Ham and Bean Soup
Ham and Bean soup is wonderfully wholesome comfort food with a creamy texture and smokey flavor. Its hearty chunks of veggies, ham, and beans are enveloped in a savory saucy broth. Serve with jalapeno sour cream cornbread for dinner, a nourishing lunch, or even as a side dish.
Ingredients
- 1 lb smoked ham, chopped
- 1 16 oz bag dry pinto beans, picked through and soaked
- 1 16 oz bag dry northern beans, picked through and soaked
- 1 32 oz (1 quart) box low sodium chicken broth
- 1 32 oz (1 quart) box low sodium vegetable broth
- 8 cloves garlic, diced
- 4 medium carrots, peeled and cut into 1/2 inch pieces
- 2 stalks celery, diced
- 1 large onion, diced
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 3 bay leaves
- 1 tablespoon sugar
- salt and pepper to taste
Instructions
Soak Beans
- Pick through dry beans and then soak beans in 12 cups of water for at least 6 hours. Drain and rinse. Or, quick soak by adding to a large pot with water. Bring to a boil and then remove from heat. Set aside to soak for an hour, drain, and rinse.
Slow Cooker Method
- Add butter or oil to a pan, add onions, carrots, and celery and cook for about 5 minutes. Add garlic and cook another minute.
- Heat slow cooker to low (or high) and add in the cooked vegetables, ham, broth, and spices. Cook for 6-8 hours. Enjoy!
Stove top Method
- Heat a large pot and melt butter. Add in diced onions, carrots, and celery. Saute for about 5 minutes until tender. Add in garlic and cook another minute until garlic is fragrant.
- Add in ham, broth, and seasonings. Stir to combine and cover. Reduce heat to medium, medium-low and simmer for about an hour or until beans or tender.
Nutrition
Calories: 300kcal
Did you try this recipe?Let me know how it was!