Bean and Ham Soup
Recipe: #11792
January 09, 2014
Categories: Side Dishes, Beans, Birthday, Fathers Day, Potluck, Slow Cooker, Gluten-Free, High Protein, No Eggs, Non-Dairy, White Beans, Crockpot Soup, more
"This is a great tasting soup I make with left-over ham. I save the drippings that are left in the pot after cooking the ham. I refrigerate the juices overnight and scrape off the fat then freeze it in 1 cup portions to use later. If you did not save the drippings, just add 1 tablespoons vegetable bouillon granules to 1 cup of water to sub for it."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (334.9 g)
- Calories 126.7
- Total Fat - 7.2 g
- Saturated Fat - 2.3 g
- Cholesterol - 23.5 mg
- Sodium - 689.2 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 1.8 g
- Sugars - 2.4 g
- Protein - 9 g
- Calcium - 52 mg
- Iron - 1.3 mg
- Vitamin C - 10.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place beans in a large pot of water and bring to a boil.
Step 2
Remove from heat, set aside and soak overnight.
Step 3
Drain and rinse the beans and place in the crock-pot.
Step 4
Add water and the remaining ingredients, cover and cook on high for 6 hours.
Step 5
Serve.
Tips
- Crock-Pot
0 Reviews
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