Are you having ham on Sunday?
And do you usually have a couple of slices left over that you’re wondering what to do with?
This soup was a fantastic way to use them up
our Ralphie’s leftover Christmas ham, and I plan to make it again the minute Easter is over.
Even Ella, who is becoming a tad bit picky lately, loved it. In fact, when I told her she needed to eat three bites before she could have a piece of candy, she said, “No, I want FOUR bites.” She ended up eating two full bowls.
Her negotiation skills could use some work, but her taste in soup is stellar.
Bacon-Topped Sweet Potato & Ham Soup (Crockpot)
(adapted from Our Best Bites)
1/2 an onion, diced
3 cloves of garlic, minced
5 slices of ham (no need to dice them beforehand) (or about 2 cups pre-cooked diced ham)
2 small russet potatoes, peeled and diced
1 large or 2 small sweet potatoes, peeled and diced
1 cup dry Great Northern Beans, rinsed
1 1/2 t paprika
1/2 t salt
1/8 tsp black pepper
8 cups chicken or vegetable broth
4 slices of bacon
Put all ingredients except the bacon in a crockpot and cook on low for 8-9 hours (if you’re worried about your beans not getting soft enough, you can soak them overnight in water before adding them, but I’ve never had any problems with any beans not getting completely soft in my crockpot).
With an immersion blender, blend the soup until it is thick, but not smooth (unless you want it to be smooth, in which case, by all means, keep going until it’s completely smooth). Alternatively, transfer the soup carefully to a blender, in batches if necessary, and pulse a few times to combine it.
Fry your bacon, crumble it up and sprinkle on top of the soup. Serve immediately.