Smoky Ham and Bean Soup
You know what’s funny? I like ham, but I love all the delicious things you can make with leftover ham. Like the one and only casserole I grew up with, ham and rice casserole. Or like the subject of this post, ham and bean soup.
I know it doesn’t sound flashy. It probably doesn’t even sound good. All you have is my word, but I promise you, it’s tasty. Very tasty. As soon as we decided to make ham for Fake Easter, I had visions of the ham bone, simmering away in my crockpot. And my visions came true. With real Easter coming up this weekend, you might very well get your hands on a ham bone of your very own. If you’re lucky enough to be “stuck” with a leftover ham, here’s what to do.
Smokey Ham and Northern Bean Soup
- 1 pound of leftover ham, diced
- 1 large ham bone, leftover from a roasted ham (if you can’t get one of these, you can skip it, but do try–it really adds to the flavor)
- 1 quart chicken stock, ham stock, or prepared ham soup base (I used chicken stock)
- 1 large can of northern beans, partially drained (I poured out about half the liquid)
- 2 small cans Campbell’s Bean with Bacon soup
- 1/4 teaspoon liquid smoke
- 1 cup V8 vegetable juice
- salt & pepper to taste (you probably won’t need much salt, so go easy on it)
Combine ingredients in large crockpot, and cook on low for 6-8 hours or on high for 2-3 hours. Honestly, you could eat it as soon as it’s heated through, but the longer it simmers, the better it’s going to taste. If you don’t want to use a crockpot, this can be done on the stove over low heat. Just be sure to keep an eye on it and stir frequently. The starchy beans will get scorched and stick to the bottom of the pot if you don’t.