Slow Cooker Ham and Bean Soup
This Crick Pot Ham and Bean soup takes just minutes to prep and no soaking is required. It's a deliciously easy way to feed a crowd.
Foto: Spend With Pennies — Holly NilssonBahan-bahan
- 1 package HamBeens® 15 BEAN SOUP® (with seasoning packet )
- 8 cups reduced sodium chicken broth (or chicken stock)
- 1 meaty ham bone (or ham hocks, diced ham or 1 lb. cooked sausage)
- 1 medium yellow onion (diced)
- 1 clove garlic (minced)
- 1 teaspoon chili powder (optional)
- 15 ounces canned diced tomatoes (with juices, 1 can )
- 1 lemon (juiced)
- hot sauce ( or red pepper flakes to taste, optional)
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Rinse the beans and drain. Sort any unwanted debris and set seasoning packet aside.
In a 6qt crockpot, add the beans, broth, ham bone (if using), onion, garlic, and chili powder in a 6qt slow cooker. Do not add lemon or tomatoes until the beans are softened.
Cook on high for 5 hours (or low for 7-8) or until the beans are tender.
Once the beans are tender, remove the ham bone (if using), chop any meat left on the bone, and add it back to the slow cooker.
Stir in the diced tomatoes, ham seasoning packet, and lemon juice.
Cook for an additional 30 minutes. Season with salt and black pepper to taste and garnish with fresh parsley if desired.
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