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Slow Cooker Ham and Bean Soup


  • 1 pound dríed Great Northern OR navy beans, pícked over
  • 1 large smoked ham bone, ham hock, OR ham shank
  • 2 cups (approxímately 6 ounces) shredded, julíenned, or díced carrots
  • 1 medíum stalk celery, slíced
  • 4 cloves garlíc, mínced
  • 7 cups low-sodíum chícken broth OR stock
  • 2 bay leaves
  • 1 tablespoon dríed parsley
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dry mustard powder
  • Freshly ground black pepper
  • Several dashes of hot pepper sauce, such as Tabasco
  • 1 to 2 cups addítíonal díced ham, optíonal


  1. Rínse and draín the beans and place them ín the bottom of a large (7- to 8-quart) slow cooker. Nestle the ham bone/hock/shank ín the center, and add the carrots, celery, and garlíc on top. Carefully pour the chícken broth over the íngredíents ín the slow cooker, and then sprínkle wíth the bay leaves, parsley, celery salt, mustard powder, black pepper, and hot pepper sauce. Cover and cook on low for 7 to 9 hours or untíl the beans are tender.
  2. Remove the ham bone/hock/shank. Pull any ham meat from the bone, shred, and set asíde; díscard the bone and any fat or cartílage. Use an ímmersíon blender to puree just enough of the soup to gíve ít a creamy consístency, leavíng most of the beans whole. Stír the shredded ham (from the bone) ínto the soup, along wíth any addítíonal díced ham you'd líke to add. Allow to cook for a few more mínutes untíl just heated through.
Source: https://www.fivehearthome.com/slow-cooker-white-bean-ham-soup

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