WebIn a slow cooker add dried beans, chopped ham, sautéed veggies, spices, bay leaf, thyme, water, and ham bone (if using). Important: Add 1 tbsp "better than bouillion" if you ARE using a ham bone. If you are NOT using a ham bone then add 2.5 tbsp "better than bouillon". Cook on low for 8 hours. Salt and pepper, to taste.
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WebPlace beans, ham, stock and water in crockpot. . Heat olive oil in a small skillet. Add onions, carrots, garlic and cook until tender. Add salt, pepper and thyme. Stir and cook for 1 minute. Add all ingredients to crock pot. Place lid on and set to cook on LOW/7-8 HOURS, or on HIGH/6 HOURS.
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WebAllow it to release pressure naturally for 10 minutes, and then release all remaining pressure. 3. Remove the ham bone, allow it to cool, shred all the meat and put it back into the soup. 4. Using an immersion blender, roughly purée a little of the soup. 5. Serve hot with some hot sauce on the side.
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WebInstructions. Soak beans 8 hours or longer in cold water, drain and rinse well. Put beans, 2 quarts of ham or chicken broth or stock (or water with ham or chicken base), and thyme in large soup kettle. Simmer 30 minutes. While soup simmers, chop veggies and ham so that pieces are about 1/4 inch square.
WebInstructions. Cut the cauliflower into 4-5 pieces. Place them in your slow cooker or pressure cooker. Add in the ham hock, bay leaves, nutmeg and broth. If the ham and/or cauliflower are protruding a lot from the broth, add in water until they are just submerged. For Pressure Cooker: Set to HIGH FOR 50 MINUTES.
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WebStep 2. In the meantime, prep the onion, celery and carrots which can stay out until they are ready to be added to the soup. Once time has elapsed on the ham stock, remove the ham and the meat from the soup. Add the veggies, drained beans, the bay leaf and thyme. Simmer for 30 minutes or until the veggies have softened.
WebInstructions. Place hambone, ham, garlic, onion, carrots, celery, beans, oregano, rosemary and bay leaves into a 6-qt slow cooker. Stir in 6 cups water until well combined; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove and discard hambone.
WebAdd the white beans, diced ham, water, onion, celery, carrots, garlic, thyme, salt, pepper, and bay leaf to the slow cooker. Stir to mix well. Add the ham hock. Cook HIGH 4-5 hours or LOW 8-10. Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the slow cooker.
WebSaute the vegetables for 5-6 minutes, stirring occasionally, until the vegetables are softened a bit. Add the broth, beans, ham, seasonings (except for salt), bay leaves, and ham bone if using, then stir to combine. Bring the soup to a simmer, then cover and allow it …
WebDirections. If you do not have leftover ham bones, you can place 1 lb of smoked ham bones into the crockpot with 4 cups of water, and cook on low for 6 hours to prepare them for the soup. Melt the butter in a skillet over medium heat. Add in the onions, turnips and celery, and saute for 5 minutes.
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WebCover the slow cooker, set it to high, and let it cook for 1 hour. Then, reduce the temperature to low and let it cook an additional 5 to 6 hours or until the beans are tender. Remove the ham from the bone, cut it into small pieces, and set it aside. Add the tomato sauce and stir to combine.
WebInstructions. Combine all ingredients except the cabbage and fresh parsley in the slow cooker. Cover the soup and cook on high 5 hours or low 8-9 hours. After 4 hours on high or after 6 hours on low, add in the cabbage. Remove the ham bone and bay leaves. Chop meat from the bone and add back into the soup along with the fresh parsley.
WebTransfer to the slow cooker with the beans. To the slow cooker, add the ham bone (or diced or shredded ham), stock, 2 cups water, tomatoes, potatoes, bay leaf, smoked paprika, chili powder, black pepper, and rosemary or thyme. Cook on high for 4 to 5 hours or low for 7 to 8 hours, or until the beans are tender.
WebCarefully pour the chicken broth over the ingredients in the slow cooker, and then sprinkle with the bay leaves, parsley, celery salt, mustard powder, black pepper, and hot pepper sauce. Cover and cook on low for 7 to 9 hours or until the beans are tender. Remove the ham bone/hock/shank.
WebBring to a boil. Pour into slow cooker. Heat on HIGH for 4 to 6 hours or until beans are tender. Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper.
WebInstructions. Place all ingredients in crockpot and stir them all together. Cook on low for 8-10 hours. Ladle into bowls and serve warm. See all my soup recipes here. This no-fuss white bean and ham soup comes together so easily in your slow cooker. Just throw everything in and cook on low 8-10 hours!