 | | Directions |
- Place all of the ingredients into the slow cooker.
- Cook on the high temperature setting for about 4 hours or cook on the low temperature setting for about 8 hours.
- Remove the ham bones from the slow cooker, cool slightly, and remove the meat from the bones; then discard the bones, fat, and skin, and add the meat back into the slow cooker.
- Reheat the soup for an additional 30 minutes prior to serving.
Tip: Make this soup ahead, if possible, because it tastes better on the second day.
Tip: A ham shank will provide more meat and flavor. |
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Prep Time: 30 minutes
Cook Time: 4 hours
Container: 5 to 6-quart slow cooker
Servings: 6
|  | | Ingredients | | - | | 2 ham hocks, ham shank, or other ham bones |
| - | | 1 quart chicken stock or broth, or vegetable stock |
| - | | 1 cup carrots, peeled and diced |
| - | | 3/4 cup celery, diced |
| - | | 1 large sweet onion, chopped |
| - | | 2 cloves garlic, chopped |
| - | | 2 potatoes, peeled and diced |
| - | | 2 bay leaves |
| - | | 15 ounces tomato, diced (drained if desired) |
| - | | 45 ounces Great Northern or Navy beans, drained |
| - | | 1/4 teaspoon ground cumin |
| - | | 1/2 teaspoon seasoned salt or to taste |
| - | | 1/4 teaspoon ground black pepper or to taste |
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