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Ham and Bean Soup - Easy Slow Cooker Recipe
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Serves 8
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Ingredients:
1 16 oz. Bean mix, soaked overnight in fridge, drained and rinsed, seasoning packet reserved
4 cups water
4 cups chicken stock or broth
1 ham bone, (or 2 smoked ham shanks)
1 cup onion, chopped
2 teaspoons fresh garlic, minced
2 bay leaves
1 Ham seasoning packet (from 15 bean soup mix)
1 container Freshly chopped Mirepoix, (or 1 cup each diced onion, diced celery, sliced carrots)
3 cups diced potato
3 cups ham, diced cooked
to taste seasoned salt
to taste fresh ground pepper
Directions:
Place soaked and rinsed beans into 6 to 7 quart slow cooker or crock pot. Add water, chicken broth, ham bone or shanks, onion, garlic, bay leaves, and ham seasoning packet. Cook on High for 4 to 6 hours or on low for 8 to 10 hours.
Remove ham bone, discard any visible fat, and scrape any meat from bone and add back into soup.
Turn heat to high setting and add onion, carrots, celery, potatoes, and cubed ham and cook for an additional hour, covered, or until tender. If soup gets too thick, add water or broth until you reach desired consistency.
Season, to taste, with seasoned salt and pepper, stir well and serve hot with buttered crusty bread on the side.
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1 16 oz. Bean mix, soaked overnight in fridge, drained and rinsed, seasoning packet reserved
4 cups water
4 cups chicken stock or broth
1 ham bone, (or 2 smoked ham shanks)
1 cup onion, chopped
2 teaspoons fresh garlic, minced
2 bay leaves
1 Ham seasoning packet (from 15 bean soup mix)
1 container Freshly chopped Mirepoix, (or 1 cup each diced onion, diced celery, sliced carrots)
3 cups diced potato
3 cups ham, diced cooked
to taste seasoned salt
to taste fresh ground pepper
Directions:
Place soaked and rinsed beans into 6 to 7 quart slow cooker or crock pot. Add water, chicken broth, ham bone or shanks, onion, garlic, bay leaves, and ham seasoning packet. Cook on High for 4 to 6 hours or on low for 8 to 10 hours.
Remove ham bone, discard any visible fat, and scrape any meat from bone and add back into soup.
Turn heat to high setting and add onion, carrots, celery, potatoes, and cubed ham and cook for an additional hour, covered, or until tender. If soup gets too thick, add water or broth until you reach desired consistency.
Season, to taste, with seasoned salt and pepper, stir well and serve hot with buttered crusty bread on the side.
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