-
-
My review
Ham and Beans and More
5
Roxanne Dalton
"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."
Added to shopping list.
Go to shopping list.
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.
You might also like
Footnotes
- Cook's Note
- Feel free to play with the seasoning amounts to fit your personal choice. Of course, it can be cooked on the stove top for a shorter period of time. I find that the little extra effort of stir-frying the leeks, ham, and bacon brings a richness to this dish and is more than worth it.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 125167 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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...
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...
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
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...
2/4/2011
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 ...