Friday, October 10, 2014

Slow Cooker 15-Bean and Ham Soup

Updated and Revised August 2021

What's not to love about slow cooker 15 Bean and Ham Soup? Absolutely nothing! Oh my goodness, I wish I had made it this way before. So ... darn ... good and easy!  Did I mention EASY? 

Of course I still love making Ham Stock because I "put it up" by pressure canning it and use it in A LOT of other recipes, BUT this is quicker, easier and equally delicious if you just want the soup!

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 
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 tbsp 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. 

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.

**Looking for more soup recipes? Try this Taxi Tomato Blue Cheese Soup and more SOUP RECIPES compiled by my friend at Sumptuous Spoonfuls.


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