I've had two ham bones in my freezer for a little while- I really needed to use them for something. I was able to use one of them a few days ago, when I made this soup. Now that the fall/winter season is upon us, I'm in full soup-making mode (I make soups all year long, but I really get into it at this time of year). I thought a soup with ham, beans, and carrots sounded good. I soaked some white beans (use navy beans or great northern) overnight, and assembled this soup in the morning, letting my slow cooker do most of the work.
I used a Trader Joe's chicken broth concentrate packet to flavor this, but you could use Better than Bouillon, or a bouillon cube. Salt to taste- I put in 1 teaspoon and it was a little too much. Start with 1/4- 1/2 teaspoon and work your way up from there.
This soup is better the second day; it is thicker, and more flavorful. This recipe makes quite a lot; we were able to have it for two meals, and we gave some away, too.
Slow Cooker Ham & Bean Soup
by What a Dish!
1 meaty ham bone
1 pound dried white beans, sorted, rinsed, and soaked overnight
1 medium sweet onion, chopped
1 garlic cloved, minced
3 large carrots, peeled and sliced
2 stalks celery, sliced
4 cups water
1 tsp. chicken or ham "Better Than Bouillon" or substitute
sea salt, to taste
pepper, to taste
3 tablespoons chopped fresh parsley
In a large slow cooker, place the soaked beans, ham bone, onion, garlic, carrots, and celery. Cover with the water. Add the bouillon. Cook for 8-10 hours, or until beans are tender and soup is somewhat thickened. (I cook on High for about 5-6 hours, and then finish on low). Remove ham bone. Cut any meat off the bone and return the meat to the slow cooker. Discard bone(s). Taste, and add salt, if necessary, and pepper. Just before serving, stir in parsley. Garnish servings with fresh parsley.
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