Slowcooker 15 Bean Soup

Mar 10, 2022




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Here I write about my passion for life, fashion, travel, interior design, health, and motherhood.

Caycee Hewitt


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Well that warm spring weather was really nice while it lasted, but tomorrow it’s back to being cold here again 🙁  And you all are probably thinking why in the world is she sharing a bagged bean recipe, and the answer is because if one of my girlfriends wouldn’t have told me to get this bag of beans, I would have never picked them up at the store!! And let me tell you this was one of the easiest and best soups I have ever made!!! Everyone in the house loved it, even Carson surprisingly

Also, if you’re looking for the perfect slow cooker, we have had this one for years, and it’s amazing!! And you can find a very similar wooden board like the one I have below, I use it all the time to make small charcuterie boards! 


  • 1 pkg HamBeens® 15 BEAN SOUP®

  • 8 cups water (use chicken, beef, or vegetable broth for added flavor)

  • 1 lb. smoked sausage, ground sausage (browned in pan), ham hocks or diced ham. Our favorite is to use a leftover hambone with some meat on it.

  • 1 lg. onion, diced

  • 1 clove garlic, minced

  • 1 tsp chili powder (optional)

  • 1 can diced tomatoes (15 oz.)

  • Juice from 1 lemon

  • Optional: Hot sauce or crushed red pepper to taste

Cooking Directions


  2. In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.

  3. Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, garlic, and meat or hambone. (Not tomato or lemon juice yet!). Use 9-10 cups of liquid if you like a more “brothy” soup.

  4. Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.

  5. After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of diced tomatoes, our Ham Flavor packet, optional chili powder, and the lemon juice.

  6. Cook for additional 30 minutes then keep warm until ready to serve.

  7. We recommend to serve with a freshly baked slice of corn bread! You can also serve over rice as well.

  8. Please keep in mind that every time the lid is opened, your cooking time will be longer.


For even more flavor, substitute beef, chicken or vegetable stock instead of water.

You can also try 1 lb. boneless chicken breasts or 1 lb. beef roast, then shred meat before Step 5 above.

As with all dry bean recipes, it’s best to wait until AFTER the beans have become tender or fully cooked before adding any acidic ingredients like tomatoes, citrus, vinegars, etc.

You can add other vegetables like carrots & celery for even more flavor and nutrients

Remember that this is a NO SOAK recipe, but if you have already soaked the beans that’s not a problem, just use 1 cup of water/stock less.

Variations on the recipe will work for almost all of Hurst’s HamBeens items.

If you prefer a more “brothy” soup, add an extra cup of liquid when preparing

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