Hearty Ham and Chickpea Slow Cooker Soup: A Flavorful and Easy Recipe

This Ham and Chickpea Slow Cooker Soup is a comforting and satisfying meal that’s perfect for busy weeknights. It’s packed with protein, fiber, and flavor, and the slow cooker does all the work! Imagine coming home to the aroma of smoky ham, tender chickpeas, and savory vegetables simmering in a delicious broth. This recipe is not only incredibly easy to make, but it’s also a great way to use leftover ham after the holidays. Let’s dive in!

Why You’ll Love This Slow Cooker Soup

* **Effortless Cooking:** The slow cooker makes this recipe incredibly easy. Just dump in the ingredients and let it cook! No babysitting required.
* **Flavorful and Hearty:** The combination of ham, chickpeas, and vegetables creates a rich and satisfying soup that’s perfect for a chilly day.
* **Budget-Friendly:** This recipe uses affordable ingredients like ham hocks, dried chickpeas, and readily available vegetables.
* **Great for Leftovers:** This soup tastes even better the next day! It’s perfect for meal prepping or packing for lunch.
* **Customizable:** Easily adapt the recipe to your liking by adding different vegetables, spices, or herbs.
* **Uses Leftover Ham:** A fantastic way to utilize leftover ham from holidays or other meals, minimizing food waste.

Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this delicious Ham and Chickpea Slow Cooker Soup:

* **1 pound dried chickpeas:** Dried chickpeas provide the best texture and flavor. Be sure to soak them overnight before cooking.
* **1 smoked ham hock (or 1-2 cups cubed cooked ham):** The ham hock adds a smoky depth of flavor to the soup. If you don’t have a ham hock, you can use leftover cubed ham.
* **1 large onion, chopped:** Onion provides a foundational savory flavor.
* **2 carrots, chopped:** Carrots add sweetness and color to the soup.
* **2 celery stalks, chopped:** Celery contributes to the aromatic base of the soup.
* **4 cloves garlic, minced:** Garlic adds a pungent and flavorful kick.
* **8 cups chicken broth (or vegetable broth):** Chicken broth provides a rich and savory base. Vegetable broth is a great vegetarian option.
* **1 teaspoon dried thyme:** Thyme adds an earthy and herbaceous flavor.
* **1/2 teaspoon dried rosemary:** Rosemary complements the ham and adds a fragrant note.
* **1 bay leaf:** Bay leaf infuses the soup with a subtle depth of flavor. Remember to remove it before serving!
* **1/2 teaspoon smoked paprika:** Smoked paprika adds a smoky flavor that complements the ham.
* **Salt and pepper to taste:** Season the soup to your liking.
* **Optional toppings:** Chopped fresh parsley, a dollop of sour cream or Greek yogurt, crusty bread for serving.

Equipment You’ll Need

* **Slow Cooker (6-quart or larger):** A slow cooker is essential for this recipe.
* **Large Bowl:** For soaking the chickpeas.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables.
* **Measuring Spoons and Cups:** For measuring ingredients.

Step-by-Step Instructions

Follow these simple steps to make your own delicious Ham and Chickpea Slow Cooker Soup:

**Step 1: Soak the Chickpeas**

* Rinse the dried chickpeas thoroughly under cold water.
* Place the chickpeas in a large bowl and cover with plenty of cold water. They will expand as they soak, so make sure there’s enough water.
* Soak the chickpeas for at least 8 hours or overnight. This step is crucial for softening the chickpeas and reducing their cooking time. Drain and rinse the soaked chickpeas before using.

**Step 2: Prepare the Ingredients**

* Chop the onion, carrots, and celery into bite-sized pieces.
* Mince the garlic.
* If you’re using a ham hock, rinse it under cold water.
* If you’re using leftover ham, cube it into bite-sized pieces.

**Step 3: Combine Ingredients in the Slow Cooker**

* Add the soaked and drained chickpeas, ham hock (or cubed ham), chopped onion, carrots, celery, and minced garlic to the slow cooker.
* Pour in the chicken broth (or vegetable broth).
* Add the dried thyme, dried rosemary, bay leaf, and smoked paprika.
* Season with salt and pepper to taste. Remember that the ham hock is already salty, so start with a small amount of salt and adjust later.

**Step 4: Cook the Soup**

* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chickpeas should be tender and the ham hock should be falling apart.

