Crock Pot Tex-Mex 15 Bean Soup is made with your favorite 15 Bean Soup dried bean mix. A thick and rich bean soup that is packed full of flavor.
Now that the cooler fall weather is here it is time to pull out that crock pot and make some soup!
If you love cooking with dried beans the crock pot can make it very easy.
You can slow cook a dried bean soup recipe without the added time of soaking those dried beans.
You can start this recipe early in the morning and slow cook it on low and have a big bowl of soup for dinner. Or you can cook it on high and eat lunch.
Recipe Prep
- Prep the ground beef: Brown the ground beef, and drain well.
- Prep the vegetables: Dice the onion with a sharp knife, slice the celery and mince the garlic or use jarred minced garlic. Prepare the vegetables before begining the recipe to save time.
- Prepare the dried beans for cooking: Dried beans should always be rinsed before cooking. Rinse under cold water and checked for any stones or debris before cooking.
Browned Ground Beef Tips
Brown the ground beef in a large skillet. Drain the ground beef in a colander. Press the ground beef with the back of a wooden spoon to remove as much grease from the cooked meat as possible.
Well drained ground beef is the trick to keeping grease from floating to the top of your soup.
Time saving tip
- Save time by chopping, slicing, dicing or mincing the vegetables the night before you plan to make this crock pot soup recipe.
- You can also brown the ground beef ahead of time, drain it and refrigerate it overnight.
- If you really want to be a meal prepping ninja you can brown 5 lbs of ground beef at a time. Drain and divide into 1 lb portions in food grade containers and freeze. You will always have cooked ground beef on hand for recipes like this crock pot bean soup recipe.
Ingredients
- 15 Bean Soup 20 oz bag
- 1 lb ground beef, browned and drained well
- 10 oz can Rotel Fire roasted diced tomatoes with chilies, undrained
- 14.5 oz can crushed tomatoes, undrained
- 1 medium diced onion
- 1 diced bell pepper (I had some diced bell peppers in the freezer)
- ½ cup sliced celery
- 1 heaping tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano flakes
- 1 large dried bay leaf
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 64 oz beef broth
- 2 cups water
FAQ
If you like a thicker broth you can mix two tablespoons of cornstarch and 2 tablespoons of cold water together until smooth. Add the slurry to the crock pot 30 minutes before serving.
The time to cook dried beans in a crock pot will vary depending on the type of dried beans used. Mixed dried beans will take 6 to 8 hours on high and 8 to 10 hours on low to cook,
Yes, you can substitute canned pinto beans or black beans for the dried bean mix in the ingredient list. In this case you will only cook the crock pot soup recipe for about 4 hours to heat up all of the ingredeints.
You can use dried pinto beans or even dried black beans to make this recipe. Keep in mind if you change the type of dried beans the cooking time will change according to the size of the dried beans used.
This bean soup freezes well. Soup make with beans will freeze well and is easy to reheat in the microwave.
Equipment
- large skillet
- wooden spoon
- 8-quart crock pot slow cooker
- large soup ladle
- soup bowls
Serving Suggestion
- Make cheesy Tex-Mex soup: you can add a cup of cubed Velveeta cheese to the soup 30 minutes before serving to give it a cheesy flavor.
- Tex Mex soup toppings: Soup toppings are always good on this type of soup. Sprinkle each serving with shredded cheddar cheese and top with a dollop of sour cream. Add sliced jalapenos for a spicy kick.
- Skillet Jalapeno Cheddar Cornbread is perfect to serve with this soup.
Directions
- Open the bag of dried beans and discard the ham flavor packet or save it for another use. Rinse the dried beans in a colander under cold running water until the water runs clear. Pour the rinsed and drained beans into the crock pot.
- Put the browned ground beef into the crock pot with the beans. Add the diced onions, sliced celery and minced garlic to the crock pot.
- Next add the soup spices and bay leaf.
- Pour the beef broth and water over the ingredients.
- Use a wooden spoon to stir the ingredients to combine.
- Cook on high for 6 to 7 hours or low for 8 to 10 hours or until the dried beans are tender.
- Makes 6 to 8 servings.
More Crock Pot Soup Recipes
If you love making crock pot soup recipes make sure you check out my crock pot soup recipes page where you will find over 45 crock pot soup recipes.
Print the recipe
Crock Pot Tex Mex 15 Bean Soup
Ingredients
- 20 oz. 15 Bean Soup Mix
- 1 lb ground beef browned and drained well
- 10 oz can Rotel Fire roasted diced tomatoes with chilies undrained
- 14.5 oz can crushed tomatoes undrained
- 1 medium medium diced onion
- 1 large diced bell pepper I had some diced bell peppers in the freezer
- ½ cup sliced celery
- 1 tablespoon heaping tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano flakes
- 1 large large dried bay leaf
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 64 oz beef broth
- 2 cups water
Instructions
- Open the bag of dried beans and discard the ham flavor packet (if there is one) or save it for another use. Rinse the dried beans in a colander under cold running water until the water runs clear. Pour the rinsed beans into the crock pot.
- Put the browned ground beef into the crock pot with the beans. Add the diced onions, sliced celery and minced garlic to the crock pot.
- Next add the soup spices and bay leaf.
- Pour the beef broth and water over the ingredients.
- Use a wooden spoon to stir the ingredients to combine.
- Cook on high for 6 to 7 hours or low for 8 to 10 hours or until the dried beans are tender.
- Makes 6 to 8 servings.
Video
Recipe Expert Tips
- No need to soak the beans.
