Make your soup creamier: At the end of the cooking time, you can smash some of the beans against the side of the slow cooker insert to create a creamier soup.Add kale or spinach: If you would like, add kale or spinach 20-30 minutes before the end of the cooking time.Cannellini beans and black beans work well. Use canned beans: If you don’t have dried beans, you can use canned beans instead.Use different beans: Try swapping in another variety of dry beans like pinto beans, navy beans or white beans.To get the extra ham flavor, you can cook the soup with a ham hock or ham shank instead of a ham bone. Use leftover ham: If you have extra ham hanging around in the fridge, you can chop it and cook it in the soup instead of using a leftover ham bone.Ladle into bowls and garnish with fresh parsley. Season and serve. Season soup with additional salt and pepper, to taste.Once cool, dice any ham meat and stir it back into the soup. Remove ham bone and let sit until cool enough to handle. Cook. Cover and cook on HIGH until beans are tender, 6-8 hours.Put everything in the Crockpot. Add broth, beans, carrots, celery, onion, garlic, salt, pepper and bay leaf to a slow cooker.This soup is ultra-simple to make! You will be done in no time. □ How do you make crockpot ham and bean soup? Or, you can also use leftover chopped ham in this recipe. However, if you don’t have a ham bone, you can purchase a ham hock or ham shank, which will give the soup a smokier flavor. I used the bone from my leftover glazed ham. Bone broth (made in the slow cooker) – Or low-sodium chicken broth.Meaty Ham Bone – You can purchase a ham hock if you don’t have a leftover ham bone.Plus… it’s budget-friendly! We’re using dried beans, but there’s no soaking necessary since they’re going to slow cook all day. It’s such a filing and hearty soup, perfect with a slice of crusty bread to finish off the meal. ![]() This soup is also surprisingly healthy, with bits of carrots, celery, onion, and beans. ![]() It’s a great way to use up leftover holiday glazed ham.The meat gets perfectly tender as it cooks so you have succulent pieces of ham in every bite. Whether you’re making Slow Cooker Lentil Soup with Chipotle, Slow Cooker Cauliflower Soup, Slow Cooker Chicken Tortilla Soup, or this new crockpot ham soup, you won’t regret it.įor my fellow ham-lovers, this easy recipe is steeped with sweet, smoky flavor straight from the ham bone. Just pop everything in the crock pot and walk away… and get ready for some amazing smells to fill the house! This delicious soup simmers on low heat all day and the results are just amazing!!! Thaw overnight in the refrigerator, then reheat over medium heat or in the microwave, adding a little water if it seems too thick.You can’t go wrong with a slow cooker soup on a frosty winter day. To make ahead, allow the soup to cool completely before transferring to airtight storage containers and refrigerating up to 1 week or freezing up to 3 months. Season with salt and pepper before serving. Shred any useable meat left on the bone and stir back into the soup. Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.Īdd the escarole, another 2 cups of water and 1 teaspoon salt. Add the beans and nestle the ham bone in. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Cook and stir until the vegetables are softened, about 5 minutes.Īdd the tomato paste and thyme and stir to coat the vegetables. Add the carrots, celery and leeks and season with 1 teaspoon of salt. ![]() Heat the olive oil in a large Dutch oven over medium heat. Soak overnight (or at least 8 hours) in the refrigerator.ĭrain the beans and rinse. put the beans in a large bowl and add cold water to cover by several inches. The day before you want to make the soup.
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