Old-Fashioned Ham Bone Vegetable Bean Soup
This ham bone vegetable bean soup is a hearty, old-fashioned recipe made by slow-simmering a leftover ham bone with beans and vegetables for rich, comforting flavor. It’s the perfect way to stretch leftovers into a cozy, budget-friendly meal the whole family will love.
Servings: 8 people
Equipment
- Slow cooker
- Slow cooker bags
- Cutting board
- Knife
Ingredients
- 1 ham bone can be frozen when in slow cooker
- 2 cups cubed ham needed if no ham on ham bone
- 4 cups water
- 1 cup chicken stock
- 2 cups peeled and diced poatoes
- 2 cans pinto beans, drained can also use navy or northern beans, drained
- 2 carrots, peeled and chopped
- 1 stalk celery, chopped
- 1 teaspoon pepper
Instructions
- In large slow cooker (oval is best) add the ham bone and water.
- Put the cover on the slow cooker and turn on high heat. Cook the ham bone for 3-4 hours.
- Remove cover and pick any ham off the ham bone.
- If there was no ham on the ham bone, you can add all the ingredients in with the ham bone and cook.
- Add the chicken broth, potatoes, beans, ham, carrots, celery and pepper. If you have other veggies you want to add, add them now.
- After a 2 hours, use a potato masher and mash the potatoes to break them up a bit. Cover and cook until vegetables are tender.
- Serve in bowls with bread and your favorite crackers.
- Any extra soup can be frozen (let the soup cool first. Allow space in the container for the soup to expand as well to keep the top from popping off.