Slow Cooker Ham And Bean Soup Food

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SLOW COOKER HAM AND BEANS



Slow Cooker Ham and Beans image

Slow cooker Ham and Beans soup! I use my leftover meaty ham bone from Easter just like my mom used too. You'll love the way the ham falls off the bone as you shred it for the soup. Throw in all the ingredients and let it cook all day and then enjoy. Don't forget the chunky bread to dip in the soup.

Provided by charlaro

Categories     Chowders

Time 22h

Yield 14 serving(s)

Number Of Ingredients 7

1 meaty ham bone
1 1/2-2 cups dried navy beans
3 large carrots, Chopped
3 celery & leaves, chopped
2 small white onions, Chopped
5 cups water
salt and pepper

Steps:

  • You will need a large crock pot.
  • Soak navy beans over night or for 12 hours in large bowl. Drain beans and reserve liquid.
  • Place beans in slow cooker.
  • Place Meaty Ham Bone on top of beans.
  • Place vegetables around ham.
  • Using reserved liquid, measure 5 cups of bean water and pour over ham and vegetables.
  • Cover with Lid and slow cook for 8-10 hours. When done, the meat should be falling off the bone and the beans should be soft.
  • Removed bone and meat. Discard bone and shred meat with forks.
  • Place meat back in soup. Remove any excess vegetables you do not want.
  • With large spoon, smash some of the beans against the side of the crock pot. Do this a few times. It makes the soup creamy.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 86.8, Fat 0.4, SaturatedFat 0.1, Sodium 21.6, Carbohydrate 16.2, Fiber 6.2, Sugar 2.2, Protein 5.3

SLOW-COOKED HAM AND BEANS



Slow-Cooked Ham and Beans image

Provided by Food Network Kitchen

Time 8h15m

Yield 4 servings (with leftovers)

Number Of Ingredients 11

2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
1 tablespoon hot paprika
1 4-to-5-pound bone-in picnic ham
1 pound dried butter beans or lima beans
1 bay leaf
4 sprigs thyme
1 28-ounce can whole fire-roasted tomatoes
1 bunch scallions, chopped
4 cloves garlic, minced

Steps:

  • Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker. Add the ham, beans, bay leaf and thyme. Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours.
  • Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes and their juices, the scallions and garlic to the slow cooker. Cover and cook 30 more minutes.
  • Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing. Set aside about one-third of the ham and 3 cups of the stewed bean mixture to make Ham Jambalaya. Serve the remaining ham with the bean mixture.
  • Turn leftovers into Ham Jambalaya

HAM AND GREAT NORTHERN BEAN SOUP FOR THE CROCK POT



Ham and Great Northern Bean Soup for the Crock Pot 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.

Provided by Cats Pajamas

Categories     Ham

Time 8h20m

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.

SLOW COOKER HAM & NORTHERN BEAN SOUP



Slow Cooker Ham & Northern Bean Soup image

Title says it all. Haven't actually tasted this yet, just put it together using a little bit from this recipe and a little bit from that recipe. It smells good, though. Just wanted to get it down before I forgot what I put in it. 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.

Provided by Cats Pajamas

Categories     Ham

Time 6h20m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 9

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, your preference
1/2 teaspoon ground thyme (or more to taste)
1 teaspoon ground black pepper
1 bay leaf
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 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 6 hours, stirring once in a while if you can. You could probably just cook on low for 6-8 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 430.2, Fat 10.2, SaturatedFat 3.6, Cholesterol 42.3, Sodium 810.9, Carbohydrate 51.1, Fiber 16, Sugar 3.6, Protein 33.8

SLOW COOKER HAM AND BEAN SOUP



Slow Cooker Ham and Bean Soup image

This was a spur of the moment recipe I made to use the ham bone left from Easter. It's really easy and tastes great on a cold evening!

Provided by jroot

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 8h23m

Yield 8

Number Of Ingredients 12

1 (8 ounce) package 15-bean soup mix
1 ham bone
3 cups cubed fully cooked ham
2 cups chicken broth
2 cups water
1 onion, chopped
3 carrots, chopped
1 (15.5 ounce) can great Northern beans, drained and rinsed
2 cloves garlic, finely chopped
1 teaspoon freshly ground black pepper
½ teaspoon salt
1 bay leaf

Steps:

  • Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
  • Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 32 g, Cholesterol 29.6 mg, Fat 10.2 g, Fiber 10.9 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1114.3 mg, Sugar 2.9 g

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