Print Recipe

Ham and Bean Soup

It is a very simple recipe you can put into the slow cooker and forget it for 5-6 hours while it cooks. 

Course: Soup

Cuisine: Serbia

Keyword: ham, potatoes

Ingredients

• 1 lb smoked ham shank or ham hocks
• ½ cup chopped carrot
• ½ cup chopped celery
• ½ cup chopped onion
• 2 medium potatoes peeled and diced
• 2 cans Great Northern Beans or 1 large jar of the beans, drained, and rinsed
• 5 cup homemade chicken broth
• ½ tsp salt
• ½ tsp black pepper

Instructions

• Spray a slow cooker or crockpot with cooking spray. 
• Place the ham shank or ham hocks in the slow cooker first and then add the rest of the ingredients.
• Cover and cook on low heat setting for 5-6 hours or until the meat is tender and almost falling of the bones.
• Remove the ham, cut away the fat and discard, then dice the meat from the bone into small pieces. Stir back into the soup.
• If you like a thicker soup, remove some of the beans and mash them with a fork then stir back into the soup. Cook for an additional 1/2 hour. Serve with crusty bread or pogacha. Can be frozen and refrigerated for later use. Adjust salt & Pepper if needed.

Photo and inspiration: cookingserbian.blogspot.com

Print Recipe

Ham and Bean Soup

It is a very simple recipe you can put into the slow cooker and forget it for 5-6 hours while it cooks. 

Course: Soup

Cuisine: Serbia

Keyword: ham, potatoes

Ingredients

• 1 lb smoked ham shank or ham hocks
• ½ cup chopped carrot
• ½ cup chopped celery
• ½ cup chopped onion
• 2 medium potatoes peeled and diced
• 2 cans Great Northern Beans or 1 large jar of the beans, drained, and rinsed
• 5 cup homemade chicken broth
• ½ tsp salt
• ½ tsp black pepper

Instructions

• Spray a slow cooker or crockpot with cooking spray. 
• Place the ham shank or ham hocks in the slow cooker first and then add the rest of the ingredients.
• Cover and cook on low heat setting for 5-6 hours or until the meat is tender and almost falling of the bones.
• Remove the ham, cut away the fat and discard, then dice the meat from the bone into small pieces. Stir back into the soup.
• If you like a thicker soup, remove some of the beans and mash them with a fork then stir back into the soup. Cook for an additional 1/2 hour. Serve with crusty bread or pogacha. Can be frozen and refrigerated for later use. Adjust salt & Pepper if needed.

Photo and inspiration: cookingserbian.blogspot.com