Slow Cooker 15 Bean Soup with Ham and Kale
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5.0
45 reviews
Excellent
Slow Cooker 15 Bean Soup with Ham and Kale
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This Slow Cooker 15 Bean Soup with Ham and Kale is a nutrient-packed, easy, hearty, cheap, and delicious recipe! It's a great way to use up leftover ham or a ham bone, with a vegetarian option too.
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Ingredients
- 1 lb. 15 Bean Soup mix or 16 bean, or 13 bean, or whatever you can find!
- 1 onion diced
- 2 ribs celery diced
- 2 carrots diced
- 1/2 lb. cooked ham diced (about 2 cups), or leftover ham bone
- 1 bay leaf
- 7 cups chicken stock/broth or vegetable stock
- 2 cups kale stems removed, chopped
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
Instructions
- Before making this soup, soak the beans. Put beans in a container and cover with double the amount of water, as well as 1 tablespoon of salt, and allow to soak in the refrigerator overnight.
- Discard any seasoning pack that comes with the soup mix.
- When you are ready to cook, drain and rinse the beans very well.
- Add all ingredients, including a pinch of salt and some pepper, except parsley to your slow cooker.
- Cook on high for 4-6 hours, or on low for 8-10 hours.
- Stir in the parsley, along seasoning with salt and pepper to taste. Serve.
Notes
- Don't like kale? Substitute with spinach or another leafy green. If you use baby spinach, I recommend adding it at the end when you add the parsley.
- If the soup seems too thin, you can thicken it by either cooking it longer or using an immersion blender to blend just a little bit of the soup in the crockpot. Or, use a potato masher to mash up some of the beans directly in the soup.
- To make this in your instant pot or pressure cooker, add all ingredients except parsley and cook on manual on high pressure for 15 minutes. Allow to naturally release pressure for at least 10 minutes. Add parsley when it's done. If you like, you can use the sauté setting to sauté the veggies in 2 tablespoons olive oil or butter before adding the remaining ingredients.
- To make this on the stovetop, add all ingredients except parsley to a large pot and cook on low covered for about 2 hours, or until beans are tender. Stir in the parsley.
- You can freeze leftovers in an airtight container for up to 6 months.
- Vegan or vegetarian? Omit the ham and make sure to use vegetable broth instead of chicken. I recommend adding some smoked paprika for a smoky taste without using ham.
- For a gluten-free version, please ensure that your bean soup mix doesn't contain barley and that you are using a GF ham.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
266kcal
(13%)
Carbohydrates
40g
(13%)
Protein
20g
(40%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
21mg
(7%)
Sodium
1113mg
(46%)
Potassium
1197mg
(34%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Vitamin A
4350IU
(87%)
Vitamin C
47mg
(52%)
Calcium
100mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 20g | 40% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 1113mg | 46% |
| Potassium | 1197mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 4350IU | 87% |
| Vitamin C | 47mg | 52% |
| Calcium | 100mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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