This slow cooker ham and bean soup was incredible. My wife proclaimed it to be the closest we have ever come to duplicating her mom’s recipe. That’s high praise indeed. Every bite is packed with wonderful ham and bean flavor. The broth is nice and thick, perfect on a cool fall day. The ham is tender and delicious. The beans are cooked perfectly. All you need is some hot-out-of-the-oven cornbread and you’re in for one fantastic meal.
This was the first time I’ve cooked using ham base. It really made this slow cooker ham and bean soup amazing. Like its beef counterparts, beef and chicken base, it adds a depth of flavor you just can’t get on your own. At least, not easily.
I made this soup in my slow cooker but you could make it on the stove-top also. Just bring the soup to a boil, then reduce the heat to a slow simmer and continue simmering until the beans are tender, 2-4 hours. Stir them occasionally. Like the slow cooker version, you might find that the soup is even better the next day.
Place beans in a large pan or bowl. Cover with water and let stand overnight. Check the water at least twice to make sure the beans stay covered, adding more water if needed.
Lightly spray a slow cooker with non-stick spray.
Drain the beans and place in the slow cooker.
Add the onions, garlic, ham, water, apple and ham base. Stir.
Cover and cook on low 8-10 hours or until beans are tender, stirring occasionally.
Remove apple pieces and serve.
We think this dish is really best (and thicker) the next day. After it has cooked for 8-10 hours and the beans are done, we let it cool then place in the fridge overnight. We reheat the soup on the stovetop and serve.
Sometimes, I just want something easy, something hassle-free, for a nice lunch on a cold day. No troubles, but flavorful. This celery and cheddar soup takes only a few minutes to put together, and just a few hours to cook in a slow cooker. When it’s done, you get to enjoy a creamy, smooth cheesy soup that has a wonderful hint of celery. This soup does not skimp on flavor. It looks deceptively fancy, but it’s so easy to make.
The only change I’d make to this celery and cheddar soup would be to substitute a 4 ounce jar of pimentos (drained) for the red bell pepper. Sometimes in winter good bell peppers can be hard to find. Pimentos (or chopped jarred roasted red peppers) make for a great substitute. I also like to use roasted red peppers as a substitute. They come in jars and can be found near the pickles in the grocery store.
Every time I make a recipe that calls for shredded cheese I remember how happy I am that I bought a cheese grater/shredder. No more of that pre-shredded stuff for me. It doesn’t melt right.
You can also make this soup on the stovetop. Just bring to a slow simmer and cook, stirring often, for 30 minutes.
This celery and cheddar soup takes only a few minutes to put together, and just a few hours to cook in a slow cooker. When it’s done, you get to enjoy a creamy, smooth cheesy soup that has a wonderful hint of celery.