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I love coming home to a hot, hearty soup for dinner. This soup can be made in a pot with dry beans or in a Crock-Pot with canned beans. Either way, it’s delicious and works great to warm the bones on a cold winter day. The recipe written here is written for a Crock-Pot, with notes for a stock pot.
My family usually tosses a ham bone from a previous ham dinner in as it’s simmering, which gives it an even richer flavor. If you are making ham but don’t want to make the soup right away, toss it in a plastic zipper bag along with any ham scraps, and freeze it for later.
Ingredients
- 1 lb ham, cubed
- 1 24 oz jar Great Northern beans (or 2 lbs dried)
- 1 lg can diced tomatoes
- 1 lg onion, diced
- 6 cloves garlic, peeled and diced
- 1/4 C olive oil
- 1 lb ditalini pasta or other small tube pasta
- Parmesan
Instructions
- In a 6 qt Crock-Pot, place the ham, beans, and tomatoes.
- In a large saute pan, saute the onion and garlic in the oil until they are clear and starting to brown. Pour into the Crock-Pot.
- Cover and set on low for 8 to 10 hours.
- Boil the pasta until nearly done. Drain and stir into the soup. Cover and let sit for 10 minutes.
- Serve with Parmesan and crusty bread.
- For the Stove Top version: The night before making the soup, rinse and soak the beans in water overnight. Drain them in the morning and make the soup as usual.
The soup looks delicious. Going to be really cold where we live this week so this will be something to keep us warm. Thanks!
Thank you for the yummy recipe =)
Have you ever used a different kind of bean? I Love cannellini beans and was wondering if you would recommend using them instead?