Crock Pot Ham and Bean Soup
very slightly modified from Spend with Pennies
- 1 package Hurst’s® HamBeens® 15 Bean Soup® with flavor packet
- 8 cups chicken stock (can substitute other stock, broth, or water)
- 1 leftover ham bone with meat (plus enough diced ham steak to make about 1 lb. of meat total for the soup; if no hambone available, a full 1 lb of diced ham or smoked sausage can be used)
- 1 large sweet onion, diced
- 2 cloves garlic, grated or minced
- 2 teaspoons chile powder
- 1 teaspoon dried thyme
- 1 15-oz can diced tomatoes
- Optional for serving: scallions, hot sauce, rice, cornbread, corn chips
Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Place beans, stock, ham bone, onions, garlic, chile powder, and thyme in a 6-quart slow cooker.
Cook on high 4-5 hours (or low 7-8 hours), or until beans are tender.
Once tender, remove the ham bone (if used) and chop any meat left on the bone and add it back to the pot, along with any additional diced ham steak to make 1 lb. of meat for the soup.
Stir in diced tomatoes and Ham Flavor packet.
Cook for an additional hour on low.
Serve with scallions, hot sauce, rice, cornbread, etc., as desired.
This was so damn good! It’s hard not to have something fabulous on your hands when beans and leftover ham are involved. I am kicking myself for not having scallions to top it with – big oversight on my part – but the side of hatch chile cornbread was a pretty fantastic pairing all on its own. I will definitely make this again, with or without a leftover hambone!