Crock Pot Ham and Bean Soup

Name: Crock Pot Ham and Bean Soup
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 6 servings
Ingredients: 1 pound dry bean soup mix; 1 tablespoon extra-virgin olive oil; 1 small red onion; 1 cup carrots; 1 cup celery; 2 cloves garlic; 1 meaty ham bone; 4 cups unsalted chicken stock, beef broth, or vegetable broth; 2 cups water; 1 (15-ounce) can diced tomatoes in their juices; ¾ pound new potatoes or Yukon gold potatoes; 1 bay leaf; 1 teaspoon smoked paprika; ½ teaspoon chili powder; ¼ teaspoon ground black pepper; 2 large sprigs fresh rosemary or a small bundle of fresh thyme or a mix of the two; 1 tablespoon red wine vinegar; 1 cup peas; kosher salt

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Prep Time
20 mins
Cook Time
7 hrs
Total Time
7 hrs 30 mins
Servings
6 servings
Calories
398 kcal
Course
Main Course
Cuisine
American

Crock Pot Ham and Bean Soup

Iris Warren

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The BEST rich, hearty slow cooker ham and bean soup! Perfect for leftover holiday ham or use store bought ham to make it year-round. Easy and delicious!

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Ingredients

Servings

1 pound dry bean soup mix Goya, Bob’s Red Mill, and Hamms (omit the packet) are popular and easy to find, OR swap 1 pound of dry great northern, pinto, cannellini, or navy beans
1 tablespoon extra-virgin olive oil
1 small red onion diced
1 cup carrots cut into 1/2-inch pieces (about 3 to 4 medium carrots)
1 cup celery cut into 1/2-inch pieces (about 3 stalks)
2 cloves garlic minced (about 2 teaspoons)
1 meaty ham bone or swap 1 pound cooked diced or shredded leftover ham, about 2 1/2 cups diced/shredded
4 cups unsalted chicken stock, beef broth, or vegetable broth be SURE to use unsalted
2 cups water plus additional as needed
1 (15-ounce) can diced tomatoes in their juices
¾ pound new potatoes or Yukon gold potatoes cut into 1/2-inch dice (about 2 1/3 cup), optional
1 bay leaf
1 teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon ground black pepper plus additional to taste
2 large sprigs fresh rosemary or a small bundle of fresh thyme or a mix of the two
1 tablespoon red wine vinegar
1 cup peas fresh or frozen
kosher salt to taste; the amount you need, if any at all, will vary based on the saltiness of your ham bone

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Instructions

Rinse and drain the beans. Pick through and remove any unwanted bits of debris. Place in a 6-quart or larger slow cooker.
In a skillet over medium heat, heat the olive oil. Once the oil is hot (but not yet smoking), add the onion, carrots, and celery. Cook, stirring often, until the vegetables are crisp-tender and the onion is turning translucent, about 6 minutes. Add the garlic and cook for 30 seconds, just until fragrant. Transfer to the slow cooker with the beans.
To the slow cooker, add the ham bone (or diced or shredded ham), stock, 2 cups water, tomatoes, potatoes, bay leaf, smoked paprika, chili powder, black pepper, and rosemary or thyme. Cook on high for 4 to 5 hours or low for 7 to 8 hours, or until the beans are tender.
Once the soup is cooked, remove and discard the bay leaf and rosemary or thyme (the herb leaves will mostly have fallen off, so it will likely just be the stems left to remove, which is perfect). If using a hambone, remove it from the soup and shred or chop any meat left on it, then stir the meat back into the pot. Stir in the red wine vinegar and peas. If you like a thinner soup, add additional water until you reach your desired consistency.
Taste the soup. Depending on how salty your ham is, you may need to season it (or you may not need to add any salt at all). If the soup tastes flat, add kosher salt a pinch or two at a time until you are happy with the seasoning. It should taste flavorful and savory, but stop before it gets too salty (you can always sprinkle a little extra salt on your soup bowl if you are worried about oversalting the whole batch). Enjoy hot.

Notes

TO STORE: Refrigerate soup in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
For tips to make this soup with canned beans, see the FAQ section below.

Nutrition Information

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Serving 1(of 6), about 2 cups Calories 398kcal (20%) Carbohydrates 69g (23%) Protein 24g (48%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Potassium 1618mg (46%) Fiber 23g (92%) Sugar 9g (18%) Vitamin A 4125IU (83%) Vitamin C 31mg (34%) Calcium 177mg (18%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 398 kcal

% Daily Value*

Serving	1(of 6), about 2 cups
Calories	398kcal	20%
Carbohydrates	69g	23%
Protein	24g	48%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Potassium	1618mg	34%
Fiber	23g	92%
Sugar	9g	18%
Vitamin A	4125IU	83%
Vitamin C	31mg	34%
Calcium	177mg	18%
Iron	6mg	33%