Tuesday, October 5, 2010

Slow-Cooker 15-Bean Soup

I just love coming in the house and smelling soup brewing away!  It's fall, and the cooler air makes me crave a bowl of something steamy.  The slow-cooker is the best way to make that happen.  Here's how.

Slow-Cooker 15 Bean Soup (click to print)

1 pound of mixed beans
1 cup each of fine-diced onion, celery, and bell pepper
1 large smoked turkey leg
6 c. low-fat, low-sodium chicken broth, heated
salt and pepper to taste

Soak beans overnight in water.  You can also bring them to a boil in water, boil for 2 minutes, turn off heat, and allow to soak for 1 hour.  Rinse and drain beans.  Saute the veggies in 1 tablespoon of olive oil, on medium-high heat, until tender.  Place turkey leg in the bottom of slow cooker.  Add beans, veggies, broth, and pepper.  Cook on high for 6-8 hours.  If you don't have all the ingredients hot, it will take more like 8 hours.  Remove the turkey leg, shred the meat, and return it to the slow-cooker.  Season to taste with salt and pepper.  Serves 8-10.  Perfect for eating half and freezing half.

Fall food can be fast, flavorful, and fun.  Say that five times fast!  Happy eating!


  1. This looks delicious! Great idea to use a smoked turkey leg. Be sure to check out our latest bean recipes on the Hurst Bean Blog, Thanks!

  2. What a coincidence...it was Hurst beans I used. Thanks for the comment, and I will definitely check out more of the website recipes.