Sunday Supper {Ham and Bean Soup}

John carried home a 15 lb ham from work right before Thanksgiving and promptly asked if we could save the bone to try ham and bean soup. I’d never made it before but it will now be a must here any time we’ve got a ham bone! It was extremely easy (crock pot!), hearty and absolutely delicious.

Ham & Bean Soup

Source: Southern Living

Note: Do not add any additional salt to this recipe!

Ingredients

• 6 cups unsalted chicken stock
• 1 lb. dried Great Northern beans, sorted of debris and rinsed
• 1 Tbsp. chopped fresh thyme
• 1/2 tsp. black pepper
• 3 garlic cloves, chopped (about 1 Tbsp.)
• 3 celery stalks, cut into 1/2-in. pieces (about 1/2 cup)
• 2 large carrots, cut into 1/2-in. pieces (about 1 cup)
• 1 small yellow onion, cut into 1/2-in. pieces (about 1 cup)
• 1 large, meaty ham bone (about 4 lbs.)

Step 1
Add stock and beans to slow cooker: Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker.
Step 2
Add ham bone: Place ham bone in the center of mixture.
Step 3
Cook soup: Cover and cook on HIGH until beans are tender, about 6 hours.
Step 4
Remove meat from bone: Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat.

As we sat down to eat, John told me that customers rave about the Ham and Bean Soup mix at Honey Baked Ham, too. We all enjoyed this meal! Happy Sunday!

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