Thick Ham and Bean Soup
A hearty, delicious, and thick ham and bean soup recipe that can easily be made in a slow cooker or dutch oven.
Servings: 10 servings
Calories: 442kcal
Ingredients
- 1 tablespoon Minced Garlic
- 1 White Onion - chopped
- 12 Oz Baby Carrots - sliced
- 4 Celery Stalks - sliced
- ½ tablespoon Dried Rosemary
- 1 tsp. Mustard Powder
- ½ tsp. White Pepper
- 63.2 Oz Northern Beans (4 Cans) Canned with 2 drained and rinsed
- 1 lb Cubed Ham
- 1 lb Ham Hock
- 2 Cups Chicken Stock
- 1 Cup Water
Instructions
- Add garlic and sliced vegetables to the Cast Iron Dutch Oven and cook over medium-low heat until reduced by about half.
- Add Rosemary, Mustard, and White Pepper. Stir to cover the vegetables.
- Drain and rinse two cans of beans, then stir all four into the veggie mix.
- Stir in cubed ham and bury the Ham bone in the center of the Dutch oven.
- Add the chicken stock and water to cover the entire Ham Bone, bring to a boil, place the bay leaves on top, then reduce heat, cover, and simmer for 3 hours.
- Remove the ham bone and pull any remaining meat off, adding it back into the soup.
- Using a potato masher, mash up the soup to create a thick and creamy consistency through out and Serve.
Notes
- The ham hock or ham bone adds a rich flavor to this soup. I recommend using a leftover ham bone from the holidays with some meat still on it. Then, you will also want some extra ham to dice up and add to the soup.
- This Ham and Bean soup can also be made in the slow cooker. Just sauté all of the vegetables in a skillet, then follow the remaining instructions and cook the soup on high for 4 hours.
Nutrition
Calories: 442kcal | Carbohydrates: 45g | Protein: 36g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 822mg | Potassium: 992mg | Fiber: 10g | Sugar: 4g | Vitamin A: 4768IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 4mg