Crockpot meals bring comfort and convenience to any kitchen, and this ham and bean soup is no exception. Packed with nutritious ingredients and bold flavors, this dish simmers all day to deliver a hearty meal that warms you from the inside out. Cooking in a slow cooker allows the flavors to meld beautifully while you go about your day, making it a perfect choice for busy families or anyone wanting a hands-off approach to dinner.
Why We Love This Crockpot Ham and Bean Soup
Crockpot ham and bean soup captures the essence of home cooking with its rich taste and satisfying texture. This dish is a one-pot wonder that offers simplicity without sacrificing flavor. The slow cooking process allows the beans to soften and absorb the flavors of the ham and vegetables, resulting in a creamy and hearty meal. You can easily customize it to your taste by adjusting spices or adding your favorite vegetables. Plus, it requires minimal preparation time, allowing you to enjoy a delicious, wholesome meal with minimal effort. This recipe also makes an excellent option for meal prep, providing delicious leftovers that taste even better the next day.
Ingredients for Crockpot Ham and Bean Soup
- 1 pound dried beans (your choice, such as navy or great northern)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups vegetable or chicken broth
- 1 pound cooked ham, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon rosemary (dried or fresh)
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup diced tomatoes (optional)
- 1 cup spinach or kale (optional, for added nutrition)
Directions
Begin by rinsing the dried beans under cold water, making sure to remove any debris. Soak the beans overnight in a large bowl filled with water or follow the quick soak method by boiling them for one minute, then letting them sit for one hour.
In your crockpot, add the chopped onion, diced carrots, and diced celery. Layer the soaked and rinsed beans on top of the vegetables.
Pour in the vegetable or chicken broth and add the diced ham, minced garlic, thyme, rosemary, and bay leaves. For an extra pop of flavor, you can also add the diced tomatoes at this stage.
Stir everything together and drizzle the olive oil over the top. Season with salt and pepper according to your taste preference.
Cover the crockpot with its lid and set on low heat. Allow the soup to cook for 6 to 8 hours until the beans are tender.
About 30 minutes before serving, stir in the spinach or kale if desired. This will add a lovely color and additional nutrients to your soup.
When ready to serve, remove the bay leaves. Adjust seasoning if necessary, and enjoy your hearty bowl of soup.
How to Serve Crockpot Ham and Bean Soup
Serving crockpot ham and bean soup is as straightforward as the recipe itself. Ladle the soup into bowls and consider offering a variety of toppings to enhance the flavors. You can add a sprinkle of freshly chopped parsley for freshness or a dash of hot sauce for some heat. For a satisfying meal, pair the soup with a warm loaf of crusty bread or simple crackers; they work perfectly for dipping.
A dollop of sour cream can add a creamy texture that complements the savory elements of the soup. If you’re in the mood for something extra, you could serve it with a side salad for added crunch and freshness. This soup is also great for gatherings; you can keep it warm in the crockpot and allow guests to serve themselves, making it a stress-free addition to any meal.
Expert Tips for Crockpot Ham and Bean Soup
To make the most of your crockpot ham and bean soup, consider a few expert tips. Firstly, if you have leftover ham bones or scraps, they can add even more flavor to your broth. Just toss them in at the beginning of cooking for an extra depth of flavor.
Second, soaking the beans overnight helps them cook more evenly and reduces the cooking time. If you forget to soak them, the quick soak method works just as well.
If you’re looking for a thicker consistency, you can mash a portion of the beans before serving or use an immersion blender for a few seconds, blending just enough to thicken the soup while leaving some whole beans for texture. Finally, feel free to experiment with various vegetables. Adding bell peppers, zucchini, or even sweet potatoes can enhance the taste and nutritional value of your soup.
How to Store Crockpot Ham and Bean Soup
Storing your leftover crockpot ham and bean soup is easy. Allow the soup to cool down to room temperature before transferring it to airtight containers. You can store it in the refrigerator for up to 4-5 days. If you want to keep it for a longer time, consider freezing the soup. Pour the cooled soup into freezer-safe containers, leaving some space at the top as the soup may expand when frozen. It can last for 3 to 6 months in the freezer. When you’re ready to eat it, just thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave until warm.
Variations of Crockpot Ham and Bean Soup
There are countless delicious variations to explore with crockpot ham and bean soup. You can easily switch up the type of beans you use; kidney beans or black beans can provide a different flavor profile. For a spicy kick, consider adding diced jalapeños or a sprinkle of cayenne pepper during cooking.
If you prefer a smoky flavor, incorporating smoked paprika or adding smoked turkey can deliver a similar taste without using ham. For a lighter version, you can skip the ham entirely and focus on hearty vegetables and beans.
Additionally, you could introduce fresh herbs like cilantro or basil for a unique twist. For those who enjoy a richer texture, adding cream or coconut milk towards the end of cooking can transform the dish into a comforting, creamy soup that works splendidly on colder days. The flexibility of this recipe means you can play around with what you have on hand, making it a versatile addition to your cooking repertoire.
FAQ about Crockpot Ham and Bean Soup
Crockpot ham and bean soup is a delightful dish that many people have questions about. One common concern is regarding the beans; can you use canned beans instead of dried? Yes, you can! However, since canned beans are already cooked, you should add them during the last hour of cooking to avoid them becoming mushy.
People also wonder if they can make this soup vegetarian. Absolutely! Just omit the ham and use vegetable broth, then load it up with your favorite veggies to create a satisfying meal.
Another frequently asked question is about the optimal cooking time. Typically, cooking on low for 6 to 8 hours provides the best results, but you can also cook it on high for about 3 to 4 hours if you’re short on time.
Lastly, many home cooks ask about leftovers. The soup not only stores well, but the flavors deepen and improve when resting, making it an excellent option for meal prep. Reheating is also simple; just warm it on the stovetop or microwave until heated through, and you’re ready to enjoy a delicious bowl once again.
Crockpot Ham and Bean Soup
Ingredients
For the Soup Base
- 1 pound dried beans (navy or great northern) Can use other types of dried beans.
- 1 cup chopped onion
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cups vegetable or chicken broth
- 1 pound cooked ham, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme Can use fresh or dried.
- 1 teaspoon rosemary Can use fresh or dried.
- 2 leaves bay leaves
- to taste Salt and pepper Adjust according to preference.
- 2 tablespoons olive oil
Optional Additions
- 1 cup diced tomatoes Optional for extra flavor.
- 1 cup spinach or kale Optional for added nutrition.
Instructions
Preparation
- Rinse the dried beans under cold water and remove any debris. Soak the beans overnight or use the quick soak method by boiling them for one minute and letting them sit for one hour.
- In the crockpot, add the chopped onion, diced carrots, and diced celery. Layer the soaked and rinsed beans on top.
- Pour in the vegetable or chicken broth and add the diced ham, minced garlic, thyme, rosemary, and bay leaves. Optionally, add the diced tomatoes.
- Stir everything together and drizzle olive oil over the top. Season with salt and pepper to taste.
Cooking
- Cover the crockpot and set it to low heat. Allow the soup to cook for 6 to 8 hours until beans are tender.
- About 30 minutes before serving, stir in spinach or kale if desired.
Serving
- Remove the bay leaves before serving. Adjust seasoning if necessary, and ladle the soup into bowls.
- Offer toppings such as chopped parsley, hot sauce, or a dollop of sour cream.
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