Ingredients

The following ingredients have 12 Servings
  • 1 leftover meaty ham bone (rinsed)
  • 1 pound dry Northern beans (soaked overnight)
  • 1 yellow onion (diced)
  • 3 celery stalks (diced)
  • 3 carrots (peeled and diced)
  • 48 ounces low-sodium chicken broth
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 teaspoon ground pepper
  • salt to taste

Instruction

  • Soak the beans overnight, rinse and place in crockpot. 
  • Rinse your leftover meaty ham bone (if previously cooked with sugars, honey, syrup) and dice up some of the meatier parts. Place the ham and bone into crockpot. 
  • Rinse the celery and carrots. Peel carrots. Dice and place into crockpot.
  • Add a diced onion.
  • Dump in 48 ounces of low-sodium chicken broth.
  • Top with rosemary, thyme and bay leaf.
  • Add a pinch of pepper.
  • Cook on low for 8 hours.
  • Remove rosemary, thyme and bay leaf.
  • Remove the ham bone and shred the remainder of the meat. Toss the bone and put shredded ham back into crockpot.
  • Mash some of the beans on the side of the crockpot to thicken the soup.
  • Stir and salt to taste. Wait to add salt until the end of cooking because the ham is usually salty enough and added salt may not be needed.