A tomato based Slow Cooker Ham and Bean Soup that is filling, healthy and makes enough for the whole family for a couple of days! Just put it in the Slow Cooker and forget about it!
I hope everyone had a fantastic Christmas and a Very Happy New Year! Lots of great eats and libations on many occasions during our festivities but now it’s time to pay the Piper and get back to a regular routine!! I am craving something sweet as I write this…oh my, it’s going to be a loooonnngggg week!
How many of you went to put on your work clothes today and felt like a stuffed sausage?!?! You know you overdid it when your “LOOSE” pants are now TIGHT. So to get back on track, over the next month, I’ll be sharing some of my favorite “HEALTHY” foods.
I’ll start out with my “Slow Cooker Ham and Bean Soup”. This soup is really, really filling. A small bowl will keep you full for hours. Just pop all the ingredients in your slow cooker and you’ll have the rest of the day to do whatever ~ maybe have a little workout, go for a hike, or make a snowman in the back yard with the kids!
I usually shy away from any kind of ham based soups because I find them too salty. I found a little trick that solves that ~ Add a raw potato or 2 to your slow cooker and the potato will absorb all that extra salt. Just toss them in the trash when the soup is ready.
Slow Cooker Ham and Bean Soup
A Healthy tomato based Bean Soup made in the slow cooker ~ dump all the ingredients and forget about it! Super easy and so delicious and filling!
- 1 ham bone (with any leftover meat on it)
- 6 cups of water
- 1 cup of bean soup mix (I used a mix of green and yellow split peas, red split peas, rice and pearl barley ~ Blue Menu Brand)
- 1 onion, chopped
- 1 clove garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 6 oz can tomato paste
- 28 oz can diced tomatoes, not drained
- 2 bay leaves
- 1 tablespoon italian seasoning
- 1/2 tsp dried thyme
- 1 – 2 potatoes, chopped in half
- 2 – 3 cups ham, chopped into pieces
- salt and pepper to taste
Put ham bone, water, bean mix, onion, garlic, celery, carrots, tomato paste, diced tomatoes, bay leaves, italian seasoning, thyme, and potatoes into slow cooker. Give a good stir to mix all the ingredients. Put cover on slow cooker and cook on LOW for 8 – 10 hours. Once beans are tender, remove ham bone (remove meat and add to soup) and potatoes and discard in the trash. Add chopped ham. Season with salt and pepper to personal taste. Cook an additional 30 minutes. Enjoy!
NOTE: The potato is used to absorb the salt from the ham bone so your soup won’t be too salty. I did not add any extra salt to this recipe. It turned out perfectly seasoned! If you can’t find a bean mix, you can also use beans that you soaked overnight ~ just drain and add to your slow cooker with the rest of the ingredients.
First Sunset in 2017 ~ Newfoundland
Loving this Life Living “Around the Bay” ~ DD
Made with peanut butter, coconut oil, honey, cocoa and roasted almonds ~ all healthy ingredients that make a really tasty TREAT!! Make in 5 minutes!!
The Holidays are here and that means lots of overeating and overindulging so haul out your stretchy pants so you’re comfy!
Don’t let the list of healthy ingredients fool you either, these chocolates are still a treat! I usually have one in the morning, while having my cup of tea, sitting by my Christmas tree! Don’t you just love Christmas!
These From your Lips to your Hips Chocolates will be one of the easiest things you’ve made this holiday season! Only 6 ingredients and once all your ingredients are prepped, it takes all of 5 minutes to whip them up and put them in the refrigerator!!! Probably less than 5 minutes! The hard part will be waiting for them to harden up ~ overnight 🙂 Just hide them away in the back of your refrigerator and forget about them until the next day! Like that would happen!!!
Just warning you now! One bite won’t be enough!! Not too sweet, super creamy, crunchy, with that little bit of salt to set off all the chocolate and peanut butter ~ HEAVENLY!!
From your Lips to your Hips Chocolates
These Chocolates are made with all healthier ingredients! Chocolatey and peanut buttery ~ they are decadent, creamy, crunchy, salty ~ WOW!!!
- 6 TBSP Peanut Butter
- 3 TBSP Coconut Oil, melted
- 3 TBSP Honey
- 2 TBSP unsweetened cocoa
- 1/2 tsp vanilla extract
- 1/2 cup whole roasted almonds, coarsely chopped
- ground sea salt (optional)
Line a mini cupcake pan with mini cupcake liners. Set aside
In a medium sized bowl, add all the ingredients, except the chopped almonds. Stir until all the ingredients are mixed together into a smooth chocolatey goodness. Stir in the almonds.
Using a small ice cream scoop or 2 teaspoons, spoon the mixture into the cupcake liners. Tap the cupcake tin on the counter to help settle the chocolates into the cupcake liners. Add a pinch of sea salt to the top of each chocolate (optional).
Now comes the hard part, put pans in the refrigerator and let set overnight!! Once completely hardened, remove from cupcake pan. Keep these in the refrigerator until ready to eat. Will keep in the refrigerator for weeks but believe me, they won’t last that long!!! Enjoy!
NOTE: Keep them in the refrigerator until you are ready to eat them as they will soften up at room temperature. Easy to make a double batch ~ double all the ingredients 🙂 You could also use almond butter instead of the peanut butter.
Loving this Life Living “Around the Bay” ~ DD