Crock Pot Ham and Bean Soup
Crock Pot Ham and Bean Soup is a classic winter favorite that is perfect for using leftover ham or ham bones from Thanksgiving or Christmas dinner.
Servings: 6
Ingredients
- 1 small yellow onion diced (about 1 cup)
- 2 tsp minced garlic 2 cloves
- 3 celery stalks diced (about 3/4 cup)
- 2 large carrots diced (about 1 cup)
- 6 cups unsalted chicken stock
- 1 pound dried Navy or Great Northern beans sorted of debris and rinsed
- 2 bay leaves
- 1 Tbsp fresh thyme chopped or 1 tsp dried thyme
- 2 tsp fresh rosemary chopped or 1/2 tsp dried rosemary
- 1 tsp salt more to taste
- 1/2 tsp ground black pepper
- 2 cups diced or shredded ham
- 1 meaty ham bone optional
- 2 Tbsp fresh parsley chopped for serving
Instructions
- For extra flavor and softer onions: In a skillet or in the insert of your slow cooker you can brown in over medium-high heat, heat 1 Tbsp olive oil. Saute the onions for 3-4 minutes until softened and lightly browned. Add the garlic and saute for 20 seconds. Then add the chopped celery and carrots and saute for 4 minutes. Transfer to crockpot.
- Stir together all the ingredients (except the parsley) in your slow cooker.
- Cover and cook on high for about 5 hours or until beans are tender. If using a bone take the bone out, remove the meat, stir it into the soup, and discard the bone. Take out the bay leaves. Season to taste with salt and pepper.
- Serve garnished with parsley.
Nutrition
Calories: 402kcal | Carbohydrates: 60g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 1252mg | Potassium: 1406mg | Fiber: 16g | Sugar: 7g | Vitamin A: 3560IU | Vitamin C: 10.9mg | Calcium: 159mg | Iron: 5.3mg