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Slow Cooker Ham and Bean Soup

slow cooker ham and bean soup recipe

This Slow Cooker Ham and Bean Soup is the ultimate hands-off comfort food. Transform a meaty ham bone or leftover holiday ham into a rich, hearty, and protein-packed soup with creamy beans and tender vegetables. Just set your crockpot and come home to a cozy, satisfying dinner.

  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Ingredients

 

  • 1 lb (about 2 ½ cups) dry Great Northern or navy beans, rinsed
  • 1 meaty ham bone (or 2 cups diced cooked ham)
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken or vegetable broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • 1 tbsp apple cider vinegar or fresh lemon juice
  • Chopped fresh parsley, for garnish

Instructions

 

  1. For a creamier texture, quick-soak the beans: Place rinsed beans in a large pot, cover with 2 inches of water, and bring to a boil. Remove from heat, cover, and let stand for 1 hour. Drain and rinse.
  2. Place the soaked (or unsoaked) beans, ham bone, diced onion, carrots, celery, and garlic into a 6-quart or larger slow cooker.
  3. Pour in the broth and add the bay leaves, dried thyme, and black pepper. Stir gently to combine.
  4. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beans are very tender.
  5. Carefully remove the ham bone. Let it cool slightly, then pick off all the meat and return it to the soup. Discard the bone, fat, and bay leaves.
  6. Stir in the apple cider vinegar or lemon juice. This brightens all the flavors. Taste and add salt only if needed, as the ham will have seasoned the broth.
  7. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Notes

 

  • No Ham Bone? Use 2 cups of diced ham added at the beginning. For extra smoky flavor, add 1 tsp of smoked paprika.
  • No-Soak Method: You can add dry, rinsed beans directly to the slow cooker. They may take 1-2 hours longer to become tender.
  • Thickening Soup: For a thicker soup, remove 1-2 cups of the cooked beans and vegetables, blend until smooth, and stir back into the pot.
  • Storage: This soup tastes even better the next day. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Find it online: https://juicymeatrecipes.com/slow-cooker-ham-and-bean-soup-recipe/