Crockpot Ham and Bean Soup
A warm and hearty soup that combines nutritious ingredients, perfect for cold days and busy schedules.
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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Notes
Serve with crusty bread, a side salad, or enhance with fresh herbs. Store leftovers in airtight containers for up to 5 days in the refrigerator or freeze for up to 3 months.