With left over holiday ham, I always like using it for future meals. I usually make a Red Beans and Rice dish, but I wanted to try something new. I found this recipe on momwhatsfordinner.blogspot.com and wanted to give it a try. I only changed a couple of things by adding northern white beans and leftover ham. This Bean and Ham soup recipe was hearty and delicious! It reminded me of Bean with Bacon soup which is one of my favorite Campbell’s soups. I love that it was easy to make using my crock pot, and that it makes enough to have leftovers for the next day. Serve this up with some warm french bread and crackers and you have a perfect meal for a chilly night!
Crock Pot Bean and Ham Soup
Author: Sugar n' Spice Gals
Recipe type: Soup
Serves: serves 8-10
- 4 medium carrots, thinly sliced
- 4 celery ribs, diced
- 1 medium onion, chopped
- 1½ cups dried navy beans
- 1½ cups dried northern white beans
- 4 tsp. chicken bouillon granuales
- 1½ tsp. onion powder
- 1 tsp. salt
- 1 tsp. dried parsley flakes
- 1 tsp. dried sweet basil
- 1 tsp. garlic powder
- 1 bay leaf
- ½ tsp. pepper
- 8 cups chicken broth
- 2 cups diced ham (add as much as you like though)
- Soak the beans in 8 cups of water over night. If using the quick soak method, bring the beans to a boil in 8 cups of water, turn off the heat, cover and let sit for 1 hour. Make sure to drain it before adding to the crock pot.
- Mix all the ingredients in your crock pot and cook on low for 9-10 hours.
- Discard the bay leaf before serving.