How to Make Incredible 15 Bean Ham Soup in the Crockpot or Slow Cooker

The weather has changed. Old Man Winter has made his way into my neck of the woods. It was a chilly 22 degrees this morning and I don't think it will get much above freezing for this entire week. When the weather changes like this I like to have dinners that are warm and filling. 15 Bean Soup made in the crockpot and served with fresh baked bread is just the ticket to beating the chill. This soup is one that morphs over time of trial and error. Sometimes I change it up by changing the ham to bacon ends or even add chicken instead of ham. I used a can of Rotel this time that added a spicy kick, but you can make it without the peppery flair. Really it is an adaptable recipe with a few core components. The best part of this easy recipe is that it is made in a slow cooker so you don't have to fuss with it. Just put all the ingredients in and enjoy the wonderful aroma all day. Stir it once or twice if you are around just to see all the great colors of the beans, but if you cook it while you are out running errands or at work, it will still cook just as well. Serve it with a nice loaf of freshly made bread with butter and a side salad for a complete and healthy meal. Effortless dinners that are easy to cook and satisfying are the very best in my book. One of the best things about this recipe is the left overs can be used for lunch the next day or another meal. Repeats your can't beat!

15 Bean Mixture

Ingredients:

• 1 bag of 15 bean soup (sold in the bean section of your local market)
• 1/2 lb of the meat of your choice (I used bacon ends this time but like ham and chicken too)
• 1 can Rotel Tomatoes with Chili's or Plain Crushed Tomatoes if you don't like spicy
• Salt and Pepper
• Water to cover beans plus 3 cups

How To: 

Rotel Diced Tomatoes
with Green Chilies makes
a spicy soup.

All the ingredients are in.
 Now just allow time to cook.


1. RINSE your beans under running water to wash.
2. ADD the beans to the cooker and then cover with water. Make sure there is EXTRA WATER to allow the beans to absorb without the risk of the pot drying out. DO NOT ADD THE TOMATOES JUST YET.
3. CUT the meat you wish up into chucks.  ADD to water/bean mixture.
4. SPRINKLE in a little salt and pepper. 
5. COVER and allow to COOK for 5 hours or UNTIL beans are done.
6. DRAIN Rotel or Tomatoes and ADD them to the pot. STIR and allow one more hour to cook. Add water if needed.

SERVE with fresh bread or rolls. Serves 8 people.

This soup is economical and feeds a large family with ease. This would also be a great soup to share at a potluck or with those in need during the cold season. Freeze some for future enjoyment and just reheat it in your microwave.

Easy peasy! Enjoy and stay warm!