Crockpot Ham and Bean Soup

The Best Slow Cooker Ham and Bean Soup. With just a few ingredients needed, this is a comforting full-flavored soup full of protein.

I love these simple Crockpot meals that you can throw together without having to measure and use what you have on hand. Soups are easy that way, using aromatics: Onion, Garlic, Celery, Carrots, whatever spices you have on hand, beans, and meat or not.

Place all of the ingredients in the CrockPot. Put the lid on, turn it on, and don’t take the lid off until it is done.

Today, I decided to use my big meaty ham bone to make some delicious ham and bean soup.

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We like to serve  Crockpot Ham and Bean Soup with these honey cornbread muffins or my sweet corn spoonbread.  These magic bars make a great dessert.

This easy recipe is hearty and delicious and the perfect way to use up any leftover ham. It’s a great way to feed a crowd!

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The slow cooker does all of the work creating the most delicious easy bean soup. Just set it and forget it.

Check out my YOUTUBE video for easy-to-follow instructions. Follow me on YOUTUBE.

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Slow Cooker Ham and Bean Soup
Serves approximately 8 – 10

1 – 2 teaspoons extra virgin olive oil
1 large onion, diced
3 – 4 ribs of celery, diced (about 1 cup)
3 – 4 carrots, unpeeled and diced (about 1 1/2 cups)
4 cloves garlic, minced
1 pound dried white beans, soaked overnight
2 – 3 sprigs of thyme
Hambone with meat, plus any of the solid juices in the pan. Discard any fat.
6 – 8 cups of liquid
(I used water this time but you can use half vegetable stock if you have it on hand)
Freshly ground black pepper

Heat the olive oil in a large saute pan over medium heat (or in your slow cooker insert, if it is safe to use on the stove). Add the onion, celery, carrots, and garlic. Saute until tender, for about 10 minutes. Transfer the sauteed vegetables to your slow cooker, and stir in the soaked beans, Toss in the thyme stems and all. Add the ham bone to the slow cooker, and add the liquid. Be sure to add enough liquid to mostly cover the ham bone. Cover, and cook on low for about 8 hours, until the beans are tender.

Remove the ham bone and the sprigs of thyme from the slow cooker, and use an immersion blender to partially puree the soup if you like, I prefer a chunky soup. You can puree as much or as little as you like. Cut the meat off of the ham bone, chop it into small pieces, and return to the soup. Season to taste with salt and pepper before serving. Since there is ham in this soup, I prefer not adding salt, it tastes salty enough to me.

To Cook Beans

• Rinse beans well and check for any debris. Remove anything that doesn’t look like a bean.
• No soaking required when using a slow cooker.

Ham for Bean Soup

If you happen to have a leftover ham bone from your holiday slow cooker ham, THIS is the recipe you’re going to want to make with it.

If you don’t have a ham bone, ask your local butcher or deli for either ham bones (they are usually really inexpensive) or ham hocks. Our deli down the road sells ham hocks for just a few dollars each. If you don’t have either, leftover chopped ham works beautifully in this recipe too.