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Slow Cooker Ham and Bean Soup
This easy recipe for Slow Cooker Ham and Bean Soup is an ultra-comforting and healthy dinner idea. Bonus: There's no need to soak the beans in advance for this slow cooker soup!
Prep Time
20 mins
Cook Time
4 hrs 20 mins
Total Time
4 hrs 40 mins
Servings: 12 servings
Calories: 158 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 cup carrots sliced (3-4 carrots)
- 1 cup celery sliced (3-4 ribs)
- 1 onion chopped
- 4 cups chicken broth (see note 1)
- 4 cups water
- 1 pound dried navy beans or pinto beans, rinsed and picked over (see note 2)
- 1 meaty ham bone or ham hocks (see note 3)
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- additional cooked ham chopped, optional
Instructions
- In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 8 to 10 minutes.
- Stir in broth, water, beans, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil.
- Pour into slow cooker. Heat on HIGH for 4 to 6 hours or until beans are tender.
- Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper.
Cup of Yum
Notes
- Store leftovers covered for up to 4 days.
- Chicken broth: Store-bought or homemade chicken broth; either works well.
- Beans: Soaking beans is optional! Some people feel that soaked beans are easier to digest, and it also reduces the cooking time. To soak beans overnight, add 4 quarts water to a large bowl and add 1 pound of rinsed beans. Soak at least 8 hours. To quick-soak beans, add 1 pound of rinsed beans to a large saucepan and cover with 3 inches of water. Bring to a boil. Boil rapidly for 5 minutes, then remove from heat, cover, and let stand for 1 hour. To substitute canned beans, use 3 to 4 cans of navy, pinto, kidney, cannellini beans, Great Northern beans, or other white beans, rinsed and drained.
- Ham bone: A leftover ham bone infuses the broth with so much rich pork flavor. A meatier ham bone will produce a meatier soup. Or substitute ham hocks or ham shanks.
- Yield: This recipe makes satisfying 12 servings. Pair with your favorite salad recipe and some crusty bread for dunking for a cozy and complete meal.
- Storage: Store leftovers covered for up to 4 days.
Nutrition Information
Serving
1 serving
Calories
158kcal
(8%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
310mg
(13%)
Potassium
672mg
(19%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
1909IU
(38%)
Vitamin C
9mg
(10%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 158
% Daily Value*
| Serving | 1 serving | |
| Calories | 158kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 310mg | 13% |
| Potassium | 672mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 1909IU | 38% |
| Vitamin C | 9mg | 10% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.