Slow Cooker Ham and Bean Soup: A Hearty and Flavorful Delight
There’s something undeniably comforting about a warm bowl of soup, especially when the days get shorter and the weather turns colder. And when that soup is packed with protein, fiber, and rich, smoky flavor, it becomes a truly satisfying meal. That’s where Slow Cooker Ham and Bean Soup comes in. This recipe is incredibly easy to make, requires minimal effort thanks to the slow cooker, and delivers a deeply flavorful and hearty soup that the whole family will love. Plus, it’s a fantastic way to use up leftover ham from a holiday feast!
This isn’t just another soup recipe; it’s a culinary hug in a bowl. The slow cooker works its magic, transforming simple ingredients into a symphony of flavors. The beans become tender and creamy, the ham infuses the broth with its smoky essence, and the vegetables add sweetness and depth. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is foolproof and guaranteed to impress.
## Why You’ll Love This Recipe
* **Effortless Cooking:** The slow cooker does all the work! Simply toss the ingredients in, set the timer, and walk away. No constant stirring or monitoring required.
* **Budget-Friendly:** Ham and bean soup is a surprisingly affordable meal, making it perfect for feeding a crowd or enjoying on a budget.
* **Perfect for Leftovers:** Got leftover ham from Thanksgiving, Christmas, or Easter? This recipe is the ideal way to use it up.
* **Healthy and Nutritious:** Packed with protein, fiber, and essential nutrients, this soup is a healthy and satisfying option.
* **Customizable:** Easily adapt the recipe to your liking by adding different vegetables, herbs, or spices.
* **Freezer-Friendly:** Make a big batch and freeze individual portions for easy weeknight meals.
* **Incredibly Flavorful:** The combination of ham, beans, vegetables, and herbs creates a truly delicious and comforting soup.
## Ingredients You’ll Need
Before you start, gather these ingredients. The beauty of this recipe is that you can easily adjust the quantities based on your preferences and what you have on hand.
* **Dried Beans:** 1 pound of dried beans (Great Northern, navy, pinto, or a mix). Great Northern beans tend to provide a creamy texture. Rinse them thoroughly and pick out any debris. Soaking the beans overnight is optional, but it can help reduce cooking time and improve digestibility. We will cover soaking versus no soaking.
* **Ham:** 1-2 pounds of cooked ham, diced. Leftover ham is perfect, but you can also use a ham hock for a richer, smokier flavor. Remove any skin or excess fat from the ham hock before adding it to the slow cooker. You can also use cubed ham steak, or even thick-cut bacon (cooked and crumbled) for a smoky twist, but adjust the salt accordingly if using bacon.
* **Onion:** 1 large onion, diced. Yellow or white onion works well.
* **Carrots:** 2-3 medium carrots, diced. Adds sweetness and color.
* **Celery:** 2-3 stalks of celery, diced. Adds a savory flavor.
* **Garlic:** 2-3 cloves of garlic, minced. Adds aromatic flavor.
* **Chicken Broth:** 8-10 cups of chicken broth (or vegetable broth for a vegetarian option). Using a high-quality broth will enhance the overall flavor of the soup. You can also use water, but the broth adds a richer taste.
* **Dried Herbs:** 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary (optional). Dried herbs add depth of flavor. You can also use a bay leaf, but remember to remove it before serving.
* **Salt and Pepper:** To taste. Be mindful of the salt content, especially if using ham that is already salty.
* **Optional Add-ins:** Diced potatoes, diced tomatoes, chopped spinach or kale, a splash of apple cider vinegar or balsamic vinegar (for brightness).
## Step-by-Step Instructions
Now, let’s get cooking! Follow these simple steps to create a delicious and comforting Slow Cooker Ham and Bean Soup.
### 1. Prepare the Beans (Optional: Soaking vs. No Soaking)
**Soaking (Recommended):**
* Rinse the dried beans thoroughly under cold water. Pick out any stones or debris.
* Place the beans in a large pot and cover them with several inches of cold water.
* Let the beans soak for at least 8 hours or overnight. This helps to soften the beans and reduce cooking time. It also helps to remove some of the indigestible sugars that can cause gas.
