Description
This Slow Cooker Ham and Bean Soup is a comforting, hearty meal perfect for chilly days. Packed with tender beans, flavorful smoked ham, and a medley of vegetables, it simmers slowly to develop a rich, savory broth. Easy to prepare with minimal hands-on time, it’s a classic dish that warms the soul and serves a crowd with ease.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon unsalted butter
- 1 cup diced yellow onion (about 1 medium-large)
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 sticks)
- 1 tablespoon minced garlic (about 4 small cloves)
Beans and Broth
- 3 (15.5-oz) cans navy, cannellini, or great northern beans (a mix is also fine), rinsed and drained
- 4 cups low-sodium chicken or vegetable broth
Herbs and Seasoning
- 2-3 sprigs thyme (or 1/4 teaspoon dried thyme)
- 1 dried bay leaf (optional)
- Salt and pepper, to taste
- Chopped parsley (optional, for garnish)
Protein
- 1.5 pounds smoked ham hock (or 1 pound ham, cubed)
Instructions
- Prep: Prepare all ingredients. This recipe works best in a 6-8 quart slow cooker. Dice the vegetables and rinse the beans to get started.
- Soften the vegetables (optional but recommended): Melt the butter in a skillet over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes until vegetables soften and begin to brown slightly. Stir in the minced garlic and cook for an additional minute to enhance flavor. If short on time, you may skip this step and add vegetables directly to the slow cooker.
- Combine ingredients in slow cooker: Transfer the softened vegetables to the slow cooker. Add the rinsed beans, low-sodium broth, thyme sprigs, smoked ham hock or cubed ham, and bay leaf if using. Stir gently to combine. The mixture may seem plain now but will develop deep flavor as it cooks.
- Slow cook the soup: Cover and cook on LOW heat for 4 to 6 hours, or on HIGH heat for 2 to 3 hours. The soup is done when the vegetables are tender and the broth is flavorful and rich.
- Remove and shred ham: Take out the ham hock and thyme stems from the soup. Pull the meat off the bone, discard any fat or gristle, and return the shredded ham to the pot. If using cubed ham, stir the soup well and move on.
- Optional thickening: For a thicker consistency, use an immersion blender to puree 1 to 2 cups of the soup and stir it back in. This step is optional; the soup is delicious either way.
- Season and serve: Taste the soup and season with salt and pepper as needed. Ladle into bowls and garnish with chopped parsley if desired. Serve hot and enjoy the comforting flavors.
Notes
- Soften vegetables before slow cooking for enhanced flavor, but you can skip this step to save time.
- Using a ham hock adds deep smoky flavor, but cubed ham is a convenient alternative.
- If you prefer thicker soup, blend part of it with an immersion blender, or leave it chunky.
- Low-sodium broth is preferred to better control the saltiness of the dish.
- Leftovers keep well in the refrigerator for up to 4 days and also freeze well for up to 3 months.
