Description
A comforting and hearty soup featuring a blend of 15 beans, tender ham, and rich barbecue flavors, perfect for a cozy meal.
Ingredients
- 1 (20 oz) package 15-bean soup mix (discard seasoning packet)
- 8 cups low-sodium chicken broth
- 2 cups diced ham (leftover ham works great!)
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 cup barbecue sauce
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Instructions
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Prepare the Beans: Rinse the beans thoroughly and remove any debris. Place them in a large bowl, cover with water, and soak overnight.
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Drain and Rinse: After soaking, drain and rinse the beans under cold water.
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Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add the soaked beans, chicken broth, diced ham, onion, carrots, celery, garlic, diced tomatoes with their juices, barbecue sauce, smoked paprika, chili powder, cumin, and bay leaf. Stir to combine.
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Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beans are tender.
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Season: Once cooked, remove the bay leaf. Taste and season with salt and freshly ground black pepper as needed.
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Serve: Ladle the soup into bowls and enjoy! This soup pairs wonderfully with crusty bread or cornbread.
Notes
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Bean Preparation: If you forget to soak the beans overnight, you can use the quick soak method: place the beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse before using.
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Barbecue Sauce: Choose your favorite barbecue sauce for this recipe. For a spicier kick, opt for a sauce with added heat.
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Ham Substitute: If you don’t have ham, smoked sausage or a ham hock can be used as alternatives.