This was my very favorite meal when I was little. Actually, it was a toss up between this and homemade spaghetti and meatballs, but this was high on my list.
We call it Soup Beans and it’s best when you’ve got a ham bone to use. I rarely have a ham bone for making soup, but I came upon a good alternative.
For this, I used a bone-in ham steak. It’s not quite as rich as if you use a whole bone, but it really enhances the taste to have some bone cooking in there.
There are a lot of ways to make this humble meal. Some folks use pinto beans. Some add carrots and celery. I keep it simple with just the ham and beans.
Here’s what you’ll need to make it:
I did a quick soak on the beans. Just cover with water and bring to a boil, then turn off and let them sit for about an hour. I started the soak before breakfast and put everything in the crockpot once I was dressed and ready for the day.
I did trim some of the fat from the edge of the ham. Then dice it up, leaving the bone and some of the meat around it. Put it all in the slow cooker and cover with water.
I waited until the end of cooking to taste and add salt. Ham can be salty, so I didn’t want to risk over salting.
One thing didn’t turn out like I expected – the soup was soupier than I wanted. Soup beans should be thick, but instead mine was too watery. I think it’s because I just added too much water to the pot. Next time, I’d reduce the amount (and the reduced amount is what I show in the recipe below). But it was an easy fix. I just put the soup into a pot on the stove and boiled them while the cornbread baked. That made them perfect. And it was still easier than fixing them entirely on the stove, because that required being attentive to them all day. Using the slow cooker means you can leave them to cook by themselves.
- 1 lb. Great Northern beans
- 1.5 lbs Ham steak with bone
- 6-7 cups of water
- salt to taste
- Soak beans overnight or do a quick soak in the morning (cover with water, bring to boil and soak for 1 hour).
- Dice ham.
- Place beans, ham and the ham bone in slow cooker.
- Cover with 6-7 cups of water.
- Cook on high 7-8 hours.
- Taste and season with salt.
- Serve with cornbread.
If it turns out more watery than you'd like, transfer to a pot on the stove and boil for 15-20 minutes. This will thicken up the soup.
This recipe is part of our Slow Cooker Soup Recipe series. New recipes will be shared every Friday, October through February. Subscribe to the email list and get them all!