This time of year I am gung ho to cook healthy for me and my family, but I am exhausted from the holidays. January is just the month of rest not the month of exercise plans and planners, in my opinion. I need EASY recipes that they will eat. So…here is a super easy one for you. Now, if you live in Texas or the South the weather has been GORGEOUS and it seems like we should be eating spring salads, but its still January so soups and stews are on the menu. And if you are like my sister and in-laws who live in the Northeast, god bless you and you need this recipe more than all of us! It is hearty, filling, healthy and I swear your kids will eat it because it has a ham hock in it so it makes it very savory and rich.
I am not a huge slower cooker fan only because the meat tends to be dry and bland when it comes time to serve, but I still try and find recipes that I can pull off in the slow cooker only because it is SO easy! Place everything in the pot and go on with your day and at 6pm when you are tired and starving, dinner is ready! This is one of those recipes-few ingredients and 5 minutes hands on time. The only thing with this recipe is you do need to soak your beans over night. You can do a “quick soak”, but it takes more time on the day of. But, if you are desperate here’s how you do it: Place rinsed and sorted beans in a large stock pot and add enough water to cover by at least 2 inches. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for at least 1 hour (or up to 4 hours). Then follow directions for slow cooker.
15 Bean Soup in the Slow Cooker
A hearty, savory, rich soup that is perfect after a long day!
- 1 (20oz) package of 15 bean mixture, soaked overnight
- 1 hambone (ham hock)
- 1 large onion, diced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 2 large carrots, chopped
- 2 sprigs thyme
- 2 bay leaves
- 6-8 cups chicken stock (about 2 boxes)
- 2-3 cups cooked sausages cut into bite sized pieces
- salt and pepper
- Hot pepper sauce (optional)
- fresh parsley for garnish
Place the beans in a bowl and cover with water by about 2 inches (the beans will expand). Cover and place int he fridge overnight or at least 8 hours.
Pour the soaked beans in a colander and rinse well with cold water.
Place the beans in a slow cooker along with the ham bone, onions, garlic, carrots, celery, bay leaves, thyme and stock. Cover and cook for 6-8 hours. During the last hour of cooking add the sausage and season with salt and pepper.
If there is any ham meat on the bone you can chop that up and add to the soup.
Serve hot with crackers and hot pepper sauce.
- you can add a can of diced tomatoes if you want
- Instead of hot pepper sauce you can add 1/4-1/2 teaspoon red pepper flakes