This ham and bean soup is hot.
| Prep Time: | 45 mins |
| Cook Time: | 7 hrs |
| Total Time: | 7 hrs 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound ham, diced
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (14.5 ounce) cans great Northern beans, rinsed and drained
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1 (14.25 ounce) can baby corn, drained and cut into pieces
- 2 (4.5 ounce) cans sliced mushrooms, drained
- 1 (4 ounce) can chopped green chilies (Optional)
- 1 bunch celery, chopped
- 2 large potatoes, peeled and chopped
- 1 large carrot, diced
- 1 large leek, chopped
- 4 large cloves garlic, chopped
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- ½ cup brown sugar
- 1 teaspoon Creole seasoning
- 1 tablespoon white pepper
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 1 pinch cayenne pepper, or more to taste
- 2 tablespoons dry red wine
- water to cover
Instructions
- Heat a large skillet over medium-high heat. Cook and stir diced ham in hot skillet until browned, about 5 minutes. Transfer ham to a slow cooker.
- Place black beans, great Northern beans, artichoke hearts, baby corn, mushrooms, green chilies, celery, potatoes, carrot, leek, garlic, rosemary, parsley, thyme, brown sugar, Creole seasoning, white pepper, black pepper, salt, cayenne pepper, and red wine in the slow cooker.
- Pour enough water in the slow cooker to cover all the ingredients.
- Heat slow cooker on High until boiling; reduce heat to Low and cook about 7 hours.
- For a lower-fat version, strain solids out. Refrigerate solids and liquid separately overnight. Skim off fat from liquid. Recombine and keep refrigerated until ready to heat an serve.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 15 g |
| Protein | 20 g |
| Saturated Fat | 3 g |
| Sodium | 1766 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was an interesting recipe. I had to leave out the potatoes and mushrooms due to my husband’s preference and the rest of the ingredients filled my crock pot to the top! (I have a 6 qt one) so be careful if you prep ahead of time. I also left out the brown sugar because of dietary restrictions and it tasted fine to me, with the natural sweetness of the ingredients. The ham makes it salty so I probably could have cut the salt or left it out altogether. Overall something different for the crock pot and I would probably make this again… maybe using chicken instead of ham. Thanks!
Quite good with some modifications, mostly because of what I had on hand. Ingredient changes were: 1.5# sliced ham, fresh mushrooms, a slightly larger can of green chilies, 3 carrots, 2T Italian Herb seasoning (in place of fresh rosemary, parsley & thyme), 1t Old Bay w/ Blackened Seasoning (in place of Creole), 1T Morton Nature’s Seasons blend (in place of white pepper, black pepper, and salt), port instead of dry red wine & omitted black beans, corn, brown sugar & cayenne. In Step 1, I sauteed leek and garlic with the ham to develop more flavor. I’m guessing the ‘water to cover’ for me was ~2C. The house smelled great while the slow cooker did its magic. The end result was a hearty & savory dish that has some zing (from the artichokes and chilies, I guess) so its neither sweet nor too spicy. Great for winter lunches and suppers!
If you follow the recipe, what you get is a sickeningly sweet and excessively spicy mess–and lots of it. I left out the green chilis and it was still overly spicy. I can’t see myself repeating this one.
I left out the mushrooms, leeks, chilis, and artichokes. I had to reduce the potato, carrot and celery to one each due to the size of my crock pot.
Really easy and good recipe. I did omit the mushrooms and leeks. It is a bit on the spicy side and my kids did not like only for that reason. Next time I will not add the green chilis and chili powder. Would recommend to anyone!