Crockpot Ham and Bean Soup offers a warm, hearty meal that comforts during colder days. It’s a straightforward recipe, ideal for busy schedules, allowing flavors to meld beautifully while you go about your day. With its rich taste and nutritious ingredients, this soup quickly becomes a family favorite, perfect for both weeknights and gatherings.
Why We Love This Crockpot Ham and Bean Soup
Crockpot Ham and Bean Soup stands out for several great reasons. First, it combines simple, nutritious ingredients, including beans and vegetables, making it a wholesome meal rich in protein and fiber. The slow cooking process allows all the flavors to meld together, creating a depth of taste that is both savory and satisfying. You can prepare it in the morning, leaving you free to enjoy the afternoon without worrying about dinner prep. This cozy meal not only warms the soul but also offers versatility. Feel free to customize it based on your preferences or what you have on hand.
Ingredients for Crockpot Ham and Bean Soup
- 1 pound dried white beans (such as great northern or navy)
- 2 cups diced ham
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup chopped kale or spinach
- Optional: 2 tablespoons olive oil
Directions
Start by sorting and rinsing the dried beans to remove any dirt or debris. Soak the beans overnight in water or do a quick soak by boiling them for 1-2 minutes, then letting them sit for an hour.
In your crockpot, add the soaked and drained beans along with the diced ham, chopped onion, sliced carrots, chopped celery, and minced garlic.
Pour in the chicken or vegetable broth until you cover the beans and vegetables. Add the thyme, rosemary, and bay leaf to the pot. Season with salt and pepper to your liking.
If desired, include the chopped kale or spinach for added nutrition.
Cover the crockpot and set it on low for 7-8 hours or on high for 4-5 hours, until the beans are tender.
During the last 30 minutes of cooking, taste the soup and adjust seasoning if needed. Remove the bay leaf before serving.
If you prefer a thicker soup, you can mash some of the beans against the side of the crockpot to create a creamier texture.
How to Serve Crockpot Ham and Bean Soup
Serving Crockpot Ham and Bean Soup can elevate your dining experience. This soup pairs wonderfully with crusty bread, such as a fresh baguette or homemade cornbread, which allows you to soak up the delicious broth. For a refreshing complement, consider adding a side salad dressed with a light vinaigrette. If you want to enhance the flavor, serve the soup with a sprinkle of fresh herbs like parsley or a drizzle of olive oil on top. You can also add a touch of heat with red pepper flakes or hot sauce for those who enjoy spice. For a heartier meal, consider pairing it with a cheese platter, featuring sharp cheddar or mozzarella for added richness. The leftovers make for an excellent next-day meal, allowing for a quick lunch or dinner.
Expert Tips for Crockpot Ham and Bean Soup
To ensure your Crockpot Ham and Bean Soup turns out perfectly every time, consider these expert tips. First, for deeper flavor, sauté the onions, carrots, and celery in olive oil before adding them to the crockpot. This step caramelizes the vegetables, enhancing the overall taste of the soup. Next, be cautious with salt; the ham can be salty, so it’s best to taste the soup before adding any extra salt. If you prefer a thicker soup, consider mashing some beans against the sides of the crockpot during cooking or blending a portion of the soup and returning it to the pot. Also, if you’ve got leftover bone from your ham, toss it into the soup for richer flavor. Lastly, always adjust the herbs and spices to suit your palate. You can experiment with smoked paprika or cumin for a unique twist.
How to Store Crockpot Ham and Bean Soup
Storing your Crockpot Ham and Bean Soup is straightforward and convenient. Allow the soup to cool down to room temperature before transferring it to airtight containers, ensuring freshness. You can refrigerate the soup for up to 5 days, making it a great option for meal prep. To freeze, pour the cooled soup into freezer-safe bags or containers, leaving some space for expansion, and it can last up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave. Stir well to ensure even heating, adding a splash of broth or water if needed to reach your desired consistency.
Variations of Crockpot Ham and Bean Soup
Crockpot Ham and Bean Soup offers excellent opportunities for variations that can take this dish from standard to sensational. You might swap the white beans for black beans or pinto beans for a different flavor profile. Adding spices such as cumin or smoked paprika can enhance the smoky vibe of the soup. For a heartier version, throw in diced potatoes or turnips. You can also try a vegetarian twist by omitting the ham and using smoked paprika or liquid smoke to replicate that depth of flavor. Adding seasonal vegetables, such as zucchini or bell peppers, not only boosts nutrition but also makes the dish more colorful and appealing. If you want a creamier texture, stir in a splash of cream or milk during the last 30 minutes of cooking. This soup is versatile, so feel free to experiment and create your own signature version.
FAQ about Crockpot Ham and Bean Soup
Crockpot Ham and Bean Soup is a comforting classic that many people enjoy, leading to common questions about this dish. One frequently asked question is about soaking the beans. Soaking beans helps reduce cooking time and can enhance digestibility, but if you’re short on time, you can skip this step and cook the beans longer in the crockpot. Another common query involves using leftover ham. Yes, this recipe is perfect for utilizing leftover ham from holiday meals or gatherings, making it cost-effective and delicious. Many also wonder about cooking times. For traditional cooking, low heat generally takes 7-8 hours while high heat is quicker at around 4-5 hours. Lastly, you may ask if this soup can be made without a crockpot. The answer is yes! You can easily simmer the ingredients in a large pot on the stove for a similar result, allowing you to enjoy this delicious meal without a slow cooker.
Crockpot Ham and Bean Soup
Ingredients
Main Ingredients
- 1 pound dried white beans (such as great northern or navy) Sort and rinse before using.
- 2 cups diced ham Can use leftover ham.
- 1 large onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf Remove before serving.
- Salt and pepper to taste
- 1 cup chopped kale or spinach (optional) For added nutrition.
- 2 tablespoons olive oil (optional) For sautéing vegetables.
Instructions
Preparation
- Sort and rinse the dried beans to remove any dirt or debris. Soak the beans overnight in water or do a quick soak by boiling them for 1-2 minutes, then letting them sit for an hour.
- In your crockpot, add the soaked and drained beans along with the diced ham, chopped onion, sliced carrots, chopped celery, and minced garlic.
- Pour in the chicken or vegetable broth until you cover the beans and vegetables. Add the thyme, rosemary, and bay leaf to the pot. Season with salt and pepper to your liking.
- If desired, include the chopped kale or spinach for added nutrition.
Cooking
- Cover the crockpot and set it on low for 7-8 hours or on high for 4-5 hours, until the beans are tender.
- During the last 30 minutes of cooking, taste the soup and adjust seasoning if needed. Remove the bay leaf before serving.
- For a thicker soup, mash some of the beans against the side of the crockpot to create a creamier texture.
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