Slow Cooker Fifteen Bean Soup

Slow Cooker Fifteen Bean Soup

28

"A soup that's hearty and tasty. Easy to make! Serve with a crusty whole wheat bread."

Ingredients

8 h 20 m servings 422 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 509 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Place the ham hock in a 5 to 6 quart slow cooker, and fill half way full with water. Set to High.
  2. Heat a large skillet over medium heat. Cook the bacon for a few minutes, then add onions, carrots, and cabbage. Cook, stirring frequently for about 5 minutes. Stir in chili powder and garlic; cook for 2 more minutes. Transfer the mixture to the slow cooker, and add beans, tomatoes, and sage.
  3. Cover, and cook 2 hours on High. Reduce heat to Low, and cook for 6 to 7 hours, or until beans are tender. Transfer ham hock to a cutting board, remove meat from bone, and return meat to slow cooker. Season with salt and fresh ground pepper to taste.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

28
  1. 33 Ratings

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I omitted the cabbage, used the carrots, celery and onion without cooking first; omitted sage and used the spice packet from beans. I made a double batch as the bean bag was 16 oz. and adjusted ...

I used this recipe as a base for my "normal" stovetop 15 bean soup. I used the leftover ham bone from Christmas supper (with LOTS of meat left on it), and some extra cooked ham - added near the ...

Very easy to make and good, but not great. I will make it again but I'm going to add some more spice.