Soup Weather

White Bean and Ham Soup


2 -3 lbs ham bone-in (we had ham earlier this week and saved the bone and cut up the meat)
1 bag Great Northern White Beans
1-2 15 oz cans White beans (depending on how thick and bean-y you like your soup) (optional)
1 carrot diced small
1 celery rib sliced thin (optional)


Follow directions for cleaning and soaking dry beans. I usually do this in the crockpot so I don't have to clean two things.

To start the soup put about 6 cups of water in the crockpot with the soaked beans. NOTE: You may have to add water to the beans during cooking depending on how quickly they soak up the water - keep it at about the 6 cup level. Put the ham bone in and put the lid on, stir occassionally. Cook on low for 4 -5 hours until the beans are soft and ham is very tender. Add carrot and celery about 1 hour before it is done. (Take out one bean and if it is al dente then it is time to add the carrot and celery.) Salt and pepper to taste. If you want a thicker soup continue to cook for 1 hour more adding the canned beans add the start of that hour.

Serve with a nice salad and crusty French or sourdough bread.