Ham and Bean Soup Recipe (Crock Pot)
Filled with fifteen different kinds of beans, healthy vegetables, and tender leftover ham in every bite, this easy to prepare and "no soaking required" Crock Pot Ham and Bean Soup Recipe is sure to keep you warm all winter long.
Servings: 8 servings
Thoroughly rinse beans in clean, cold water. Set aside.
Transfer the beans, ham bone, onion, carrots, celery, garlic, salt, pepper, dried Italian seasoning, cumin, crushed red pepper, and canned tomatoes to the slow cooker. Mix to combine.
Stir in the chicken broth and bay leaves. Mix to combine.
Cover and cook on high for 6 hours or low for 7-8 hours.
Once the beans are tender, remove the ham bone from the pot and allow to cool for 5-10 minutes before removing any meat from the bone and returning back to the pot.
Cook for an additional 30 minutes before serving.
- If you don't have a leftover ham bone, substitute with a 1 1/2- 2 pound smoked ham hock, 3 cups diced ham (or more!), 1-2 pounds sausage or ground pork.
- Not a fan of pork? Replace with leftover chicken or turkey.
- I used one package of this 15 bean soup mix but did not include the seasoning packet. There are other mixed bean combos out there including this 13 bean soup mix or this 16 bean soup mix.
Calories: 311kcal | Carbohydrates: 44g | Protein: 24g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 21mg | Sodium: 939mg | Potassium: 1181mg | Fiber: 19g | Sugar: 1g | Vitamin A: 1725IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 0.5mg