Ham and Bean Soup

Crockpot Instructions (see stove instructions below)

• Add NAVY BEANS, BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a crock pot.
• Add enough WATER to cover the beans by 1 inch.
• Set the slow cooker on low for 5 hours. *see recipe footnote about unsoaked beans.
• At around the 5 hour mark, stir in CARROTS, cover the slow cooker, and continue cooking until beans and carrots soften to your liking.
• Transfer bone out of the pot. Remove ham, shred, and add back to the beans. Discard all gristle and bone before serving.

• Traci’s Recipe Notes

  Stove instructions for ham and bean soup

  1. Heat 2 tablespoons OLIVE OIL in a 4-quart soup pot over medium-high heat.
  2. Add ONIONS, CELERY, and GARLIC. Saute until tender, stirring as needed.
  3. Add NAVY BEANS (soaked or dry), HAM BONE, THYME, SALT, PEPPER, and 6 cups WATER to the pot.
  4. Bring soup to a boil, then reduce heat and simmer for 2-3 hours (see reference below) covered with a loose-fitting lid. Note: Add water as needed to keep the liquid line right above the beans to prevent uneven cooking.
  5. Add CARROTS 20-30 minutes before serving and continue cooking, stirring as needed
  6. Continue with step #5 above.

  Cook times for soaked or unsoaked beans

  • Low heat Crockpot for soaked beans = 6 hours
  • Low heat Crockpot for unsoaked beans = 9 hours
  • Stove simmer for soaked beans = 2 hours
  • Stove simmer for unsoaked beans = 3+ hours

  EQUIPMENT

  • ▢
    chef’s knife
  • ▢
    cutting board
  • ▢
    5 quart slow cooker or 4 quart soup pot
  • ▢
    tongs
  • ▢
    stirring utensil

  NUTRITION

  Serving: 1cup | Calories: 163kcal | Carbohydrates: 30g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 254mg | Potassium: 603mg | Fiber: 12g | Sugar: 3g | Vitamin A: 2061IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 3mg