Leftover Ham Bean Soup
Leftover Ham Bean Soup is the easiest and most flavorful soup your family will love made with a rich broth in the slow cooker from your holiday ham bone.
Servings 4 small bowls
- 2 medium carrots chopped
- 2 ribs celery chopped
- 1 small onion chopped
- 1 quart chicken broth
- 1 leftover ham bone along with any meat, fat, and juices that are left
- 1 teaspoon chili powder
- 1-2 cloves garlic minced
- 1 bay leaf
- 15.5 ounces great northern beans one can, rinsed and drained
- freshly ground pepper to taste
Add carrots, celery, onion, chicken broth, leftover ham bone, chili powder, garlic, and bay leaf to your slow cooker and cook on low at least 4 hours.
Remove bay leaf and ham bone along with any fat you don't want to eat. Pick off any pieces of meat and add them back to the soup.
Add drain beans to the soup and heat to serve.
Cooking tips for perfect results:
- The trick to extracting as much flavor and goodness out of that ham bone is to be sure to add every last scrap, including any fat and liquid that are leftover from cooking the ham, to the crockpot.
- When the soup is done, before you add the beans, there will be a lot of fat. If you want to remove the fat, the easiest way is to refrigerate the soup so that all of the fat congeals at the top. At that point you can remove all of the fat and then add the beans.
- Based on the amount of chicken broth I used, this recipe only makes two really large or four small bowls of soup. Feel free to double all of the ingredients using the same ham bone if you want.
Calories: 167kcal | Carbohydrates: 30g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 914mg | Potassium: 804mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5333IU | Vitamin C: 22mg | Calcium: 111mg | Iron: 3mg