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Slow Cooker Fifteen Bean Soup

"A soup that's hearty and tasty. Easy to make! Serve with a crusty whole wheat bread."

Ingredients :

• 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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 8H20M

• 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.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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