This easy soup simmers all day, and is sure to be a hit with the whole family. It is a wonderfully healthy way to make the most of the leftover ham bone from your holiday dinner. This recipe was inspired by a delicious pot of soup my mother-in-law made. I like to freeze the leftovers in 2-cup glass containers that can be reheated easily in the toaster oven.
Ham, Bean, and Bacon Soup
16-oz dried white navy beans
2 medium white onion, chopped
4 stalks celery, left whole
2 bay leaves
one meaty ham bone
6 cups filtered water
celtic sea salt and pepper
7 carrots, peeled and chopped into 1-inch pieces
1/2 tsp paprika
1/2 tsp oregano
5 cloves garlic, peeled and sliced
8 oz nitrate-free bacon, chopped
Soak the beans in filtered water with a pinch of baking soda for 8 hours or overnight. In the morning, drain and rinse the beans thoroughly.
Place the beans, chopped onion, celery stalks, bay leaves, and ham bone into a slow cooker or oven-safe pot. Season with salt and pepper.
Add enough filtered water to cover the beans and vegetables (it is okay if the ham bone sticks out of the water a little bit).
Cook in slow cooker set on LOW for 6 hours, or on HIGH for 4 hours. Alternatively, place oven-safe pot into 225 degree oven for about 5-6 hours. Add water as needed to ensure the beans can soak up plenty as they soften.
Then add carrots, paprika, oregano, garlic, and bacon to pot. Cook on HIGH for 2-3 hours, until carrots are cooked to your liking.**
Pull ham bone out onto a cutting board. Use a knife and fork to shred the meat off the bone, or slice it across the grain. Discard the bones.
Return the meat to the pot and nestle it down into the broth. Taste the broth and add salt and pepper as needed. Turn the heat to "Warm" (or the oven to 150) and let it sit for 30 to 60 minutes. This step allows the meat to soak up the juices and get super moist.
**Adaptations for if you'll be away from home all-day: Cut the carrots into large pieces (~2-inches) so they don't get overcooked. Go ahead and put all of the ingredients into the slow cooker in the morning. Leave it on LOW all day (9-10 hours). As soon as you get home, continue at Step 6.
This post is part of Watcha Crockin' Week 70!