Go Back
–+ servings
Bowl of slow cooker 15 bean soup with shredded ham, diced tomatoes and carrots, a spoon resting in the thick broth

Slow Cooker 15 Bean Soup

Slow cooker 15 bean soup made from a bag of Hurst's mix, smoked ham hocks and low-sodium chicken broth. No soaking: the beans cook on LOW until tender, then the tomatoes, lemon juice and seasoning packet go in for the last 30 minutes so the beans stay soft. Salt at the end, after tasting.
No ratings yet
Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Course Soup
Cuisine American
Servings 10 servings
Calories 263 kcal

Ingredients
  

  • 1 package 15 bean soup mix 20 ounces, Hurst's HamBeens; rinsed and sorted; set the ham flavor packet aside (optional, added at the end)
  • 2 smoked ham hocks about 1 to 1 1/2 pounds total; or 1 pound diced ham
  • 8 cups chicken broth low sodium
  • 1 onion medium, diced
  • 2 carrots peeled and diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 can diced tomatoes 14.5 ounces, with juice; added at the end
  • 1 tablespoon lemon juice fresh; added at the end
  • salt and black pepper to taste, at the end

Instructions
 

  • Pour the bean mix into a colander. Pick out any stones or broken bits, then rinse well under cold water. Set the seasoning packet aside. No soaking.
  • Put the beans in a 6-quart slow cooker. Add the broth, onion, carrots, celery, garlic and chili powder and give it a stir. Tuck the ham hocks down into the beans. They should be thawed, never frozen. Do not add the tomatoes, lemon juice or salt yet.
  • Cover and cook on LOW for 7 to 8 hours, until the beans are tender. Keep the lid on and open it only to check. HIGH takes about 4 to 5 hours.
  • Lift out the ham hocks and let them cool a few minutes. Pull the meat off the bones, discard the skin, fat and bones, and stir the meat back into the soup.
  • Stir in the diced tomatoes with their juice, the lemon juice and the seasoning packet if you are using it. Cover and cook on HIGH for 30 more minutes.
  • Taste, then add salt and pepper. Ham hocks and broth vary in salt, so this is the moment to decide. For a thicker soup, mash a cup of beans against the side of the pot and stir. Serve hot.

Notes

Thaw the ham hocks before they go in and keep them refrigerated until you load the pot. Keep the lid on during cooking. Add the tomatoes and lemon juice only after the beans are tender; acid keeps them from softening. Storage: refrigerate within 2 hours in shallow containers; keeps 3 to 4 days in the refrigerator or 3 to 4 months in the freezer. Reheat on the stove or in the microwave to 165 F (bring soup to a rolling boil) with a splash of broth if it has thickened. Do not reheat in the slow cooker.

Nutrition

Serving: 1servingCalories: 263kcalCarbohydrates: 41.2gProtein: 19.2gFat: 3gSodium: 706mgFiber: 10.6gSugar: 4.1g
Keyword 15 bean soup, 15 bean soup with ham, crock pot 15 bean soup, hurst 15 bean soup, slow cooker 15 bean soup