Hearty Ham and Bean Soup Deluxe

1. 1

   Put the beans in a large container, cover with several inches of cool water, and let them sit for 8 hours to overnight. Drain and rinse before using.

2. 2

   Add the soaked beans, 4 cups of water, the celery, the onion, the bay leaves, the cumin, the garlic powder, and the parsley to a slow cooker.

3. 3

   Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces begin to brown, 8 to 10 minutes.

4. 4

   Transfer the leeks to the slow cooker.

5. 5

   In the same pan, cook and stir the ham until the edges begin to brown; stir it into the soup.

6. 6

   Place the bacon into the hot skillet and pan-fry until crisp, about 10 minutes; cut the bacon into bite-size pieces and stir into the soup.

7. 7

   Pour the chicken stock into the hot skillet and stir to dissolve any browned bits from the pan; pour the chicken stock into the soup. Season with sea salt and pepper.

8. 8

   Set the cooker to Low and cook the soup until the beans are very tender, 6 to 8 hours.

9. 9

   Roughly mash about half the beans with a potato masher to thicken the soup.

• Calories 248.96 kcal Moderate
• Protein 19.4 g Good Source
• Carbs 22.01 g Moderate
• Total Fat 9.41 g Moderate
• Saturated Fat 3.62 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 47.47 mg Moderate
• Sodium 1398.62 mg High
• Fiber 5.6 g Good Source
• Sugar 8.55 g Moderate
• Added Sugar 4.98 g Moderate
• Calcium 38.1 mg Low Source
• Iron 1.24 mg Low Source
• Potassium 270.07 mg Low Source
• Vitamin A 2.68 mcg_rae Low Source
• Vitamin C 6.49 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Garlic 🧄
• Onions 🧅