Slow Cooker Fifteen Bean Soup recipe

6 servings

1 large, meaty ham hock

4 slices bacon, diced

3 onions, chopped

3 carrots, diced

1 small head cabbage, shredded

3 tablespoons chili powder

1 clove garlic, minced

1 (8 ounce) package 15 bean mixture, soaked overnight

1 (28 ounce) can crushed tomatoes

1 teaspoon chopped fresh sage

salt and pepper to taste

Place the ham hock in a 5 to 6 quart slow cooker, and fill half way full with water.

Set to High.

Heat a large skillet over medium heat.

Cook the bacon for a few minutes, then add onions, carrots, and cabbage.

Cook, stirring frequently for about 5 minutes.

Stir in chili powder and garlic; cook for 2 more minutes.

Transfer the mixture to the slow cooker, and add beans, tomatoes, and sage.

Cover, and cook 2 hours on High.

Reduce heat to Low, and cook for 6 to 7 hours, or until beans are tender.

Transfer ham hock to a cutting board, remove meat from bone, and return meat to slow cooker.

Season with salt and fresh ground pepper to taste.