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?

Print

Ham and Bean Soup

Course Soup

Cuisine Soup

Ingredients

• 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

Instructions

1. 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.