Crock Pot Ham ain’t no Hill of Beans Soup

It’s that time, for many of you at least- the time to start making comfort, cool weather food- soups, chili, gumbo, etc.  Here in Louisiana, it’s still hotter than Hades and just as humid, but I decided to defy logic and go for a hearty meal last week when the temperature dipped down to a frigid 85 degrees (sadly, it only lasted for a couple of hours).  Also, now that school is in full swing again and the boys and I are taking some martial arts classes (I’m sore in places I didn’t know existed), I have rediscovered my slow cooker.  It has been a huge relief to come home to a meal already prepared on those later school nights.   This was a ridiculously easy, successful experiment and was a great way to clear a sliced ham out of my freezer.

Crock Pot Ham and Bean Soup

Prep time: 15 minutes                              Serves: 4 (with leftovers for the next night)-8

Ingredients
  • About a pound of cubed ham, or hocks
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 1 carrot, diced
  • 2 bay leaves
  • 1 TBSP garlic powder
  • 1 lb great northern beans, rinsed and picked through*
  • 7-8 cups chicken broth
  • salt, pepper and Tony’s to taste
  • Optional- a dash of thyme
Directions
  1. Add all ingredients to the crock pot, stir and cook on low for 6-7 hours or high for about 4 hours.
  2. Discard bay leaves and serve.

I mean, really, it doesn’t get much easier than this.  It was a huge hit!

ham-and-bean

Notes:

For a fun twist, you can layer canned, uncooked biscuits on top a few hours into cooking for easy dumplings.

I added a little extra broth for more liquid comfort.

*If you live with all males, as I do, be sure to implement the “take it outside rule” not long after serving.  You’ve been warned.

 

 

 

 

 

 

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