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!
Video
Notes
How can I thicken my soup?Drain off part of the liquid, then take a cup of beans out and smash, add back into the soup.Do I need to soak my beans?There is no need to soak the beans before cooking. Though, be sure to cook them on high to insure they cook up nicely.Can I use a ham hock?Yes! Use one large ham bone (or two small) in place of 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, this will soak up the grease. Discard the paper towel and serve!Can I freeze the leftovers?Yes! 15 bean soup freezes very well. Add to airtight containers or freezer ziplock bags. Freeze for up three months.