* Drain and rinse the soaked beans before adding them to the slow cooker.
**No Soaking (Quick Method):**
* Rinse the dried beans thoroughly under cold water. Pick out any stones or debris.
* Place the beans in a large pot and cover them with several inches of cold water.
* Bring the water to a boil, then boil for 2-3 minutes.
* Remove the pot from the heat and let the beans soak for 1 hour.
* Drain and rinse the beans before adding them to the slow cooker. This quick soak method helps to hydrate the beans slightly and reduce cooking time.
**No Soaking (Straight to Slow Cooker):**
* Rinse the dried beans thoroughly under cold water. Pick out any stones or debris.
* Add directly to the slow cooker. This will result in a longer cooking time, and you may need to add more liquid during the cooking process. Monitor the beans to ensure they don’t dry out. This option is less ideal, but will work in a pinch.
### 2. Combine Ingredients in the Slow Cooker
* Add the rinsed (and optionally soaked) beans to the slow cooker.
* Add the diced ham, onion, carrots, celery, and garlic.
* Pour in the chicken broth, making sure the beans and vegetables are covered. Add more broth if needed.
* Stir in the dried thyme, oregano, and rosemary (if using).
* Season with salt and pepper to taste. Remember that the ham will add salt, so start with a small amount and adjust later.
### 3. Cook on Low or High
* Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The cooking time will depend on your slow cooker and whether or not you soaked the beans. The soup is ready when the beans are tender and the ham is heated through.
### 4. Check for Doneness and Adjust Seasoning
* After the cooking time is up, check the beans for tenderness. If they are still too firm, continue cooking for another hour or two.
* Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
* If the soup is too thick, add more chicken broth to reach your desired consistency.
### 5. Shred Some Ham (Optional)
* If you used a ham hock, remove it from the slow cooker. Let it cool slightly, then shred the meat from the bone. Discard the bone and any skin or excess fat.
* Return the shredded ham to the slow cooker and stir to combine. This will distribute the smoky flavor throughout the soup.
### 6. Serve and Enjoy!
* Ladle the hot soup into bowls and serve immediately.
* Garnish with your favorite toppings, such as chopped fresh parsley, a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, or a drizzle of olive oil.
* Serve with crusty bread, cornbread, or crackers for a complete and satisfying meal.
## Tips and Variations
* **For a Vegetarian Version:** Omit the ham and use vegetable broth. Add smoked paprika for a smoky flavor.
* **Add Spice:** Add a pinch of red pepper flakes or a diced jalapeño pepper for a little heat.
* **Use Different Beans:** Experiment with different types of beans, such as kidney beans, black beans, or cannellini beans.
* **Add Tomatoes:** Add a can of diced tomatoes (drained) for a richer, more acidic flavor.
* **Use a Ham Bone:** Using a ham bone instead of diced ham will add a deeper, richer flavor to the soup. Simmer the bone in the slow cooker with the other ingredients, then remove it before serving and shred any meat from the bone.
* **Thicken the Soup:** If you prefer a thicker soup, you can mash some of the beans with a potato masher or immersion blender. Alternatively, you can stir in a tablespoon of cornstarch mixed with a little cold water.
* **Add Greens:** Stir in chopped spinach, kale, or collard greens during the last 30 minutes of cooking for added nutrients and flavor.
* **Make it Smoky:** Add a teaspoon of liquid smoke for an intense smoky flavor.
* **Pressure Cooker Option:** This recipe can also be adapted for a pressure cooker. Follow the same steps, but cook on high pressure for 30-40 minutes, followed by a natural pressure release.
## Serving Suggestions
Slow Cooker Ham and Bean Soup is delicious on its own, but here are some serving suggestions to elevate your meal:
* **Crusty Bread:** Serve with a side of crusty bread for dipping and soaking up the flavorful broth.
* **Cornbread:** Cornbread is a classic pairing with ham and bean soup. Its sweetness complements the savory flavors of the soup.
* **Crackers:** Serve with your favorite crackers for added texture and crunch.
