This soup is amazing! I know it is still summertime and people don’t usually make slow cooker soups until the fall but man oh man, I just couldn’t help myself with this one. Now, the recipe calls for a 15-bean blend but I didn’t have that on hand so I just used Great Northern white beans. The soup still turned out amazing. So, feel free to use whatever beans you have. I know next time I’ll be throwing in some black and pinto beans.
Oh, I also left out the diced tomatoes because my kids don’t like them. Nothing like completely changing a recipe haha! Don’t worry, this soup still tasted great and it was easy to throw together in a hurry.
Ingredients
1 pkg Hurst’s® HamBeens® 15 Bean Soup®
8 cups low sodium chicken broth (can sub water, beef, or vegetable broth for added flavor)
1 leftover ham bone with meat (or ham hocks, diced ham or 1 lb. cooked sausage)
1 onion , diced
1 clove garlic , minced
1 teaspoon McCormick chili powder (optional)
1 15 oz can Hunt’s diced tomatoes
1 lemon , juiced
Optional: Hot sauce or crushed red pepper to taste
Instructions
Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Place beans, onions, ham bone, broth/water, garlic and chili powder in a 6qt slow cooker.
Cook on high 5 hours (or low for 7-8) or until beans are tender.
Once tender, remove the hambone (if used) and chop any meat left on the bone and add it back to the pot.
Stir in diced tomatoes, Ham Flavor packet, and lemon juice.
Cook for additional 30 minutes.
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Quick Tip: Serve this soup with sandwiches or your favorite dinner rolls.