Slow Cooker Ham and Bean Soup - for Leftover Ham

Serves 12 in about 8 hours. The pot starts with ham hocks, then chicken broth.

Ingredients

• 1 pound navy beans (or great northern beans), unsoaked
• 2-3 ham hocks (or a meaty ham bone/shank)
• 2 bay leaves
• 3 carrots, chopped
• 1 large yellow onion, diced
• 3 ribs celery, diced
• 5 cloves garlic, minced
• 1 teaspoon black pepper
• 1-2 tablespoons minced fresh rosemary
• 3-4 sprigs fresh thyme
• 7 cups chicken broth (see note 1)
• 2 cups diced cooked ham
• ½ teaspoon salt (or to taste)

Method

1. Pick through the beans and discard any debris. Rinse and drain the beans.
2. Stir in the beans to a large (6- to 8-quart) slow cooker (Beans don't need soaking when using a slow cooker).
3. Nestle the ham bone/ham hock in with the beans and add the bay leaves carrots, onion, celery, garlic, black pepper, rosemary, and thyme.
4. Tip in the chicken broth over the ingredients in the slow cooker. Stir.
5. Put a lid on and cook on low for 7-9 hours or High for 4-6 hours, or until the beans and vegetables are tender.
6. Take the ham bone out and place it on a plate. Use forks to remove any meat from the bone and shred it. keep it nearby (discard the bone, fat, etc.).
7. Discard the bay leaves.
8. If you want your soup thicker or thinner, see the Notes below before you add the meat back into the soup.
9. Tip in the shredded meat from the ham bone back into the soup, along with the diced ham. Allow to cook for a few more minutes until heated through.
10. Taste and add salt if you think it needs it.
11. Plate with some crusty bread or rolls.

More slow cooker ideas are in the slow cooker collection.