This Ham, Potato, and Vegetable soup is made easy in the slow cooker! It's simple, healthy, and a delicious way to use up leftover ham bone/ham. Perfect weeknight meal!
Prep Time: 20 minutesmins
Cook Time: 8 hourshrs
Servings: 8
Ingredients
1ham bone with leftover meat attached, plus leftover ham meat cut into bite-size pieces
kosher salt and freshly ground black pepper, to taste
Instructions
In slow-cooker, add all ingredients except for potatoes. Stir well to combine. Cook on LOW for 8 hours (or on high for 6 hours), adding potatoes for the final 2 hours only, as potatoes can get mushy if cooked too long.
Remove ham bone. If needed, remove attached meat and shred. Discard the bone, and return shredded meat to the slow cooker.
Continue cooking until soup is warmed up again. If needed, add salt and pepper to taste. Serve with warm dinner rolls or a crisp salad.
Kidney beans can be swapped out with any other beans you prefer; try navy beans or great northern beans.
If you'd like to make this soup over stovetop, we recommend a large Dutch oven or heavy pot. Cook on low boil for 2 hours, adding potatoes during the last 30 minutes, and continue cooking just until potatoes are tender.
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