Crockpot White Bean and Ham Soup

Written by on in Lunch

“`html

Slow Cooker Ham and Bean Soup is a hearty, wholesome, comforting crock pot recipe featuring creamy white beans that’s perfect for using up leftover ham!

An Engaging Introduction to Crockpot White Bean and Ham Soup

Now that chilly January is here, does anyone else have a leftover holiday ham bone and/or some diced ham in the freezer, just biding time until they can be transformed into something warm and cozy and comforting? If so, this Slow Cooker Ham and Bean Soup fits the bill!

Ham and Bean Soup is pure winter comfort food, though it’s actually on the healthier side of things. And my crock pot version makes it ridiculously easy!

Why You’ll Love This Recipe

This Crockpot White Bean and Ham Soup is perfect for a winter evening. It’s incredibly easy to prepare, allowing you to enjoy a wholesome meal without much fuss. With its creamy texture and savory flavors, this dish will warm you up from the inside out while making great use of any leftover ham you might have.

Kitchen Equipment You’ll Need

  • Large (7- to 8-quart) slow cooker
  • Immersion blender
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients

  • 1 pound dried Great Northern OR navy beans, picked over
  • 1 large smoked ham bone, ham hock, OR ham shank
  • 2 cups (approximately 6 ounces) shredded, julienned, or diced carrots
  • 1 medium stalk celery, sliced
  • 4 cloves garlic, minced
  • 7 cups low-sodium chicken broth OR stock
  • 2 bay leaves
  • 1 tablespoon dried parsley
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dry mustard powder
  • Freshly ground black pepper
  • Several dashes of hot pepper sauce, such as Tabasco
  • 1 to 2 cups additional diced ham, optional

Step-by-Step Instructions

  1. Rinse and drain the beans and place them in the bottom of a large slow cooker.
  2. Nestle the ham bone/hock/shank in the center, and add the carrots, celery, and garlic on top.
  3. Carefully pour the chicken broth over the ingredients in the slow cooker.
  4. Sprinkle with the bay leaves, parsley, celery salt, mustard powder, black pepper, and hot pepper sauce.
  5. Cover and cook on low for 7 to 9 hours or until the beans are tender.
  6. Remove the ham bone/hock/shank. Pull any ham meat from the bone, shred, and set aside; discard the bone and any fat or cartilage.
  7. Use an immersion blender to puree just enough of the soup to give it a creamy consistency, leaving most of the beans whole.
  8. Stir the shredded ham (from the bone) into the soup, along with any additional diced ham you’d like to add.
  9. Allow to cook for a few more minutes until just heated through.

Tips for Success

  • Make sure to rinse and pick through the beans to remove any debris.
  • Adjust the seasoning to your liking by adding more pepper or hot sauce.

Additional Tips or Variations

Feel free to add other vegetables like diced potatoes or bell peppers for extra flavor and nutrition. You can also swap the ham for turkey or sausage for a different twist.

Nutritional Highlights (Per Serving)

This soup is high in protein and fiber, making it a filling and nutritious option for a main meal.

Frequently Asked Questions (FAQ)

Can I use canned beans instead of dried?

Yes, but reduce the cooking time as canned beans are already cooked.

How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Conclusion

I hope you enjoy making and eating this Crockpot White Bean and Ham Soup as much as I do. It’s a perfect way to unwind and savor the tastes of home-cooked comfort food. Give it a try and let me know how it turns out in the comments below. I’d love to hear about your own variations and adjustments!

“`