**Step 5: Shred the Ham (If Using a Ham Hock)**

* If you used a ham hock, carefully remove it from the slow cooker using tongs or a slotted spoon. Place it on a cutting board.
* Let the ham hock cool slightly, then shred the meat from the bone using two forks. Discard the bone, skin, and any excess fat.
* Return the shredded ham to the slow cooker.

**Step 6: Adjust Seasoning and Serve**

* Remove the bay leaf from the soup.
* Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or smoked paprika to your liking.
* Ladle the soup into bowls and garnish with your favorite toppings, such as chopped fresh parsley or a dollop of sour cream or Greek yogurt.
* Serve with crusty bread for dipping.

Tips for Success

* **Don’t Skip Soaking the Chickpeas:** Soaking the chickpeas is essential for softening them and reducing their cooking time. If you forget to soak them overnight, you can use the quick-soak method: place the chickpeas in a pot, cover with water, bring to a boil, and boil for 2 minutes. Then, remove from heat, cover, and let sit for 1 hour before draining and rinsing.
* **Use High-Quality Broth:** The quality of your broth will significantly impact the flavor of your soup. Use homemade broth or a high-quality store-bought brand.
* **Don’t Over Salt:** Ham hocks are naturally salty, so be careful not to over salt the soup. Start with a small amount of salt and add more to taste.
* **Adjust Cooking Time:** Cooking times may vary depending on your slow cooker. Check the chickpeas for tenderness after 6 hours on low or 3 hours on high. If they’re not tender enough, continue cooking for another hour or two.
* **Add Vegetables:** Feel free to add other vegetables to the soup, such as diced potatoes, sweet potatoes, or kale. Add them during the last hour of cooking so they don’t become mushy.
* **Spice it Up:** For a spicy kick, add a pinch of red pepper flakes to the soup.
* **Make it Vegetarian/Vegan:** To make this soup vegetarian or vegan, omit the ham hock and use vegetable broth. You can also add a smoked paprika to enhance the smoky flavor.
* **Thicken the Soup:** If you prefer a thicker soup, you can mash some of the chickpeas with a potato masher or immersion blender before serving. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking.

Variations and Additions

* **Smoked Sausage:** Add sliced smoked sausage for an extra layer of smoky flavor.
* **Potatoes:** Diced potatoes add heartiness and absorb the flavors of the soup.
* **Spinach or Kale:** Stir in a few handfuls of fresh spinach or kale during the last 30 minutes of cooking for added nutrients.
* **Beans:** Add other types of beans, such as cannellini beans or kidney beans, for variety.
* **Herbs:** Experiment with different herbs, such as oregano, parsley, or sage.
* **Lemon Juice:** A squeeze of fresh lemon juice brightens the flavors of the soup.
* **Bacon:** Crispy bacon crumbles make a delicious topping.

Serving Suggestions

This Ham and Chickpea Slow Cooker Soup is delicious on its own, but it’s even better when served with these accompaniments:

* **Crusty Bread:** For dipping into the broth.
* **Side Salad:** A simple green salad adds freshness and balance.
* **Grilled Cheese Sandwich:** A classic pairing for soup.
* **Cornbread:** A sweet and savory side that complements the soup perfectly.

Make Ahead and Storage Instructions

* **Make Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together and the soup will taste even better.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat until heated through.

Nutritional Information (Approximate)

* Calories: Approximately 350-450 per serving (depending on ingredients and serving size)
* Protein: 25-35 grams per serving
* Fiber: 15-20 grams per serving

**Important Considerations:**

* **Salt Content of Ham:** Be mindful of the salt content of the ham you are using. Some hams are heavily salted, which can make the final soup too salty. If using a particularly salty ham, consider reducing or eliminating added salt in the recipe.
* **Broth Choice for Sodium Control:** Using low-sodium chicken or vegetable broth is a great way to control the overall sodium level of the soup.
* **Check Chickpeas During Cooking:** Depending on their age and storage conditions, dried chickpeas can take varying amounts of time to cook. Check for tenderness periodically toward the end of the cooking time, and extend cooking as needed until they are soft and creamy.

This hearty ham and chickpea soup is not only a delicious and comforting meal, it’s also versatile, adaptable, and economical. The ease of preparation using a slow cooker makes it perfect for busy weeknights, and the leftovers (if there are any!) are fantastic for lunches or future meals. Enjoy experimenting with different variations and making this recipe your own!