Slow Cooker Ham and Bean Soup
This slow cooker ham and bean soup is hearty, delicious, and cooks up in record time. It's the perfect way to use up leftover ham for a quick and easy dinner recipe. The secret ingredient in this hearty soup is a family secret that adds so much freshness. The ham, beans, and the secrete ingredient makes the perfect combination of savory with a hint of tartness.
Servings: 12 cups
Calories: 57kcal
Ingredients
- Leftover ham hock bone
- 1 pound bag dry assorted beans
- water
- ½ onion diced
- ¼ cup pomegranate juice
- seeds from one pomegranate divided
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Rinse and sort dry beans in a colander (remove any debris or rocks that sometimes show up in dry bags of beans)
- Cover beans with water in a slow cooker and soak them overnight
- The following morning add the ham bone, onion and a little more water to cover the beans
- Cook on low 7 hours then on high 1 hour
- About halfway through cooking or 4 hours in, add the pomegranate juice and half the seeds
- Once everything has cooked for 8 hours, remove bone and take off all the ham you can get and chop or shred it and put it back into the soup
- Skim off any excess fat or parts of the ham you don't want in your soup and discard
- Ladle out 1-2 c. beans and puree in a blender
- Add them back in to thicken the soup naturally
- Add a bit more salt to taste and enjoy topped with more fresh pomegranate seeds!
Notes
You can keep soup in the fridge for 3-4 days. I recommend letting your soup cool completely before placing it in an airtight container. You can also freeze your soup to preserve freshness for longer.
Nutrition
Serving: 1serving | Calories: 57kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 183mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1.1mg | Calcium: 15mg | Iron: 1.2mg