<img src="https://www.onelovelylife.com/wp-content/uploads/2022/11/Ham-Bean-SoupLONGPIN2D.jpg" alt="Slow Cooker Ham And Bean Soup – This cozy clay pot ham bean soup is the perfect way to use leftover ham from the holidays!
Slow Cooker >Ham And Bean Soup – This cozy clay pot ham bean soup is the perfect way to use leftover ham from the holidays! You’ll love the taste.
It may be a basic cliché, but I’m ready for soup season. You too? From the classic chicken noodle soup and tomato basil soup, to the cozy pumpkin soup or the hearty black bean soup, I just can’t get enough at this time of year.
And, with the holidays ahead (and leftover Christmas ham) on the horizon, this slow-cooked ham-bean soup recipe is the perfect combination of everything I’m looking for right now. Easy dinner, a great way to use leftover ham, and a delicious soup, all rolled into one? Tell me until the end!
Best of all, you only need a few simple ingredients to pack the MAIN flavor in the soup!
Here’s what you need to make this healthy slow cooker soup recipe…
Here’s what you need to make this healthy slow-cooking soup:
- dried beans from the north. My favorite is these Camellia beans. These dried white beans have a creamy texture and neutral flavor that works well in a slow-cooked soup. If you can’t find great northern beans, white beans or other white beans are a good substitute. I don’t recommend a 10-bean mix if it contains beans, as beans are not considered safe to cook slowly.
- A fleshy ham bone or diced ham. This is the perfect use for a leftover ham bone or ham scraps from an Easter / Thanksgiving / Christmas ham! Or, you can buy ham or a ham hock/ham stem to use just for this. (Even a little crispy, cooked bacon can work!)
- Onion, carrots and celery. This trio of vegetables known as mirepoix adds a delicious tasty base of flavor.
- Garlic. A few cloves of garlic season the soup while simmering in the slow cooker. I’ve been buying frozen minced garlic lately that works like a charm! (The only ingredient is garlic!)
- Dried herbs. A little dried rosemary and a bay leaf infuse another layer of flavor. Use fresh rosemary if you have it, but dry one works great here!
- Chicken bone broth. Use the best quality broth that works for your budget. I’m using chicken bone broth, which tends to have more protein and more depth of flavor than traditional chicken broth, but can also substitute for another broth, such as vegetable broth. (Bone broth adds even more protein to soup!)
- Salt and pepper. Added at the end, these basic seasonings bind the flavors together. Depending on how salty your ham is, you can add more or less than what I suggest below. Trust your taste buds!
- Fresh herbs (if you want). Last but not least, a nice green touch from some fresh parsley adds a fresh and vibrant flavor to this hearty ham and bean soup. (You could certainly use thyme or rosemary instead!)
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src=”https://www.onelovelylife.com/wp-content/uploads/2022/11/Ham-Bean-Soup4-2.jpg” alt=”Preparing to cook slow-cooked ham bean soup” /><img src="https://www.onelovelylife.com/wp-content/uploads/2022/11/Ham-Bean-Soup5-2.jpg" alt="
slow-cooked ham bean soup” />
How MAke Slow Cooker Ham & Bean Soup, Step By Step:
- In Advance, Soak The Beans. For best results, soak the beans ahead of time. Sort dry beans and remove those that are wrinkled, broken, or irregularly colored. Rinse the beans in a strainer, then transfer them to a large bowl. Cover the beans completely with several inches of water. Refrigerate in the container for 4-12 hours or so (I leave mine overnight). Then, drain and rinse them, and they’re ready to use!
- Add ingredients to the slow cooker. Add the ham bone to the slow cooker. If you haven’t already, drain the beans and add them to the slow cooker, along with the onion, carrots, and celery. Add garlic, dried rosemary and bay leaf. Top with bone broth and stir gently to combine.
- Cover and cook. Top the slow cooker with the lid and cook in HIGH for about 4-5 hours for a more soupy or 6-8 hours for a creamier/thicker soup (the beans will be tender after 4-5 hours if you’ve soaked them beforehand, but the longer it cooks, the creamier the soup becomes). If you haven’t soaked your beans or they’re old, they may require more time.
- Test and adjust. When the soup has finished cooking, remove the bay leaf. Shred or dice the ham from the ham bone and return to the soup. Season with salt and pepper to taste and garnish with fresh parsley. (If the soup needs a little of something, add 1 teaspoon of cider vinegar)
- Serve and store. Pour into bowls and serve hot. Feel free to freeze leftovers for another day: this soup will keep in an airtight container or freezer bag in the freezer for up to 2 months.
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FAQ + Tips and tricks for the best ham and bean soup
: Do you have to soak the beans? Soaking the beans beforehand shortens the cooking time and makes the beans easier to digest. I highly recommend taking the time to do this the night before for the best texture and fastest cooking times.
What if I forgot to soak the beans? Use the quick soaking method! For quick soaking, put the beans in a large pot and cover with 2 inches of water (2 inches above the bean level). Bring to a boil, and boil for 2-3 minutes. Turn off the heat, cover the pot and let them soak for about an hour. Drain and rinse in a strainer, then proceed with the rest of the recipe.
What to serve with this soup A light salad, or a side of cornbread or focaccia can be lovely!
How to thicken bean soup If you want your soup to be more brothy, you can stop cooking it as soon as the beans are cooked. (It will only take 3-4 hours high.) For a thicker bean soup, cook longer, so that the beans begin to decompose. Or, mash some of the beans into the soup.
Extras to try. If you want to experiment with other flavors in this soup, some of my favorite variations are adding some fresh thyme or a parmesan cheese crust. Or, you can add even more smoked with a pinch of smoked paprika. (A little goes a long way!)
