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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.7
  • Total Fat: 5.5 g
  • Cholesterol: 30.0 mg
  • Sodium: 970.8 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 14.3 g

View full nutritional breakdown of Steph2003's Crockpot Ham & Bean Soup calories by ingredient
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Steph2003's Crockpot Ham & Bean Soup

Submitted by: STEPH2003

Introduction

I had lots of leftover ham and was looking for a recipe to use. I found one here and modified it. I had lots of leftover ham and was looking for a recipe to use. I found one here and modified it.
Number of Servings: 12

Ingredients

    1 pound great northern beans (soaked overnight)
    2 cups ham cut into chunks
    1 ham bone from leftover ham
    1 medium white onion, diced
    1 large carrot cut into chunks (this is more to remove the gas than to add flavor.)

    8 cups chicken broth (I used 4, then I used 4 tsp of my Wyler's sodium-free chicken boullion powder and 4 cups of water to make up the other four, and keep the sodium content from getting any higher)

    2 tsp red pepper flakes
    .5 tsp black pepper
    Salt if desired

    *Note sodium and calories are probably a little lower than listed, because I only used 2 cups of ham instead of the 24 oz that I put into the recipe calculator (didn't weigh it, sorry), because I wanted to account for the ham bone and the little bit of meat left on it.

Directions

Makes approx. 12 1-cup servings

Chop ham, onion, and carrot into pieces.

Put ham bone in crockpot then add the beans. (Beans should have been soaked overnight and drained of water.)

Add ham, onion, and carrot, then pour broth over everything. Add black and red pepper if desired.

Cover and cook in crockpot on low for 8 hours. If decide to add salt, add it at the end; otherwise, it will make the beans tougher.

Also, if you like a creamier soup spoon out about a cup of the beans and put them in the blender or mash them. Add back to crockpot and viola!

Cook on low for 8-10 hours or high for 4-6 hours.

Number of Servings: 12

Recipe submitted by SparkPeople user STEPH2003.






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