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Slow Cooker Ham and Bean Soup

  • Author: Lusine Svetlana

Description

This Slow Cooker Ham and Bean Soup is a hearty, protein-packed dish that’s easy to prepare and perfect for feeding a crowd. With just a few simple ingredients and no need to soak the beans beforehand, this recipe is ideal for busy days when you want a comforting, home-cooked meal without the hassle. The slow cooking process allows the beans to soak up all the rich flavors of ham, garlic, onion, and broth, resulting in a thick, flavorful soup that’s sure to satisfy.

Ingredients

  • 1 package HamBeens® 15 Bean Soup® with seasoning packet
  • 8 cups reduced sodium chicken broth or chicken stock
  • 1 meaty ham bone or ham hocks, diced ham, or 1 lb cooked sausage
  • 1 medium yellow onion, diced
  • 1 clove garlic, mincedRinse the beans thoroughly and drain them.
  • 1 teaspoon chili powder (optional)
  • 15 ounces canned diced tomatoes with juices (1 can)
  • 1 lemon, juiced
  • Hot sauce or red pepper flakes to taste (optional)

Instructions

  1. Rinse the beans thoroughly and drain them. Remove any debris and set the seasoning packet aside.
  2. In a 6-quart slow cooker, add the beans, chicken broth, ham bone (or hocks), diced onion, minced garlic, and chili powder.
  3. Cover and cook on high for 5 hours or on low for 7–8 hours, until the beans are tender.
  4. Once the beans are cooked, remove the ham bone, chop any remaining meat from it, and return it to the slow cooker.
  5. Stir in the canned diced tomatoes (with their juices), the seasoning packet from the beans, and the lemon juice.
  6. Continue cooking for another 30 minutes to blend all the flavors together.
  7. Season with salt and black pepper to taste, and garnish with chopped parsley if desired.

Notes

    • Serving: Serve your Slow Cooker Ham and Bean Soup hot, paired with crusty bread, cornbread, or dinner rolls for a hearty meal. Add a sprinkle of chopped fresh parsley or a drizzle of olive oil for an elegant touch. A side salad or steamed green vegetables also balance out the richness.
    • Storage: Allow the soup to cool completely before transferring it to airtight containers.
    • Refrigerate: Store in the refrigerator for up to 4–5 days.
    • Freeze: For longer storage, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
    • Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened.

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Find it online: https://cookiespedia.com/slow-cooker-ham-and-bean-soup/