Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup made with left over ham, beans, carrots, celery, parsnip and onion. This is not your average boring ham and potato soup! This soup has great flavors with the rosemary and thyme, plus a hint of garlic.

Slow Cooker Ham and Bean Soup is simple to make and cooks in the crock pot all day. Simply wash everything, chop and dump it all in. Whenever we buy a ham, we buy one much larger than what we need so we can make this soup plus have extra for ham sandwiches. This recipe calls for a parsnip which may seem random to some. The parsnip gives a little flavor and bulk to the soup but you can opt out or swap out a parsnip for potatoes.

So we have a great leftover soup recipe? What to make day one with the ham? Try the Slow Cooker Honey Pineapple Holiday Ham that is so much more than a great holiday get together entrée.

Slow Cooker Ham and Bean Soup

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• 3 pounds Randall Great North jar of beans
• 32 ounces vegetable stock
• 3 carrots
• 3 celery
• 2 cups diced ham
• 1 ham bone
• 1 parsnip (can also swap for 2 potatoes)
• .5 yellow onion
• 1 bay leaf (used 2 bay leaves today because they were teeny tiny)
• 1 sprig of rosemary
• 1 sprig of thyme
• 3 minced garlic cloves
• salt
• pepper

1. Gather ingredients, wash vegetables well, grab knife, measuring cup, peeler, cutting board and large crock pot.
2. Dump the entire jar of beans into crockpot.
3. Add the ham bone in plus 2 cups of leftover diced ham.
4. Peal the carrots and parsnip and dice, throw into crock pot.
5. Dice the half yellow onion and celery and throw into crock pot.
6. Mince the 3 garlic cloves and add a pinch of both salt and pepper.
7. Pour the vegetable broth in followed by setting a bay leaf, rosemary sprig and thyme sprig on top.
8. Set on low for 6 hours.
9. Remove the bay leaf, rosemary and thyme and also remove the ham bone before serving.
10. Enjoy!

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