This ham and chickpea soup is made in the slow cooker with a leftover ham bone. It goes great with hearty bread, as it’s a very hearty soup!
Ham and Chickpea Slow Cooker Soup
This ham and chickpea soup is made in the slow cooker with a leftover ham bone. It goes great with hearty bread, as it's a very hearty soup!
Ingredients
- 1 pound dry garbanzo beans
- 1 meaty ham bone
- 8 cups water or as needed
- 10 new potatoes halved
- 5 carrots chopped
- ½ cup frozen corn
- ground black pepper to taste
Instructions
- Place garbanzo beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight.
- Drain and rinse beans, then place into the slow cooker. Place ham bone over beans and pour in 8 cups water or enough to cover by several inches.
- Cook on Low for 8 hours.
- Skim any foam from the top of soup. Remove ham bone, strip as much meat as possible from the bone, and return meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper.
- Cook on Low for 1 hour. Turn to High and cook for 1 more hour.
Notes
Cook’s Note
You can add any vegetables and spices to this soup. I enjoy simpler flavors, so this was wonderful for me! I wouldn’t add any salt, however, as ham is already quite salty.
