Slow Cooker Ham and White Bean Soup Recipe

Here’s a delicious and easy recipe for Slow Cooker Ham and White Bean Soup—a hearty, comforting dish that’s perfect for a cozy meal. This soup is packed with tender beans, savory ham, and vegetables, and it’s made effortlessly in the slow cooker. It’s a great way to use up leftover ham, and the slow cooking really helps the flavors meld together for a rich and satisfying meal.

Slow Cooker Ham and White Bean Soup

Ingredients:

• 1 pound dried white beans (such as Great Northern, Navy, or Cannellini beans), rinsed and soaked (see note below for quick soak method)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• Salt and freshly ground black pepper, to taste
• 6 cups low-sodium chicken broth (or vegetable broth for a lighter version)
• 2 cups cooked ham, diced (use leftover ham or ham steak)
• 1-2 cups water (optional, depending on desired soup consistency)
• Fresh parsley or thyme for garnish (optional)

Instructions:

1. Soak the Beans (Optional but Recommended):
   • If you’re using dried beans, it’s best to soak them before cooking to reduce cooking time and make them easier to digest.
   • Overnight Soak: Place the beans in a large bowl, cover them with water, and let them soak overnight.
   • Quick Soak: If you’re short on time, place the beans in a large pot, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let the beans sit for 1 hour. Drain and rinse before using in the soup.
2. Sauté the Vegetables (Optional Step for Extra Flavor):
   • In a skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for an additional minute until fragrant. This step will enhance the depth of flavor, but you can skip it if you’re in a hurry.
3. Add Everything to the Slow Cooker:
   • Transfer the soaked beans, sautéed vegetables (or raw if you skipped the sautéing step), bay leaf, thyme, rosemary, smoked paprika (if using), and chicken broth to the slow cooker. Stir to combine.
   • Season with salt and pepper to taste. Add the diced ham to the slow cooker, and stir again.
4. Cook the Soup:
   • Cover the slow cooker and cook on low for 7-8 hours, or until the beans are tender and the flavors have melded together. You can also cook on high for 4-5 hours if you’re short on time.
5. Adjust Consistency (Optional):
   • Once the beans are tender, check the consistency of the soup. If it’s too thick, you can add 1-2 cups of water (or more broth) to reach your desired soup consistency. Stir to combine.
6. Final Seasoning:
   • Remove the bay leaf and taste the soup. Adjust the seasoning with additional salt, pepper, or herbs if needed. If you prefer a more intense flavor, you can add a splash of vinegar or a squeeze of lemon juice to brighten it up.
7. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve with crusty bread or a side salad for a complete meal.

Serving Suggestions:

• Bread: Serve this hearty soup with a loaf of warm, crusty bread, cornbread, or biscuits for dipping.
• Salad: A simple green salad with a light vinaigrette will balance the richness of the soup.
• Cheese: Add a sprinkle of grated Parmesan or cheddar cheese on top of each bowl for extra flavor.

Tips:

• Using Canned Beans: If you’re short on time or forgot to soak the beans, you can substitute canned white beans. Use about 4 cans of beans (drained and rinsed), and skip the soaking and long cook time. Simply combine everything in the slow cooker and cook on low for 4-5 hours, or until the flavors meld together.
• Leftover Ham: This soup is perfect for using up leftover ham from a holiday meal. You can also use a ham steak, diced, or even a ham bone for extra flavor. If using a ham bone, you can remove it after cooking, shred any remaining meat, and stir it back into the soup.
• Flavor Variations: If you prefer a spicier soup, you can add a diced jalapeño or a pinch of cayenne pepper. For a smoky twist, you can also try adding a small amount of liquid smoke or use smoked sausage instead of ham.
• Make-Ahead: This soup stores well in the fridge for up to 4 days. It also freezes beautifully—just let it cool completely, then store in an airtight container for up to 3 months. Reheat on the stovetop or in the microwave.

Customizations:

• Vegetarian Version: To make this soup vegetarian, skip the ham and use vegetable broth. You can substitute with hearty vegetables like sweet potatoes, squash, or additional beans (e.g., chickpeas or kidney beans) for extra protein and texture.
• Herb Variations: You can customize the herbs to your liking. Add bay leaves, sage, or parsley for a fresh touch, or even stir in some spinach or kale toward the end of cooking for added greens.

This Slow Cooker Ham and White Bean Soup is hearty, comforting, and easy to make. The slow cooking process makes the beans tender and allows the flavors to meld together perfectly. It’s a great way to use up leftover ham and create a meal that’s both delicious and filling!