Bean and Ham Soup

    (430)
    6 hours 15 minutes

    Homemade soup made easy - made in slow cooker.


    368 people made this

    Ingredients
    Serves: 4 

    • 1 ham bone with some meat
    • 1 onion, diced
    • 1 (410g) tin diced tomatoes with juice
    • 1 (410g) tin kidney beans
    • 3 potatoes, cubed
    • 1 green capsicum, seeded and cubed
    • 4 cups (1 litre) water
    • 4 chicken stock cubes

    Directions
    Preparation:15min  ›  Cook:6hours  ›  Ready in:6hours15min 

    1. Place the ham bone, onion, tomatoes, kidney beans, potatoes and green capsicum into a slow cooker. Dissolve the stock cubes in water and pour into the slow cooker.
    2. Cover then cook on High until warm. Reduce heat to Low and continue to cook for 5 to 6 hours.

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    Reviews and Ratings
    Global Ratings:
    (430)

    Reviews in English (345)

    MelissaAnneGillespie
    0

    This was delicious! Even my husband, who really hates capsicum, loved it. So much flavor!  -  09 Oct 2013

    by
    291

    For those who have burned out all the taste buds on very spicey recipies, this recipe is not for you....for those who want an excellent soup for those chilly fall and winter nights this is it. I doubled the recipe, and used one can of diced italian flavored tomatoes, and one can of the reg. type. I also added some chopped celery. The ham bone was quite meaty. This soup was so good I didn't even need to add any salt or pepper!! Jerri  -  05 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    245

    Yummy!! Perfect for busy moms. Great way to stretch that left over ham. I added some carrots & potato in stead of just potato. The Tomato add a perfect flavor. I used reg canned chick broth, my ham & ham bone was a hillshire farm and those never seemed to be as salty to me. I also used garlic and bayleaf. No green pepper on hand but I am sure it would taste even better with green pepper. We had french bread with it. It was hit and I have 6 kids that loved it. Thank You!! Will be passed down to generations.  -  18 Apr 2006  (Review from Allrecipes USA and Canada)

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