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15 Bean Soup


This 15 Bean Soup Recipe is a delicious, hearty, and nutritious soup that only takes a few minutes of prep. The slow cooker does the rest of the work!

15 bean soup served in a white bowl with bread on the side.

One of my favorite things about this soup is that I can stock up on a few bags of 15 bean soup and pretty much always have a simple dinner that I can throw in the crockpot on a busy day! It uses basic pantry staples and fresh produce that I generally always have on hand.

What Beans are in 15 Bean Soup?

Generally, 15 Bean Soup comes with a mix of northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and black beans. Beans are loaded with protein and fiber, meaning this soup will keep you feeling full!

Ingredients for 15 bean soup on a cutting board and small wooden pinch bowls

Ingredients For 15 Bean Soup

This soup is so easy to make.. which is one of the reasons I love it!

  • 15 Bean Soup Mix
  • Carrots
  • Celery
  • Onions
  • Garlic
  • Crushed Tomatoes
  • Tomato Paste
  • Chicken Broth
  • Seasonings

How to Make 15 Bean Soup

This is a true dump-and-go crockpot recipe. Chop the veggies, dump it all in the pot, set it, and forget it! There is no need to soak the beans beforehand. You’ll just cook it low and slow for about 8 hours.

What Should I Serve with Bean Soup?

Some things we love to serve this soup with are:

My kids love this soup. They originally thought it was chili, which helped. Being familiar with a food usually equals less complaining!

15 bean soup in a white bowl with fresh herbs in the background
Which 15 Bean Soup Mix do I need for this recipe?

We used Hurst’s Brand 15 Bean Soup for this recipe, but any brand will work!

Is 15 Bean Soup good for you?

Yes!  Beans are high in lean protein and fiber. The carrots are high in beta carotene, antioxidants, potassium, vitamins, and fiber. The tomatoes offer antioxidants and lycopene.

Can I make 15 Bean Soup in the Instant Pot?

This recipe works great in an Instant Pot too! Add all of the ingredients to your Instant Pot and cook on high pressure for 40 minutes. Allow to naturally release for 15 minutes.

Can I freeze the leftovers?

15 Bean Soup freezes very well! Add to airtight containers or freezer ziplock bags. Freeze for up three months.

15 bean soup in the crockpot with a ladle

More Slow Cooker Soup Recipes:

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3.6 from 30 votes

15 Bean Soup

15 Bean Soup is a delicious, hearty, and nutritious soup that only takes a few minutes of prep. The slow cooker does the rest of the work!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: dinner
Cuisine: American
Servings: 8
Calories: 278kcal




  • Add all ingredients into your slow cooker.
  • Cook on high for 6 hours or low for 10 hours. The beans should be soft when the soup is done.
  • For a thicker soup, once cooked, remove 1 cup of soup and puree in a blender. Return to your slow cooker and stir.
  • Garnish with chopped fresh parsley. Serve with crusty artisan bread or cornbread on the side. Enjoy!


Calories: 278kcal | Carbohydrates: 53g | Protein: 16g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1301mg | Potassium: 1176mg | Fiber: 16g | Sugar: 6g | Vitamin A: 4468IU | Vitamin C: 9mg | Calcium: 152mg | Iron: 4mg
Keyword : 15 Bean Soup


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie
3.64 from 30 votes (30 ratings without comment)

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Recipe Rating


Have you ever tried the nasty bean soup mix they have at the cannery? Do you think it would be good with this recipe? I can’t ever make it taste good, and I have 2 big cans of it.

Eliece asked me the same question! I’m not sure what is the bean soup mix from the cannery. I’ll have to go get myself some and experiment with it.

Do you pre-soak the beans before cooking?
Some people mention that the beans are tough after cooking if they’re not soaked first.

I am looking for a receipe that starts from scratch – herbs and spices only – no bought broth or packaged seasoning –