Ham & Bean Soup (8 Qt Slow Cooker Recipe)

A healthier version of this comforting soup.

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Step 1

Dry White Bean Prep: Sort through ½ pound of dry White Beans and remove any loose skins, gravel/debris, and/or rotten beans. Rinse the remainder of the beans in a colander to remove any remaining debris. Soak overnight (10 hours minimum) in a bowl with water, covering the beans by at least 1 inch. Drain the beans.

Step 2

Slow Cooker: 4 hours on High or 6-8 hours on Low, line your slow cooker with a liner if you prefer. Add White Beans, Broth/Water, and Lemon Juice/Apple Cider Vinegar to the pot. Add Ham of choice. Add vegetables. Give a gentle stir. Add spices EXCEPT for the Bay Leaf. Mixed well. Drop Bay Leaf into the pot. Cover and let cook.

Step 3

When ready to stir, I like removing the Bay Leaf, mixing it, and then returning it to the pot. Once the soup is done, remove the Bay Leaf before serving. Enjoy!

Step 4

If you want to make ready to go freezer bags, double or triple the recipe. Add 2 cups of the liquid of your choice, all the other ingredients EXCEPT the ham. When you're ready to make more, empty bag into slow cooker, add remaining 6 cups of liquid, and ham! Then you'll have another batch of soup in no time!