender.
- Ground meat: I used a roll of pork sausage for this soup. I like using ground meat in my bean soup recipes. You can use, ground beef, ground turkey, ground chicken or ground pork. Each type of meat will add it's own flavors to the soup recipe.
I thought they might overcook but I was very pleasantly surprised to see that all of the dry beans kept their shape after the long hours of slow cooking.
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Crock Pot 15 Bean Soup Recipe
- 1 bag Hurst 15 Bean Soup Dry Beans (rinsed and picked through)
- 1 lb pork sausage browned and drained well
- 1 cup diced onion
- 4 large garlic cloves minced
- 14.5 can diced tomatoes
- 2 large bay leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dry oregano
- 2 cartons chicken broth (64 ounces)
- Brown a 1 lb roll of pork sausage, breaking it into crumbles as it cooks. Drain the sausage well. Add it to a 6 or 7-quart size crock pot.
- Pour the beans into a large colander being sure to remove the ham seasoning pack and setting it aside. Rinse the beans under cold running water and remove any bad beans or debris.
- Add the dried and rinsed beans, diced onion, minced garlic and the can of diced tomatoes to the slow cooker. Stir to combine.
- Next add the bay leaves, salt, pepper, oregano and the packet of ham soup seasoning to the slow cooker.
- Pour the chicken broth into the crock pot a mix the ingredients together well.
- Cover and cook on high for 7-8 hours.
- Makes about 8 servings.