Classic Crockpot Ham and Bean Soup
A hearty and comforting soup, perfect for using up leftover ham. This slow-cooked ham and bean soup is packed with flavor and incredibly easy to make.
Equipment
- Large bowl
- Large skillet
- Slow cooker
- Potato masher
Ingredients
Main Ingredients
- Leftover Ham Bone with Meat Attached or 2 cups diced cooked ham
- 1 lb Great Northern Beans dried, soaked overnight
- 1 Yellow Onion finely diced
- 2 Carrots peeled and diced
- 2 Celery stalks diced
- 4 Garlic minced
- 6 cups Chicken or Ham Broth
- 2 cups Water
- 1 tsp Dried Thyme
- 2 Bay Leaves
- Salt and Black Pepper to taste
- 1 tbsp Olive Oil
Instructions
Preparation
- Rinse and soak dried Great Northern beans overnight (8-12 hours).
- Sauté diced onion, carrots, and celery in olive oil for 5-7 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
Cooking
- Transfer sautéed vegetables to a slow cooker, then add soaked beans, ham bone (or diced ham), broth, water, thyme, and bay leaves.
- Cook on low for 6-8 hours or on high for 3-4 hours until beans are tender.
Finishing Touches
- Remove the ham bone and bay leaves, shred meat from the bone, and return it to the soup.
- Mash about 1/4 to 1/3 of the beans to thicken the soup, then adjust seasoning with salt and pepper as needed and serve hot.
Notes
This recipe is perfect for using up leftover ham, especially after holidays. For a richer flavor, consider using homemade chicken or ham broth. The mashing step is crucial for achieving a creamy, thick soup texture. If you prefer a smoother soup, you can blend a portion of it with an immersion blender.