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My review
Ham and Beans and More
14
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 459Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
- 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.
- 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
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Reviews
Read all reviews 105137 Ratings
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Most helpful positive review
2/3/2011
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...
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2/3/2011
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...
1/8/2011
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...
10/17/2010
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...
5/15/2010
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...
1/10/2011
Love this recipe..I used 2 cloves fresh garlic chopped and added 1/4 tsp. of celery seed...otherwise kept it as is
3/10/2011
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...
2/12/2011
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...
2/7/2012
This was a delicious, easy soup! I made it with a few changes, but nothing major. (Skipped the leeks and small onion adding 1/4 c dried onion instead...my daughter hates finding onions in things...
2/14/2011
These beans are awesome. Followed the recipe exactly. My teen (picky eater) ate 4 bowls!!! Will be making this again and again.