Recipe by Joanne
"A soup that's hearty and tasty. Easy to make! Serve with a crusty whole wheat bread."
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large, meaty ham hock
1 small head
1 (8 ounce) package
15 bean mixture, soaked overnight
1 (28 ounce) can
chopped fresh sage
salt and pepper to taste
I omitted the cabbage, used the carrots, celery and onion without cooking first; omitted sage and used the spice packet from beans. I made a double batch as the bean bag was 16 oz. and adjusted ingred. accordingly. I tossed everything in from the beginning except the ham steaks, which I cut up and added the last half hour. I cooked on low for about 12 hours - Perfect! I did end up blending about 4 c. of the soup to add some substance, it was fantastic this way. A keeper.
I used this recipe as a base for my "normal" stovetop 15 bean soup. I used the leftover ham bone from Christmas supper (with LOTS of meat left on it), and some extra cooked ham - added near the end. The meat literally fell off the bone!! I omitted all the spices and used the "ham flavor" seasoning pkg that came with the beans, two bay leaves, two teaspoons of minced garlic, and black pepper (to taste). For the veggies - I used carrots, onions, and celery. This was my first attempt with a slow cooker (the 7 qt. one was a Christmas gift!!), and it turned out better than my stovetop recipe!
Very easy to make and good, but not great. I will make it again but I'm going to add some more spice.
I am a soup lover. This soup was good. It had the right amount of spice. I really enjoyed it. My husband said it was pretty good.
This recipe definitely makes alot. I had to use 2 crock pots. I found it to be just okay and I wouldn't make it again. With the onions, cabbage, 15 kinds of beans it is definitely one to give you gas.
This is a good recipe for experimenting with a bag of 15 bean soup. Instead of ham hocks and bacon, I use a pre-cooked ham steak. I cube it and add it in the last half hour of cooking. Also, I add the juice of a half a lemon at that point.
Very hearty with a distinctive taste.
In the process of preparation and after
it was served there were numerous
request for the recipe.
A "must try" for busy bean lovers.
No one in my family liked this soup particularly. It was too "tomato-y" and the chili powder was a bit overwhelming. This recipe makes A LOT. It was, however, much better several days later. The tastes seem to blend well and weren't so overpowering. I would recommend making a day in advance, at least, and you've got a 4 or 5 star soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Fifteen Bean Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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