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slow cooker ham and bean soup - featured image

Classic Slow Cooker Ham And Bean Soup

  • Author: abigail_patterson
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings 1x

Description

A hearty, creamy, and comforting soup made with dried navy beans, a smoked ham bone, and simple vegetables. This slow cooker recipe is a hands-off, budget-friendly meal that uses pantry staples to create a rich flavor without heavy cream.

Ingredients

Scale
  • 1 cup (225g) dried navy beans
  • 1 large smoked ham bone
  • 6 cups (1.5 liters) low-sodium chicken or vegetable broth
  • 2 large carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 dried bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh parsley, chopped
  • Crusty bread, for serving

Instructions

  1. Rinse the dried navy beans in a colander under cold water and pick through them to remove any stones or debris.
  2. Peel and dice the carrots, chop the celery and onion, and mince the garlic.
  3. Add the rinsed beans, ham bone, carrots, celery, onion, and garlic to the slow cooker pot.
  4. Sprinkle the dried thyme and bay leaves over the ingredients.
  5. Pour the low-sodium broth over everything, ensuring the liquid covers the ingredients by about an inch. Stir gently to combine.
  6. Cover and cook on Low for 8 to 10 hours until the beans are tender.
  7. Remove the ham bone and let it cool. Pick off all the meat, discard the bone and fat, and chop the meat into bite-sized pieces.
  8. For a thicker texture, optionally mash two cups of the soup or pulse with an immersion blender.
  9. Stir the chopped ham meat back into the pot along with the apple cider vinegar and black pepper.
  10. Taste the soup and add salt only if needed. Cook on High for another 30 minutes to meld flavors.
  11. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.

Notes

Do not cook on High as beans may not soften properly. If the soup is too salty, add a diced potato and cook for 30 minutes to absorb salt. The soup thickens upon standing; add water or broth when reheating. Leftovers keep for 4 days in the fridge or 3 months in the freezer.

  • Prep Time: 10 minutes
  • Cook Time: 8-10 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl with crusty b
  • Calories: 350
  • Sugar: 6
  • Sodium: 800
  • Fat: 12
  • Saturated Fat: 4
  • Carbohydrates: 40
  • Fiber: 12
  • Protein: 22

Keywords: slow cooker, ham and bean soup, navy beans, comfort food, easy dinner, leftover ham, healthy soup, gluten-free

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Find it online: https://purefoodeats.com/classic-slow-cooker-ham-and-bean-soup-easy-30-minute-dinner/