HAM AND BEAN SOUP IN A SLOW COOKER RECIPES

THE BEST BEAN AND HAM SOUP RECIPE | ALLRECIPES

The Best Bean and Ham Soup Recipe | Allrecipes image

I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.

Provided by BenevolentEmpress

Categories Ham Soup

Total Time 125 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 18

Ingredients

1 (20 ounce) package 15 bean mixture, soaked overnight
1 ham bone
2 ½ cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth
1 teaspoon kosher salt

Steps:

Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

Nutrition Facts : Calories 259.7 calories, CarbohydrateContent 37.9 g, CholesterolContent 13.9 mg, FatContent 3.6 g, FiberContent 14.8 g, ProteinContent 17.3 g, SaturatedFatContent 0.9 g, SodiumContent 1105.3 mg, SugarContent 6.5 g

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP RECIPE ...

Slow-Cooker Ham and Black-Eyed Pea Soup Recipe ... image

This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it’s finished its flavoring duties, that ham hock still has more to give your soup. The meat that’s clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that’ll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.

Provided by Betty Crocker Kitchens

Total Time 7 hours 25 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ reduced sodium chicken broth
3 cans (15.8 oz each) black-eyed peas, drained, rinsed
1 smoked ham hock or shank
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

Spray 5-quart slow cooker with cooking spray.
In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
Add broth, black-eyed peas and ham hock to slow cooker.
Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
Skim off any excess fat from top of soup. Add parsley, and serve.

Nutrition Facts : Calories 260 , CarbohydrateContent 39 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 9 g, ProteinContent 16 g, SaturatedFatContent 1 g, ServingSize About 1 1/2 Cups, SodiumContent 850 mg, SugarContent 3 g, TransFatContent 0 g

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