Slow Cooker Ham and Bean Soup is a unique, hearty, healthy and comforting recipe with creamy white beans, perfect for using up leftover ham!
Now that cold January is upon us, does anyone have leftover Christmas ham bones and/or ham cubes in the freezer waiting to be used or turned into something warm, cozy and comforting? Then this slow cooker ham and bean soup is for you!
Ham and bean soup is a winter comfort food, although it is actually healthier. And my slow cooker version makes it incredibly easy!
INGREDIENTS
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- â–¢1 pound dried Great Northern OR beans, harvested from
- â–¢1 large bone, hock, or smoked ham hock
- â–¢2 cups (about 6 ounces) grated carrots, julienned or diced
- â–¢1 medium celery, chopped slices
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- â–¢ 4 cloves garlic , chopped
- â–¢7 cups low-sodium chicken broth OR broth
- â–¢2 bay leaves
- â–¢1 tablespoon dried parsley
- â–¢1/2 teaspoon celery salt
- â–¢1/2 teaspoon dry mustard powder
- â–¢Freshly ground black pepper
- â–¢ A few drops of chili sauce, for example Tabasco
- â–¢1 to 2 cups additional diced ham, optional
INSTRUCTIONS:
-Rinse and dry the beans and place them in the bottom of a large (7-8 quart) slow cooker. Place the ham bone/stem/shank in the center and place the carrot, celery and garlic on top. Gently pour the chicken broth over the ingredients in the slow cooker and then sprinkle with bay leaves, parsley, celery salt, mustard powder, black pepper and chili sauce. Cover and simmer until beans are tender, 7 to 9 hours.
-Remove the bone/shank/hock from the ham.Separate the ham pulp from the bones, chop it and set it aside. Discard the bone and any fat or cartilage. Using a hand blender, puree the soup until creamy, leaving most of the grains whole. Stir the chopped ham (boneless) into the soup along with any diced ham you want to add. Let cook for a few more minutes until everything is heated through.
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