Saturday, February 2, 2013

Crockpot Ham and Bean Soup

Leftovers for three days. And loving it.

You heard me.

We love this soup.

Two people. Lunch and dinner. Three days.

This is what I call batch cooking, people.

Even the Unbelievable Cornbread recipe made 24 regular size muffins. My sweetie ate those with his breakfast too.

here are the ingredients:

Crockpot Ham and Bean Soup

  • 2 cups 13 Bean Soup Mix
  • 24oz Ham
  • 14.5 oz can petite diced tomatoes
  • 1 1/2 Tbsp chili powder
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 2 chicken bouillon cubes
  • 6 cups of water, plus water to prep the dry beans
  • 1 red onion, chopped

Follow the instructions on the bag of beans to prep your dry beans. I wanted to try this recipe in the crockpot, but I was scared I would get undercooked beans. I soaked them overnight and then also boiled them for about 10 minutes the next day before they went into the crockpot.

Spray the crockpot with nonstick cooking spray. Add your 6 cups of water, beans, ham, tomatoes, chili powder, onion powder, garlic powder, and bouillon cubes. Heat on low for 6-8 hours. If you make the cornbread muffins I linked to, they took about 40 minutes to bake in the oven. A 9x13 pan takes an hour. Take the ham out of the crockpot and chop it into chunks and place the chunks back into the crockpot. Add the chopped red onion to the crockpot 30 minutes before you want to eat.