Slow-Cooker Ham and Bean Soup
- Brianne Thomas
- 5 hours ago
- 3 min read
This delicious recipe combines the rich flavors of smoky ham with the creamy texture of great northern beans, creating a warm and satisfying meal that's perfect for any day of the week.
February is just around the corner, bringing with it another chilly month. This comforting soup is not only tasty but also simple to prepare, satisfying, and packed with nutrients. Whether you're dishing it out for a family gathering or savoring it during a quiet evening at home, this soup is guaranteed to warm you up and satisfy your hunger.
Why You’ll Love this Slow-Cooker Ham and Bean Soup
Easy. Simple ingredients make simple work, making this dish come together in no time.
Budget-Friendly. Whether you’re feeding just a few or a large crowd, this soup is easy on the wallet.
Flavorful. Layers and layers of flavor create a hearty soup that soothes the soul.
How to Serve Slow-Cooker Ham and Bean Soup
I like to serve this creamy soup over warm white rice with a side of homemade bread.
Helpful Tips for Making Slow-Cooker Ham and Bean Soup
Beans. No dried beans on hand? Use 3 cans of rinsed and drained great northern, navy, or cannellini beans instead.
Baking Soda. Adding about ½ teaspoon per pound of beans can help them cook faster and more evenly, as well as retain their color. It also reduces gas-producing compounds.
Low & Slow. I prefer to cook this soup in my slow cooker on the LOW setting. I find that the beans become the perfect creamy texture.
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Ingredients
1-pound dried Great Northern beans
1 pound ham, smoked and diced
8 cups Homemade Chicken Stock
1 large white onion, diced
2 medium carrots, shredded
2 celery stalks, thinly sliced
6 cloves garlic, minced
2 bay leaves
2 teaspoons of dried thyme
1 teaspoon ground black pepper
½ teaspoon dry mustard powder
½ teaspoon salt
½ teaspoon baking soda
3 Tablespoons unsalted butter
2 Tablespoons dried parsley
Directions
Rinse 1 pound of dried Great Northern beans thoroughly under cold water. Place them in a large bowl, cover with water, and soak overnight or at least 8 hours.
Drain and rinse the soaked beans before using them in the recipe.
To a 6-quart slow-cooker, add 1 pound soaked and rinsed beans, 1 large diced white onion, 2 medium shredded carrots, 2 thinly sliced celery stalks, 6 cloves of minced garlic, 2 bay leaves, 2 teaspoons dried thyme, 1 teaspoon ground black pepper, ½ teaspoon salt, ½ teaspoon dry mustard powder, and ½ teaspoon baking soda.
Add 1 pound of smoked diced ham to the beans and vegetables in the slow-cooker.
Pour in 8 cups of Homemade Chicken Stock
Cover and cook on LOW heat for 6-7 hours or on HIGH heat for 3-4 hours, or until the beans are tender and the flavors have melded together.
Once the beans are tender, remove the bay leaves from the slow cooker.
Add 3 Tablespoons of unsalted butter and 2 Tablespoons of dried parsley. Gently stir until butter is melted.
Serve soup on its own or over warm rice.
How to Store Slow-Cooker Ham and Bean Soup
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze Slow-Cooker Ham and Bean Soup
Store in a freezer-safe airtight container and use within 3 months.
When ready to eat, thaw soup overnight in the refrigerator and reheat on the stovetop over medium-low heat until completely heated through.
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