You can create a warm and nourishing meal with ease using your crockpot, and nothing embodies comfort quite like a hearty ham and bean soup. This dish provides a satisfying blend of flavors and is perfect for busy days when you need a wholesome meal without much fuss. Simply set your ingredients in the crockpot and let them simmer to perfection, allowing you to savor a delicious homemade soup with minimal effort.
Why We Love This Crockpot Ham and Bean Soup
This crockpot ham and bean soup offers a host of flavors that appeal to just about everyone. First and foremost, it’s an absolute time-saver. Toss your ingredients into the crockpot in the morning, and by dinner, you’ll have a sumptuous meal waiting for you. The slow cooking method enhances the flavors, allowing the beans to soak up all the deliciousness from the ham and spices.
Additionally, this soup is highly nutritious. Packed with protein from the beans and nutrients from the vegetables, this dish can easily serve as a complete meal. You also get the benefit of leftovers, as this soup actually tastes better the next day. You can freeze extras for a future meal, making it a practical choice for meal prepping. Comforting, easy to make, and suitable for cold evenings—the reasons to love this soup are endless!
Ingredients for Crockpot Ham and Bean Soup
- 1 pound dried beans (such as navy or great northern)
- 2 cups diced ham
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish (optional)
Directions
Start by rinsing the dried beans under cold water, removing any debris. Soak the beans overnight in plenty of water to ensure they cook well. This step is important as it reduces cooking time and helps soften the beans.
Drain the soaked beans and place them in the crockpot. Add the diced ham, carrots, celery, onion, and minced garlic to the pot.
Pour in the vegetable broth, making sure there’s enough liquid to cover the ingredients. Add the bay leaves, thyme, and black pepper. Stir the ingredients gently to combine.
Cover the crockpot with its lid and set it to cook on low for about 8 hours or on high for 4 hours. If you cook on high, check the beans for doneness around the 4-hour mark. They should be tender and creamy.
Once the soup is done cooking, remove the bay leaves. Taste and adjust the seasoning with salt to your liking.
If desired, you can use an immersion blender to puree a portion of the soup for a thicker texture.
Serve hot, garnished with fresh parsley if you like.
How to Serve Crockpot Ham and Bean Soup
Serving crockpot ham and bean soup is all about enhancing its comforting appeal. Start by ladling the soup into deep bowls, allowing the hearts of the dish to shine. Pair it with crusty bread or warm cornbread to add a delightful crunch, perfect for dipping. A simple green salad on the side can balance the richness of the soup and add some freshness to the meal.
If you want to elevate your serving experience, sprinkle some fresh herbs, like parsley or chives, on top for a pop of color and added flavor. For those who enjoy spicy food, consider offering hot sauce on the side, giving guests the option to heat things up. You can also provide grated cheese or a dollop of sour cream as toppings to further enhance the soup’s flavor profiles. The customizable nature of this dish gives you the flexibility to cater to individual tastes, making it a versatile choice for family dinners or gatherings.
Expert Tips for Crockpot Ham and Bean Soup
Creating the perfect crockpot ham and bean soup requires a few expert tricks. First, always soak your beans overnight for optimal cooking. This step allows the beans to soften and ensures they cook evenly in the crockpot. If short on time, consider using canned beans, rinsing and draining them before adding them in later during the cooking process—about an hour before the soup is ready. This way, they’ll heat through without becoming mushy.
Another tip is to develop depth of flavor by sautéing the onions and garlic before adding them to the crockpot. This will create a fragrant base that enhances the overall taste of the soup. If you have leftover bone or rind from the ham, toss it in for extra richness while the soup cooks, bringing in some smoky flavor.
Keep an eye on the consistency as the soup cooks. If it seems too thick, feel free to add more broth or water. You can also thicken the soup by mashing some cooked beans against the side of the crockpot, giving it a creamy texture. Lastly, always taste before serving and adjust the seasoning to ensure each bowl delivers a burst of flavor.
How to Store Crockpot Ham and Bean Soup
Proper storage of your crockpot ham and bean soup is essential for maintaining its delicious flavor. Allow the soup to cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to enjoy it for longer, consider freezing portions. Pour the cooled soup into freezer-safe containers or resealable bags, ensuring you leave space for expansion. This way, you can hold on to the soup for up to 3 months.
When you’re ready to enjoy, thaw the soup overnight in the refrigerator. Reheat it gently on the stove over medium heat or in the microwave until warm. Stir occasionally to ensure even heating. If the soup appears too thick after freezing, add a splash of broth or water to restore its creamy texture.
Variations of Crockpot Ham and Bean Soup
One of the delights of making crockpot ham and bean soup is the variety of ways you can change it up. If you’re looking to have some fun with flavors, start by adding different beans. Mixing in black beans, kidney beans, or even lentils can change the soup’s character while still keeping that hearty feel.
Another excellent variation is to incorporate seasonal vegetables. Spinach or kale can add a nutritious boost, while diced tomatoes can introduce acidity and brightness. For those who enjoy some heat, toss in diced jalapeños or a pinch of red pepper flakes for a warm kick, making the dish even more exciting.
You can also switch up the herbs used. Instead of thyme, try rosemary or basil for a different aromatic experience. For a more southwestern vibe, consider adding cumin and chili powder, along with corn, for a delightful twist. Feel free to experiment—every change can lead to a delicious discovery, ensuring that every bowl of soup remains unique and satisfying.
FAQ about Crockpot Ham and Bean Soup
You may have some questions about preparing crockpot ham and bean soup, and it’s always good to know the answers before diving in. A common concern is whether or not to soak the beans. Yes, soaking beans overnight is recommended as it ensures they cook evenly and reduces the total cooking time. However, if you’re using canned beans, you don’t need to soak them.
Another frequent question revolves around the choice of ham. You can use leftover ham from meals or a store-bought ham steak. Just ensure it is diced for even distribution throughout the soup. Many also wonder about customizing the recipe. Feel free to add your favorite spices, as long as they complement the existing flavors.
Storage is also a big concern for many. This soup refrigerates well for a few days and can be frozen for months, making it an excellent option for meal prep. And if you want to serve this soup to guests, consider garnishes like fresh herbs or a sprinkle of cheese to take it to the next level. Enjoy your cooking adventure!
Crockpot Ham and Bean Soup
Ingredients
Main Ingredients
- 1 pound dried beans (such as navy or great northern) Soaked overnight
- 2 cups diced ham Can use leftover or store-bought
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion diced
- 3 cloves garlic, minced
- 6 cups vegetable broth Ensure enough liquid to cover ingredients
- 1 teaspoon thyme
- 1 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Rinse the dried beans under cold water, removing any debris. Soak the beans overnight in plenty of water.
- Drain the soaked beans and place them in the crockpot. Add diced ham, carrots, celery, onion, and minced garlic.
- Pour in the vegetable broth to cover the ingredients. Add bay leaves, thyme, and black pepper. Stir gently to combine.
Cooking
- Cover the crockpot and cook on low for about 8 hours or on high for 4 hours.
- Check the beans for doneness after 4 hours on high; they should be tender and creamy.
- Once cooking is complete, remove bay leaves and taste to adjust seasoning with salt.
- For a thicker texture, use an immersion blender to puree a portion of the soup.
Serving
- Ladle the soup into deep bowls and serve hot, garnished with fresh parsley if desired.
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