{Katie’s Kitchen} Ham and Bean Soup (Easter Ham Bone)

Brought to you by The Kitchenette
Leftover ham bone from Easter?! = Ham and Bean Soup!

I was so excited to host my first Easter so I could use my ham bone to make this soup…and it was so much easier than I thought it was and came out AMAZING! Thanks to my mom and Mommom for their help 😉

Very little ingredients and it all goes into the crock pot and you can forget about it for 6 hours!

I saved my ham bone with a good amount of ham still left on it. You can also freeze it, if you don’t want to make the soup the next day.

I got a bag of Hurst’s HamBeens 15 Bean Soup from my local grocery store, one small onion, celery, carrots, one russet potato, minced garlic, 2 cans of diced tomatoes, and 2 cans of low sodium chicken broth.

First, put your ham bone in the middle of your crock pot, pour the 2 cans of dices tomatoes, 2 cans of chicken broth, and 6 cups of water in the crock. Then chop up your vegetables and toss it all in.

You will want to rinse your beans well before your put them in the crock pot, and although it is rare, check through them and make sure there aren’t any stones.Then pour the bag in.

*I did not soak the beans and they were fine*

ALSO, there is a little package of seasonings that came with the beans, pour that into the soup, too!!

That’s it!! Stir every once in a while…I used my new “Spoonula” from the Kitchenette, it’s my favorite new tool!

Let it cook for 6 hours, check the beans and then once they are soft, you’re ready to eat!


-Ham Bone with a good amount of ham left on it

-6 cups of water

-2 cans of low-sodium chicken broth

-1 Bag of Hurst’s HamBeens 15 Bean Soup (with the seasoning packet)

-1 Russet Potato

-1 small onion

-2 stalks celery chopped

– Chopped Carrots

-2 cans diced tomatoes

-2 cloves of minced garlic

Check out pictures from Katie’s Kitchen below!! Featuring my “spoonula” from the Kitchenette!!