Slow Cooker Taco 15 Bean Soup
SLOW COOKER TACO 15 BEAN SOUP
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Recipe sponsored by Hurst's HamBeens though all opinions are mine alone
See more 15 bean recipes here:
RECIPE:
INGREDIENTS:
1 lb. ground beef
¼ tsp. salt
¼ tsp. pepper
20 oz. pkg. Hurst'sⓇ HambeensⓇ 15 bean SoupⓇ mix
1 small yellow onion, diced
9 cups chicken broth (beef broth or water works fine too)
1 bay leaf
16 oz. salsa (I use fresh salsa from the refrigerated section of the store) WAIT TO ADD UNTIL THE END
1 oz. pkg. taco seasoning (about 2 tablespoons) WAIT TO ADD UNTIL THE END
Topping ideas:
green onions
tortilla chips
shredded cheddar cheese
SLOW COOKER SIZE:
6-quart or larger slow cooker
INSTRUCTIONS:
Cook and crumble the ground beef in a skillet on the stovetop. Sprinkle with the salt and pepper. Drain any fat. Add the meat to the slow cooker.
Place the beans in a colander, sort out any debris and discard. Rinse the beans and add them to the slow cooker. No presoaking is necessary. Do not use the ham flavor packet in this recipe, you can save it for another recipe if desired.
Add the onion, chicken broth and bay leaf. WAIT TO ADD THE SALSA AND TACO SEASONING, for too much salt and acidity can prevent the beans from softening.
Place the lid on the slow cooker. Cook on HIGH for 7 hours.
When the cooking time is up, remove the bay leaf. Add the salsa and taco seasoning. Stir.
Serve with desired toppings and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
15 Bean Soup - The Perfect Meatless Monday Meal
It's Meatless Monday and I'm going to show you how to make 15 Bean Soup - The Perfect Meatless Monday Meal. We're making bean soup in the slow cooker so it'll be nice and easy.
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About this video: In 15 Bean Soup - The Perfect Meatless Monday Meal, Denise Jordan of This and That with Denise Jordan shows you how to make 15 bean soup in the slow cooker. It's perfect as a Meatless Monday option.
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The BEST Slow Cooker - 15 Bean Soup
15 Bean Soup
Ingredients
1 pkg Hurst’s HamBeens® 15 BEAN SOUP®
8 cups Chicken Stock
1 lb. smoked sausage, (Polish or Andouille)
1 lg. onion, diced
If you have Bell Peppers or Jalapenos, dice them and add them also
1 clove garlic, minced
2 10 oz. cans Ro*tel Tomatoes/Chilis or Diced Tomatoes
Directions
Rinse the beans thoroughly. Inspect for any unwanted debris and discard.
Drain and pour beans in a slow cooker with 8 cups of Chicken Stock, onions, garlic, and meat. (No tomatos yet!).
Set slow cooker on high and cook for 4 hours.
After 4 hours turn Slow cooker down to Low.
Cook 1 hour on low.
Add Tomatoes
Cook 1 Hour more with tomatoes.
If needed, Salt and Pepper to taste.
This Soup is best after cooling in the Refrigerator overnight and reheating.
Instant Pot 15 Bean Soup with Pork and Ham | Hurst's HamBeens
I love any kind of bean soup, and this 15 bean soup variety really hits the spot! It also does a great job of being a freezer/fridge purge recipe. There are plenty of brands out there, Hurst’s is great and it seems to be the one I find at most stores around here. I used the regular ham-flavored one for this video, but they also have chicken and Cajun flavors that I haven’t tried yet.
Use any smoked/roasted/seasoned bone meat that you have. I just happened to have this pork bone in the freezer so I roasted it in the oven to get that nice dark color before putting it into the soup. But you can also use a ham hock or smoked turkey or leave the meat out completely if you prefer.
The extra ham at the end is also optional. I was cleaning out the fridge as the soup cooked and I found this ham steak that had been in there for a while so I decided to go ahead and chop it up for the soup. No complaints from the hubby on that one! We enjoyed it all week for lunches and dinners.
FUN FACT: Hurst’s website states that each package contains 15 of these bean varieties: northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black bean. That's 17! So do we get 17 or just 15? Or do we ever get shorted? Is it seasonally dependent which 15 we get? What's the scoop? Someone needs to investigate!
Instant Pot Duo 6 Quart:
#15beansoup #instantpot #madewithfilmora
Today’s Ingredients:
20 oz Hurst’s 15-Bean Soup, picked over and rinsed – including the flavor packet
2 TB olive oil
1 cup each diced: onion, celery, carrot
6 garlic cloves, minced
15 oz canned fire-roasted diced tomatoes
8 cups water (or chicken broth)
1½ lbs roasted pork bone with meat (or ham hocks or smoked turkey)
Optional add-ins after pressure cooking: 2 cups diced ham, 2 cup chopped parsley
Instructions:
1. Heat the Instant Pot on sauté until the display reads “HOT.” Add the olive oil.
2. Add the onion, celery, and carrots and cook for a few minutes until softened. Stir occasionally.
3. Add the garlic and seasoning packet and cook for another minute.
4. Add the diced tomatoes and water (or broth) and stir to combine.
5. Nest the pork bone (ham hock, smoked turkey) into the bottom of the pot.
6. Pour the rinsed beans all around and poke around with a spoon to make sure there are no clumps and everything is evenly distributed.
7. Lock the lid and cook for 40 minutes on manual/high followed by a full natural pressure release before reopening the pot. Fair warning: Due to the high volume of liquid in the pot, it will take a while to come up to pressure and also to come down again. Be patient.
8. Remove the pork bone and harvest any meat you can from it, returning the meat to the pot. Also add in any extras like diced ham and chopped parsley that you like. Let it sit for a few minutes to heat the ham through.
9. Serve and enjoy!
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