An easy slow cooker dinner recipe for using up leftover ham, this comforting and flavorful ham and bean soup recipe is full of hearty vegetables and smoky aromas.
You’re not hallucinating…Christmas really is just a few days away! How did that happen so quickly?? It is literally 60 degrees outside here in Michigan as I write this post. I’m not going to lie, it’s not beginning to look at all like Christmas.
Snow or not, there will definitely be ham on the table which means I will be making this easy and nutritious ham and bean soup mix with leftovers.
The secret to this gorgeous bowl of comfort? Bob’s Red Mill 13 Bean Soup Mix made with a variety of gorgeous beans including pinto, navy, great northern and more. Packed with protein and fiber, beans are one of the most versatile and affordable health foods you can buy.
Whether you have Christmas leftovers to use up or not, be sure to add this ham and bean soup recipe to your meal plan this winter. Make a double batch and freeze extra to enjoy on a busy weeknight later in the month or in January when you’re feeling all healthy and stuff.
Your spoon is waiting.
- 3 carrots - peeled and diced
- 2 celery stalks - diced
- 1 medium onion - diced
- 4 cups diced cooked ham
- 2 cups Bob's Red Mill 13 Bean Soup Mix - soaked overnight
- 4 sprigs fresh thyme
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 cups chicken broth
- parsley - optional garnish
- Place all ingredients in a slow cooker and heat on low for 8 hours or high for 4 hours.
- Check for seasoning and adjust accordingly. Garnish with fresh parsley.
Disclosure: I am honored to be in a long term partnership with Bob’s Red Mill. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Want more delicious Soup ideas? No problem 😉
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