15-Bean Soup

This recipe is from 365daysofcrockpot.com.
Serves 6-8.

**Note: this recipe requires a large slow cooker: at least 4 quarts, preferably 6 quarts. You could halve the recipe and use a smaller slow cooker. To do that, you will need to save half of the beans and half of the seasoning packet to use later.



Ingredients:

• 1 (20 oz) package of Hurst's HamBeens Brand 15 Bean Soup
• 6-7 cups water (depending on how much broth you want)
• 1 lb ham, cut into cubes
• 1 tsp salt
• 2 red bell peppers
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Parmesan or Romano cheese, for topping (I prefer Romano)

Directions:

1. The night before, place the beans in a  large bowl. Save the seasoning packet for later. Cover the beans completely with water and allow to soak for at least 8 hours.
2. Drain and discard water from beans. Place beans in a large slow cooker. Add in 6-7 cups of water and salt and ham. Cover and cook on low for 8-10 hours.
3. Slice red peppers into strips and place on a foil-lined cookie sheet in one layer. Place in a 425 degree oven and let roast for 30 minutes. Combine roasted red pepper and heavy cream in a blender. Blend until pureed.
4. Pour contents of the blender into the slow cooker. Add the seasoning packet, garlic powder, onion powder, salt and pepper. Stir.
5. Ladle into bowls. Top with cheese.

Makes 8-10 servings.