Slow Cooker 15 Bean Soup with Ham and Kale
User Reviews
5
Slow Cooker 15 Bean Soup with Ham and Kale
Description
The 15 Bean Soup starts with soaking the bean mix overnight to soften them evenly. After rinsing, beans are combined with diced onion, celery, carrots, ham, bay leaf, and chicken stock in a slow cooker and gently cooked for several hours until the beans are tender and flavors blend. Chopped kale and fresh parsley are stirred in near the end to add color and mild bitterness that complements the smoky ham. Salt and pepper are adjusted to taste.
This soup provides a filling meal with varied bean textures and smoky depth from the ham. It pairs well with hearty bread and can be served as a main dish during colder months. Variations include substituting greens or preparing in an Instant Pot or stovetop, according to notes.
Practical tips include using spinach instead of kale if preferred, thickening the soup by blending some beans, and freezing leftovers for long-term storage. The recipe also offers guidance for vegetarians by omitting ham and using vegetable broth plus smoked paprika for smoky flavor.
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 carrot diced
- 1/2 lb. ham diced (about 2 cups), or leftover ham bone, cooked
- 1 bay leaf
- 7 cups chicken stock or vegetable stock, or broth
- 2 cups kale stems removed, chopped
- 2 tablespoons parsley chopped, fresh
- salt to taste
- black 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
- Kale can be replaced with spinach or other leafy greens; add spinach at the end to preserve texture.
- If soup is too thin, thicken by extended cooking or blending a portion of beans for texture.
- Instant Pot preparation uses high pressure cooking for 15 minutes with natural pressure release.
- Slow cooker method includes sautéing veggies before adding ingredients for deeper flavor.
- Leftovers freeze well up to 6 months in airtight containers.
- Vegetarian variations omit ham and use vegetable broth with smoked paprika for added smokiness.
- Ensure bean mix is gluten-free if required, checking for barley presence and broth ingredients.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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