Every year at Thanksgiving, my mother in law sends us home with the leftover ham and bone because she knows we like to make this soup. This year we put the whole thing in the freezer to wait until the end of the fast. Today was a busy day that needed a slow cooker meal, so out came the ham. I saved some of the ham for sandwiches at lunch. They were truly a treat with the gluten free bread my mother in law sent with us after our celebrations earlier this week. Everything else went into the pot for dinner.
Honestly, you can use any combination of beans that you like in this soup. The ones listed are simply the varieties I had on hand today.
Ham and Bean Soup
1 cup dry black beans
1 cup dry canary beans (or white beans)
1 cup dry red kidney beans
1 cup dry pinto beans
1 cup dry garbanzo beans
2 teaspoons dried savory
1 teaspoon ground cumin
1/2 onion, diced
2 cloves garlic, minced
2 bay leaves
Left over ham, diced with bone reserved
Salt to taste
Soak the beans overnight in a large bowl.
In the morning, rinse the beans and place in six-quart slow cooker with the ham bone, onion, garlic, and seasonings. Add water to cover everything by about one inch.
Turn on the slow cooker to low and allow to simmer all day.
Remove the bone about 20 minutes before dinner and stir in the diced ham. Allow to cook an additional fifteen minutes or until the ham is warm.
Add salt to taste, discard bay leaves, and serve.