Easy Freezer Ham & Bean Soup

Nothing warms up a cold winter day faster than a steaming bowl of delicious homemade soup!  Of course there’s not always time to put in a full day of cooking to get that homemade soup just right.  I’m always looking for ways to make our family favorites faster and freezer friendly, and this “cheater” version of ham & bean soup was a huge hit!

Traditional ham & bean soup can take a while to make, especially if you are using dry beans, but this quick & easy recipe comes together in minutes using canned beans and pre-cooked ham.  You can cook it right away, or freeze it to cook in the crock pot later–it literally doesn’t get any easier!

Here is what you need:

4 large carrots
4 large celery ribs
1 large onion
3 15oz cans great northern beans, rinsed & drained
3 15 oz cans navy beans, rinsed & drained
10 cups chicken broth
4 cups cubed fully cooked ham
2 teaspoons chili powder
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 bay leaf
 

Step 1: Slice carrots & celery; chop onion.

Step 2: In large bowl, mix together carrots, celery, onion, garlic, beans, broth, ham, chili powder, garlic, salt, and pepper until well blended.

Step 3: Divide soup mixture into 2 gallon freezer bags.  (Be sure to label bags first!)

Step 4: Add 1 bay leaf to each bag; seal and freeze.

Step 5: Thaw; place soup in crockpot.  Cook on low for 4-6 hours, or on high for 2-3 hours.  Remove bay leaf.   For a thicker soup, use an immersion blender to puree some of the broth, or place a few cups in the blender, then return to pot.  (Optional!) Serve with crusty bread.

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Recipe: Easy Ham & Bean Soup

Summary: This super easy to make hearty soup is freezer friendly and delicious!

Ingredients

4 large carrots
4 large celery ribs
1 large onion
3 15oz cans great northern beans, rinsed & drained
3 15 oz cans navy beans, rinsed & drained
10 cups chicken broth
4 cups cubed fully cooked ham
2 teaspoons chili powder
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 bay leaf



Instructions

Slice carrots & celery; chop onion.
In large bowl, mix together carrots, celery, onion, beans, broth, ham, chili powder, garlic, salt, and pepper until well blended.
Divide soup mixture into 2 gallon freezer bags. (Be sure to label bags first!)
Add 1 bay leaf to each bag; seal and freeze.
Thaw; place soup in crockpot. Cook on low for 4-6 hours, or on high for 2-3 hours. Remove bay leaf. For a thicker soup, use an immersion blender to puree some of the broth, or place a few cups in the blender, then return to pot.  (Optional!)Serve with crusty bread.

Preparation time: 5-7 minutes

Cooking time: 4-6 hours on low or 2-3 hours on high in crockpot.

Number of servings (yield): 12-14

 

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