Tag Archives: slow cooker recipes

Ham and Bean Crockpot Soup

Ham and Bean Crockpot Soup

Anyone else have a ham bone left over from Easter dinner?  Well if you do, here’s a yummy way to use it up:  Ham and Bean Soup!


  • ham bone and any extra ham meat (chopped)
  • 3 celery stalks (with leaves!)
  • 3 T chopped onion
  • 1 c pinto beans (dry)
  • 2 c Great Northern beans (dry)
  • Extra Virgin Olive Oil
  • Salt

Place ham bone in the crock and fill with water.  Turn crockpot on to the “High” setting.  Add chopped celery.

Saute onion in olive oil on medium heat for 3-5 minutes or until translucent.  Add to the pot!

This is more than 3T of onions: I was multitasking and making two things at once and both recipes needed sauteed onions!

Add beans and a little salt.

8 hours later remove the bone and remove any meat still on it to put back in the soup.  If you have any extra ham meat (maybe another cup or so) add it to soup. 

 Serve and enjoy!


How do you like to use leftover Easter ham?


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Lemon Rosemary Crockpot Chicken

Lemon Rosemary Crockpot Chicken

Want another EASY chicken recipe?  You got it!  You can even pull a chicken straight out of the freezer and throw it in your slow cooker for this one!  {At least that’s what I did!} 6 hours later… you’ve got a delicious main dish for dinner! The lemon and rosemary give the chicken a wonderful flavor that reminds me of SPRING!


  • 1 whole chicken (fresh or frozen)
  • 1 onion
  • 1 lemon
  • 3 stalks of celery
  • 2 T rosemary
  • salt

 Slice onion and lemon into rings, and cut celery stalks in half.  Rinse off the chicken, and place in the crockpot.  {If the chicken is thawed out I usually remove most of the skin first, but this time it was frozen so I didn’t.}  Sprinkle with salt.  Arrrange celery around chicken.  Cover the meat with the onion and lemon slices and then sprinkle everything with rosemary.  Cover and cook for 6-7 hours on high {3-4 hrs if chicken was thawed out.}




After you eat remove all the meat you can put the bones and skin back in the crockpot with the cooked lemon, veggies, and drippings and fill up to the top with water.  Cook overnight on the low setting and in the morning strain out the solid stuff and keep the chicken broth.  It’s so savory!  This is a great broth to use for the Rosemary Pumpkin Soup!  I freeze it in quart baggies up to 6 months.  It’s a great way to get more than one meal out of your chicken!

 Enjoy your Spring Chicken!!!!


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