Slow-Cooker Ham and 12 Bean Soup

Slow-Cooker Ham and 12 Bean Soup is a meal that really sticks to your ribs and warms you down to your toes. Chunks of hearty vegetables and ham in a thick, rich broth makes this the perfect soup for a brisk Fall day. The whole meal costs less than $10 and makes 6 servings. You just can’t beat that. It’s the best Fall soup recipe!

Staple ingredients like dried beans can make an affordable, comforting bowl of soup. It may take some time in the slow-cooker, but this Ham and 12 Bean Soup is well worth the wait. This is a terrific hearty meal that can be enjoyed by your family on a chilly fall day when you need something to satisfy your hunger and keep you warm.

Ham and 12 Bean Soup Recipe

Ingredients:

• 16 ounces 12 Bean soup mix (found in the dry bean section of your grocery store)
• 2 medium onions, chopped
• 1 carrot, peeled and chopped
• 2 stalks celery with leaves, chopped
• 1 tablespoon of garlic, minced
• 2 ham shanks (or ham bones with meat)
• 32 ounces vegetable stock (or chicken stock)
• 12 ounces beer
• 1 cup of water
• 1 teaspoon each salt and pepper
• 1 tablespoon Italian Seasoning

How to make Ham and 12 Bean Soup?

• Open the bag of beans and throw away the seasoning packet. Put the beans in a bowl of water and soak them overnight in the refrigerator. (OR put the beans in a dutch oven with 8 cups of water and boil them for 5 minutes. Remove the pan from the heat and allow them to sit in the hot water for one hour. This is the quick cook method and is usually what I do.)
• The 12 bean mixture will have a variety of beans, I think this is more flavorful than using just one type of bean. But you can certainly use what you like or what you have on-hand.

• While the beans are soaking in hot water, chop your veggies and put them in the slow-cooker.

• Add the minced garlic, ham shanks, Italian Seasoning, salt and pepper.

• Once the beans have soaked for an hour, drain them and add them to the slow-cooker along with the vegetable stock, beer and water. Stir all together.

• Cover the slow-cooker and cook on low for 8 hours, stirring once or twice throughout the cooking time. The soup will become thick and the meat will easily come off of the bones. This recipe makes 6 servings.

Before serving, remove the bones from the soup and stir. Cornbread is a wonderful accompaniment to this hearty soup. I served it with wheat crackers and Caesar Salad.

Slow-Cooker Ham and 12 Bean Soup is hearty and delicious, and so very affordable, too!

• Share
• Print

Slow-Cooker Ham and 12 Bean Soup

Chunks of hearty vegetables and ham in a think, rich broth makes this Ham and 12 Bean Soup perfect for a brisk Fall day.

Servings: 6 servings

Prep Time: 15 minutes mins

Cook Time: 8 hours hrs

soaking time for beans: 1 hour hr

Ingredients 

• 16 ounces 12 bean soup mix, found in the dry bean section of your grocery store
• 2 medium onions, chopped
• 1 large carrot, peeled and chopped
• 1 cup celery , chopped
• 1 tablespoon garlic, minced
• 2 ham bones, with meat
• 32 ounces vegetable stock, or chicken stock
• 12 ounces beer
• 1 cup water
• 1 teaspoon salt and pepper, each
• 1 tablespoon Italian Seasoning

Instructions 

• Open the bag of beans and throw away the seasoning packet. Put the beans in a bowl of water and soak them overnight in the refrigerator. OR put the beans in a dutch oven with 8 cups of water and boil them for 5 minutes. Remove the pan from the heat and allow them to sit in the hot water for one hour. This is the quick cook method and is usually what I do.
  
• While the beans are soaking in hot water, chop your veggies and put them in the slow-cooker. Add the minced garlic, ham shanks, Italian Seasoning, salt and pepper.
• Once the beans have been soaked, drain them and add them to the slow-cooker along with the vegetable stock, beer and water. Stir all together.
  
• Cover the slow-cooker and cook on low for 8 hours, stirring once or twice throughout the cooking time. The soup will become thick and the meat will easily come off of the bones. Before serving the soup, remove the bones and stir. This recipe makes 6 servings.
  

Equipment

• 1 5-quart slow-cooker

Notes

The 12 bean mixture will have a variety of beans, I think this is more flavorful than using just one type of bean. But you can certainly use what you like or what you have on-hand.

Nutrition

Calories: 313kcalCarbohydrates: 56gProtein: 18gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 1.029mgPotassium: 1.194mgFiber: 13gSugar: 5gVitamin A: 2.417IUVitamin C: 8mgCalcium: 101mgIron: 6mg