Slow Cooker Ham and Bean Soup

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This Slow Cooker Ham and Bean Soup is the kind of meal you make when you want something warm and filling without standing over the stove all afternoon. Everything goes into the slow cooker, and it takes care of itself while you do other things.

It’s hearty, simple, and a good way to use up ham – especially after the holidays or when you’ve got a ham hock sitting in the freezer.

This is an easy way to get a pot of something warm on the table without much effort, and it works just as well for a regular weeknight as it does for feeding a crowd!

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Prep: 20 minutes mins

Cook: 6 hours hrs

Total: 6 hours hrs 20 minutes mins

Makes 8 servings

Ingredients

• ▢ 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)
• ▢ 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 ¼ teaspoon dried)
• ▢ 1-½ pounds smoked ham hock (OR 1 pound ham, cubed)
• ▢ 1 dried bay leaf (optional)
• ▢ salt, pepper, chopped parsley (optional and to taste)

Tips

• You don’t have to sauté the vegetables: It adds flavor, but the soup still works if you skip it.
• Salt at the end: Ham and broth can be salty, so wait until the soup is done before adding much salt.
• This soup thickens as it sits: Leftovers will be thicker the next day – just add a splash of broth when reheating.

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Instructions

 

• Prep:

  This recipe works best in a 6-8 quart slow cooker. Get your ingredients ready.
  
• 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 a little. Stir in the garlic and cook for 1 more minute.

  This step adds extra flavor, but if you’re short on time, you can skip it and add the vegetables straight to the slow cooker.
  1 tablespoon unsalted butter, 1 cup diced yellow onion, 1 cup diced carrots, 1 cup diced celery, 1 tablespoon minced garlic
  
• Add everything to the slow cooker:

  Transfer the vegetables to your slow cooker. Add the beans, broth, thyme sprigs, ham hock (or cubed ham), and bay leaf if using. Give it a gentle stir.

  Don’t worry if it looks plain at this point – it will cook down and come together as it simmers.
  3 (15.5-oz) cans navy, cannellini or great northern beans, 4 cups low-sodium chicken or vegetable broth, 2-3 sprigs thyme, 1-½ pounds smoked ham hock, 1 dried bay leaf
  
• Slow cook:

  Cover and cook on LOW for 4–6 hours or on HIGH for 2-3 hours.

  The soup is ready when the vegetables are tender and the broth tastes rich.
• 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 you’re using cubed ham, just give the soup a good stir and move on.
  
• Thicken the soup (optional):

  If you like a thicker soup, use an immersion blender to blend 1–2 cups of the soup, then stir it back in.

  This step is optional – the soup is good either way.
  
• Season and serve:

  Taste and season with salt and pepper as needed. Serve hot, with chopped parsley on top if you like.
  salt, pepper, chopped parsley
  

An easy slow cooker ham and bean soup made with canned beans, ham hock or cubed ham, and simple vegetables. A hands-off, filling meal that cooks while you go about your day.

– Nora from Savory Nothings

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