Description
This hearty Ham and Bean Soup combines tender white beans with savory ham and aromatic vegetables, slow-cooked to perfection for a comforting and flavorful meal that’s perfect for chilly days or anytime you crave a satisfying bowl of soup.
Ingredients
Scale
Beans and Meat
- 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
- Leftover ham, shredded or diced (added later)
Vegetables and Seasonings
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt, add to taste if using salted broth
- ½ teaspoon Black Pepper, or to taste
- 1 large Carrot, diced (1 cup, added during last hour)
Liquids
- 6 cups Water, or broth
Instructions
- Soaking the Beans (Optional): If desired, soak the navy beans overnight in 8 cups of water and drain before cooking. This will reduce the cooking time but is not mandatory.
- Combine Ingredients in Slow Cooker: Add the sorted and rinsed navy beans, ham bone, diced onion, celery, minced garlic, fresh thyme, salt, and black pepper to a 5-quart slow cooker. Pour in enough water or broth to cover the beans by about one inch.
- Slow Cook: Cook on LOW for 6 hours if using soaked beans, or 9 hours if using unsoaked beans. Monitor the liquid level during cooking and add more water or broth as needed to keep it slightly above the beans.
- Add Carrots: During the last hour of cooking, stir in the diced carrots and continue cooking until they and the beans are tender.
- Remove Ham Bone: After beans are tender, take out the ham bone along with any bones or gristle.
- Adjust Soup Thickness: For a creamier texture, mash some beans in the pot with a potato masher to thicken the broth or use an immersion blender for a few pulses.
- Add Leftover Ham: Shred or dice any leftover ham and stir it into the soup just before serving to keep it tender.
- Serve and Store: Serve hot. Cool leftovers to room temperature and store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- White bean variety: Use navy, cannellini, or great northern beans. Smaller beans cook faster, but age and soaking affect timing.
- Water vs. broth: Water works well with ham bone due to flavor from the bone; if no bone is used, chicken broth or turkey stock adds extra flavor. Skip added salt if using broth.
- No ham bone? Use broth if only leftover cooked ham is available. Add leftover ham during the last 30 minutes to maintain tenderness.
- Cooking times can vary based on bean age and size; test for doneness and adjust heat as needed.
- For thicker soup, mash some beans after cooking or use an immersion blender for a creamier texture.
- Using canned beans: Substitute four 15-ounce cans of rinsed and drained white beans, added during the final hour in the slow cooker to prevent overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg
