Ham and Chickpea Slow Cooker Soup
This ham and chickpea soup is made in the slow cooker with a leftover ham bone. It goes great with hearty bread, as it's a very hearty soup!
dry garbanzo beans
1
pound
meaty ham bone
1
water, or as needed
8
cups
new potatoes, halved
10
carrots, chopped
5
frozen corn
½
cup
ground black pepper to taste
 Place garbanzo beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight.
  Drain and rinse beans, then place into the slow cooker. Place ham bone over beans and pour in 8 cups water or enough to cover by several inches.
  Cook on Low for 8 hours.
  Skim any foam from the top of soup. Remove ham bone, strip as much meat as possible from the bone, and return meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper.
  Cook on Low for 1 hour. Turn to High and cook for 1 more hour.
