Slow Cooker Ham and Bean Soup
|Prep time||15 minutes|
|Cook time||5 hours|
|Total time||5 hours, 15 minutes|
- 1 leftover hambone
- 24oz water
- 2-3 cups great northern beans
- 2-3 cups pinto beans
- 5 Medium carrots (diced)
- 1 Medium yellow onion (diced)
- 3 cups chopped cooked ham
- Seattle Seasoning Salt to taste (or equivalent product)
- 3 Large leaves kale (chopped)
If you want to soak your beans beforehand, add the beans and cover with water until an inch above. Add the seasoning salt during this step to infuse the beans with lots of flavor. Soak overnight, then cook with the soup according to recipe directions.
Hubby loved this soup a lot and so did I. It had color, flavor, texture and comfort. I served it with garlic bread which we can’t get enough of. Not to mention the aroma of the soup cooking several hours which makes me very impatient to try it. I think I’ll be making this again around Easter after that holiday ham.
What do you do with your ham leftovers?
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