Hard Soup

Ham and Beans and More

Name: Ham and Beans and More
Prep time: 38 min
Cook time: 81 min
Total time: 119 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 pound dried Great Northern beans , sorted and rinsed; 4 cups water; 0.25 cups celery , chopped; 1 small onion , chopped; 2 bays leaves; 0.25 teaspoons ground cumin; 0.5 teaspoons garlic powder; 1 teaspoon dried parsley; 1 tablespoon butter; 1 tablespoon olive oil; 2 leekss (bulb only) , cut in half lengthwise; 1 pound cooked ham , cut into bite-size pieces; 5 slices bacon; 4 cups chicken stock; 1 pinch sea salt to taste; 1 pinch fresh ground black pepper to taste

Total Time

1h 59m

38m prep · 81m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Ham and bean soup can be a little bland and requires a lot of salt to be palatable, but not so with this version. It is bursting with flavor.

Ingredients

1 pound dried Great Northern beans , sorted and rinsed
4 cups water
0.25 cups celery , chopped
1 small onion , chopped
2 bays leaves
0.25 teaspoons ground cumin
0.5 teaspoons garlic powder
1 teaspoon dried parsley
1 tablespoon butter
1 tablespoon olive oil
2 leekss (bulb only) , cut in half lengthwise
1 pound cooked ham , cut into bite-size pieces
5 slices bacon
4 cups chicken stock
1 pinch sea salt to taste
1 pinch fresh ground black pepper to taste

Instructions

1

Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
2

Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
3

Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
4

Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.