This 12 Bean Soup Recipe is packed with hearty beans, ham, and rich broth. Perfect for chilly nights or whenever you need serious comfort food!
You ever have one of those meals that instantly brings you back to your childhood? For me, that’s this 12 Bean Soup. My grandmother used to make a giant pot of it on Sundays, letting it simmer on the stove all day while we played outside. I swear you could smell that rich, smoky aroma from down the street. And when you finally sat down with a big bowl of it, steaming hot and packed with beans, ham, and veggies? Pure comfort.
Now, I make it when I need something hearty, filling, and soul-warming—especially when the weather turns cold. And let me tell you, it never disappoints. The best part? You toss everything in a slow cooker, let it do its thing, and by dinnertime, you’ve got a thick, flavorful soup that tastes like it’s been simmering for days.
If you’ve never made 12 Bean Soup, get ready—this one’s a game-changer.
Why You’ll Love This 12 Bean Soup Recipe?
- Easy & Hands-Off – Just let the slow cooker do the work.
- Flavor-Packed – A mix of 12 different beans, smoky ham, and bold seasonings make every bite rich and satisfying.
- Filling & Healthy – Packed with protein and fiber, so you’ll actually stay full.
- Leftover Gold – This soup gets even better the next day (and it freezes like a dream).
Ingredient Notes:
This soup is super forgiving. Missing an ingredient? No worries, here’s what you can tweak:
The Beans:
- A 12-bean mix usually has kidney beans, black beans, pinto beans, lentils, split peas, and more. Each one adds a different texture and flavor.
- Can’t find a 12-bean mix? A 15-bean mix works just fine.
The Meat:
- Ham bones with meat – This is where that deep, smoky flavor comes from. If you don’t have a ham bone, use a smoked ham hock or diced ham.
- Going meatless? Skip the ham and swap chicken stock for vegetable broth.
The Liquid:
- Stock – I love using vegetable or chicken stock for depth.
- Beer – Yep, you read that right. A splash of beer adds an extra layer of richness. Not a fan? Just use more broth.
- Water – Keeps the soup from getting too salty.
The Seasonings:
- Italian seasoning – Because herbs make everything better.
- Salt & pepper – Adjust to taste, especially if using a salty ham bone.
How To Make 12 Bean Soup?
Step 1: Prep the Beans
Dried beans need a little love before they’re soup-ready. Here’s how:
- Overnight Soak: Cover the beans with water and let them chill in the fridge overnight.
- Quick Soak: Boil them in 8 cups of water for 5 minutes, then let them sit in the hot water for an hour.
I usually go for the quick soak because, let’s be real, I never remember to soak beans the night before.
Step 2: Load Up the Slow Cooker
While the beans are soaking, chop your onions, carrots, celery, and garlic. Toss them into the slow cooker along with the ham bone, seasonings, salt, and pepper.
Step 3: Add the Liquid
Want To Save This Recipe?
Once the beans are soaked and drained, add them to the slow cooker. Pour in the vegetable stock, beer, and water, then stir everything together.
Step 4: Let It Simmer
Cover and set your slow cooker to low for 8 hours. Stir once or twice to make sure the flavors blend beautifully.
Step 5: Remove the Bones & Serve
When the soup is thick and the meat is falling off the bone, remove the ham bones, shred the meat, and stir it back in. Serve up a big, cozy bowl and enjoy!
Storage Options:
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Let it cool completely, then freeze in containers for up to 3 months.
- Reheat: Warm it on the stovetop or microwave. If it’s too thick, add a little broth or water.
Variations and Substitutions:
- Make it spicy: Add red pepper flakes or a chopped jalapeño.
- Use different protein: Swap ham for smoked sausage, shredded chicken, or ground beef.
- Go vegetarian: Skip the ham, add more veggies, and use vegetable broth.
What to Serve with 12 Bean Soup?
- Cornbread – Because beans + cornbread = heaven.
- Crusty Bread – Perfect for dunking.
- Side Salad – A little freshness to balance the richness.
- Grilled Cheese – Because why not?
Frequently Asked Questions:
Can I make this soup on the stovetop?
Yep! Simmer everything in a large pot for about 3 hours, stirring occasionally.
Can I use canned beans instead of dried?
You can, but the texture won’t be the same. If using canned beans, drain and rinse them, then reduce the cooking time to 4 hours on low or 2 hours on high.
Can I use a different bean mix?
Absolutely! A 15-bean mix or any combination of dried beans will work just as well.
If you need a hearty, soul-warming meal, this 12 Bean Soup Recipe is it. It’s cozy, easy, and makes a big batch that’s perfect for leftovers.
So, are you giving this a try? Let me know in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
12 Bean Soup Recipe
Ingredients
- 16 ounces 12 bean soup mix found in the dry bean section of grocery stores
- 2 medium onions finely chopped
- 1 large carrot peeled and chopped
- 1 cup celery chopped
- 1 tablespoon garlic minced
- 2 ham bones with meat attached
- 32 ounces vegetable stock or chicken stock
- 12 ounces beer or additional broth
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
Instructions
Prepare the Beans
- Begin by discarding the seasoning packet from the 12 bean soup mix. To prepare the beans, select one of the following soaking methods:Overnight Soaking Method: Place the beans in a large bowl, cover them with water, and refrigerate overnight.Quick Soaking Method: Add the beans to a Dutch oven with 8 cups of water, bring to a boil, and let them boil for 5 minutes. Remove from heat, cover, and allow them to sit in the hot water for 1 hour.
- After soaking, drain and rinse the beans before proceeding.
Prepare the Ingredients
- While the beans are soaking, finely chop the onions, carrot, and celery. Mince the garlic and set aside.
Assemble the Slow Cooker
- In a slow cooker, add the ham bones, prepared vegetables, minced garlic, Italian seasoning, salt, and black pepper.
Add the Liquid Ingredients
- Pour in the vegetable stock, beer, and water, stirring to combine all ingredients.
Cook the Soup
- Cover the slow cooker and set it to low heat for 8 hours, stirring occasionally to ensure even cooking.
Remove the Ham Bones and Serve
- Once the cooking time is complete, carefully remove the ham bones, ensuring all meat is separated. Shred any remaining meat and stir it back into the soup.
- Serve the soup hot and enjoy a hearty, flavorful dish.
Notes
- Omit the beer and replace it with additional vegetable or chicken stock.
- Check labels on all pre-packaged ingredients to ensure they are gluten-free, particularly stock and seasoning mixes.
- Use homemade broth if unsure about store-bought options.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
