Crockpot Ham and Bean Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
6
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Calories
376 kcal
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Course
Main Course
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Cuisine
American
Crockpot Ham and Bean Soup
Description
This Crockpot Ham and Bean Soup is built around cooked ham and canned cannellini beans, balanced with diced onions, carrots, and garlic for foundational flavors. Fresh thyme sprigs and smoked paprika introduce subtle herbal and smoky elements that enrich the broth, which is based on chicken or vegetable stock. Using a crockpot enables gentle simmering over several hours, allowing the flavors to meld and the ingredients to soften without stirring required.
The soup’s texture is brothy with tender bean and ham pieces providing chew and substance. The carrots add mild sweetness while the herbs enhance its aromatic profile. The smoked paprika contributes a slightly smoky warmth, complementing the ham's savory notes beautifully.
This soup serves well with crusty bread to soak up the broth and can be a fulfilling lunch or light dinner. It can be prepared on the stovetop by sautéing aromatics before simmering the ingredients for about an hour.
Store leftovers in airtight containers refrigerated for up to four days. The recipe allows replacing fresh thyme with dried thyme, using either chicken or vegetable broth, and adapting cooking times by method.
Ingredients
- 2 Tablespoons butter unsalted
- 1 yellow onion diced, large
- 1 carrot sliced, large
- 3 garlic minced, cloves
- 2-3 thyme sprigs, fresh
- 3 cannellini beans drained and rinsed, 15 oz, canned
- 4 cups chicken broth or vegetable broth
- 1 pound ham chopped into small pieces, cooked
- 1 teaspoon smoked paprika
Instructions
- In a small skillet, melt the butter over medium low heat and cook the chopped onions until soft and translucent, about 5 minutes.
- Add the cooked onions and the rest of the ingredients to the crockpot and stir. Cook on low heat for 4-5 hours or high heat for 2-3 hours.
- Serve with crusty bread and enjoy!
Notes
- Fresh thyme can be substituted with 1/2 teaspoon dried thyme if unavailable.
- Store leftovers in an airtight container in the fridge for up to four days.
- To make on the stove, sauté onions, carrots, and garlic first, then simmer with the remaining ingredients for one hour.
- This soup is naturally gluten- and dairy-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 1936mg | 81% |
| Potassium | 417mg | 9% |
| Fiber | 11g | 44% |
| Sugar | 1g | 2% |
| Vitamin A | 1940IU | 39% |
| Vitamin C | 14mg | 16% |
| Calcium | 155mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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