15-Bean Soup with Smoky Ham (Printable Version)

Slow-cooked blend of beans, vegetables, and smoky ham delivers comforting warmth and rich flavor.

# What You'll Need:

→ Beans

01 - 1 (20 oz) bag 15-bean soup mix, rinsed and sorted

→ Meats

02 - 1 leftover ham bone with some meat attached

→ Vegetables

03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 1 (14.5 oz) can diced tomatoes, undrained
07 - 3 garlic cloves, minced

→ Liquids

08 - 8 cups low-sodium chicken broth
09 - 2 cups water

→ Spices and Seasonings

10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon ground black pepper
13 - 1 bay leaf
14 - Salt to taste

# How To Make It:

01 - Rinse and sort the beans, discarding any debris or broken beans.
02 - Place the beans in the bottom of a large slow cooker with a 6-quart or larger capacity. Add the ham bone on top of the beans.
03 - Add diced onion, sliced carrots, sliced celery, diced tomatoes with juice, and minced garlic.
04 - Pour in chicken broth and water. Sprinkle in smoked paprika, thyme, black pepper, and add the bay leaf.
05 - Cover and cook on low heat for 8 hours, or until the beans are tender.
06 - Remove the ham bone and allow to cool slightly. Shred any remaining meat and return it to the soup. Discard the bone and bay leaf. Stir well, taste, and season with salt as needed.
07 - Ladle soup into bowls and serve hot, optionally garnished with fresh parsley.

# Expert Advice:

01 -
  • It's a set-it-and-forget-it kind of meal that rewards you with minimal effort and maximum flavor.
  • The smoky ham bone adds a depth that makes people ask what your secret ingredient is.
  • Freezes beautifully, so you're actually making future meals while you eat today.
02 -
  • Salt the beans after cooking, never before—early salt seals their skins and leaves you with crunchy disappointment.
  • That ham bone you were about to throw away is liquid gold; freeze it and use it whenever this soup calls.
03 -
  • Don't skip the low-sodium broth; it lets you taste every layer you've built instead of just salt.
  • If your slow cooker runs hot, check the beans around hour seven—some cook faster than others.
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