Slow Cooker Ham and Bean Soup
A comforting dish that blends hearty beans with savory ham and fresh vegetables, perfect for chilly evenings or a warming family dinner.
Ingredients
Beans and Broth
- 1 pound dried great northern beans soaked in water overnight
- 8 cups chicken broth high-quality recommended
Vegetables
- 2 carrots carrots peeled and sliced
- 1 large onion diced
- 2 stalks celery sliced
Ham and Seasonings
- 2 cups cooked ham diced
- 1 teaspoon rubbed sage or ½ teaspoon dried sage
- 3 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 leaf bay leaf
- salt Salt to taste
- black pepper Black pepper to taste
Optional Ingredients
- 1 ham bone ham bone optional
- Fresh parsley chopped, for garnish
Instructions
Preparation
- Drain the soaked beans and rinse thoroughly under cold running water to remove any impurities.
- Place the rinsed beans in your slow cooker.
- Add the diced ham directly into the pot.
Adding Vegetables
- Add sliced carrots, diced onion, and sliced celery to the slow cooker.
- Pour 8 cups of chicken broth over the beans, ham, and veggies, ensuring everything is well-covered.
Seasoning and Cooking
- Add Dijon mustard, garlic powder, bay leaf, and rubbed sage to the pot.
- Stir everything to combine evenly.
- If using, place the ham bone in the mixture.
- Cover and set your slow cooker to cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Final Touches
- Once cooking time is complete, remove the ham bone if used.
- Taste the soup for seasoning, adding salt and black pepper as desired.
- Stir well and serve hot, garnished with freshly chopped parsley if desired.
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Notes
Store leftovers in airtight containers for up to five days in the refrigerator. Freeze portions for up to three months for later use.