The holidays have come and gone. And, if you’re extra lucky, that means that you got stuck with all the leftovers. Hopefully, piled somewhere in that leftover mess is a meaty ham bone because today, I’m talking all about this super easy, super delicious ham and bean soup. It’s comforting, filling, and stretches those holiday leftovers just a little further…my favorite kind of cooking.
Thoroughly rinse the beans in clean, cold water. Discard the seasoning packet.
Next, transfer the mirepoix (onions, carrots, and celery), garlic, rinsed beans, ham bone, dried herbs and seasoning, and canned tomatoes to the slow cooker.
Add the chicken broth (or water) and bay leaves. Mix again.
Cover and cook on high for 6 hours or low for 7-8 hours.
Remove any meat from the baked ham bone and return it to the pot.