Slow Cooker Ham and Bean Soup

leftover ham recipe, ham and bean soup, crockpot ham and bean soup, slow cooker recipe, bean soup, comfort food

Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup is made with a leftover meaty ham bone, Northern beans, carrots, celery, onion broth and fresh herbs cooked in the crockpot all day for the must-make post holiday meal!

I’m not sure which I like more- the huge holiday spread with a honey baked ham, potatoes and all the other delicious dishes or the leftovers that come in the days after. I am clearly a foodie so don’t make me decide! It is all good in my book but one thing I look forward to every year is utilizing a leftover ham bone for this Ham and Bean Soup. It is warm and comforting… and… oh, so good!

Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup prep begins the night before with soaking beans in water through the night. In the morning, drain and rinse, then add to the crockpot. Add some diced onion, carrots, and celery.

Rinse your ham bone before placing the crockpot. You want to get off all that honey and seasonings that it was cooked in before cooking it again in this soup. Pour in some chicken broth and top with fresh herbs before cooking all day on a low setting.

Once cooked, remove the ham bone and shred the meat before placing back into crockot. Discard the bone.

TIP

Wait to season with salt after cooking. Ham is salty so do a taste test before serving to determine how much, if any, salt should be added.

5 from 1 reviews
Slow Cooker Ham and Bean Soup
 
Cook time
Total time
 
Slow Cooker Ham and Bean Soup is made with a leftover meaty ham bone, Northern beans, carrots, celery, onion broth and fresh herbs cooked in the crockpot all day for the must-make post holiday meal!
Author:
Recipe type: Soup
Serves: 12
Ingredients
  • 1 leftover meaty ham bone, rinsed
  • 1 pound dry Northern beans, soaked overnight
  • 1 yellow onion, diced,
  • 3 celery stalks, diced
  • 3 carrots, peeled and diced
  • 48 ounces low-sodium chicken broth
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 sprig rosemary
  • ½ teaspoon ground pepper
  • salt to taste after cooked
Instructions
  1. Soak the beans overnight, rinse and place in crockpot.
  2. Rinse your leftover meaty ham bone (if previously cooked with sugars, honey, syrup) and place into crockpot.
  3. Rinse the celery and carrots. Peel carrots. Dice and place into crockpot.
  4. Add a diced onion.
  5. Dump in 48 ounces of low-sodium chicken broth.
  6. Top with rosemary, thyme and bay leaf.
  7. Add a pinch of pepper.
  8. Cook on low for 8 hours.
  9. Remove rosemary, thyme and bay leaf.
  10. Remove the ham bone and shred the meat. Toss the bone and put shredded ham back into crockpot.
  11. Mash some beans on the side of the crockpot to thicken the soup.
  12. Stir and salt to taste. Wait to add salt until the end of cooking because the ham is usually salty enough and added salt may not be needed.
  13. Serve.

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