Description
This Slow Cooker Ham and Bean Soup is a comforting and hearty dish featuring tender beans, flavorful ham, and a medley of vegetables slow-cooked to perfection. It’s an easy, make-ahead soup perfect for chilly days, offering rich, savory flavors with minimal prep.
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)
Soup Base
- 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
- 2-3 sprigs thyme or 1/4 teaspoon dried thyme
- 1 dried bay leaf (optional)
Protein
- 1-1½ pounds smoked ham hock or 1 pound ham, cubed
Seasonings and Garnish
- Salt, to taste
- Black pepper, to taste
- Chopped parsley (optional, for garnish)
Instructions
- Prep: This recipe works best in a 6-8 quart slow cooker. Gather and prepare all your ingredients by dicing the vegetables and rinsing the beans.
- Soften the vegetables (optional but recommended): Melt the butter in a skillet over medium heat. Add diced onion, carrots, and celery, cooking for 5–7 minutes until they soften and begin to brown slightly. Stir in the minced garlic and cook for an additional minute to enhance flavor.
- Add ingredients to slow cooker: Transfer the softened vegetables to the slow cooker. Add rinsed beans, chicken or vegetable broth, thyme sprigs, smoked ham hock (or cubed ham), and bay leaf if using. Stir gently to combine.
- Slow cook: Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. The soup is done when the vegetables are tender and the broth has developed a rich taste.
- Remove ham hock: Take out the ham hock and thyme sprigs. Pull the meat off the bone, discarding fat and gristle, then return the meat to the soup. If using cubed ham, simply stir the soup well and proceed.
- Thicken the soup (optional): For a thicker consistency, use an immersion blender to puree 1–2 cups of the soup and stir it back in. This step is optional as the soup is flavorful either way.
- Season and serve: Taste the soup and add salt and pepper as needed. Serve hot, garnished with chopped parsley if desired.
Notes
- Softening the vegetables before adding to the slow cooker adds extra depth of flavor but can be skipped for a quicker preparation.
- If you prefer a vegetarian version, omit the ham and use vegetable broth instead.
- The ham hock adds a smoky richness; if unavailable, usecubed ham, but the texture will differ slightly.
- This soup thickens naturally as it cooks, but blending part of it creates a creamier texture.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
