You’ve got a leftover ham bone so let’s make some soup. There is nothing much more classic then ham and white bean soup. Use up that holiday ham bone with this traditional soup.
This is my take on traditional Senate Bean Soup. It is a simple soup made with navy beans, ham hocks, and onion. It is always on the menu in the dining room of the United States Senate. There are two versions with one using mashed potatoes to thicken the soup.
I combined about five recipes and methods so no specific inspiration piece other than the Senate recipe. Most recipes use chicken broth for all or part of the liquid. As pointed out to me by some previous commenters, cooking the ham bone like this is making your own ham broth. So chicken broth is not needed plus it saves on the sodium.
Some of the recipes suggested 8 hour cooking times on low even with non-soaked beans. It took the full 10 hours with the overnight soaked beans to be the right consistency.
Lastly, the amount of liquid varied from 6 cups to 12 cups. Many commenters thought the high end was just too much liquid. I suggest 6 cups. It did not completely cover the ham but was just right. They, like me, want a thicker bean soup.
A nice solid four for most people. Approaching a five if you love ham and bean soup.
Recipe notes on Crock Pot Ham Bone and Bean Soup
The ham in the recipe is THE huge variable. Start with a “meaty” bone. If you stripped it, you would have no meat. All hams have a huge amount of salt. Many of our hams have been covered with honey or other sweet products. Also, you have a large amount of fat, much of it on the surface.
All those things are a problem that could ruin your soup. So the preparation of the ham is critically important. Use running water to remove surface sugar. Scrape off any fat that you can. And be careful with the sodium
This was a great recipe to start using dry beans. And if you’re on a budget it makes this soup extremely cheap considering you were going to toss that ham bone.
Can I use precooked beans?
This recipe will be fine with precooked beans if you don’t want to go the dried bean route. The 1 pound of dry will equal approximately three cans or one 48 oz jar of precooked beans. You should drain the beans and rinse them well to decrease any added salt. Of course, use low sodium products.
Why Soak Dry Beans?
About soaking dry beans. It was always done in the “good old days.” A nice overnight soak was always done. Also, picking through the beans for pebbles and rocks was important. We frequent found them.
You will find recipes that don’t soak. There is also a “rapid soak” method that involves bringing them to a boil for a few minutes then allowing to rest for an hour (Check Epicurious.com).
So does soaking the dry beans do anything?
The no-soak crowd apparently think not. Tradition says less gas and more even cooking. Well, our friends at Cooks Illustrated in The Science of Good Cooking have done some testing and find that there is less gas.
Let me explain. There are some simple carbohydrates in beans that humans can not digest. But your intestinal bacteria can which produce a lot of gas. Soaking decreases these carbohydrates some but the rapid method even more. But neither method comes anywhere close to eliminating them. Now, don’t you feel smarter?
A Final Note on Salt:
So just as a reminder if you didn’t read all the above, most hams have LOTS of salt. Don’t add any until you’re sure you need it.
A veggie note:
The carrot and celery are an option, but I thought made it more interesting.
Rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight. See notes if using precooked beans.
Under running water rinse any coating off a meaty ham bone. Also, scrape off any surface fat that you can. Add to a larger crock pot.
Dice 2 medium carrots, two stalks celery, and one medium onion. Carrot and celery are options but recommended.
Add the drained beans, carrots, celery and onion to the crock pot. Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, and one bay leaf. Add 6 cups water.
Cook on low for 10 hours total but at about 8 hours remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste. Place meat back into the cooker and finish cooking. This is a good point to taste test for adding salt if needed.
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November 3, 2017
Nutrition is always somewhat of a guess, but the fat here is so variable. This is my best guess.