Jamie here! Any time I find myself with leftover bits and pieces of ham, I wish I knew of a good ham and bean crock pot soup recipe. Well today was the day – I decided to experiment with our Easter leftovers, and I’ll tell you that making your way through a 4th bowl in a day is a pretty good measure of success in my book.
I think of ham and beans kind of like the pork version of chicken & dumplings. They’re both bits of flavorful meat, floating around in a creamy, mushy base. Which is like, heavenly. And they both are a little peppery – which I love. But let me tell you – this is WAY easier to make.
For starters, you need about 2 Ziploc sandwich baggies of leftover slices and bites of ham. (That’s a precise measurement, right? Okay, roundabout 2 cups.) You can definitely use a hambone that has lots of good bits and pieces left on it, instead. (Trim most of the fat off before you use it if you’re going that route.)
Next, pick a bean, any bean. I used Great Northern this time, but I checked with some expert Southern food cooks I know (wink-wink, Grandma Christine) and Navy beans and Butter beans are both excellent choices as well. Rinse the beans well and add to the crockpot.
Pour in 6-7 cups of water. I used 7 because I was looking for it to be a little soupy, but if you want to ladle this over rice or something – you might want less.
Finally, add a small diced onion, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp pepper. If you’re a fan of pepper like I am, go ahead and treat yourself to a whole teaspoon. 😉
Cook on Low for 7-8 Hours or High for 5-6 Hours. If your ham is in big chunks (or you used a hambone) take it out towards the very end and shred any ham into the soup, then re-cover.
Serve with cornbread and sweet tea!
Serves: 6 - 8 Servings
- 1-2 Cups of Smoked Ham Pieces (Or a hambone with some ham left on it)
- 1 lb Bag of Dry Great Northern Beans
- 1 Small Onion, diced
- 6-7 cups of water
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp pepper
- Place all ingredients in the crockpot and cook on Low for 7-8 Hours or High for 5-6 Hours.
- If your ham is in big chunks (or you used a hambone) take it out towards the very end and shred any ham into the soup, then re-cover.
- Serve with cornbread and sweet tea!
See more Slow Cooker Recipes!
Adapted from South Your Mouth’s Ham & Beans recipe