15-Bean Soup Smoky Ham (Printable)

A slow-cooked blend of 15 beans, smoky ham, and savory vegetables in a rich broth.

# Components:

→ 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 & 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

# Method:

01 - Rinse and sort the beans, discarding any debris or broken beans.
02 - Place the beans in the bottom of a large slow cooker (6 quarts or larger) and add the ham bone on top.
03 - Add diced onion, carrots, celery, diced tomatoes with juice, and minced garlic to the slow cooker.
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 for 8 hours, or until the beans are tender.
06 - Remove the ham bone and let it cool slightly. Shred any remaining meat and return it to the soup. Discard the bone and bay leaf.
07 - Stir well, taste, and season with salt as needed. Serve hot, optionally garnished with fresh parsley.

# Expert Advice:

01 -
  • It practically makes itself in the slow cooker while you go about your day, filling your home with an irresistible aroma.
  • The smoky ham bone creates a depth of flavor that makes people ask if you've been simmering this for days.
  • One pot feeds a crowd and tastes even better the next day, making it perfect for meal prep.
02 -
  • Salt the beans only after they're cooked through; adding salt too early can prevent them from softening no matter how long you cook them, and you'll end up with a pot of disappointment.
  • The bay leaf and ham bone must be removed before serving—I learned this when a guest bit into a bay leaf and gave me a look I'll never forget.
03 -
  • If your slow cooker runs hot, check the beans after seven hours; some cookers finish the job faster than others, and overcooked beans lose their structure.
  • Save vegetable scraps in the freezer—carrot tops, celery leaves, onion skins—and toss them in if you want the broth to taste even more complex and intentional.
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