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Ham and Beans and More

Roxanne

"Ham and bean soup can be a little bland and requires a lot of salt to be palatable, but not so with this version. It is bursting with flavor."
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Ingredients

14 h 30 m servings 459 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
  2. Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
  3. Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
  4. Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 459 calories; 22.3 g fat; 39.9 g carbohydrates; 25.5 g protein; 47 mg cholesterol; 945 mg sodium. Full nutrition

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Reviews

Read all reviews 95
  1. 126 Ratings

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Most helpful positive review

WOW, the flavors in this dish really really rocks. I was a bit worried going through the steps of cooking the meats then adding to the pot, but it totally works when you add the chicken stock to...

Most helpful critical review

I did not care for this recipe.

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WOW, the flavors in this dish really really rocks. I was a bit worried going through the steps of cooking the meats then adding to the pot, but it totally works when you add the chicken stock to...

This recipe is awsome. Best ham and beans I have ever had. Very flavorful. The ony thing I did different on the recipe is used all chicken stock instead of water and I didn't use the bay leav...

This is the first time I've made ham and beans with out hocks. It was very good. The texture and flavors were great. I made the recipe just as stated, no variations at all. Served with bread for...

I made this twice, used crushed garlic both times. I followed this recipe closely except for the chopped ham, I used a large piece of ham leftover from Easter Dinner with the bone. This soup cam...

Love this recipe..I used 2 cloves fresh garlic chopped and added 1/4 tsp. of celery seed...otherwise kept it as is

This is amazing and I didn't even add bacon! I used ham boullion instead of chicken. I could hardly stop eating!! *****UPDATE*****This time I added a splash of apple cider vinegar and 1 diced, s...

Flavor wise this is a 10, but it does produce a very thin soup. I used all chicken broth and eliminated the bacon (since I had a bit extra ham to use up) but followed the rest of the ingredient...

These beans are awesome. Followed the recipe exactly. My teen (picky eater) ate 4 bowls!!! Will be making this again and again.

This is a keeper! Iahve tried many ham and bean soups - never been terribly impressed with any of them. This was delicious. I think the bason and sauteing the ham REALLY make it. Had trouble ...