Slow Cooker Ham and Bean Soup
Slow Cooker Ham and Bean Soup is made with Northern beans, leftover ham and ham-bone, carrot, celery, chicken broth, yellow onion and fresh herbs for a flavorful slow cooked meal.
Servings: 12 servings
- 1 leftover meaty ham bone rinsed
- 1 pound dry Northern beans soaked overnight
- 1 yellow onion diced
- 3 celery stalks diced
- 3 carrots peeled and diced
- 48 ounces low-sodium chicken broth
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 1 teaspoon ground pepper
- salt to taste
Soak the beans overnight, rinse and place in crockpot.
Rinse your leftover meaty ham bone (if previously cooked with sugars, honey, syrup) and dice up some of the meatier parts. Place the ham and bone into crockpot.
Rinse the celery and carrots. Peel carrots. Dice and place into crockpot.
Add a diced onion.
Dump in 48 ounces of low-sodium chicken broth.
Top with rosemary, thyme and bay leaf.
Add a pinch of pepper.
Cook on low for 8 hours.
Remove rosemary, thyme and bay leaf.
Remove the ham bone and shred the remainder of the meat. Toss the bone and put shredded ham back into crockpot.
Mash some of the beans on the side of the crockpot to thicken the soup.
Stir and salt to taste. Wait to add salt until the end of cooking because the ham is usually salty enough and added salt may not be needed.