Traditionally, soup is saved for the winter months. I love this recipe in the summer too. It’s nice when you don’t have to turn the oven on and overheat the house more than what it already is. That’s why I use a lot of slow cooker recipes when the warmer weather hits. This soup always smells amazing and it hits me as soon as I walk in the door. If you’re having a bad day, you won’t be if you’re coming home to this. Check out what they are saying about this recipe over at Spend with Pennies:
“Ham and Bean soup is just one of those comfort foods that warms you from the inside out.”
There is no way that I’m passing up ham and bean soup… anytime of the year!
1 pkg Hurst’s HamBeens 15 Bean Soup®
8 cups Swanson low sodium chicken broth (can sub water, beef, or vegetable broth for added flavor)
1 leftover ham bone with meat (or ham hocks, diced ham or 1 lb. cooked sausage)
1 onion, diced
1 clove garlic, minced
1 teaspoon chili powder (optional)
1 15oz can Hunt’s diced tomatoes
1 lemon, juiced
Optional: Hot sauce or crushed red pepper to taste
Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Place beans, onions, ham bone, broth/water, garlic and chili powder in a 6qt slow cooker.
Cook on high 5 hours (or low for 7-8) or until beans are tender.
Once tender, remove the ham bone (if used) and chop any meat left on the bone and add it back to the pot.
Stir in diced tomatoes, Ham Flavor packet, and lemon juice.
Cook for additional 30 minutes.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Ask your butcher about getting a ham bone if you don’t want to make the whole ham.
Thanks again to Spend with Pennies for this classic recipe.