There’s something so comforting about a big pot of 16-bean soup simmering away, filling your home with its savory, inviting aroma. Each type of bean brings its own unique flavor and texture to the mix, creating a symphony of taste that’s both hearty and satisfying. It’s the kind of meal that wraps you up like a cozy blanket on a chilly day.
The best part? You don’t have to spend hours tending to it! Your slow cooker takes center stage, making this recipe as effortless as it is delicious. Whether you’re hosting a casual gathering or simply need a nourishing dinner for your family, this 16-bean soup is a true crowd-pleaser. Bonus—it freezes beautifully, so you can always have a batch ready for those busy weeks when life gets hectic.
16 Bean Soup With Leftover Ham Bone
Your whole family will enjoy you serving this 16-bean soup recipe—it’s the perfect combination of flavor, ease, and nourishment! Life gets busy, but this recipe works with your schedule, letting the slow cooker handle the heavy lifting while you check things off your to-do list. Just imagine the smell of those beans simmering away, filling your kitchen with a rich, savory aroma. It’s almost like an edible countdown clock—your family will be eagerly awaiting their first bowl!
What makes this soup even better is how filling and nutritious it is. Packed with protein and fiber, it’s a great choice for anyone looking to enjoy a hearty meal while keeping an eye on calories. And here’s a secret: it tastes even better the next day! That means you can make a big batch ahead of time, giving you a go-to meal for whenever your family craves something comforting. It’s a win-win all around!
Do you want more hassle-free slow cooker recipes? Try my Easy Crockpot Skyline Chili Recipe and Creamy Chicken Tortellini Soup.
Ingredients You Will Need
To create a delicious 16 bean soup, you’ll need these basic ingredients that might already be in your pantry.
- 16-bean soup mix: I buy Goya 16 Bean Soup Mix from Walmart. For this recipe I discard the seasoning packet.
- Yellow onion: For the best flavor of this recipe, a medium to large onion is best. Make sure that it’s fresh. The smell should be slightly sweet and should feel heavy.
- Garlic: To make your soup taste more aromatic, choose larger garlic cloves. Make sure that they’re firm without any green sprouts to avoid imparting a bitter flavor.
- Carrots: Medium-sized carrots are the best for this recipe because they taste sweeter than their larger counterparts. You’ll want them fresh with green tops and a vibrant orange color to ensure freshness.
- Celery: Choose firm, crispy celery stalks to get that delightful crunch. They should have a bright green color with a tightly packed base.
- Tomatoes: You’ll want ripe, firm tomatoes to get the best soup result. They should smell slightly sweet at the stem end and look smooth without any green spots. I recommend using Roma or plum tomatoes to get a more concentrated flavor.
- Ham bone: I use leftover ham bones; however, you can also buy them at the grocery. Look for a well-seasoned bone with meat attached to get the best flavor. You can choose a bone with some fat to get a richer soup or go fatless if you’re health conscious.
- Chicken broth: To choose a high-quality chicken broth, chicken should be on top of the ingredient list and not fillers like chicken flavor. I like to use the carton broth because it’s easy to pour but you can choose canned broths if you want a more concentrated flavor.
- Herbs: You’ll need bright, greenish-brown dried oregano with a strong aroma. If possible, use a whole, unbroken bay leaf to keep the aromatic oils intact. For garnish, look for fresh, bright green parsley to make sure that it’s fresh.
- Spices: Look for fresh ground cumin with a rich, reddish-brown color and an earthy aroma. The ground chili powder should have a slightly smoky aroma with a deep, red color. As for the smoked paprika, make sure that it has a distinct smoky aroma to tell that it’s fresh.
- Red wine vinegar: The secret to buying the best red wine vinegar is to check the color. The darker the color, the more depth of flavor it provides. You don’t want the soup to be too sharp, so settle for an alcohol content of 5-7%.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- If you can’t find pre-mix beans, make your own combination of favorite dried beans like lentils, lima beans, and kidney beans. Choose beans with different colors and shapes to make the soup more appealing.
- Swap the ham bone for vegetarian sausage or tofu and the chicken broth for vegetable broth to make the soup vegetarian.
- For a lighter protein version, use shreds of chicken breast instead of ham.
- Add cayenne pepper or jalapenos to bring extra heat to the soup.
- Rather than chicken broth, you can use beef broth for a richer base or a few tablespoons of tomato paste to make the soup slightly tangy.
- Add in some vegetables like spinach, diced sweet potatoes, and butternut squash into the mix for more nutrition..
How To Make 16 Bean Soup
You can’t imagine how easy it is to make this flavorful dish. Here are the steps:
1
Soak Beans
In a large pot, place the beans and rinse with water until all the debris is removed. Next, fill the pot with water, covering twice the amount of beans. Soak overnight at room temperature or in the fridge for the best results.
