With the flu going around our family and the extra mild spring temperatures lately, it was time for some soup. I had a leftover ham bone that I’ve been wanting to use up, and everyone being sick was the perfect opportunity to use it up. Yes, I could’ve gone with chicken noodle, but this just sounded delicious and a welcome break from the bland toast I’ve eaten the past couple of days.
Even the babe was excited about getting a real dinner tonight…
Ham and White Bean Soup
1 ham bone
3 cups water
3 cups low sodium chicken broth
2 cloves of garlic, minced
1 cup diced yellow onion
1 cup diced carrots
1/4 tsp ground black pepper
2 teaspoons parsley (fresh or dried is just fine)
2 teaspoons seasoned salt
1/4 tsp thyme
1 cup corn (frozen or fresh kernels are just fine)
1 cup frozen spinach, chopped (optional)
2 15oz cans white beans, drained and rinsed. (Apx 3-4 cups if using non canned)
2 cans (14 oz) diced tomatoes
1 cup diced ham (optional, but good if you want a little extra ham flavor)
In a crockpot, add all ingredients, minus the ham bone. Stir to combine, then carefully drop in the ham bone. Set crockpot to low, cover and allow to cook for 8 hours. Shortly before serving, scrape the ham bone of all remaining meat and dice ham if needed. Return diced ham to crockpot, serve soup with rolls or a side salad.
You can easily halve this recipe to serve 4-6 people.