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. (note: For food safety, make sure it gets up to boiling.)
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.

[shoobie]

Hi Rob, you really put so much love and care into making your meals and editing the video. It was really cozy and comforting watching you cook the soup! I hope you explode in popularity, you deserve it!

[JT-ivju]

I really appreciate the sound quality and cozy presentation, Rob. Have you thought of making an ASMR cooking video? I think you would be a natural!

[UnoDosTres]

I just bought a pack of them beans gonna give this a try

[MartinG]

Delicious looking meal, Rob. Hope today is a great day! Much love from the Rob Mob.

[TheOriginalJGuns]

Looks like a lovely meal on a cold day, Rob! I was having a less than great day, but this video cheered me right up. I'll have to try this out soon!

[carriesilver]

Thank you ... I was stuck 3 hours Into soaking, made a right hand turn into the crock pot. I needed your viedo.

[libbyworkman]

This is a recipe you want to keep on the back of your stove in your Dutch oven and let it just simmer all day long. You don’t mention how it smells but I can smell it. It is wonderful. All you need is southern cornbread and you’re all set. Thank you so so much for this version. I know it’s going to be one of my favorite meals from now on.

[noflimflamfilmphan]

I have a similar sack of beans sitting next to my rice just begging to be made into a hearty soup or stew. Gonna have to try this!

[terriblecoughing]

The Rob roulette wheel always lands on 'comfy'

[DOSBoxMom]

Your remarks about not fretting about picking out any stones reminded me of the children's book "Stone Soup". Agreed that leftover soup usually tastes even better reheated the next day!

[ChungusSouls]

Gotta say I loved every second of this video!

[skrible]

Looks warm and comforting. I'd definitely add several swigs of Tabasco Habenero for more heat and smokiness. Have a good day.

[haleyberley]

Love the new angle and candied peppers Rob!!

[lisalopez]

This is what I'm looking for. But, I like kielbasa. Going to try it!

[Adeline]

Definitely making this!! Hursts is out of indy! My

[gildavis]

Nice and easy recipe Rob! But it would be better with hot and sweet, spicy corn bread to enjoy with it. Use a cast Iron skillet.
Here's the recipe I use;
In a mixing bowl use 1 package of Jiffy corn meal mix
1 egg
1/3 cup of milk
1 1/4 jar of chopped Jalapeno in liquid (Your relatives are fine)
1/2 package of minced bell peppers
4 chopped of crisp fried bacon strips.
1 tablespoon of sugar
Pre heat your oven to 400 degrees. Mix well in the bowl, then add it to your cast iron skillet with 1/4 of a
stick of butter. Then cook it for 30 minutes at 400 degrees.

[mikeobremski]

The new angle works. May want to try some tilted angle sometime, like 1966 Batman.

[shirleyguy]

Thank you going to make…love using crock pot

[gregorylipscomb]

Just discovered 15 Beans I’ve made it about 4 times now used turkey necks and ham hocks the first couple times next time I’ll use all sausage like this.

[FallFromGrace]

Hey Rob, I love hot soups when it's freezing outside so thank you for the recipe!
When you said you were gonna use the slow cooker I thought you might be starting a new series of "lazy man" recipes where you throw together canned stuff and call it a day 😂 but I knew that's not you, in fact you had a good amount of prep time for this one.

The final result looks great, my favourite part is how thick and cloudy the broth looks cause it means it'll be nice and savory.
We're around 28F here in Italy so I'll be havin a nice veggie soup over the weekend too, hope yours will be great.


And yeah, I dunno who'd provide this as comfort food in August but you know that they say...different strokes for different folks. 😉