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Grandma’s Famous Ham and Bean Soup (Protein-Packed Soul Food)
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- 1 pound dried Great Northern beans or Cannellini beans, sorted of debris and rinsed
- 6 cups homemade bone broth
- 2 cups water
- 1 bay leaf
- 3–4 thyme sprigs
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 3 celery stalks, chopped
- 2 large carrots, chopped
- 1–2 lb ham hock or ham bone
- 1–2 lb ham shank
- salt and black pepper to taste
- 2 tbsp chopped parsley
- Place the beans in a bowl and cover with a water.
- Soak for 2 hours then drain the water.
- Tie thyme and bay leaves into a bundle with twine.
- Place the beans, carrots, celery, onion, garlic, herb bundle, ham hock and ham shank in a slow cooker.
- Pour in the bone broth and water.
- Cover with a lid and cook on low for 6 hours.
- Discard the herb bundle.
- Transfer the ham hock and ham shank to a cutting board and let cool slightly.
- Pick meaty pieces off ham hock and shrank and cut into small pieces, then stir ham back into soup.
- Season the soup with salt and black pepper to taste.
- Stir in the chopped parsley.
- Serve warm.
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