Crock-Pot Ham and Bean Soup - Whip It Up Wednesday Week #2
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
Leftover ham, beans and canned tomatoes with some chicken broth combine in the crock to make a delicious soup.
  • About 3 Cups Chopped Leftover Ham*
  • 1 15.5 Ounce Can Black Beans, Rinsed and Drained
  • 1 19 Ounce Can Chick Peas, Rinsed and Drained
  • 1 15.5 Ounce Can Dark Red Kidney Beans, Rinsed and Drained
  • 1 14.5 Ounce Can Diced Tomatoes With Green Chilies
  • 8 Ounces Chicken Broth
  • Salt and Pepper to Taste
  • Garlic Powder to Taste
  • About 2 Teaspoons Franks' Red Hot Sweet Chili Sauce
  1. Place all ingredients in the crock.
  2. Cover and cook on high for 5-6 hours.
*For the leftover ham, I used what was left of the ham shank I cooked the other night. You could also cut up a ham steak, use sausage or pork. Since this is a "Whip It Up Wednesday" recipe, I threw this together based on what I had in my pantry. You could make this with white beans, pinto beans, whatever you like.  
Recipe by Crock-Pot Ladies at