Monday, April 9, 2018

Slow Cooker Ham and Bean Soup

When Mr. O-P was alive, he was the one who did the grocery shopping. It is never a good idea to set me loose in the local market. Because when I do, I tend to get distracted. I am completely taken in by clever packaging, pretty bottles (I can get seriously lost in the liquor department), and interesting product names. I find myself wandering up and down aisles that I generally never visit, putting items into my cart that I have no idea what I’m going to do with once I get back home.

Such was the case with the package of
Bob’s Red Mill 13 Bean Soup Mix that I found myself reaching for last week. I have no idea what I was thinking. Essentially, it was just a bag of beans. An expensive bag of beans, and I don’t even eat beans, but the variety of shapes, sizes, and colors appealed to my artistic side, not to mention the beckoning little jute tie around the top. So, I made use, once again, of the massive ham left over from Easter, nearly jumping with joy at finally getting that bulky thing out of the fridge.

Fairly new to bean soup, I have to say that I really liked this, and would not hesitate to make it again. It goes particularly well with cornbread and honey butter.
Slow Cooker Ham and Bean Soup

10 ounces 13-bean soup mix (I used Bob’s Red Mill)
1 ham bone
3 cups cubed cooked ham
2 cups chicken stock
2 cups water
1 medium onion, diced
2 carrots, diced
2 cloves garlic minced
1 14.5-ounce can diced tomatoes
1/2 teaspoon freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon salt
1 bay leaf

Place 13-bean soup mix into a large bowl and cover with several inches of cool water; soak in refrigerator overnight. The next morning, drain and rinse. Place bean mix and all remaining ingredients into the slow cooker. Give it a mighty stir, cover, and cook on low for 8-10 hours. This soup will keep in the fridge for up to three days and the flavors improve with age.


If you enjoy bean soup as much as I found that I have, you will certainly enjoy this Cuban Black Bean Soup. It's a recipe from an area restaurant, and SO good!


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Thelma said...

It looks delicious. I love beans. I do my baked beans in the oven in 2 large roast pans and freeze them in small portions and have them often. I also add beans to my homemade soup.
I've never down them in the slow cooker. I must try your recipe. Thanks for sharing.

Linda said...

Pattie if this is HALF as good as your Split Pea Soup it will be fantastic. It looks very much like a wonderful bean soup my husband and I used to eat in the 1970s, when we both worked in downtown Bartlesville, Oklahoma and met for lunch in a little cafe. We still talk about that soup, which had tomatoes in it, and I've never found a recipe that comes close. I will certainly give this one a try. (I'm a sucker for the same things you are, by the way!)

Cozy Thyme Cottage said...

Hi! Your bean soup looks delicious! I make one without meat that my husband likes. Thank you for leaving a comment on my blog today! I appreciate that. Nancy

Michele Morin said...

Thanks for inspiration here! I've seen those pretty bags of beans and wondered if I could make something edible out of them!

Miz Helen said...

There is nothing better than a pot of Ham and Beans! Hope you are having a great weekend and thanks so much for sharing your with us at Full Plate Thursday!
Miz Helen

Pattie @ Olla-Podrida said...

Happy to be of service, Michele. Now I need to decide what to do with the collection of exotic salts that I couldn’t resist. Stay tuned!