This recipe is sponsored by Hurst’s® HamBeens® 15 Bean Soup® though all opinions are mine alone.
Leftover Ham? Look no further than this recipe for Slow Cooker 15 Bean Soup with ham! This is a classic recipe with added kale to make it a complete meal! Add some garlic bread, and you are good to go!
This recipe uses some of that leftover ham from the holiday and turns it into a delicious soup along with Hurst’s Ham Beens 15 Bean Soup mix. The colors of this soup are beautiful, Christmas colors from the red tomatoes and the green kale. The soup turns out a bit creamy, with some of the beans breaking down into the broth after the long 6 hour cook time.
Suppose you have leftover turkey instead; head over to my Cajun 15 Bean Soup with Leftover Turkey recipe. Both of these soups transform the leftovers into something different flavor-wise and are both very comforting.
Ingredients
- 15 bean Soup Mix – This mix is found in the same section of the store as the other dried beans, if you are unsure that your store carries them you can look up locations here.
- Vegetables – Onions, carrots, celery and garlic flavor this 15 bean soup. Chopped Kale and diced tomatoes are added at the end of the cooking time.
- Seasonings – Bay leaf, dried thyme, dried basil and the included ham seasoning packet that comes with the beans.
- Lemon Juice – Lemon juice added at the end of the cooking time brightens up the flavor of the beans, try it!
Step-by-Step Directions
Step One – Rinse and sort beans, discarding any debris. Add the beans to the crockpot. Save the ham flavor packet for after the entire cooking time is up.
Step Two – Add ham, onion, carrots, celery, garlic, basil, thyme, and water. Stir. Add the bay leaf on top of the soup.
Step Three- Cover and cook on HIGH for 6 hours without opening the lid during the cooking time.
Step Four -After the cooking time, I add lemon juice, Italian diced tomatoes, and a few cups of chopped kale. I love the added kale in this recipe. The kale takes about 20 minutes to soften at the end of the cooking time of this recipe.
Recipe FAQs
Yes! Use a lean ham in this recipe, and you have healthy soup. It is full of vegetables and even healthy kale.
Drain off part of the liquid, then take a cup of beans out and smash, add back into the soup.
Yes! 15 bean soup freezes very well. Add to airtight containers or freezer ziplock bags. Freeze for up to three months.
There is no need to soak the beans before cooking. Though, be sure to cook them on high to ensure they cook up nicely.
15 ham and bean soup is excellent with biscuits, garlic bread, or cornbread. It’s a very hearty complete meal.
Yes! Use one large ham bone (or two small) in place of the diced ham in this recipe. If you use a ham bone, you will want to degrease the beans after cooking. Degrease the beans by laying a paper towel over the beans in the slow cooker, soaking up the grease. Discard the paper towel and serve!
You can use chicken broth in place of water for extra flavor if desired. You can even use four chicken bouillon cubes with the water if desired.
Add two teaspoons of chili powder to this recipe at the beginning of cooking.
Yes! The cajun 15 Bean Soup mix works well with this recipe.
I hope you give this recipe a try now or after Christmas with your leftover ham. What a great meal this is to have simmering away the day after the Christmas festivities. Hurst’s Hambeens has many more recipes like this one on their site, and you can find them here. I hope you have a great holiday, and let me know if you try this recipe.
Slow Cooker 15 Bean Soup Recipe
Ingredients:
- 20 oz. Hurst’sⓇ HamBeensⓇ 15 Bean Soup mix (save ham flavor packet to add a the end of cooking time)
- 2 cups diced ham (leftover ham works great!)
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, peeled and diced
- 1 Tbsp. minced garlic
- 2 tsp. dried basil
- 1 tsp. dried thyme
- 8 cups water or chicken broth
- 1 bay leaf
Add these ingredients at the end:
- 14.5 oz. can Italian flavored diced tomatoes
- 3 cups chopped kale
- 1/2 lemon, juiced
Instructions:
- Rinse and sort beans, discarding any debris. Add the beans to the slow cooker. Save the ham flavor packet for after the entire cooking time is up.
- Add ham, onion, carrots, celery, garlic, basil, thyme and water. Stir. Add the bay leaf on top of the soup.
- Cover and cook on HIGH for 6 hours without opening the lid during the cooking time.
- After the six hour time is up remove the bay leaf. Add the lemon juice, diced tomatoes and chopped kale. Stir. Replace the lid and cook on HIGH for 20 minutes more.
- Add the ham flavor packet and stir once more. Serve and enjoy!
How to Video:
Sarah’s Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This recipe is sponsored by Hurst’s® HamBeens® Cajun 15 Bean Soup® though all opinions are mine alone.
Richard says
Outstanding recipe. I cannot get enough of this. On the cold days in Carolina it is the perfect bowl of soup for lunch. I substituted smoked bacon which I ordered from Wisconsin in Lieu of the ham
Betsy Reeder says
is it ok if you don’t use that seasoning packet?
Kat says
Yes
carol says
it is just perfect for these cold winter days
The recipe is so simple and the results are perfect!
It is very nourishing and additional vegetables
can also be added.
The greatest must have recipe!
Anonymous says
I used 4 cups of chicken stock and 4 cups of chicken broth and it was absolutely amazing. Perfect consistency. Somewhere between a soup and a stew. The kale was a perfect addition. And the seasoning packet was wonderful. Thank you so much for the recipe!!!
Steph says
Made it tonight. Followed recipe exactly. Total hit! Can’t wait for the leftovers with cornbread tomorrow!
Anonymous says
Can I substitute chicken broth for water?
Rosemary says
Im not sure where I went wrong but this had no flavor. I had to add hot sauce to it go get some seasoning.
Crystal LaBrec says
I used beef broth Because I didn’t have any chicken broth I hope that it will still turn out good
Tiffany says
What happens if you add the packet in the beginning? I’m apparently not great at following directions…
Sarah Olson says
It should be fine! Sometimes the salt prevents the beans from cooking properly but I use salty things often in my beans at the beginning. Keep the lid on and cook on high.
Joan Desman says
I thought I saw a receipe for 15 bean soup with spam on face book but can’t find it now??
Carrie Smith says
This sounds so delicious. I’m going to make it and add in some small shaped pasta towards the end of cooking and use half chicken broth and water and when serving I’m going to sprinkle on some shredded Parmesan cheese on top and have some buttered cornbread on the side.
Sue McGrew says
I haven’t made this yet, but it looks amazing. Posted on my facebook wall. Thanks!
Sarah Olson says
Thank you for sharing!
sue says
Gonna use spinach instead of kale. Couldn’t find any kale in store.
Sarah Olson says
That will work well!