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Ham and Bean Soup
5 from 3 votes

Ham and Bean Soup

A homestyle, hearty and delicious soup that couldn't be easier to make! It requires minimal ingredients and the slow cooker does just about all of the work. A great recipe for busy days and great way to use up a leftover ham bone. Makes about 14 cups.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 9
Course: Soup
Cuisine: American

Ingredients

  • 2 cups (13 oz) great northern beans dry
  • 3 cups water plus more for soaking beans
  • 1 (3 lb) ham bone trimmed of excess visible fat, leftover, meaty
  • 1 cup carrot about 3, chopped
  • 1 cup celery about 3, chopped
  • 1 cup chopped yellow onion (1 small)
  • 1 Tbsp garlic 3 cloves, minced
  • 1 Tbsp thyme or 1 tsp dried, chopped fresh leaves
  • 4 cups chicken broth unsalted
  • salt
  • black pepper
  • 3 Tbsp parsley chopped, fresh

Instructions

    Cup of Yum
  1. Place great northern beans in a large mixing bowl, add enough water to cover by a couple of inches. Let rest overnight.
  2. The next morning, drain beans then add to a 6 or 7 quart slow cooker. Add meaty ham bone, carrots, celery, onion, garlic, thyme, chicken broth and 2 cups water. Season with 1 tsp pepper and salt to taste*. 
  3. Cover and cook on high heat until beans are tender, about 5 1/2 - 6 1/2 hours.
  4. Remove ham and shred. Discard ham bone and excess fat.
  5. Add shredded ham to slow cooker along with 1 cup water and parsley, stir. Serve warm.

Notes

  • *Remember ham can be on the salty side so I like to season lightly with salt at the beginning then add more at the end after the salts have soaked from the ham into the soup.