15-Bean Soup Smoky Ham (Print Version)

Slow-simmered 15-bean and smoky ham stew loaded with vegetables for a warm, nourishing meal.

# Components:

→ Beans

01 - 15-bean soup mix, rinsed and sorted, 20 oz

→ Meats

02 - Ham bone with meat attached, 1 leftover

→ Vegetables

03 - Large onion, diced, 1
04 - Carrots, peeled and sliced, 3
05 - Celery stalks, sliced, 3
06 - Diced tomatoes canned with juice, 14.5 oz
07 - Garlic cloves, minced, 3

→ Liquids

08 - Low-sodium chicken broth, 8 cups
09 - Water, 2 cups

→ Spices and Seasonings

10 - Smoked paprika, 1 teaspoon
11 - Dried thyme, 1 teaspoon
12 - Ground black pepper, 1 teaspoon
13 - Bay leaf, 1
14 - Salt, to taste

# Directions:

01 - Rinse the 15-bean soup mix thoroughly under cold water, then spread on a flat surface and sort through, discarding any debris or broken beans.
02 - Place beans in the bottom of a 6-quart or larger slow cooker and position the ham bone on top of the beans.
03 - Add the diced onion, sliced carrots, sliced celery, canned diced tomatoes with their juice, and minced garlic to the slow cooker.
04 - Pour the chicken broth and water evenly over all ingredients in the slow cooker.
05 - Sprinkle smoked paprika, dried thyme, and black pepper over the mixture, then add the bay leaf. Do not add salt yet as it can toughen the beans.
06 - Cover the slow cooker and cook on LOW setting for 8 hours, or until the beans are completely tender.
07 - Remove the ham bone from the slow cooker and allow it to cool slightly. Shred any remaining meat from the bone and return the shredded meat to the soup. Discard the bone and bay leaf.
08 - Stir the soup thoroughly, taste for flavor, and season with salt as needed. Serve hot, optionally garnished with fresh parsley.

# Expert Advice:

01 -
  • It practically cooks itself while you live your day, filling your home with an aroma that stops people in their tracks.
  • One ham bone stretches into something that nourishes eight people, proving that the best meals don't require complicated techniques.
  • Every spoonful tastes different because the beans vary, keeping your palate interested bite after bite.
02 -
  • Never salt beans while they're cooking or they'll stay firm no matter how long you cook them—this isn't a myth, it's chemistry, and waiting until the end gives you tender beans every time.
  • If your ham bone is meaty, you might end up with more than you expected, which is the best problem to have because you can shred extra and freeze it for adding to future soups or vegetables.
03 -
  • A larger slow cooker gives the ingredients room to cook more evenly—six quarts is ideal, and eight quarts is even better if you have it, because crowding prevents proper heat circulation.
  • If you forget the bay leaf, the soup still tastes wonderful; if you forget salt adjustment at the end, you can always add it when reheating, making this one of the most forgiving recipes in existence.
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