More recipes for Slow-Cooker Ham and Navy Bean Soup
Crock Pot Ham Bone and Bean Soup
You’ve got a leftover ham bone, but not sure what to do with it? There is nothing much more classic then ham and white bean soup. Use up that holiday ham bone with this traditional soup.
1pounddry navy beansor great northern
2carrotsmedium – diced – optional
2stalkscelery– diced – optional
1onionmedium – diced
Rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight.
Under running water rinse any coating off a meaty ham bone. Also, scrap off any surface fat that you can. Add to a larger crock pot.
Dice 2 medium carrots, two stalks celery, and one medium onion. Carrot and celery are options but recommended.
Add the drained beans, carrots, celery and onion to the crock pot. Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, and one bay leaf. Add 6 cups water.
Cook on low for 10 hours total but at about 8 hours remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste. Place meat back into the cooker and finish cooking. This is a good point to taste test for adding salt if needed.
Notes: Ham bone (and hams) vary a lot. So this is like many recipes… guidelines and not rules. If yours is honey coated or spiced heavily you need to rinse as much of that off as possible. Salt note: Most hams have LOTS of salt. Don’t add any until you’re sure you need it.