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serving Tex Mex 15 Bean soup in a white bowl, on a red cloth napkin

Crock Pot Tex Mex 15 Bean Soup

Arlene Mobley - Flour On My Face
Tex Mex 15 Bean Soup is easy to make in the slow cooker. No need to soak the dried beans. Just let the crock pot do the work for you.
5 from 1 vote
Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins
Course Main Dish, Soup
Cuisine Tex Mex
Servings 8 Servings
Calories 439 kcal


  • 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
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  • 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.



  • No need to soak the beans.


Serving: 1Bowl | Calories: 439kcal | Carbohydrates: 52g | Protein: 30g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1314mg | Potassium: 1480mg | Fiber: 13g | Sugar: 6g | Vitamin A: 370IU | Vitamin C: 27mg | Calcium: 132mg | Iron: 8mg
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