Go Back
–+ servings
A close-up of a white bowl filled with a hearty bean stew, featuring various beans, chunks of ham, and diced vegetables. The dish is garnished with grated cheese and herbs, and a few crackers are visible at the edge.

16 Bean Soup Easy Crock Pot Recipe

Print Recipe
This simple step-by-step recipe will teach you how to cook hearty 16-bean soup with a ham bone in your crock pot. It's great for easy make-ahead meals.
Prep Time 12 minutes
Cook Time 8 hours
Total Time 8 hours 12 minutes
Servings 10 cups
Calories 188
Author Gina Dickson

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.
    A stainless steel pot filled with a variety of dried beans and lentils soaking in water. The colorful mixture includes beans of different shapes and sizes, floating in the clear liquid. The pot is placed on a light surface.

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
    A white slow cooker filled with a broth containing diced carrots, onions, celery, and seasonings, with a large piece of ham in the center.

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

If you have a limited amount of prep 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. You might need to cook it longer in the crock pot to be sure the beans are soft. 

Nutrition

Serving: 1cup | Calories: 188kcal | Carbohydrates: 33g | Protein: 12g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 760mg | Potassium: 665mg | Fiber: 12g | Sugar: 5g | Vitamin A: 2606IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 3mg
QR Code linking back to recipe