Description
A hearty and comforting ham and bean soup that simmers in the slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 1 lb dried navy beans (or great northern beans, rinsed and sorted)
- 1½ cups cooked ham (diced)
- 1 small ham bone (optional)
- 1 tbsp olive oil or butter
- 1 medium onion (diced)
- 2 medium carrots (sliced)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 cup water (more if needed)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- Fresh parsley (chopped)
- Crusty bread
Instructions
- Rinse the dried beans under cold water and remove any debris.
- Heat olive oil in a skillet, then sauté diced onions, carrots, and celery for 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds.
- Transfer sautéed vegetables to the slow cooker.
- Add rinsed beans, diced ham, and the optional ham bone.
- Pour in chicken broth, 1 cup of water, and the seasonings (thyme, paprika, pepper, bay leaf).
- Cover and cook on Low for 7-8 hours or High for 4-5 hours until beans are tender.
- Once the cooking time is up, remove the ham bone and bay leaf.
- Adjust seasoning with salt and pepper to taste.
- Serve in bowls, garnished with chopped parsley, and pair with crusty bread.
Notes
This soup can be made vegetarian by swapping the ham for smoked paprika or liquid smoke for flavor. It is also freezer-friendly!
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 25mg