Add the chopped ham back into the slow cooker and mix well. Chop the ham meat, then discard the bone and the bay leaves. Once your ham and beans crockpot soup is finished cooking, remove the bay leaves and ham bone. Let your crockpot ham and bean soup cook for 2 more hours. If using, you can add 1 tablespoon of Tabasco Garlic Pepper sauce here too. Place the chopped celery and carrots into the mixture at the 4-hour mark. Add the ham bone, chopped onions, bay leaves, soaked beans, and chicken stock to your slow cooker. The next day, rinse them and set them aside. They should be covered by an inch of cold water. Make sure to soak all of your dry beans overnight. Tabasco Garlic Pepper Sauce – This ingredient is optional, but I personally love adding a bit of kick to my ham bean soup.Celery – The celery pairs wonderfully with the beans, ham, and carrots!.Chicken Stock – Use this instead of water for more flavor.Onion – No soup would be complete without this ingredient! It adds more moisture without any excess liquid.Bay Leaves – This dried leaf adds another layer to the flavor of your soup.It adds a meaty and smoked flavor I just love. Ham Bone – You can pick up a ham bone at your local butcher or in the meat department of the supermarket.If you forgot, check out my post on what to do if you forgot to soak your beans. Make sure to soak for at least 8 hours before you get started. You shouldn’t use more than 2 cups (while dry) in total. Dry Bean Mix – I recommend that you use a mixture of black beans, lentils, green split peas, pinto beans, small white beans, red lentils, yellow split peas, small red beans, Adzuki beans, and pearl barley.(If you don't have chicken bouillon paste, just use chicken stock instead of water.) Add the ham and stir. Put in the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. Depending on how thick you want the soup to be, add more cornstarch or flour. Put the slurry into the soup that is boiling. In a separate bowl, mix together a small amount of cold water and a teaspoon or two of cornstarch or all-purpose flour. It also makes the beans taste better without adding more salt. Apple cider vinegar breaks down sugars that are hard to digest, which helps with digestion. So, here's the deal: Beans that haven't been soaked will always take longer to cook, but they will still cook.Īdd a splash of apple cider vinegar and a few teaspoons of salt to the pot when the beans are soft but not quite done. If you are impatient and want beans right away, you can cook dry beans without soaking them first.
Serve soup with corn muffins, cornbread, crackers, or a dollop of sour cream, if you like.ĭo you have to soak 15 beans before cooking?.Put the chopped ham back into the soup and mix it all together. While the vegetables cook, cut off any leftover meat from the ham bone.Let the vegetables cook for another 30 minutes, or until they are crisp-tender. Put in the onion, tomatoes, chilli powder, lemon juice, garlic, celery, carrots, broth, thyme, and pepper (and additional chopped ham if adding).Add the bay leaves (or thyme) and parsley. Add the ham and cook for a further 2 minutes, then pour in the stock. Saut the garlic until fragrant (30 seconds - 1 minute). Cook until onions are softened (5 minutes). Next, take the bone out of the ham and set it aside to cool. In a large pot or saucepan, heat oil over medium-high heat.Turn the heat down to low and let it simmer for two hours, stirring every now and then.You can make this easy by using a very large serving spoon. While the soup is cooking, any foam that rises to the top may need to be skimmed off.Bring the soup to a boil over medium-high heat, then add the ham bone. Add enough clean, cool water to cover the beans and lentils by two inches. Rinse the beans and put them and the lentils back in a large soup pot. Pour the beans that have been soaking in water into a colander and throw away the water.Cover the pot with a lid and let the beans soak for 8 hours or overnight. Put the 15 beans from the package into a large soup pot and cover them with 3–4 inches of clean, cool water.
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