Categorized:
- Main Dish
- Slow Cooker
- Soups
Tagged:
- beans
- carrots
- celery
- ham
- parsley
- thyme
Ham and Bean Soup
Ingredients
- 2 cups (13 oz) dry great northern beans
- 3 cups water, plus more for soaking beans
- 1 (3 lb) leftover meaty ham bone, trimmed of excess visible fat
- 1 cup chopped carrots (about 3)
- 1 cup chopped celery (about 3)
- 1 cup chopped yellow onion (1 small)
- 1 Tbsp minced garlic (3 cloves)
- 1 Tbsp chopped fresh thyme leaves (or 1 tsp dried)
- 4 cups unsalted chicken broth
- Salt and pepper
- 3 Tbsp chopped fresh parsley
Instructions
- Place great northern beans in a large mixing bowl, add enough water to cover by a couple of inches. Let rest overnight.
- The next morning, drain beans then add to a 6 or 7 quart slow cooker. Add meaty ham bone, carrots, celery, onion, garlic, thyme, chicken broth and 2 cups water. Season with 1 tsp pepper and salt to taste*.
- Cover and cook on high heat until beans are tender, about 5 1/2 - 6 1/2 hours.
- Remove ham and shred. Discard ham bone and excess fat.
- Add shredded ham to slow cooker along with 1 cup water and parsley, stir. Serve warm.
Notes
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