Classics Are Classics For a Reason
And this one is at the top of the list! This ham and bean soup recipe uses leftover ham and a ham bone BUT it doesn’t have to. It’s super versatile that way. This particular recipe is from the ham bone and leftovers from this recipe. After we had it I just tossed it in a freezer bag and fished it out last night.
You can also use dried beans OR canned…I did say it was versatile right? If you use dried beans just soak them overnight, rinse and toss them right in with the other ingredients.
AND you can use fresh, frozen or canned add in veggies. I used fresh leftovers from a massive slow cooker freezer session…more to come on that one laster.
So as long as you like beans and ham…this is a complete and total winner. It cooks all day and you come home to yumminess waiting for you right in the crockpot. No additional add-ins are needed. Just dish it up and serve!
It’s Great with Cornbread
Also, if you’ve time to deal with it…this dish goes great with cornbread. I usually make cornbread in my cast iron skillet, but on occasion I’ll make it in the crockpot too. Yep, you heard me right…you can make cornbread in the crockpot! It isn’t something you can leave all day, but on the weekend or just for the novelty of knowing you can, well YOU CAN!
Here’s the step-by-step for the ham and beans soup recipe. You can find the pinnable and printable down below. Here’s a list of the related recipes too:
- Crockpot Spiral Ham
- Slow Cooker Cornbread
- Souper Freezer Session
Enjoy the fast prep & slow cookin’ too!
Ham and Bean Soup Recipe Step-by-Step
Gather your ingredients…
Dice up your veggies…
This part is NOT an exact science. Use what you have and what sounds good…it will be 🙂
Toss everything in the crockpot…
Pour the chicken broth over the top…
Cover and cook all day long. 6 hours is usually enough but it can cook up to 10 hours without being gross.
Right before serving stir well, remove the bay leaves (DON’T EAT them…it’s horridly painful) and the remaining ham should pop right off the bone as you’re stirring.
Serve me up with cornbread and dinner’s all done!
- 1 leftover ham bone with meat ~or~ 2 to 3 cups, shredded or diced
- 1 large onion
- 3 medium carrots
- ½ head celery
- 2½ cups of dried white beans (soaked previously overnight) ~or~ 4 cans
- 4 cups chicken broth
- 2 bay leaves (optional)
- 2 teaspoons parsley, dried
- 1 teaspoon garlic powder
- Spray, oil or butter the slow cooker insert
- Dice up your veggies and ham if not using a ham bone
- Toss everything in the crockpot and pour broth over the top
- Cover and cook on low for 6 to 10 hours
- When ready to serve stir well and remove the ham bone and bay leaves.