Crockpot Ham and Bean Soup: A Hearty Classic

Ham and Bean Soup has deep roots in various culinary traditions around the world, particularly in Europe and the United States. Historically, this soup was a practical way to use leftover ham bones and bits of meat, making it a staple in many households.

The crockpot, or slow cooker, was introduced in the early 1970s by the Rival Company, and it revolutionized home cooking by offering a convenient way to slow-cook meals without constant supervision. The combination of ham and bean soup with the crockpot created a match made in heaven, allowing flavors to develop slowly and deeply over several hours. This method also made it easier to prepare this traditionally long-cooked dish without having to tend to it all day.

The popularity of Crockpot Ham and Bean Soup has endured due to its simplicity, rich flavor, and the way it makes use of economical ingredients. It embodies the essence of comfort food, providing warmth and sustenance with every spoonful.

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Ingredients

To prepare this delicious Crockpot Ham and Bean Soup, you will need the following ingredients:

- 1 pound of dried navy beans (or great northern beans)

- 1 ham bone (with some meat on it) or 2 cups of diced ham

- 1 large onion, diced

- 2 carrots, peeled and diced

- 2 celery stalks, diced

- 3 cloves of garlic, minced

- 1 bay leaf

- 1 teaspoon of dried thyme

- 1 teaspoon of dried rosemary

- 6 cups of chicken broth (or water)

- Salt and pepper to taste

- Optional: 1 teaspoon of smoked paprika for an extra smoky flavor

Procedure

1. Prepare the Beans

- Rinse the dried beans thoroughly under cold water. Place them in a large bowl and cover with water. Let them soak overnight or for at least 8 hours. If you’re short on time, you can use the quick soak method: place beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let them soak for 1 hour. Drain and rinse the beans before using.

2. Combine Ingredients in the Crockpot

- Place the ham bone or diced ham, soaked and drained beans, diced onion, carrots, celery, minced garlic, bay leaf, thyme, rosemary, and chicken broth into the crockpot. Stir to combine.

3. Slow Cook

- Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours. The soup is done when the beans are tender and the flavors have melded together beautifully.

4. Season and Serve

- Remove the ham bone, and discard any fat or gristle. Chop the remaining ham meat and return it to the soup. Season with salt and pepper to taste. If using smoked paprika, add it at this stage and stir well.

5. Enjoy

- Serve the soup hot with crusty bread or cornbread for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Preparation Time

Preparation: 20 minutes (plus soaking time for beans)
Cooking: 8-10 hours on low or 4-6 hours on high
Total: Approximately 8-10 hours (including soaking time)

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