Crockpot Bean Soup

  • 1 lb bag or 2 cups mixed beans, soaked overnight
  • 7 C water
  • 1-2 lbs ham, cubed
  • 1-2 pressed cloves garlic
  • salt, celery salt, and pepper to taste
  • 1 small onion, chopped
  • 1 Tbsp Italian seasoning and/or Herbs de Provence

Put all ingredients into your crockpot and cook on LOW for 8 hours.

Submitted by HBHW reader Karen H.

Here’s another one of Karen’s favorite slowcooker recipes. This one is for a delicious Crockpot Herbed Chicken
. Give it a try, I’m sure it will quickly become a family favorite in your house as well.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

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Comments

    • says

      cooked usually leftover (from Easter or whenever you have ham). If no ham then just barely under fry some bacon and add it in.*I have used about 1/2 lb)

    • Karen says

      It doesn’t matter because if it isn’t cooked it will be by the time the soup is done. If it is smoked ham it has been cooked.

  1. Barbara says

    This is almost the same recipe I have been making for several years. I use my leftover ham bones to get the meat and cut off all those pieces too small to serve. It is yummy especially on cold winter days.

  2. says

    To make this even heartier I chop up two small carrots and a couple celery stalks with the onion. It makes me feel like I’m getting a few extra veggies in to my “picky” but bean eating guys. We do this both with and without the meat depending on our budget.

    • Brenda says

      Valerie (and others): I use a hearty veg broth instead of just water. If I make my own broth, I use thyme, maybe oregano, it depends on my mood. Also, sometimes I put in a few dashes of chipotle Tabasco. Or Mrs. Dash.

    • says

      Hi Robert,
      yes, any beans or combination of beans would work. My grocery store has bags of mixed dry beans. I like the flavor and texture of having several times of beans, but you could certainly stick with just one variety or make your own mix based on what you have sitting in the pantry.

  3. CntryBlueeyedGirl says

    I always use ham hocks in mine. I just throw the hocks when I start cooking beans and I carefully remove to make sure no bones get left behind. Wrapping hocks in cheesecloth is also another way to so bones don’t get behind if you can get cheesecloth.

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