The weather is getting colder and that means that I will be fixing my family soup more frequently. We have several family favorites, but ham and bean soup is a classic we enjoy. Not only is it frugal, but it is very filling.
While making bean soup isn’t hard, it is even easier when you use your crockpot. I often use navy beans but pinto beans work great in this recipe as well.
I am a proponent of soaking beans for at least 12 hours before cooking with them which means I have to plan ahead if I want to make bean soup. However, it is worth the extra time and little bit of effort because the soaking process helps break down the phytic acid in the beans making them more easily digested.
Here’s my simple recipe for making bean soup in the crockpot.
- 1 Pound Navy Beans
- 1 Tbsp. Lemon Juice
- Water for Soaking
- 1 Bay Leaf
- ¼ tsp. Pepper
- 1 tsp. Salt
- 1 tsp. Garlic Powder
- 1 Small Diced Onion or 1 Tbsp. Dried Minced Onion
- 2 Cups Cooked Ham
- 8 Cups Water
- Rinse the beans.
- Place the beans in a large bowl (or the crockpot) and cover with water.
- Add 1 Tbsp. lemon juice (or vinegar) to the water.
- Let the beans soak for at least 12 hours.
- Drain the beans and rinse them again before placing them in the crockpot.
- Add beans, bay leaf, pepper, salt, garlic powder, onion, ham, and water to a crockpot.
- Cook on low for 8-10 hours.
- Discard the bay leaf.
I usually add a little bit of mustard to my bowl of bean soup. My husband thinks it is weird but I think putting ketchup on eggs is weird so I guess we are even. 😉 Of course, we also have to have cornbread with bean soup.
Does your family enjoy eating bean soup?
I am linking this post to Red & Honey’s Sunday Night Soups link-up.