I had another ham bone to use, courtesy of the crockpot spiral ham I made before Easter. When I’d made my last pot of bean soup I brought some to my Dad. He mentioned using cloves for seasoning. I was intrigued. He said to add the whole cloves from the start so they soften and are edible later in the soup. I liked the idea of clove seasoning in the soup and couldn’t wait to have a ham bone to make more bean soup!
After I removed all of the roasted ham from the bone I placed it in a soup pot with a few quarts of water and some chunks of onion. I let it come to a boil then simmered it for 5-6 hours on medium low. I strained the broth and refrigerated it until I was ready to make soup.
I poured the ham bone broth into the crockpot first. I added diced celery, diced carrots and diced onion to the crockpot.
I scrubbed several small russet potatoes (red potatoes would be fine as well) and cut them into a fairly small dice and added them to the crockpot.
I had about 2 cups of ham left and made sure it was cut into bits and chunks before adding it to the crockpot.
The I added the bay leaves and the tea ball that I’d put about 15 whole cloves inside. I wasn’t sure I wanted to eat whole cloves so this time I used a tea ball I could remove. I put the lid on the crockpot, set the dial to high and let my soup cook.
After 3 hours the soup wasn’t bubbling very much yet. I was surprised it took so long for the heat level to rise, but I’ve never made soup in the crockpot before. I let the soup cook on high for 3 more hours.
After 6 hours the soup had been bubbling away for an hour or two. The vegetables had softened and the castle was filled with the lovely fragrance. I turned the crockpot off and let it cool for 2 hours before refrigerating in containers. The soup would be part of dinner the next evening.
I reheated the soup for dinner the next evening and served it in bowls with a sandwich. The soup was fragrant and delicious. I liked the additional flavor of cloves in the soup. It was a nice change. I’d add a few less cloves next time to prevent them from being a little overpowering.
- 8 cups ham bone broth
- 2 ribs celery; diced + any celery leaves
- 5 carrots; sliced
- 1 small onion; diced
- 5 small potatoes; scrubbed and diced with skins on
- 2 cups ham bits or diced ham
- 4 cans cannellini beans (white kidney beans)
- 2 bay leaves
- 10 or so whole cloves (I’d reduce that to 5 or so and put them into a tea ball)
- Salt and pepper to taste
To a large crockpot add the bone broth and rest of ingredients. Stir well and set on high. Cover with lid for 3 hours.
Stir, add salt and pepper to taste and continue cooking for 3 more hours.
Remove tea ball and bay leaves. Taste test for seasoning again.