On dismal cold winter days, I just want soup.
My husband used to love a certain canned variety of ham and bean soup.
This is a much healthier, more natural version of that soup.
Warm comfort food – filling and cozy on blustery days.
We put our holiday ham bone in the freezer with just this soup idea in mind. A frugal way to use the flavor and hammy tidbits rather than wasting.
When we’re in a pinch or hurry, this is my favorite stock to use. We often keep quarts of homemade stock in the freezer.
And I am absolutely in love with this soup starter seasoning. I seriously put it in everything. I can’t vouch for the chemical-free-ness of this product in the States, but it is a pantry staple in Europe!
All good soups being with mirepoix, no?
All ingredients in the slow cooker. (I need a bigger slow cooker!) It smells heavenly after simmering for a few hours.
This ham and bean soup was a HUGE hit for dinner with the whole family!
Ham and Bean Soup Recipe
*If I were making this for myself or a special event, I would add chopped red pepper and peeled, cubed sweet potatoes. I think that would be mighty fine. My husband and kids aren’t big fans of peppers and sweet potatoes.
What’s your favorite warm soup for cold days?
Ham and Bean Soup
- 1 Ham bone or chopped ham or smoked pork shank (we froze ours after a holiday meal). You could even use smoked sausage – or a beef or turkey product. I love versatility!
- 1 bag of mixed beans
- 1 large carrot, chopped
- 1 small onion, chopped
- 2 celery stalks, chopped
- 1-2 garlic cloves, minced
- 1 box chicken stock
- 1 Tablespoon soup seasoning optional
- salt and pepper to taste
- Soak beans overnight or according to package instructions. Combine with hambone in slow cooker. Arrange veggies, stock, and seasoning around hambone. Cook on low for 6-8 hours. Adjust seasoning. Serve with cornbread and salad.