Happy soup season to one and to all! I love soup season. I would celebrate almost daily during the fall and winter if I didn't share my dinner table with a soup scrooge. The struggle is real, y'all!
Luckily I can win him over with things like chili and ham and beans. Hearty soups that eat like a meal are acceptable as long as I don't go crazy and try to make them too often!I had a nice meaty ham bone leftover from a spiral ham. So, I put it to good use! I like to throw the bone in with the beans for the cooking. I do remove whatever meat is on the bone at the end and return it to the pot, but I like to add some fresh ham at that point as well. I like the meat to have a nice hammy texture. The ham that has been cooked all day is a little soft, so the fresh ham really adds back in the texture and flavor. Slice up some fresh cornbread and you are in business!
Slow Cooker Ham and Bean Soup
1 1/2 pounds dried great northern beans
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 T chopped parsley
1/4 tsp ground cloves
1 bay leaf
1 meaty ham bone
8 cups water
1 large onion, chopped
1-2 cups ham, in about half inch cubes
- Soak beans overnight. Drain and rinse.
- Add beans, spices, ham bone and water to your slow cooker. (I used a 6 quart insert)
- Cook on low for about 7-8 hours.
- Remove ham bone and bay leaf. Stir in onion and chopped ham. Continue to cook for another 30 minutes to an hour. (This give you time to make your cornbread!)