Ham & Bean Soup

Hey soup lovers! If you're anything like me, there's nothing quite as comforting as a big bowl of homemade ham and bean soup, especially when it's an old-fashioned recipe that practically cooks itself in the crock pot. This is my go-to recipe for those chilly evenings or when I'm just craving something hearty and satisfying. Forget complicated steps – this version is all about simple ingredients and maximum flavor! What makes this recipe truly special is the combination of a smoky ham hock and those wonderful northern beans. The ham hock slowly infuses the entire soup with incredible depth, giving it that authentic, old-fashioned taste. And using diced ham alongside it ensures you get delicious bits of meat in every spoonful. For the beans, great northern beans are my absolute favorite because they get so creamy and tender, but you could also use navy beans or even a mixed bag of 15-bean soup mix if you're looking to try something different. Just remember to soak dried beans overnight if you're not using canned ones, or follow package directions for quick soaking! Now, let's talk seasonings! The original recipe mentioned a few of my staples: dried minced onions, bay leaves, basil, salt, pepper, and a touch of cayenne for a subtle kick. But honestly, this is where you can really make it your own! I often add a teaspoon of dried thyme or a sprinkle of smoked paprika to enhance that smoky flavor. Sometimes, I'll even throw in a few cloves of minced garlic along with the onions at the start. These spices for bean soup with ham truly transform simple ingredients into something extraordinary. If you’re wondering what to do with a ham bone with meat on it from a holiday meal, this soup is the perfect answer – it adds so much richness! Want to make it a 'ham and green bean soup'? It's super easy! Just stir in about a cup or two of fresh or frozen green beans during the last hour of cooking. They'll cook up perfectly tender without getting mushy. You can also add chopped carrots and celery for extra veggies and flavor. The beauty of cooking this on low for 6 hours in the slow cooker is that it allows all the flavors to meld together beautifully and the beans to become incredibly tender. Once it’s done, don't forget to remove the ham hock and bay leaves. Shred the meat off the bone – it'll be fall-apart tender – and return it to the pot. Give it a good stir, have a taste, and adjust the salt and pepper if needed. Serving this homemade ham and bean soup is a joy. I love enjoying it with a slice of warm cornbread or some crusty bread for dipping. It's the ultimate comfort food! Leftovers? They're even better the next day, and this soup freezes wonderfully too, making it perfect for meal prep. So go ahead, give this easy, old-fashioned ham and northern bean soup a try. You won't regret it! Enjoy!