This recipe is sponsored by Hurst’s HamBeens though all opinions are mine alone.
Change up taco night with this Slow Cooker Taco 15 Bean Soup. Full of spice and flavor, great topped with cheese and chips on the side.
We LOVE 15 bean soup in our house. So many variations can be made and this taco 15 bean soup is a must-try! We love the classic ham version and also my buffalo chicken version.
Y’all know I love 15 bean soup mix! Whatever version I make has been amazing. I love how some of the smaller beans fall apart and make the soup creamy.
I’ve been able to find this Hurst’s HamBeens 15 Bean Soup mix in almost every store I shop at. The 15 bean mix is the brand’s most popular mix. If you want to see where it’s available near you try this store locator.
How to make Taco 15 Bean Soup:
- Hurst’s HamBeen 15 Bean Soup mix (don’t add the ham flavor packet that is included, you can save that for another recipe)
- Cooked ground beef
- Sweet yellow onion
- Broth – beef or chicken (even water works great)
- Bay leaf
- Taco seasoning – one packet is plenty (WAIT TO ADD THIS UNTIL DONE COOKING)
- Fresh salsa – no need to make, find in the refrigerated section of your store. (WAIT TO ADD THIS UNTIL DONE COOKING)
- Add everything to the slow cooker except the taco seasoning and salsa, for too much salt and tomatoes prevent the beans from softening.
- Place the lid on the slow cooker and cook on HIGH for 7 hours without opening the lid during the cooking time.
- Remove the bay leaf.
- Add the salsa and taco seasoning. Stir.
How should I serve this?
- Ladle into bowls.
- Serve topped with green onions and shredded cheddar cheese.
- You can pour this soup over white rice to make it an even heartier meal!
How can I make this spicy?
- Use hot salsa and hot taco seasoning.
- And/or add in 1-2 chopped jalapenos.
Can I use ground turkey instead?
Yes, either will work great. You can add raw chicken breasts at the beginning of the cooking time, then shred them when you add the salsa and taco seasoning.
Does this freeze well?
- Yes, 15 bean soup freezes great.
- Add to plastic containers or freezer ziplock bags.
- Freeze for up to 3 months.
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Slow Cooker Taco 15 Bean Soup
Equipment Needed:
Ingredients:
- 1 lb. ground beef
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 20 oz. pkg. Hurst'sⓇ HambeensⓇ 15 bean SoupⓇ mix
- 1 small yellow onion, diced
- 9 cups chicken broth (beef broth or water works fine too)
- 1 bay leaf
- 16 oz. salsa (I use fresh salsa from the refrigerated section of the store) WAIT TO ADD UNTIL THE END
- 1 oz. pkg. taco seasoning (about 2 tablespoons) WAIT TO ADD UNTIL THE END
Topping ideas:
- green onions
- tortilla chips
- shredded cheddar cheese
Instructions:
- Cook and crumble the ground beef in a skillet on the stovetop. Sprinkle with the salt and pepper. Drain any fat. Add the meat to the slow cooker.
- Place the beans in a colander, sort out any debris and discard. Rinse the beans and add them to the slow cooker. No presoaking is necessary. Do not use the ham flavor packet in this recipe, you can save it for another recipe if desired.
- Add the onion, chicken broth and bay leaf. WAIT TO ADD THE SALSA AND TACO SEASONING, for too much salt and acidity can prevent the beans from softening.
- Place the lid on the slow cooker. Cook on HIGH for 7 hours.
- When the cooking time is up, remove the bay leaf. Add the salsa and taco seasoning. Stir.
- Serve with desired toppings and enjoy!
How to Video:
Recipe Notes:
- Yes, 15 bean soup freezes great.
- Add to plastic containers or freezer ziplock bags.
- Freeze for up to 3 months.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Soups
- Buffalo Chicken 15 Bean Soup
- Cajun Turkey 15 Bean Soup
- Slow Cooker Taco Soup
- 15 Bean Soup with Ham
- Pizza 15 Bean Soup
- Vegetarian Cajun 15 Bean Soup
This recipe is sponsored by Hurst’s HamBeens though all opinions are mine alone.
The soup was very good.
I made this soup this week and it was very good. Plus cooking it in the crock pot made it very easy.
My husband is pickier than a 3yr old, and does not care for bean soups, but gave this thumbs up! We did find it salty and will use sodium free broth in the future. I am also a long time follower of WW and this was only 2 pts per serving on my plan when using ff shredded cheese…a new recipe to add to our cooler weather rotation!
The first time I made this I thought it tasted a little too salty. The next time I switched to low sodium broth and lower sodium taco seasoning and did not add any salt to the ground beef. Much better. If you do it this way you can aways add salt to taste to the individual servings.
Made this yesterday. added some corn to it for some color and it was outstanding! I let it cook another hour after adding the salsa and taco seasoning. Even my picky 5 year old cleaned his bowl!
Fantastic flavor and you can control the spiciness with the salsa.
Do you just stir in the salsa and taco seasoning and serve, or do you let it cook a few minutes longer after adding them? I am making this right now…can’t wait to taste it.
It is ready to serve straight away. If you think it needs to be warmed a bit more you can do that to!
Could this be made in an Instant Pot under pressure?
Here is an instant pot version of 15 bean soup. I think you can follow the timing on this one and it would be perfect. https://hurstbeans.com/recipes/instant-pot-15-bean-soup
could chili seasoning be used instead of taco seasoning and could Hursts chili beans be used instead of the 15 beans?
I have a friend that is vegan. Can I make this without the cooked ground beef and set some aside, then add the ground beef for the remainder? Or should it actually cook the whole time with the beans?
Yes that would work great and use water instead of broth.
Will try soon. Thanks
Your recipes call for cooking on HIGH for 7 hours. Is that correct, or should they be cooked on LOW?
Bean recipes do great on high. Yes, high is correct. It would need 10 hours on low most likely.