2
Drain Soaked Beans
After the required soaking time has elapsed, it’s time to drain the soaking water. Set a colander or strainer in the sink, then slowly pour the beans to drain the water. Rinse the beans under cold running water and shake off any excess water.
Once done, add the drained beans into the pot of your slow cooker.
3
Add Vegetables And Aromatics
Add the onion, garlic, carrots, and celery into the pot of drained beans. Next add the bay leaf, smoked paprika, chili powder, cumin, oregano, black pepper, and tomatoes. Make sure that you include the juice of the tomatoes to enhance the soup’s flavor.
4
Add Broth And Ham
Now, add the ham bone and pour the chicken broth into the pot. Using a spoon, stir to combine all the ingredients.
5
Slow Cook And Serve
Finally, cover the slow cooker with the lid and get ready to cook. Set the cooker on high for 4-6 hours or on low for 8-10 hours, stirring occasionally to help cook the ingredients evenly. Once the largest beans are tender, shred the meat from the bone and stir it back to the soup.
Finish the cooking with a splash of red wine vinegar and adjust the seasoning with salt and pepper.
You can serve and enjoy a warm bowl of 16 bean soup with some grated Parmesan cheese and chopped parsley on top.
Gina’s Tips For Recipe Sucess
- If you have a limited time for soaking the beans, try this quick-soak method. Bring the beans to a boil for 3 minutes, then remove from heat. Let the beans sit covered for another hour.
- Consider setting a colander or strainer in the sink to catch any beans that might pour out while draining them.
- To bring a more robust flavor, sauté your onion and garlic in olive oil before slow cooking.
- Allow the soup to sit for 15 minutes before serving to help the flavors meld and to cool down the serving temperature safely.
- If you like to thicken your soup, use an immersion blender or a potato masher to puree the soup a bit.
Storing Leftovers
Never leave your soup sitting at your table for more than 2 hours. After it has cooled down, store the leftovers in airtight containers. The soup can last in the refrigerator for up to 4 days and in the freezer for up to 3 months.
You can reheat the soup on the stovetop over medium heat or in the microwave in 2-minute intervals. To make the reheating of frozen soup easier, portion your soup in small sizes. You can thaw frozen soup overnight in the refrigerator. Reheat slowly over low heat it in a pot. You might need to add a little water or broth.
Bean Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
16 Bean Soup Easy Crock Pot Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 pound 16-bean soup mix, discard seasoning packet
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup carrots, peeled and diced small
- 2/3 cup celery, diced small
- 1 ham bone, fat removed, optional and any leftover ham, diced
- 64 ounces chicken broth, 2 – 32 ounce boxes
- 1 bay leaf
- 15 ounce fire-roasted diced tomatoes, with juices
- 2 teaspoons smoked paprika
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- Salt , to taste
- 1 tablespoon red wine vinegar
- Parmesan cheese, for serving
- Fresh parsley, chopped, for serving
Instructions
Prepare the Beans:
- Rinse the beans in a large pot filled with water. Remove any debris or discolored beans.1 pound 16-bean soup mix
- Cover the beans with twice the amount of water and soak overnight at room temperature or in the refrigerator.
Cook the Soup:
- Drain and rinse the soaked beans.
- Add the beans, onion, garlic, carrots, celery, ham bone, chicken broth, bay leaf, tomatoes (with juices), smoked paprika, chili powder, cumin, oregano, and black pepper to a slow cooker. Stir to combine.1/2 cup yellow onion, 3 cloves garlic, 1 cup carrots, 2/3 cup celery, 1 ham bone, 64 ounces chicken broth, 1 bay leaf, 15 ounce fire-roasted diced tomatoes, 2 teaspoons smoked paprika, 1 teaspoon ground chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper
Set the Slow Cooker:
- Cook on low for 8–9 hours or on high for 4–6 hours.
Finish the Soup:
- Check that the largest beans are tender. Remove the ham bone (if used), shred any remaining meat from the bone, and stir it back into the soup.
- Remove and discard the bay leaf. It could be a choking hazard. Stir in the red wine vinegar. Taste and adjust salt and pepper.1 tablespoon red wine vinegar, Salt
Serve:
- Ladle into bowls and top with Parmesan cheese and fresh parsley. Serve hot.Parmesan cheese, Fresh parsley
Notes
Great soup on a cold snowy night! I didn’t make it in the crockpot since I had already soaked the beans overnight but I followed the recipe for the seasonings. Great flavor! I forgot the red wine vinegar & parmesan at the end but I didn’t really miss it. And I didn’t add any salt since the ham had plenty.
Snow!This GA girl is jealous. I’m so happy you enjoyed the bean soup! Keep warm.