Slow Cooker Ham and Bean Soup
A hearty and comforting soup made with tender beans, diced ham, and vegetables, all simmered together in a slow cooker for a rich, savory flavor.
Ingredients
Beans and Vegetables
- 1 pound dried great northern beans (soaked in water overnight) Soaked to reduce cooking time.
- 2 pieces carrots (peeled and sliced)
- 1 large onion (diced)
- 2 stalks celery (sliced)
Broth and Seasonings
- 8 cups chicken broth Acts as the base for the soup.
- 3 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 piece bay leaf
- 1 teaspoon rubbed sage (or ½ teaspoon dried sage)
Meat
- 2 cups cooked ham (diced) Use leftover ham if available.
- 1 piece ham bone (optional) For additional flavor.
Garnish
- 1 tablespoon fresh parsley (chopped) For optional garnish.
Instructions
Preparation
- Drain and rinse soaked beans thoroughly under cold water.
- Place the rinsed beans in a 5-quart slow cooker.
- Add the diced ham to the pot.
- Toss in sliced carrots, diced onion, and celery.
- Pour 8 cups of chicken broth over the ingredients, ensuring they are submerged.
- Add Dijon mustard, garlic powder, bay leaf, and rubbed sage. Stir gently to combine.
- If using, place the ham bone in the middle of the ingredients.
Cooking
- Cover the slow cooker and set it to cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- Once cooking is complete, carefully remove the ham bone and let it cool before cutting off excess meat to return to the soup.
- Taste and adjust seasoning with salt and black pepper if needed.
Serving
- Ladle the soup into bowls and garnish with chopped parsley if desired.
- Serve hot, paired with crusty bread or cornbread.
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Notes
For variations, consider using different beans or adding extra vegetables like kale or bell peppers. This soup freezes well; store in airtight containers.