A hearty ham and bean soup is always a crowd pleaser. Serve it with a slice of cornbread, and you've got a winning combo — plus some tasty leftovers. Try using Kansas-grown dried beans and cornbread mixes from JET Produce and Meats. You can also find cooked ham or ham hocks, onions, carrots and garlic from Lenexa Farmers Market vendors.

The recipe below from Stephanie Melchione with The Cozy Cook includes options for cooking ham and bean soup on the stove top, in a slow cooker or an instant pot.

Yield: 13 cups

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
1 small yellow onion, diced
2 cups ham, diced (equal to two 8-oz. ham steaks.)
2 cups carrots, diced
2 cloves garlic, minced
4 cups chicken broth
4 cups water
1 ham bone, see notes for alternatives
1 lb. dried navy beans, rinsed
2 teaspoons onion powder
1 bay leaf
2 sprigs thyme

Directions

Stove Top

1. Rinse the beans under cold water.
2. Heat the olive oil and butter in a large soup pot over medium heat and add the onions. Cook for 5 minutes, until soft and translucent.
3. Add the carrots, diced ham and the garlic and cook for 1 minute.
4. Add the chicken broth, water, ham bone, navy beans, 2 tsp onion powder, bay leaf, and thyme. Bring to a boil, then reduce to a simmer.
5. Simmer with the lid partially cracked for 3+ hours, or until it's thickened to your desired consistency. The longer it simmers, the thicker it will become and the softer the beans will get. Stir occasionally as the beans will settle to the bottom of the pot. (Pro tip: Consider adding the carrots during the last 40–45 minutes of cooking for a firmer consistency.)
6. Remove the ham bone/hock, the bay leaves, and thyme stems. Serve and enjoy! Add a little additional water or broth if the soup ends up thicker than you’d like.

Slow cooker

Note: Slow cookers can vary greatly in terms of heat. Refrain from opening the lid during cooking to ensure the beans have enough heat to cook down in a sufficient amount of time. Note that high altitudes also require more cooking time.

1. Rinse the navy beans under cold water. Add all of the ingredients to a large slow cooker (5 quarts or larger).
2. Cook on high for 6+ hours. It's ready to serve once the beans are tender and the soup is thickened to your desired consistency.
3. Remove the ham bone/hock, the bay leaves, and thyme stems and serve!

Instant Pot

1. Rinse the navy beans under cold water.
2. Add the olive oil and butter to the Instant Pot and hit the “Sauté” button. Add the onions and cook until soft and translucent, about 5 minutes.
3. Add the diced ham and the garlic and cook for 1 minute.
4. Add the remaining ingredients and secure the lid. Press the “Cancel” button, followed by the “Pressure Cook” button.
   Set the timer to 45 minutes. The Instant Pot will take some time to get up to pressure.
5. Once finished, let 10 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
   Remove the ham bone/hock, the bay leaves, and thyme stems and serve.

Notes

Ham bone substitutes

Smoked ham shanks or ham hocks are a great alternative and also add tremendous flavor. (A shank is meatier and more preferable for this recipe.)

Salted pork and/or a few strips of uncooked smoked bacon can also be substituted. (But try for a shank or hock first.) Bacon also makes a nice optional garnish on top of this soup prior to serving.

If you're unable to use a ham bone or any of the substitutes, use 8 cups of chicken broth instead of 4.