This ham and bean soup, fast and simple, is packed with white beans, smoked ham, carrots, and onions. It’s ready to use all the leftover holiday ham in just 30 minutes and a hearty way. Ham and Bean Soup are one of our favorite meals of all time to come home on a cold day. This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cook effortlessly throughout the day in your Crock-Pot! This simple and delicious recipe is the ideal way to use any leftover ham and a fantastic way to feed a crowd.
Ingredients:
1 lb dry Great Northern beans
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8 cups of water
1/2 tsp salt
1 ham hock
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 tsp minced garlic
1 tsp mustard powder
2 bay leaves
2 cups chopped ham
1/2 tsp ground white pepper
Directions:
Rinse your beans and pick out any missing or discolored ones. Bring the water in a large pot over high heat to a boil. Add salt and beans and remove from the heat. Let it sit up in hot water for at least 60 minutes.
Return the pot to high heat after the 60 minutes of soaking and add the ham bone, carrots, celery, onion, garlic, mustard, and bay leaves into the pot. Stir well, bring to a boil, raising heat to low and simmer for another 60 minutes.
Remove ham bone, and pour the sliced ham and cook for a further 30 minutes. Season to taste with white pepper.
Tips:
The addition of a smoked ham hock is one of the things that make this soup taste like it was cooking all day. It gives you the all-day taste cooked without necessarily cooking the whole day.
I wanted to use the water/juice from the beans cans as well. This helps to thicken the soup and gives it a very similar feel to a bean soup which has cooked for hours. Hence, picking a good quality canned beans is essential.
Ingredients
- 1 lb dry Great Northern beans
- 8 cups of water
- 1/2 tsp salt
- 1 ham hock
- 1 cup chopped carrots
- 1/2 stalk celery, chopped
- 1 cup chopped onion
- 1 tsp minced garlic
- 1 tsp mustard powder
- 2 bay leaves
- 2 cups chopped ham
- 1/2 tsp ground white pepper
Instructions
Rinse your beans and pick out any missing or discolored ones. Bring the water in a large pot over high heat to a boil. Add salt and beans and remove from the heat. Let it sit up in hot water for at least 60 minutes.
Return the pot to high heat after the 60 minutes of soaking and add the ham bone, carrots, celery, onion, garlic, mustard, and bay leaves into the pot. Stir well, bring to a boil, raising heat to low and simmer for another 60 minutes.
Remove ham bone, and pour the sliced ham and cook for a further 30 minutes. Season to taste with white pepper.
Tips:
The addition of a smoked ham hock is one of the things that make this soup taste like it was cooking all day. It gives you the all-day taste cooked without necessarily cooking the whole day.
I wanted to use the water/juice from the beans cans as well. This helps to thicken the soup and gives it a very similar feel to a bean soup which has cooked for hours. Hence, picking a good quality canned beans is essential.
Notes
Per Serving: 257 calories; 8 g fat; 29 g carbohydrates; 18.1 g protein; 30 mg cholesterol; 771 mg sodium.
