Slow-cooked Ham and Bean Soup

This slow-cooked ham and bean soup is delicious! This is the ideal way to consume remaining ham bones or ham hawk.

You guys, this soup! It looks modest and modest, but it is definitely not just the sum of its portions, but one of the most delicious soups I have ever had! Perfect for consuming leftover ham bones for Easter dinner!

Soak or not soak dried beans

This ham and bean soup uses dried white beans. They are cheap, easy to use and are perfect for long-term slow cooking methods.

Dried beans Tip #1: If the dried beans you use are too old, they may never soften and develop a delicious buttery texture no matter how long you cook. So check the expiration on the dried bean packaging. Contrary to common belief, they won’t last forever and are usually best used for a year or so.

Dried beans Tip 2: Soaking dried beans in cool water overnight is important for this recipe. While you may find a lot of internet sites and suggestions, it is recommended that you do not need to soak dried beans before cooking, but after testing this soup with soaked and unsoaked beans, please accept my advice (and experience). Beans that are soaked overnight are faster, more even, and have better texture.

How to make ham and bean soup in a slow cooker

1. Once the beans are soaked, drain them thoroughly and return them to the slow cooker.
2. Cook the vegetables in a small amount of olive oil in a skillet until the onions are transparent, and then scrape the mixture into a slow cooker.
3. Add broth and simple seasoning.
4. Apply to the soup, cover with a piece of meat’s ham bones, cover and cook until the beans are tender and creamy.
5. Remove the ham bones and large pieces of meat (the meat will be the tender meat of autumn). Cut the meat and return to the slow cooker.
6. Optional: For thicker, butterier consistency, grind the beans lightly pounded with a potato rack.

The longer the rest, the thicker the soup will definitely get. Leftovers are Extremely good Thick and creamy (in a delicious way).

Incredibly delicious soup

I haven’t eaten soup in a long time! The smoky flavor of the smoky vegetables and creamy beans in the bowl is pure comfort food in the bowl.

Between this soup and this incredible leftover ham bone lentil soup, there is no need to question how to deal with the remaining ham bones.

Like me, you may find yourself just buying ham for bones! I tell you, the crazy comfortable delicacy of this soup made me catch it.

Can’t wait for you to try this! This is a guardian.

Slow-cooked Ham and Bean Soup

yield: 8 Serve

Preparation time: 25 minute minute

Cooking time: 10 Hour Hour

Soaking time:: 8 Hour Hour

Total time: 18 Hour Hour 25 minute minute

• 1 pound Dried northern beans
• 1 Spoon olive oil
• 1 cup Dice carrots
• ½ cup diced celery
• ½ cup Dice onion
• 2 clove Garlic, chopped
• 2 Bay Leaf
• 8 cup Low-sodium chicken broth (see notes)
• 1 The remaining ham bones (see notes)
• Extra chopped ham, optional (see notes)

Chef ModePrevent the screen from becoming dark

• Add the beans to the slow cooker. Add room temperature water to cover 2 inches. Let the beans soak overnight (8 to 12 hours).

• Drain the beans and return to the slow cooker.

• Heat olive oil in a frying pan over medium heat. Add carrots, celery, onions and garlic. Cook, stirring frequently until the onions are translucent, about 5 to 6 minutes. Scrape the mixture into the slow cooker.

• Add the moon leaves and chicken broth and stir the mixture.

• Secure the ham bones in the soup. Cover and cook on low for 10 hours, or on high for 6 hours, until the beans are tender. If you plan to add extra ham (actually only if the ham bones used are not super meat, you need to add a few hours before the cooking time ends for a few hours.

• Move the ham bones to a plate or plate (and any large ham fragments that may fall during cooking). Cut the ham into small pieces and return to the slow cooker.

• If needed, use a mashed potato masher to gently mash the beans in the soup to give it a higher cream consistency.

• Season with salt if needed. Serve immediately or keep warm until ready to serve. The longer the rest, the thicker the soup will become. Leftovers are Extremely good Thick and creamy (in a delicious way).

broth: Low-sodium soup is important – for us, using low-sodium soup and hearty leftover ham bones, this soup is very salty. Different brands and types of ham will have different saltiness. Whole sodium soup may make the soup too salty. If needed, it is best to add salt at the end.
Ham bone: I prefer using the remaining ham bones from the spiral ham. Actually, I made the soup a few times a few times without using the ham in another recipe first. I just buy ham for this soup, cut off the meat and freeze the meat, and then use the ham bones in the soup. I tried to leave a lot of meat on the bones so that there was a lot of ham after the soup was finished cooking. Alternatively, you can use 1 to 2 medium ham hooves instead of large ham bones.
Extra Ham: If you use a ham bone or ham Hawk(s) you don’t have a lot of meat, you can add more ham at the end of the cooking time (instructions included in the recipe).

author: Mel

course: Soup

gourmet food: American

Serve: 1 Served (approximately 1 1/2 cups),,,,, Calories: 301KCAL,,,,, carbohydrate: 38g,,,,, protein: twenty oneg,,,,, Fatty: 8g,,,,, Saturated fat: 2g,,,,, cholesterol: 28mg,,,,, sodium: 951mg,,,,, fiber: 9g,,,,, sugar: 3g