This delicious bean soup is a great way to use up leftover ham or ham bone. It is amazing any time of year, but the recipe really comes in handy after Easter and Christmas when you find yourself swamped with leftovers. The soup is amazingly tasty and only has 5 ingredients! It doesn’t get easier than that.
- large mixing bowl
- cutting board
- slow cooker
- spoon for stirring
- 1 lb of dried beans (I used 1/2 lb pinto beans and 1/2 lb navy beans)
- 1 meaty ham bone (or 3/4 lb – 1 lb ham hock, diced)
- 1 medium onion, diced
- 6 cups of water
- 1 bay leaf
- salt and pepper to taste
The night before you are going to make the soup, place the beans in a large mixing bowl and cover with enough water to completely submerge the beans. There should be about 2-3 inches of water above the surface of the beans. Leave the beans soaking overnight.
In the morning, dice the onion and set aside. Drain the beans and set aside. Add the meaty ham bone (or diced ham hock) to the slow cooker first, then add all of the remaining ingredients: drained beans, diced onion, water, bay leaf, salt and pepper. Set the slow cooker to high and cook for 7 hours.
When the soup is finished the beans and the onions will be tender and the broth will have darkened. The broth will also have thickened slightly.
Serve the soup with fresh warm bread. If you are like my husband, you will also enjoy a little ketchup mixed into the soup. Don’t ask me why, haha! If you’re like me, you will greatly prefer the soup sans ketchup! Happy cooking!
Find more great recipes and kid friendly activities from Erica at her blog, Mom Explores The Smokies.