Ham and Bean Soup
If you need to use up those leftovers, here's a great way to reinvent your ham and enjoy a satisfying meal.
Ingredients
- 2 15 oz cans Great Northern Beans (or White Bean such as Cannellini beans)
- 4 - 5 cups about 2 - 3 lbs leftover Ham plus the Bone, pulled or shredded with a fork (We like a glazed spiral sliced ham, but most any ham would work)
- 2 stalks Celery diced
- 2 @ 1 1/2 cups Carrots, diced (I like to use the "snack" bags of carrots that are small and easy to dice)
- 32 oz Low Sodium Chicken or Vegetable Broth
- 3 Bay Leaves
- 1 tsp dried Thyme
- ½ tsp dried Parsley
- ½ tsp Black Pepper
Instructions
- In a slow cooker set to low, place the shredded Ham and Ham bone in the bottom of a 5 - 6 qt slow cooker.
- Top it off with the remaining ingredients, cover and set the timer for about 6 hours.
- When done, taste and adjust accordingly, remove the Ham Bone and Bay Leaves.
- Serve with some crusty bread o crackers and Enjoy!
Notes
Notes: If you didn't enjoy a ham this year, you can also use a pork roast shredded as well. If you are not a fan of Ham, then try a bit of that smoked Turkey in this soup in stead and enjoy.
