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15 Bean Soup

TomsTestKitchen's picture
Just what you need on a cold winter night, 15 bean soup with corn bread.
  Beans 1 Pound, soaked overnight and washed (Mix of 15 different beans)
  Kosher salt To Taste
  Smoked ham hock 1⁄4 Pound
  Water 4 Cup (64 tbs) (or stock)
  Carrots 1⁄4 Cup (4 tbs), diced
  Onion 1⁄4 Cup (4 tbs), diced
  Celery 1⁄4 Cup (4 tbs), diced
  Fresh ground black peppercorn 3 Teaspoon
  Canned tomato 14 1⁄2 Ounce

1)Soak the mixed beans in water overnight, wash and set aside.

2)Get the crock pot ready with slow cooker liners and fill in with all the ingredients.
3)Cook for 4 hours on high heat. After 4 hours take the ham hock out and shred the meat and return the shredded meat back in the pot with the beans.
4)Add the canned tomatoes, some more kosher salt and pepper and stir and simmer for another 2 hours for added taste.

5)Serve the bean soup hot in a bowl and crumbled corn bread on top of the soup.

The cooking time for this soup is 4 hours but the dish can be left to simmer and eaten hot.

Things You Will Need
Crock Pot

Recipe Summary

Difficulty Level: 

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Nutrition Rank

Nutrition Facts

Serving size

Calories 339 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.9%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 9.2 mg3.1%

Sodium 190.8 mg8%

Total Carbohydrates 55 g18.4%

Dietary Fiber 13.8 g55.2%

Sugars 2.4 g

Protein 21 g42.8%

Vitamin A 28% Vitamin C 18.7%

Calcium 10.2% Iron 37.3%

*Based on a 2000 Calorie diet

15 Bean Soup Recipe Video