Ham & Bean Soup - Farm Girl Fresh

Ham & Bean Soup

11 April, 2017 / by Joyce and Colleen

What’s on your Easter dinner menu? Ham? Mashed Potatoes? A favorite vegetable dish? A spring salad? A traditional dessert? Have you thought about the leftovers?  How about creating a Ham & Bean Soup with your leftovers?

This might sound a little crazy, but when I am planning my menu for Easter dinner, I intentionally make more food to ensure I have leftovers. This Ham & Bean Soup recipe is one of our favorite meals to enjoy after a ham dinner. After carving the ham, place the ham bone (I like to leave a little meat on the bone) in the refrigerator or freezer.

When ready to make this soup, simply soak the beans overnight and cook them in the morning (see page 121 in our book Eating Pure in a Processed Foods World™). Add the beans, ham bone, and the remaining ingredients in a slow cooker. At the end of the work day, you can walk in the door, and enjoy an already prepared, hearty bowl of soup loaded with rich nutrients and good protein.

Here is a money saving tip for you. When you’re shopping for a ham, think about purchasing a pre-sliced half ham with bone-in (usually cheaper than deli-ham per pound). Use the sliced ham for sandwiches, and the bone for a slow cooker full of yummy soup. This is a win, win!

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HAM & BEAN SOUP

3 cups dried navy beans (soak overnight in 6 cups water and 2 tablespoons lemon juice)
8 cups chicken broth
1 cup salsa (page 258)
1 ham bone (with some meat on bone)
1 cup chopped onions
1 cup chopped carrots
2 cloves garlic, minced
1/4 teaspoon sea salt

Drain and rinse beans. Place in a 5 quart pot and cover with water. Bring to a boil over medium-high heat. Spoon off and discard thick foam as it cooks. Cover, reduce heat and low boil 45 minutes. Drain and place in a slow cooker with remaining ingredients. Cook on high 7 to 8 hours.
Remove ham bone from slow cooker and cut off any remaining meat from bone. Add meat to soup. Serve.

Makes 8 to 12 servings

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