This post is made possible by Hurst’s Beans. A big thank you to Hurst’s and a big thank you to my readers for supporting this blog and it’s sponsors.
I was so inspired by how I got the creamy consistency with the Broccoli Cheddar Soup that I decided to do the same thing with this bean soup. Only this time instead of pureeing cooked potatoes, I pureed cooked beans to create a creamy base of the soup. I made sure to leave plenty of intact beans in the soup though too. By adding the ham seasoning packet, ham, bacon and just a bit of cheddar the soup has plenty of flavor. If you want to go over the top with the flavor add a few drops of sriracha to your bowl…BAM!
- 1 (20 oz) package of Great Northern dried beans with Hurst’s® original ham flavor
- 3 Tbsp salt
- 1 quart water
- 8 cups water
- 3 minced garlic cloves
- 2 Tbsp dried onion flakes or 1 smallonion, diced
- 1 tsp salt
- 2.5 oz real bacon pieces (you can buy the package of real bacon bits or your can cook and crumble your own bacon)
- 8 oz cubed ham
- 2 cups shredded sharp cheddar
- Salt and pepper
- Place dried beans in a large bowl (reserve the seasoning packet for later use). Add in 3 Tbsp of salt and a quart of water (or enough to cover the beans by a good 2 inches). Let the beans soak overnight (I let mine soak for 12 hours).
- Pour beans into a colander and rinse. Add the beans to the slow cooker. Add in 8 cups water, garlic, onion and salt.
- Cover and cook on HIGH for 5-7 hours or LOW for 8-10 hours, or until beans are tender.
- Use a measuring cup to add 4 cups of the cooked beans to a blender. Add in 1 1/2 cups of the broth to the blender. Puree until smooth and creamy. Add mixture back into the slow cooker. Stir.
- Add in bacon, ham, cheddar and packet of seasoning that was reserved.
- Salt and pepper to taste and serve.
Ideal slow cooker size: 6 quart