I cooked this a while back, and will be making it again this week.

During the peak of the panorama, we utilized food banks. We have no shame in saying that. My businesses slowed down, and though side-gig are great form of temporary money, when you have one family member that is immune compromised, you have to be careful with any illnesses coming into your home.

One thing I really enjoyed with being home was really figuring out vintage dishes in my 21 century kitchen gadgets. This one was no surprise.

I never had Ham and 15 bean soup, but when one of the pantries gave us this bag of beans, I first was like ”Who eating this? I’m not 80”. Instead, I researched, and read the recipe on the back of the bag. I was really fascinated by how easy some of these dishes are. Of course the next challenge was ”Can I make this kosher?”

Hurst HamBeens was the name of the brand, and its funny I thought that because the ”k” in the corner let me know these beans were kosher friendly!

Crisis solved!

Next was the ham aspect. Of course I blanked until I remembered a ham my mother used to feed us, that wasn’t pork…….

Yeah, I said it. Turkey Ham is a thing. I bought two, but found out for this recipe, even for my big amounts, you only need one.

If you happen to mention this to elder family or friends, they may tell you ”you gotta soak ‘dem beans first”. Lies. I’m bout to show you how you get around all of that extra time, and enjoy the spare time you’ll have.

MAKE SURE TO COOK THIS THE NIGHT BEFORE!!!!!!

15 Bean Soup CrockPot or Slow Cooker with Turkey Ham

1 pkg HamBeens® 15 BEAN SOUP®

8 cups water (use chicken, beef, or vegetable broth for added flavor)

1 lb. smoked sausage, ground sausage (browned in pan), ham hocks or diced ham. Our favorite is to use a leftover hambone with some meat on it. 

1 lg. onion, diced

1 clove garlic, minced

1 tsp chili powder (optional)

1 can diced tomatoes (15 oz.)

Here is mine:

2 bags HamBeens 15 Bean Soup

16 cups vegetable broth

1 Jennie-O Turkey Ham, diced into chunks.

2 tablespoons of diced minced onions

1 tablespoon Lawry’s Garlic Salt

2 cans diced tomatoes with peppers

1 cup lemon juice

Optional: 1 package beef bacon, diced

1. Rinse the beans in a colander. Make sure to remove any particles, because they sneak in there during packaging. Drain the beans.
2. Place your crockpot liner in your crockpot. Then add your choice of liquids, beans, onions, meat, and garlic salt. If you want more of a ‘soupy’ texture, add more liquids.
3. Stir to combine, and turn on low.
4. COOK ON LOW OVERNIGHT. THIS WONT BE DONE UNTIL THE NEXT DAY. JUST WALK AWAY.
5. NEXT DAY: Stir in package seasoning, tomatoes, and lemon juice.
6. Cook for additional 30 minutes.

You can serve this with rice, or in my house we made osher honey cornbread. I made it the night before.

No leftovers were had, and I’m doubling this so I can reheat the extras for a weekend.

I’ll say this, this first time I made this, it was extremely salty because I used water. I’d advice to use some kind of broth. If not, it will be extremely salty.

The crew said it was a keeper. Try it out, and chime in on your results!!!!

~CSM~