Several factors lead me to try this Slow Cooker 15-Bean and Ham Soup I found over on the Hurst Beans web site:
- My friend Lynn at Southern with a Twist gave me a nice meaty ham bone she had in her freezer
- I had a bag of Hurst 15-Beans
- I wanted to try using my slow cooker to make it
So, if you want this soup without all the fuss of making ham stock first, make it this way in your slow cooker, and simply freeze the leftovers for use another time (if there are any leftovers).
8 cups water
1 large ham bone (with lots of meat on it)
1 lg. onion, cut into pieces
2-3 tsp.minced garlic (I used garlic in a jar)
1 tsp chili powder
1 tsp. red pepper flakes
1-2 tsp. course-ground black pepper
1 - 15 oz. can petite diced tomatoes (not drained)
3 tbls. lemon juice (or juice of one lemon)
Optional: Hot sauce
No soaking of beans required!
Sort and rinse beans, check for any unwanted debris and discard.
Spray slow cooker with cooking spray. Drain beans, and place in slow cooker with 8 cups of water, onion, ham bone, garlic and red pepper or chili powder. (Not diced tomatoes or lemon juice yet!)
Set slow cooker on high and cook for 5 hours (or low for 7-8), or until beans are tender, but not falling apart.
After the beans are tender, remove ham bone and trim meat. Stir in the can of tomatoes, ham flavor packet, lemon juice, and trimmed meat from ham bone. Add hot sauce now if desired.
Cook for additional 30 minutes then keep warm until ready to serve.
Note: Every time the lid is opened, you should add 30 minutes to the cooking time.
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