Recipes Main Dishes Pork Ham Ham and Beans and More 4.7 (182) 138 Reviews 30 Photos Ham and bean soup can be a little bland and requires a lot of salt to be palatable, but not so with this version. It is bursting with flavor. Submitted by Roxanne Dalton Updated on August 11, 2024 Save Rate Print Share Close Add Photo 30 30 30 30 Prep Time: 30 mins Cook Time: 6 hrs Additional Time: 8 hrs Total Time: 14 hrs 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 pound dried Great Northern beans, sorted and rinsed 4 cups water ¼ cup celery, chopped 1 small onion, chopped 2 bay leaves ¼ teaspoon ground cumin ½ teaspoon garlic powder 1 teaspoon dried parsley 1 tablespoon butter 1 tablespoon olive oil 2 leeks (bulb only), cut in half lengthwise 1 pound cooked ham, cut into bite-size pieces 5 slices bacon 4 cups chicken stock 1 pinch sea salt to taste 1 pinch fresh ground black pepper to taste Directions Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using. Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker. Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper. Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup. Cook’s Note Feel free to play with the seasoning amounts to fit your personal choice. Of course, it can be cooked on the stove top for a shorter period of time. I find that the little extra effort of stir-frying the leeks, ham, and bacon brings a richness to this dish and is more than worth it. I Made It Print 470 home cooks made it! Nutrition Facts (per serving) 459 Calories 22g Fat 40g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 459 % Daily Value * Total Fat 22g 29% Saturated Fat 8g 39% Cholesterol 48mg 16% Sodium 945mg 41% Total Carbohydrate 40g 15% Dietary Fiber 12g 44% Total Sugars 3g Protein 26g 51% Vitamin C 26mg 29% Calcium 128mg 10% Iron 5mg 26% Potassium 1071mg 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.