Easter is right around the corner- that means it’s time for big meals, family gatherings and plenty of delicious leftovers. Not quite sure what to do with all that tasty ham or how to get the most out of what’s left on the bone? How about turning those flavor packed pieces into a warming, hearty soup?
We’ve got the perfect bean soup recipe to help make your Easter dinner go the extra mile.
It’ll take dinner planning off of your plate (pun intended) and free up time to spend with your kids. To make sure this dish really fills hungry bellies, start with ham bones or hocks that still have a decent amount of meat on them. Similar recipes only ask for one, but to get a better meat to bean ration we suggest two.
Randall’s Great Northern Beans fill in the backbone of this filling soup. It is imperative that you do not rinse the beans when removing them for the jar. You’ll need them to create a creamy soup without using heavy cream or half and half. This means our Easter soup is a healthier and low-fat alternative to traditional bean soups. Leftovers have never looked so good or tasted so fresh!
This recipe is brought to you by our friend Sara Croft at Solid Gold Eats.
- One 48-oz jar Randall Beans Great Northern Beans
- Two ham bones or hocks
- One large yellow onion, finely diced
- 4 cups water
- 2 cups vegetable or chicken broth
- ½ tsp salt
- ½ tsp black pepper
- 6 large collard green leaves
Drain the great northern beans but do not rinse them and place them in the slow cooker with the ham bones. Add the diced onion, water, broth, salt and black pepper. Cover and heat on low for 6 hours. Remove the ham bones and set aside.
Using the back of a spoon or a potato masher, gently mash some of the beans in the slow cooker and stir. This gives a creamy broth to the soup while leaving some of the beans intact.
Discard the fat and bones from the ham. Shred the meat and place it back into the slow cooker. Roughly tear the collard green leaves into small pieces and place them in the slow cooker. Cover and turn the heat up to high, cooking for 10-15 minutes or until greens are soft. Stir and serve immediately.
This Easter dinner recipe is a perfect dish to prepare with ham and beans.