Ham and Bean Soup
Prep Time: 15 minutes
Cook Time: 12 hours
Servings: 10
This is clearly not my mother's ham and bean soup. Very flavorful. Delicious way to use leftover ham or ham hocks.
Ingredients
- 16 oz Great Northern beans dried
- 1 ham bone Smoked, or Ham hock. If the ham bone doesn't have enough meat, you can add extra for more texture, volume, and flavor.
- ½ large onion diced (1 cup)
- 1 teaspoon sea salt or to taste
- ½ tablespoon sage
- 2 teaspoons celery seed
- ½ tablespoon salad supreme
- 1 tablespoon minced garlic dried
- 1 ½ tablespoon Italian seasoning
- 1 tablespoon thyme
- 1 teaspoon pepper
Instructions
- Cook the beans in 5 quart or larger slow cooker in 8 cups of water, for 6 to 8 hours. Do not drain.
- To the beans add ham bone, onion, all spices to the slow cooker.
- Set the slow cooker to LOW for 8 hours, or to HIGH for 6 hours.
- Once the beans are done, remove the ham bone and strip any edible ham from it. Discard any bones or gristle.
- For a creamier soup use a potato masher to mash some beans in the pot to thicken the broth. I don't but some like creamier soups.
- Add the shredded ham back to the soup and serve.
Notes
Other bean varieties work just fine. Cannelloni, or small white beans are great examples.
Water vs. broth. Some recipes call for chicken broth, I find the ham bone with meat attached, or added ham provides enough flavor, so I use water. If you prefer you can substitute with any broth or turkey stock you like.
Adding extra ham to achieve the texture, flavor and constancy you desire will add to your soup.
NEVER add anything with sugar or sugar content. Beans will not soften anymore after sugar is added.
Nutrition - See Recipe Post for Nutrition Disclaimer
Calories: 159.6kcal | Carbohydrates: 11.6g | Protein: 12.7g | Fat: 7.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.2g | Cholesterol: 24.6mg | Sodium: 706mg | Potassium: 327.4mg | Fiber: 3.9g | Sugar: 0.3g | Vitamin A: 48.7IU | Vitamin C: 2.5mg | Calcium: 63.3mg | Iron: 2mg