 | | Directions |
- Place ham hocks, stock or broth, carrots, celery, onions, garlic, potatoes, bay leaves, tomatoes, beans, and seasonings into slow cooker.
- Cook on high temperature setting for 4 hours or on low temperature for 8 hours.
- Remove ham bones. Cool slightly and remove meat from bones. Discard bones, fat, and skin. Place meat into slow cooker.
- Reheat for an additional 30 minutes prior to serving if not served immediately after being slow cooked.
Make ahead if possible because this soup tastes better on the second day.
*A ham shank will provide more meat and flavor. |
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Prep Time: 30 minutes
Cook Time: 4 hours
Container: 5 to 6 quart slow cooker
Servings: 6
|  | | Ingredients | | - | | 2 ham hocks, *ham shank or other ham bones |
| - | | 1 quart chicken stock or broth, or vegetable stock |
| - | | 1 cup peeled and diced carrots |
| - | | 3/4 cup diced celery |
| - | | 1 large sweet onion, chopped |
| - | | 2 cloves garlic, chopped |
| - | | 2 potatoes, peeled and diced |
| - | | 2 bay leaves |
| - | | 15 ounces tomato, diced - drained if desired |
| - | | 45 ounces Great Northern or Navy beans, drained |
| - | | 1/4 teaspoon ground cumin |
| - | | 1/2 teaspoon seasoned salt or to taste |
| - | | 1/4 teaspoon ground black pepper or to taste |
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