* **Salad:** A simple green salad provides a refreshing contrast to the hearty soup.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich is a comforting and satisfying side dish.
## Storage and Reheating Instructions
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** Freeze leftover soup in individual portions for easy weeknight meals. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
## Frequently Asked Questions (FAQs)
**Q: Do I have to soak the beans?**
A: Soaking the beans is optional, but it is recommended. Soaking helps to soften the beans, reduce cooking time, and improve digestibility. If you don’t have time to soak the beans, you can use the quick soak method described above, or cook the beans directly in the slow cooker, but be aware that it will take longer for them to become tender.
**Q: Can I use canned beans instead of dried beans?**
A: Yes, you can use canned beans, but the texture and flavor will be slightly different. If using canned beans, reduce the cooking time to 1-2 hours on low or 30-60 minutes on high, as the beans are already cooked. Drain and rinse the canned beans before adding them to the slow cooker.
**Q: Can I add other vegetables to the soup?**
A: Absolutely! Feel free to add other vegetables to your liking, such as diced potatoes, diced tomatoes, chopped spinach or kale, or any other vegetables you enjoy.
**Q: Can I make this soup in a pressure cooker?**
A: Yes, this recipe can be adapted for a pressure cooker. Follow the same steps, but cook on high pressure for 30-40 minutes, followed by a natural pressure release.
**Q: My soup is too thick. What can I do?**
A: If your soup is too thick, add more chicken broth to reach your desired consistency.
**Q: My soup is not thick enough. What can I do?**
A: If your soup is not thick enough, you can mash some of the beans with a potato masher or immersion blender. Alternatively, you can stir in a tablespoon of cornstarch mixed with a little cold water.
**Q: How do I prevent the beans from being too mushy?**
A: Avoid overcooking the beans. Check them for tenderness after the recommended cooking time and adjust the cooking time accordingly. Also, using soaked beans can help prevent them from becoming too mushy.
**Q: Can I use a ham bone instead of diced ham?**
A: Yes, using a ham bone instead of diced ham will add a deeper, richer flavor to the soup. Simmer the bone in the slow cooker with the other ingredients, then remove it before serving and shred any meat from the bone.
**Q: How long does the soup last in the refrigerator?**
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
**Q: Can I freeze this soup?**
A: Yes, this soup freezes well. Freeze leftover soup in individual portions for easy weeknight meals. Thaw overnight in the refrigerator before reheating.
## Slow Cooker Ham and Bean Soup Recipe Card
**Prep Time:** 15 minutes (plus optional soaking time for beans)
**Cook Time:** 6-8 hours on low, or 3-4 hours on high
**Servings:** 6-8
**Ingredients:**
* 1 pound dried beans (Great Northern, navy, pinto, or a mix)
* 1-2 pounds cooked ham, diced (or a ham hock)
* 1 large onion, diced
* 2-3 medium carrots, diced
* 2-3 stalks celery, diced
* 2-3 cloves garlic, minced
* 8-10 cups chicken broth (or vegetable broth)
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1/2 teaspoon dried rosemary (optional)
* Salt and pepper to taste
* Optional toppings: chopped fresh parsley, sour cream, shredded cheese, olive oil
**Instructions:**
1. **Prepare the Beans (Optional):** Rinse beans. Soak overnight or use the quick soak method. Drain and rinse.
2. **Combine Ingredients:** Add beans, ham, onion, carrots, celery, garlic, chicken broth, thyme, oregano, and rosemary (if using) to the slow cooker. Season with salt and pepper.
3. **Cook:** Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beans are tender.
4. **Check and Adjust:** Check beans for tenderness. Adjust seasoning as needed. If using a ham hock, remove it, shred the meat, and return it to the slow cooker.
5. **Serve:** Ladle into bowls and garnish with desired toppings. Serve with bread, cornbread, or crackers.
Enjoy your delicious and easy Slow Cooker Ham and Bean Soup! This recipe is sure to become a family favorite. The slow cooking process allows the flavors to meld together beautifully, creating a hearty and comforting meal that’s perfect for any time of year.
Remember to experiment with different variations and add-ins to create your own signature version of this classic soup. Happy cooking!