Slow Cooker 15 Bean Soup with Kale
Slow Cooker 15 Bean Soup with Kale, an inexpensive, hearty, and delicious soup that’s loaded with fresh vegetables and nutritious legumes. This bean soup is a perfect choice for the slow cooker!
Equipment
- 1 5-quart or larger slow cooker
Ingredients
- 1 20oz 15 Bean Soup throw away seasoning packet, see "notes" for kidney bean safety
- 2-3 smoked ham hocks
- 2 ribs of celery sliced
- 2 carrots sliced
- 1 yellow onion diced
- 3 garlic cloves minced
- 3 cups chopped kale
- 1-2 bay leaves
- 1.5 teaspoons dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon poultry seasoning
- salt & pepper to taste
- 6-7 cups vegetable or chicken broth
- hot sauce optional topping when serving
Instructions
- Sort through dried beans, remove any debris. Soak beans overnight.
- Drain and rinse soaked beans and place them in slow cooker. Add the rest of the ingredients except for the kale, that will go in later. Give everything a stir. Cook on high for 5-6 hours or until the beans are tender. During last 30 minutes of cooking time, remove ham hocks from slow cooker. Pick off any meat you can find and add it to the slow cooker along with the kale. Discard the ham hocks and bay leaves.
- Optional - I like to take a fork and mash some of the beans in the soup. It makes a lovely texture! Feel free to add some of your favorite hot sauce. Enjoy!
Notes
- It is said that cooking kidney beans in a slow cooker can be toxic. To get rid of the toxins, the beans need to boil for at least 10 minutes (Eating Well), which is why this recipe calls for cooking the soup on "high" and not "low". If it makes you more comfortable, soak beans overnight, then boil them on the stove for at least 10 minutes before making the soup in the slow cooker.
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