HAM AND BEAN SOUP RECIPE CROCK POT RECIPES

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HAM AND GREAT NORTHERN BEAN SOUP FOR THE CROCK POT RECIPE ...



Ham and Great Northern Bean Soup for the Crock Pot Recipe ... image

Title says it all. Put this it together using a little bit from this recipe and a little bit from that recipe but mostly suggestions from my Mom. Tip I learned from someone else on Zaar was to add the salt at the very end of the cooking time, otherwise the beans get tough. You could also add 3/4 cup celery if you like celery in your soup, or saute the carrots and onion before putting them in the Crock Pot if you like the flavor from that, too.

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 10

1 lb dried great northern beans, separated, soaked, and rinsed
3/4 cup carrot, chopped
1/2 cup onion, chopped
6 cups chicken broth (or substitute 2 cups of pan drippings if you have them, so 2 cups ham drippings and 4 cups chicken b)
2 cups cooked ham, diced or shredded
1/2 teaspoon ground thyme (or more to taste)
1/2 teaspoon basil (or more to taste)
1 teaspoon ground black pepper
1 bay leaf
salt (I use sea salt)

Steps:

  • Place the soaked and rinsed beans in a 5- or 6-quart crock pot. Look them over one more time for any bad beans or foreign matter.
  • Add chopped carrots and onion.
  • Pour chicken broth (pan drippings/chicken broth combination if you're using it) over beans, carrots, and onion. Mix gently.
  • Add ham and stir again.
  • Throw in ground thyme, basil, and ground black pepper. (Measurements in ingredients section are a guesstimate, I hardly ever use measuring spoons when cooking, I just make a cup in my hand and eyeball it.) To my tastebuds, a little thyme goes a long way so you may wish to add more than 1/2 teaspoon. Stir again.
  • Add bay leaf and push it gently under the surface of the broth so it doesn't float.
  • Cook on high for 1 hour, then low for 8 hours, stirring once in a while if you can. You could probably just cook on low for 8-9 hours if there's nobody home to change the setting. I just like to get things heated up and moving so I do high for an hour on just about everything I put in a Crock Pot.
  • Remove the bay leaf.
  • Add salt just before serving to the whole pot or individual bowls.
  • This may taste good with a drop of Dijon mustard in individual bowls or even a tablespoon or two of cream.
  • If it's too thin, just take the lid off for a while.

Nutrition Facts : Calories 430.3, FatContent 10.2, SaturatedFatContent 3.6, CholesterolContent 42.3, SodiumContent 810.9, CarbohydrateContent 51.1, FiberContent 16, SugarContent 3.6, ProteinContent 33.8

CROCK POT BEAN AND HAM SOUP | JUST A PINCH RECIPES



Crock Pot Bean and Ham Soup | Just A Pinch Recipes image

Love the creaminess of Northern beans...love this soup as well...this is how I used up the ham bone from Easter...Enjoy!

Provided by Cassie * @1lovetocook1x

Categories     Bean Soups

Prep Time 15 minutes

Cook Time 6 hours

Yield 10

Number Of Ingredients 17

2 pound(s) dry northern beans
1 - hambone w/ meat or 2 ham hocks
extra - ham, chopped of not a lot on your bone or hocks ( i didn't have a lot of ham on my bone, so added cubed ham i had in the freezer)
2 - carrots, sliced
2 - sweet onions, chopped
2 stalk(s) celery, sliced
6 clove(s) garlic, sliced
2 - bay leaves
1/2 - 1 tablespoon(s) dried thyme
1 teaspoon(s) pepper
1 teaspoon(s) onion powder
2 tablespoon(s) chopped parsley
1/2 teaspoon(s) ground cloves
6 cup(s) chicken broth
5 cup(s) water
2 tablespoon(s) chicken bouillon paste
taste - before adding salt at the end

Steps:

  • Place your beans in a large bowl; cover with water and soak overnight. After soaking, pick through and discard any stones or shriveled beans. Rinse thoroughly and place in an 8 quart crock pot. Add all remaining ingredients except for the chopped ham, unless you aren't using a bone. I just use the bone and its meat for cooking, then add other cubed ham at the end.
  • Once all ingredients are added; stir as best as you can - mainly to mix in the bouillon. Place on the lid. Turn pot on low and cook for 6 - 8 hours or on high for 4 - 5 1/2 hours; or until the bean are creamy. All pots cook differently. I started mine on low for the first 4 hours, then turned to high for another 3 1/2 hours...was perfect..

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