Many Bean Soup

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READY IN: 10hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the red, white, pinto, kidney, cranberry, lima beans, and black-eyed peas overnight in water to cover.
  • Drain and rinse well.
  • Add the soaked beans, split peas, and lentils to the insert of a 5- to 7-quart slow cooker.
  • Add the remaining ingredients up through the broth; stir to combine.
  • Cover and cook on LOW for 8-10 hours, until the beans are tender and the ham is falling off the bone.
  • Remove the ham hock or bone from the soup; chop any meat, removing the fat, and return the meat to the slow cooker.
  • Season with salt and pepper; remove the bay leaf before serving.
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