Easter is almost upon us, and if you have leftover ham to use up afterwards, this is a great way to use it in a slow cooker. The recipe is from Bob’s Red Mill website, with some adjustments. It’s another family favorite, and is especially welcome in March in the Yukon, when we are still under a big blanket of snow. I usually serve it with fresh, hot whole grain bread and tossed green salad.
13 Bean Soup – Adjusted for the slow cooker
2 cups 13-Bean Soup Mix
1 ham hock or leftover ham bone with ham
1 cup onion, chopped
1- 15 oz can diced tomatoes
1 1/2 tsp to 1 Tbsp chili powder
2 crushed garlic cloves or 2 tsp garlic powder
2 ½ quarts water
Wash and soak 2 cups Bob’s Red Mill 13 Bean Soup Mix overnight. In the morning, drain and rinse beans. In a large slow cooker, add all ingredients. Set slow cooker to low for 8 hours. Remove bone, chop up ham and return meat to soup. Makes about 8 servings.
One serving contains Calories 200, Calories from Fat 20, Total Fat 2.5g, Saturated Fat 0.5g, Cholesterol 5mg, Sodium 300mg, Total Carbohydrate 34g, Dietary Fiber 10g, Sugars 5g, and Protein 13g.