Ham and Bean Crock Pot Soup!

When you have a big ol' hambone you just have to make some soup!  This is a really easy recipe and you'll get so many compliments!

 On the stove, saute in olive oil the following until tender, do not overcook!

Mirepoix:
1 c. celery chopped
1 medium onion
1 c. carrots chopped
+3 to 4 cloves chopped fresh garlic


Put the whole Ham Bone in the crock pot. 

Add about 3 cans of beans, I used one Great Northern and two White Beans, but use what you have! If you are comfortable with dry beans, then soak and go for it.  I like canned.

Add one can of tomatoes, I used fire roasted, but use whatever kind you want.

Add the Mirepoix in as well.

Now add enough liquid to cover almost to the top of the ham bone.  I used chicken stock but you can use vegetable stock or water.  Again, your choice!

Now it's time to season.  I added Ancho Chili Powder, Black Pepper, a little cumin and some Frank's Red Hot Sauce.  DO NOT ADD SALT!  It might end up too salty, depending on how salty the ham is.  I leave this until about the last hour or so.........check it then and add if needed!

Start the Crock Pot on high for two hours, then turn it to low for the next 3 to 5 hours. 
Take the Ham Bone out and rest it on a cutting board.  Strip the meat off and add back the the soup.  At this point, you can use an immersion blender (so easy and what I do!) or take part of the soup carefully out and put into a blender.  You want about half to two thirds of the soup blended.  Use your judgement on when the consistency is right.

Taste the soup to adjust any seasonings at this time....adding Fine Grade Sea Salt IF NEEDED!


At this point it's ready!  I serve mine with corn bread.  You can even use the cornbread as a base with the soup on top.  It's up to you!

This soup is even better after a day or two in the fridge...it's customizable and really a hit!