Growing up, my mom always made ham & bean soup with our leftover holiday ham bone and extra pieces of ham and till this day, it’s a tradition to make the soup after the holidays.
I use a 13 bean combo for the beans that you can find in your grocery store in the dry bean section. A trick to soften your beans rather than soaking them overnight is place them in the pressure cooker, cover with water and a touch of salt and cook on high pressure for 15 minutes. Let the pressure release naturally and there you go! Way easier then soaking for 12+ hours!
Let’s get started!
- 2 cups chopped carrots, celery and onion
- 1 ham bone
- 2 cups chopped ham
- 2 cups dry beans
- 6 cups chicken stock
- Salt and pepper to taste
- 1 tbsp garlic salt
- 1 tbsp onion salt
- Start by softening your beans, either in a bowl and covered with water for 12+ hours or in your pressure cooker, covered with water and a dash of salt on high pressure for 15 minutes. Let naturally release. Drain the water, rinse and then continue with ingredients.
- Place the softened beans and all the rest of the ingredients in the crockpot and mix.
- Cook on low for 6-7 hours or high 4-5 hours.
- Serve immediately!
Eat Till It Hurts Friends !