Let's use that leftover ham bone to make a great hearty and delicious ham and bean soup. There is nothing much more traditional than this classic soup. Please enjoy one of the best soups you can make at home.
1pounddry navy beansor great northern; see note about precooked beans
2carrotsmedium - diced - optional
2ribscelery - diced - optional
1onionmedium - diced
You may use one pound of dry beans or 48 oz. of pre-cooked beans.
If using dry beans, 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.
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 ribs celery, and one medium onion. Carrot and celery are options but recommended.
Add the 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 of water.
Cook on low for 8 hours total if precooked beans and 10 hours for dry beans. Two hours before the end of cooking, 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.
Use a large crock pot of 6 quarts or above.
Ham bones (and hams) vary a lot. So this is like many recipes, this is guidelines and not rules.
If yours is honey-coated or spiced heavily, you need to rinse as much of that off as possible.
Most hams have LOTS of salt. Don't add any until you're sure you need it and use low sodium products if possible.
You can use pre-cooked navy or great northern beans. You will need 48 oz. and they should be drained and rinsed. Use low sodium is possible.
Dried beans should have an overnight soak in water to decrease gas production.
If you seem to have a fatty ham, cook then refrigerate to cool then skim the fat.
If you don't have a ham bone, you can still make this soup with about two cups of diced ham and use chicken broth for the water.
The total cooking time for the dry bean version is 10 hour and 8 hours using pre-cooked beans.
Stores well refrigerated for 3-4 days. And will freeze well for 3-4 months.
It is a good idea to cool this soup in the refrigerator and when cold, remove any fat on top.
Nutrition is an estimate. It may vary due to the fat and salt in your ham.
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