Ham and Great Northern Bean Soup for the Crock-Pot
This recipe combines several sources, primarily inspired by the author's mother. A key tip is to add salt at the end to prevent tough beans. Optional additions include celery and sautéed vegetables.
This recipe combines several sources, primarily inspired by the author's mother. A key tip is to add salt at the end to prevent tough beans. Optional additions include celery and sautéed vegetables.
- 1 teaspoon ground black pepper
- 1/2 cup onion chopped
- 1 leaf
- 3/4 cup carrot chopped
- 1 lb dried great northern beans separated, soaked, and rinsed
- 6 cups chicken broth (or substitute 2 cups of pan drippin so 2 cups ham drippings and 4 cups chicken b)
- 2 cups cooked ham diced or shredded
- 1/2 teaspoon ground thyme (or more to taste)
- 1/2 teaspoon basil (or more to taste)
- salt (i use sea salt)
- Carbohydrate 90.3495335601132 g
- Cholesterol 155.400000123556 mg
- Fat 39.7818175685508 g
- Fiber 11.8621642086935 g
- Protein 54.3888825619917 g
- Saturated Fat 23.8376859726951 g
- Serving Size 1 1 cups, 6-8 serving(s) (615g)
- Sodium 928.657003290256 mg
- Sugar 78.4873693514197 g
- Trans Fat 1.78565035185964 g
- Calories 924 calories
Step-by-step
- Place the soaked and rinsed beans in a 5- or 6-quart crock pot. Look them over one more time for any bad beans or foreign matter.
- Add chopped carrots and onion.
- Pour chicken broth (pan drippings/chicken broth combination if you're using it) over beans, carrots, and onion. Mix gently.
- Add ham and stir again.
- Throw in ground thyme, basil, and ground black pepper.
- Stir again.
- Add bay leaf and push it gently under the surface of the broth so it doesn't float.
- Cook on high for 1 hour, then low for 8 hours, stirring once in a while if you can. You could probably just cook on low for 8-9 hours if there's nobody home to change the setting.
- Remove the bay leaf.
- Add salt just before serving to the whole pot or individual bowls.
- This may taste good with a drop of Dijon mustard in individual bowls or even a tablespoon or two of cream.
- If it's too thin, just take the lid off for a while.
My Mom's Famous Crock-Pot Ham and Bean Soup: A Comfort Food Story
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present dinner dilemma. That's where my mom's secret weapon comes in: her incredible crock-pot ham and bean soup. This recipe isn't just a meal; it's a time-saver, a stress reliever, and a delicious trip down memory lane. I remember sitting at her kitchen table as a child, the aroma of simmering ham and beans filling the air – a comforting scent that instantly evokes feelings of warmth, love, and family.
This soup isn't some fussy, gourmet creation. It's simple, hearty, and utterly satisfying. It's the kind of recipe you can throw together on a Sunday afternoon, knowing it will feed your family for days. The best part? It practically cooks itself! The slow simmering in the crock-pot extracts the maximum flavor from the ham and beans, resulting in a rich, deeply flavorful broth. I've adapted my mom's original recipe over the years, tweaking it slightly to suit my own tastes and the ever-changing needs of my busy household. The addition of fresh herbs, a touch of Dijon mustard (a personal touch I've added), elevates the flavors to a new level. It's a testament to the beauty of simple ingredients transformed through the magic of slow cooking.
The recipe is incredibly flexible. Feel free to experiment with different herbs and spices. Add a touch of celery if you're a fan, or sauté the onions and carrots before adding them to the crock-pot for a more intense flavor. The beauty of this soup lies in its adaptability – it's a blank canvas for your culinary creativity. Some days, I add a dollop of cream to each bowl for an extra touch of richness. Other days, it's perfect just as it is, a hearty and wholesome meal that nourishes both body and soul. The most important addition though, is the love that goes into making it. That’s the secret ingredient my mom always added, and that I always try to include as well. A simple recipe, but a treasured one, reflecting many years of family dinners and warm memories.
Beyond the practical benefits, this soup represents so much more to me. It's a link to my childhood, a connection to my mother, and a reminder of the simple joys of family life. It's the kind of food that brings people together, fostering conversation and shared moments around the dining table. In our busy, fast-paced lives, taking time to prepare a meal like this is a small act of self-care and a significant expression of love for those we share it with. It's more than just food; it's a culinary hug. It's a reminder to slow down, appreciate the simple things, and savor the flavors of home.
So, whether you're a seasoned cook or a kitchen novice, I encourage you to try this recipe. It’s not just a meal; it's an experience. It’s a journey back to simpler times, a taste of tradition, and a warm embrace on a chilly evening. It's the kind of recipe that will become a staple in your own kitchen, a comforting constant in the midst of life's whirlwind. And who knows, it might just become a cherished family tradition for you, too. This is more than just ham and bean soup; it’s a taste of home, a reminder of family, and a delicious journey through time and tradition.
One final thought: This soup is also fantastic for meal prepping. Make a large batch on the weekend and enjoy delicious, healthy leftovers throughout the week. It’s perfect for packed lunches, quick dinners, or a satisfying snack on a busy day. The flavors only get better with time, so don't hesitate to make a double batch!
