Description
A hearty and comforting Ham and Bean Soup featuring tender white beans slow-cooked with a flavorful ham bone, aromatic vegetables, and herbs. This classic soup is easy to prepare in a slow cooker, delivering a delicious, protein-rich meal perfect for any time of the year.
Ingredients
Scale
Beans and Meat
- 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
Vegetables and Aromatics
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 large Carrot, diced (1 cup)
Seasonings and Liquids
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt, Add to taste if using salted broth
- ½ teaspoon Black Pepper, or to taste
- 6 cups Water, or broth
Instructions
- Optional Soaking. Soak the beans overnight in 8 cups of water, then drain and discard the soaking liquid. This step is optional but can reduce cooking time and improve bean texture. Alternatively, use unsoaked beans and adjust cooking time accordingly.
- Add Ingredients to Slow Cooker. Place the navy beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and pepper into a 5-quart slow cooker. Note: Hold off adding leftover ham until later to keep it tender.
- Add Liquid. Pour in enough water or broth to cover the beans by about 1 inch. During cooking, monitor the liquid level and add more as needed to keep the beans submerged.
- Cook Beans. Set the slow cooker to LOW and cook for 6 hours if using soaked beans, or 9 hours if using unsoaked beans. Cooking times may vary; check beans periodically for tenderness.
- Add Carrots. During the last hour of cooking, stir in the diced carrots and continue to cook until both carrots and beans are fully tender.
- Remove Ham Bone. Once the beans are cooked through, remove the ham bone and any bones or gristle attached to it from the soup.
- Thicken Soup (Optional). For a creamier texture, mash some of the beans directly in the pot with a potato masher or pulse a few times with an immersion blender to thicken the broth.
- Add Leftover Ham. Shred or dice any leftover ham and stir it back into the soup. Heat through before serving.
- Serve and Store. Serve the soup hot. Cool leftovers to room temperature before storing in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- White bean variety: Navy, cannellini, or great northern beans all work well. Navy beans are smaller and cook faster, but soaking and bean age affect timing.
- Water vs. broth: Use water if cooking with a ham bone as it imparts ample flavor. For ham-less versions, use chicken or turkey broth and reduce added salt accordingly.
- No ham bone? Substitute with cooked ham and broth. Add leftover ham only in the last 30 minutes of cooking to prevent toughness.
- Final cook time varies: Bean age, size, and soaking affect cooking time. Taste beans to check doneness and adjust cooking as needed.
- For thicker soup: Mash some beans or lightly blend with an immersion blender once beans are fully cooked.
- If using canned beans: Use 4 (15-ounce) cans white beans, rinsed and drained. Add during the last hour of slow cooking to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 20 g
- Cholesterol: 45 mg
