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Crockpot Ham and Bean Soup on a plate
Andrew Fowler

Crockpot Ham and Bean Soup

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Prep Time 8 hours 20 minutes
Cook Time 8 hours
Total Time 16 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb dry large lima beans sorted and rinsed
  • 10 cups cold water for soaking
  • 10 cups fresh water for boiling
  • 1 whole head garlic
  • 1 tsp olive oil
  • 1 meaty cooked ham bone about 1 1/2 lb
  • 12 oz celery root peeled and cut into 2-inch chunks
  • 1 medium yellow onion diced
  • 7 cups water for soup
  • 1/2 tsp dried sage
  • 1/4 tsp black pepper
  • 3 cups baby spinach washed and roughly chopped
  • 1 tbsp lemon juice
  • 1/4 tsp fine salt only if needed

Method
 

  1. Cover beans with soaking water; refrigerate 8 to 12 hours. Drain; rinse. Prep time includes 8-hour soak. Heat oven to 400°F.
  2. Cut top from garlic; drizzle oil, foil-wrap, and roast 40 to 45 minutes until soft. Meanwhile, full rolling-boil beans in fresh boiling water 30 minutes; drain.
  3. Put beans, ham bone, celery root, and onion in 7-quart slow cooker. Squeeze roasted garlic from skins into cooker; add soup water, sage, and pepper.
  4. Cover; cook on low 6 to 7 hours until beans very tender and meat loosens. Lift bone and celery root out.
  5. Immersion-blend celery root with 1 cup broth in tall heatproof container; return puree. Pull usable meat from bone; discard bone and gristle and return meat.
  6. Add spinach; cover and cook on high 15 to 20 minutes until greens softened and ham 165°F. Add lemon juice; taste before adding up to measured salt. Divide among eight bowls.