Slow Cooker 15 Bean Soup with Kale Recipe

Introduction

This Slow Cooker 15 Bean Soup with Kale is a hearty, nutritious meal perfect for cozy days. Packed with a variety of beans, smoky ham hocks, and fresh kale, it offers rich flavors with minimal effort. It’s an easy, comforting soup that slowly develops depth over several hours.

Ingredients

• 1 (20oz) 15 Bean Soup mix (discard seasoning packet; see notes for kidney bean safety)
• 2-3 smoked ham hocks
• 2 ribs celery, sliced
• 2 carrots, sliced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 cups chopped kale
• 1-2 bay leaves
• 1.5 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon poultry seasoning
• Salt and pepper to taste
• 6-7 cups vegetable or chicken broth
• Hot sauce, optional for serving

Instructions

1. Step 1: Sort through the dried beans and remove any debris. Soak the beans overnight in plenty of water.
2. Step 2: Drain and rinse the soaked beans, then place them into a 5-quart (or larger) slow cooker. Add the smoked ham hocks, celery, carrots, onion, garlic, bay leaves, thyme, smoked paprika, poultry seasoning, salt, pepper, and broth. Stir gently to combine.
3. Step 3: Cook on high for 5 to 6 hours, or until the beans are tender. During the last 30 minutes, remove the ham hocks from the slow cooker.
4. Step 4: Pick off any meat from the ham hocks and return it to the slow cooker along with the chopped kale. Discard the ham hocks and bay leaves.
5. Step 5: Optional – use a fork to mash some of the beans for a creamier texture. Serve hot with your favorite hot sauce if desired. Enjoy!

Tips & Variations

• For safety with kidney beans, soak overnight then boil them for at least 10 minutes before slow cooking to remove toxins.
• Substitute smoked turkey necks for ham hocks for a leaner option.
• Add a splash of apple cider vinegar before serving to brighten flavors.
• Use vegetable broth to make this recipe vegetarian; omit ham hocks and add smoked paprika to boost smoky flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until hot. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

Yes, you can substitute canned beans to save time. Use about 6 cups of drained and rinsed canned beans, add them later in the cooking process, and reduce broth slightly to adjust consistency.

Do I have to use ham hocks?

No, ham hocks add smoky flavor, but you can omit them for a vegetarian version. Increase the smoked paprika or add liquid smoke to maintain a smoky taste.

Slow Cooker 15 Bean Soup with Kale Recipe

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4.9 from 57 reviews

This hearty Slow Cooker 15 Bean Soup with Kale is a comforting and nutritious dish perfect for chilly days. Featuring a medley of soaked beans, smoky ham hocks, fresh vegetables, and earthy kale, this soup simmers slowly to develop deep flavors. It’s an easy, one-pot meal that combines protein, fiber, and greens in a flavorful broth seasoned with herbs and smoked paprika. The recipe includes a tip for safely cooking kidney beans and an optional step for mashing some beans to improve texture.

• Author: nova
• Prep Time: 15 minutes (plus overnight soaking)
• Cook Time: 5 hours 30 minutes
• Total Time: 5 hours 45 minutes plus overnight soaking
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Beans & Meats

• 1 (20oz) 15 Bean Soup mix, seasoning packet discarded
• 2–3 smoked ham hocks

Vegetables

• 2 ribs celery, sliced
• 2 carrots, sliced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 cups chopped kale

Seasonings & Broth

• 1–2 bay leaves
• 1.5 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon poultry seasoning
• Salt & pepper, to taste
• 6–7 cups vegetable or chicken broth

Optional

• Hot sauce, for serving

Instructions

1. Prepare Beans: Sort through the dried beans carefully, removing any debris. Soak the beans overnight in water to soften and reduce cooking time.
2. Assemble in Slow Cooker: Drain and rinse the soaked beans. Place them in a 5-quart or larger slow cooker. Add the smoked ham hocks, celery, carrots, onion, garlic, bay leaves, dried thyme, smoked paprika, poultry seasoning, salt, pepper, and broth. Stir everything to combine.
3. Cook Soup: Cook the mixture on high for 5 to 6 hours, or until the beans are tender and fully cooked. This high setting ensures the kidney beans reach a safe boiling point to neutralize toxins.
4. Add Kale and Meat: In the last 30 minutes of cooking, carefully remove the ham hocks. Pick off all the meat from the bones and discard the bones and bay leaves. Return the ham meat and chopped kale to the slow cooker and stir to mix.
5. Mash Beans (Optional): For a thicker texture, use a fork to mash some of the beans directly in the soup. This creates a lovely creamy consistency without losing chunkiness.
6. Serve: Ladle the soup into bowls and garnish with your favorite hot sauce if desired. Enjoy warm.

Notes

• Kidney beans contain toxins that must be destroyed by boiling for at least 10 minutes. This recipe cooks on “high” in the slow cooker to ensure safety.
• If concerned about kidney bean safety, soak beans overnight, then boil them on the stovetop for at least 10 minutes before adding to the slow cooker.
• The seasoning packet included in the bean mix is discarded to control salt and flavor.
• You can substitute vegetable broth for chicken broth to make the recipe vegetarian if omitting ham hocks.

Keywords: 15 bean soup, slow cooker soup, kale soup, ham hock soup, hearty bean soup, healthy soup, comfort food