I have had this ham bone in my freezer since New Year’s Eve. I think it is time to use it finally. I also have a very busy day ahead with members of the family getting home at different times. I think it is time for a slow cooker soup that needs that ham bone. This soup can be salty if you are not careful. The lemon juice at the end brightens it up a bit. Drizzle a bit of extra virgin olive oil and fresh cracked black pepper over your bowl before you eat it for some additional flavor.
White Bean Soup with Ham
- 4 (16-ounce) cans cannellini beans, drained and rinsed
- 2 cups low sodium chicken broth
- 1 large onion, small dice
- 3 carrots, small dice
- 3 garlic cloves, minced
- 1 Tbsp minced fresh rosemary
- 1 ham bone from half ham
- 3 Tbsp fresh lemon juice
- Salt and pepper
- In slow cooker add beans, broth, onion, carrots, garlic, and rosemary.
- Add ham and bone.
- Add water to cover.
- Cook on low 8- 10 hours.
- Remove ham and bone and let cool.
- Skim any fat from top of soup.
- Scoop up 2 cups of soup.
- Process soup in food processor until smooth.
- Return to slow cooker and stir.
- Pick ham from bone and return to slow cooker.
- Add lemon juice and season with salt and pepper.
- Cook a little longer until heated through again.