Slow Cooker 15 Bean and Ham Hock Soup
By: Kristi Rimkus
Published: Thursday, December 2, 2010 - 6:42am

Ingredients




20 ounces 15 bean soup mix, soaked overnight and rinsed (I used Hurst’s)
64 ounces low sodium vegetable broth
4 cups water
1/2 pound ham hock
3 large bay leaf
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 large onion, chopped
2 teaspoons thyme
1 teaspoon fennel seeds
2 dashs hot sauce
1 cup parsley

Preparation

1 Place ingredients in a large slow cooker, excluding hot sauce and parsley. Cook for 8 – 10 hours on low until soup is thick and creamy. Remove ham hock and shred meat. Add meat back to the soup. 2 Stir in hot sauce to taste and garnish with parsley.

About


This creamy 15 bean soup is loaded with smoky ham and tender vegetables.