Crockpot Ham and Bean Soup
A hearty and nutritious soup perfect for busy families, simmered to perfection in a slow cooker with rich flavors of ham and beans.
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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Notes
Consider adding leftover ham bones for extra flavor. For a thicker soup, mash a portion of the beans before serving. Experiment with various vegetables for added nutrition.