Crock Pot Garlic Ham and White Bean Soup
I’ve always been curious about my college roommate’s favorite soup, ham and navy bean soup. She talked about how good it was, putting in a ham bone, she’d lick her lips while talking. I’d never had it. I grew up in a house that didn’t eat ham. I’d have some at friend’s houses and restaurants, but not much beyond bacon.
This year I decided to try it, so I set out to find a recipe. Then I ran into a problem. I can’t find navy beans anywhere near me. So in this recipe I mashed up a general list of ingredients that seem to be shared by most ham and navy bean soup recipes and tinkered with them to get my own levels of each item. I also substituted white beans for navy beans just out of necessity.
I used a leftover Christmas ham for this. I wasn’t quite ready to make it right after Christmas, so I froze both the ham bone and the amount of chopped ham I wanted to use in this. It worked out perfectly.
Set it, forget it, enjoy it!
| Prep Time | 20 minutes |
| Cook Time | 6 hours |
| Servings |
servings
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- 1 tablespoon butter
- 1 ham bone
- 3 cups cooked, leftover ham diced
- 1/3 cup minced garlic
- 1 large onion diced
- 3 carrots diced
- 1 cup celery diced
- 3 cans white beans drained and rinsed
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 4 cups vegetable stock
- salt and pepper to taste
- Chopped fresh parsley to sprinkle on top
Ingredients
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- Brown the ham bone in the butter until browning on all sides. During the last side, add in the garlic.
- When the bone is brown, add it to the crock pot with the garlic and the other ingredients.
- Cook on low 6-8 hours.
- Remove the bone and discard. Ladle into bowls and garnish with fresh parsley.