Ham and Bean Soup
User Reviews
5
3 reviews
Excellent
Ham and Bean Soup
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A homestyle, hearty and delicious soup that couldn't be easier to make! It requires minimal ingredients and the slow cooker does just about all of the work. A great recipe for busy days and great way to use up a leftover ham bone. Makes about 14 cups.
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Ingredients
- 2 cups (13 oz) great northern beans dry
- 3 cups water plus more for soaking beans
- 1 (3 lb) ham bone trimmed of excess visible fat, leftover, meaty
- 1 cup carrot about 3, chopped
- 1 cup celery about 3, chopped
- 1 cup chopped yellow onion (1 small)
- 1 Tbsp garlic 3 cloves, minced
- 1 Tbsp thyme or 1 tsp dried, chopped fresh leaves
- 4 cups chicken broth unsalted
- salt
- black pepper
- 3 Tbsp parsley chopped, fresh
Instructions
- Place great northern beans in a large mixing bowl, add enough water to cover by a couple of inches. Let rest overnight.
- The next morning, drain beans then add to a 6 or 7 quart slow cooker. Add meaty ham bone, carrots, celery, onion, garlic, thyme, chicken broth and 2 cups water. Season with 1 tsp pepper and salt to taste*.
- Cover and cook on high heat until beans are tender, about 5 1/2 - 6 1/2 hours.
- Remove ham and shred. Discard ham bone and excess fat.
- Add shredded ham to slow cooker along with 1 cup water and parsley, stir. Serve warm.
Notes
- *Remember ham can be on the salty side so I like to season lightly with salt at the beginning then add more at the end after the salts have soaked from the ham into the soup.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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