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
How long can I store soup in the fridge? 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.
Should I thicken ham and bean soup? Yes you can thicken this soup by adding more purred beans or vegetables. This thickens the soup naturally but a small amount of cornstarch or breadcrumbs will also work.
Pro tip: You can let the soup sit on medium low heat during a long holiday meal to keep it warm and fresh.
Can I make ham and bean in the Instant pot?
Yes you can make ham and bean soup in the Instant pot or slow cooker. Simply follow the directions below for the instant pot and see the recipe card for the slow cooker instructions. Step 1: Rinse beans and drain. Step 2: Turn the Instant Pot on to saute. Add olive oil and onion and saute until tender, about 3-4 minutes. Step 3: Add remaining ingredients, place the lid on, and cook on high pressure for 60 minutes. Step 4: Quick release pressure, open the lid, and allow to simmer. Step 6: Serve hot and add more pomegranate seeds if desired.Nutrition
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