BEAN AND HAM HOCK SOUP

 

 Use that leftover ham bone to create some excellent ham and bean soup in the slow cooker. or instant pot. Nothing is more traditional than this classic soup. Please enjoy one of the nicest homemade soups you can cook.

 

1 pound dry navy beans - or great northern; see note about precooked beans

1 ham bone - meaty

2 carrots - medium - diced - optional

2 ribs celery - - diced - optional

1 onion – medium-diced

½ teaspoon garlic powder

½ teaspoon black pepper

1 bay leaf - optional

6 cups water

 

One pound of dried beans or 48 oz. of pre-cooked beans can be used.

Rinse 1 pound of navy or great northern dried beans if using. Check the beans for any stones or pebbles. Allow soaking overnight, covered in water.

Rinse any coating from a juicy ham bone under running water. Scrape away any surface fat that you can. Pour into a bigger crock pot, or instant pot. 2 medium carrots, 2 ribs celery, and 1 medium onion, diced. Carrots and celery are possibilities, but not required.

Combine the beans, carrots, celery, and onion in the crock pot. 12 teaspoon garlic powder, 12 teaspoon pepper, and 1 bay leaf are recommended. Pour in 6 glasses of water.

Cook for 8 hours on low if using precooked beans and 10 hours if using dry beans. Remove the ham bone to a chopping board two hours before the conclusion of the cooking time. Allow 10-15 minutes for the bone to cool. Then, take out all of the flesh from the bone. Remove the bone, as well as any fat and garbage. Return the meat to the stove to complete cooking. This is a good time to taste and add salt if necessary.

If you have the opportunity, chill overnight and skim the fat off the top before reheating the next day.