Slow Cooker Ham and Bean Soup
Ham and bean soup is a perfect cold weather meal. It is especially great if you have some leftover ham to use up. Make a pot and some cornbread today!
Servings: 12 Servings
Ingredients
- 2 pounds dry great northern beans*
- 2 teaspoons garlic powder
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon chopped parsley optional
- 1 bay leaf
- 1 meaty ham bone
- 8 cups water
- 1 large diced onion
- 1 to 2 cups diced ham
Instructions
- Soak the 2 pounds dry great northern beans*. Drain and rinse.
- Add beans, 2 teaspoons garlic powder, 1½ teaspoon salt, 1 teaspoon black pepper, 1 Tablespoon chopped parsley, 1 bay leaf, 1 meaty ham bone, 1 large diced onion and 8 cups water to your slow cooker. (I used a 6 quart insert)
- Cook on low for about 7-8 hours.
- Remove ham bone and bay leaf. Stir in 1 to 2 cups diced ham. Continue to cook for another 30 minutes to an hour. (This will give you time to make your cornbread!)
- For a thicker soup, remove a cup or so of the cooked beans. Mash them then stir them back into the pot.
- Store leftover in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.
Notes
Beans: Navy beans, cannellini beans and other small white beans also work well.
Cook Time: You should think of 7-8 hours as a minimum, 8-10 hours is okay as well.
Storage: Store leftover soup in airtight containers in the refrigerator for up to a week. Ham and bean soup also freezes really well. For easy lunches later, freeze it in single serve sizes. Let the soup thaw in the fridge overnight and then warm up when you are ready to eat it.
Nutrition
Serving: 1serving | Calories: 290kcal | Carbohydrates: 48g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 448mg | Potassium: 1104mg | Fiber: 16g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 4mg
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