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This ham soup and slow cooking beans is incredibly tasty and delicious! It is the perfect way to use a ham or corvejón bone with excess ham.
You, this soup! It looks humble and unpretentious, but it is definitely much more than the sum of its parts and is one of the tastiest soups I have had. Perfect to use that excess ham bone from Easter dinner!
To soak up or not soak dried beans
This ham soup and beans use dry beans. They are economical, easy to work and perfect for the slow and long cooking method.
Dry beans Tip #1: If the dry beans you use are too old, you may never soften and develop that delicious creamy texture, regardless of how long cook them. So verify the expiration of the dry bean package. Contrary to popular belief, they will not last forever and are generally used better within a year or so.
Dry beans Tip #2: Shooting dry beans in cold water during the night is important for this recipe. While you can find many Internet sites and tips that say you don’t need to soak dried beans before cooking, take my advice (and experience) after trying this soup with soaked and apogee beans. The beans that soaked during the night cooked faster, more uniformly, and had a better texture.
How to make ham soup and beans in the slow cooking pot
- Once the beans soak, drain them well and return them to the slow cooking pot.
- Cook the vegetables in a pan with a little olive oil until the onions are translucent and scrape the mixture in the slow cooking pot.
- Add broth and simple condiments.
- Nifique a fleshy ham bone in the soup, cover and cook until the beans are tender and creamy.
- Remove the ham bone and large pieces of meat (the meat will be tender). Traque the meat and return to the slow cooking pot.
- Optional: For a thicker and creamy consistency, beans with a potato crusher are slightly crushed.
This soup definitely becomes thicker the longer it rests. The leftovers are super thick and creamy (in a deliciously good way).
Incredibly tasty soup
I have not had such a delicious soup in a long time! Smoked ham flavors with tasty vegetables and creamy beans are pure comforting food in a bowl.
Between this soup and this incredible soup of ham bone lentils, there is no need to question what to do with a excess ham bone.
Like me, you can find you buying a ham just for the bone! I tell you that the crazy madness of this soup has me.
I can’t wait for you to try this! He is a guardian.
Ham soup and slow kitchen beans
- 1 pound Great Dry Northern Beans
- 1 tablespoon olive oil
- 1 cup cut carrots
- ½ cup celery to cubes
- ½ cup Corted onions
- 2 nail garlic, finely chopped
- 2 Bay leaves
- 8 Cups low sodium chicken broth (see note)
- 1 The excess ham bone (see note)
- Additional chopped ham (see note)
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Add beans to the slow cooking pot. Add water to room temperature to cover by 2 inches. Let the beans soak overnight (8 to 12 hours).
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Drain the beans and return to the slow cooking pot.
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Heat the olive oil in a pan over medium heat. Add carrots, celery, onion and garlic. Cook, frequently stirring, until the onions are translucent, approximately 5 to 6 minutes. Scrape the mixture in the slow cooking pot.
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Add the bay leaves and chicken broth and stir the mixture.
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Niche the ham bone on the soup. Cover and cook at a low level for 10 hours or high for 6 hours until the beans are soft. If you plan to add additional ham (really necessary if the used ham bone was not super fleshy), add it a couple of hours before the cooking time ends.
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Remove the ham bone to a plate or plate (and any large pieces of ham that have fallen during cooking). Bring ham in small pieces and return to the slow cooking pot.
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If you wish, use a potato crusher to slightly mix beans in the soup for more creamy consistency.
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Try and season with salt, if necessary. Serve immediately or stay hot until you are ready to serve. This soup becomes thicker the more time rests. The leftovers are super thick and creamy (in a deliciously good way).
Ham bone: I prefer to use a excess ham bone of a ham with a spiral cycle. In fact, I have done this soup several times without using the ham in another recipe first; I buy a ham just for this soup, cut the meat and freeze it, and use the ham bone in the soup. I try to leave a good amount of meat in the bone so that the soup has a lot of ham when it finishes cooking. Alternatively, you can use 1 to 2 medium ham runs instead of a large ham bone.
Additional ham: If the ham bone or the ham corvejón you are using does not have much meat, you can add additional ham towards the end of cooking time (instructions included in the recipe).
Service: 1 Serve (approximately 1 1/2 cups), Calories: 301Kcal, Carbohydrates: 38gram, Protein: 21gram, Fat: 8gram, Saturated fat: 2gram, Cholesterol: 28mg, Sodium: 951mg, Fiber: 9gram, Sugar: 3gram
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