Description
This Slow Cooker Ham and Bean Soup is a hearty and comforting meal perfect for any day. Made with tender beans, smoked ham, and a medley of vegetables, it simmers slowly to develop rich flavors. Whether you use a ham hock or cubed ham, this easy-to-make recipe delivers a delicious and satisfying soup that’s great for lunch or dinner.
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
Meat and Seasonings
- 1-½ pounds smoked ham hock (OR 1 pound ham, cubed)
- 2-3 sprigs thyme (OR 1/4 teaspoon dried)
- 1 dried bay leaf (optional)
- Salt, pepper, chopped parsley (optional and to taste)
Instructions
- Prep: This recipe works best in a 6-8 quart slow cooker. Get your ingredients ready by dicing the vegetables and gathering your beans, broth, and ham.
- Soften the vegetables (optional, but tasty): Melt the butter in a skillet over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, until softened and starting to brown slightly. Stir in the garlic and cook for 1 more minute. This step adds extra depth of flavor but can be skipped to save time.
- Add everything to the slow cooker: Transfer the softened vegetables to your slow cooker. Add the rinsed and drained beans, chicken or vegetable broth, thyme sprigs, ham hock or cubed ham, and bay leaf if using. Stir gently to combine the ingredients.
- Slow cook: Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the vegetables are tender and the broth is flavorful.
- Remove the ham hock: Take out the ham hock and thyme stems. Pull the meat off the bone, discarding any fat or gristle, and return the meat to the soup. If using cubed ham, simply stir the soup well and proceed to the next step.
- Thicken the soup (optional): For a thicker texture, use an immersion blender to blend 1–2 cups of the soup directly in the pot, then stir it back into the whole soup. This step is optional but adds a creamy dimension.
- Season and serve: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with chopped parsley if you like.
Notes
- You can skip softening the vegetables to save time, but this step enhances flavor.
- The ham hock adds a smoky richness, but cubed ham works well for convenience.
- Using low-sodium broth allows you to control the saltiness better.
- Thickening the soup with an immersion blender is optional but recommended for a creamier consistency.
- Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
