Chickpea and ham slow cooker soup

    Chickpea and ham slow cooker soup

    (11)
    18hours20min


    8 people made this

    A nice twist on pea and ham soup using chickpeas made in the slow cooker. Allow time for the chickpeas to soak over night.

    Ingredients
    Serves: 6 

    • 500g uncooked chickpeas
    • 1 meaty ham bone
    • 10 new potatoes, halved
    • 5 carrots, chopped
    • kernels from one ear of corn
    • 1 pinch ground black pepper to taste

    Directions
    Preparation:20min  ›  Cook:10hours  ›  Extra time:8hours soaking  ›  Ready in:18hours20min 

    1. Place the chickpeas into a large container and cover with cool water to about 5cms over the level of the chickpeas; soak 8 hours to overnight.
    2. The next day, rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker, and pour in enough water to cover the beans and ham bone by about 5cm again. Set the cooker to Low, and cook for 8 hours.
    3. Skim any foam from the top of the soup, and remove the ham bone. Strip as much meat as possible from the ham bone, and return the meat to the slow cooker; discard the bone. Stir in potatoes, carrots, corn and black pepper to taste. Set the cooker on Low, and cook for 1 hour; then turn the heat up to High and cook 1 more hour.
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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (11)

    by
    26

    It's a solid soup. nice and thick and stewey. The only modification I'd recommend is that contrary to the author's comment, it did need salt to my taste - but to be on the safe side you can always add that upon serving. all in all a tasty soup with minimal effort and a good use for that ham bone.  -  09 Mar 2010  (Review from Allrecipes USA and Canada)

    by
    23

    Great base recipe! I threw all my veggies in together but cut them in big chunks. I used regular potatoes, onions, cabbage, and kohlrabi.I also added some garlic, bay leaf, and Italian seasonind. Delicious. I didn't bother with skimming the froth off the top since I always make my soup a day in advance for more flavor. I just skim off the hardened fat the next day. Great with homemade bread for a hearty dinner  -  27 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    15

    i dont usually make recipes with no reviews.. so thought i would write one.. i didnt have a ham bone so used some leftover ham my mom had given me.. wasnt sure what to do with it so i made this. i definitely needed salt and lots of pepper. other than that i used the same veggies (only i used 5 regular potatoes cubed) and really enjoyed this soup, as did my two small children  -  27 Apr 2010  (Review from Allrecipes USA and Canada)

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