The Ultimate Smoky Southern Ham Bone & White Bean Soup

 

The Recipe: Old-Fashioned Crockpot Ham and Bean Soup

Ingredients

• 1 package (20 oz) Dried 15-bean blend (or a mix of Great Northern, pinto, and kidney beans)

• 1 lb Leftover diced ham (or 1 meaty ham bone/hocking shank)

• 1 large Yellow onion, diced

• 1 can (14.5 oz) Diced tomatoes (as seen in the vibrant flecks in

  
  
  

• From the pantry: 6 cups chicken or vegetable broth, 2 cloves minced garlic, 1 bay leaf, and plenty of black pepper. (Hold the salt until the end, as ham is naturally very salty!)

Instructions

1. The Quick Soak: Rinse your dried beans thoroughly f-wa7ed l-ghorbal and pick out any debris. Place them in a large pot, cover with water, bring to a boil for 2 minutes, then remove from heat. Let them sit covered for 1 hour, then drain the water.

2. Dump it in: Transfer your soaked, drained beans directly into the slow cooker.

3. Build the Flavor: Add the diced ham, chopped onion, minced garlic, and the bay leaf on top of the beans.

4. The Pour: Pour in the 6 cups of chicken broth until everything is completely submerged.

5. Slow Cook: Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beans are completely tender and creamy.

6. The Tomato Finish: During the final 30 minutes of cooking, stir in the can of diced tomatoes along with their juices, and season with heavy black pepper. (Stirring tomatoes in too early can sometimes prevent dried beans from softening properly).

7. Serve: Discard the bay leaf, ladle it piping hot into a rustic ceramic bowl, garnish with fresh parsley to match

   
   
   , and serve alongside a fresh piece of skillet cornbread!