Rating: 4 stars 4.1
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

A leftover ham bone and chickpeas come together to make a hearty soup in the slow cooker. It goes great with a hearty bread, as it is a very hearty soup.

Recipe Summary

prep:
20 mins
cook:
10 hrs
additional:
8 hrs
total:
18 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

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  • The next day, rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker, and pour in enough water to cover the beans and ham bone by several inches. Set the cooker to Low, and cook for 8 hours.

  • Skim any foam from the top of the soup, and remove the ham bone. Strip as much meat as possible from the ham bone, and return the meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper to taste. Set the cooker on Low, and cook for 1 hour; then turn the heat up to High and cook 1 more hour (10 hours total cooking time).

Cook's Note

You could add really any vegetables and spices to this soup. I enjoy simpler flavors, so this was wonderful for me! I wouldn't add any salt, however, as ham is already quite salty.

Nutrition Facts

427 calories; protein 18.6g; carbohydrates 80.5g; fat 4.9g; sodium 62.9mg. Full Nutrition
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