Here’s a comforting Crockpot White Bean and Ham Soup recipe 🥣🍲 — hearty, flavorful, and effortless!
🥘 Ingredients (6–8 servings)
- 1 lb (450 g) dried white beans (like Great Northern or cannellini), rinsed and sorted
- 1 lb (450 g) cooked ham, diced (use leftover ham or ham bone for extra flavor)
- 1 large onion, diced
- 3–4 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth or water (plus more if needed)
- 1–2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary (optional)
- Salt and black pepper, to taste
- Optional: 1–2 tablespoons chopped fresh parsley for garnish
🥄 Instructions
- Prep the beans:
- Optional: Soak beans overnight in water to reduce cooking time and improve digestibility.
- If using quick-soak method, cover beans with water, boil 5 minutes, then let sit 1 hour. Drain before adding to crockpot.
- Combine ingredients in crockpot:
- Add beans, ham, onion, carrots, celery, garlic, bay leaves, thyme, rosemary, and broth to the slow cooker.
- Stir to combine.
- Cook:
- Low: 7–8 hours
- High: 4–5 hours
- Beans should be tender, and vegetables cooked through.
- Adjust seasoning and texture:
- Remove bay leaves.
- Taste and add salt and pepper as needed.
- Optional: For thicker soup, mash some beans against the side of the crockpot and stir.
- Serve:
- Ladle into bowls and garnish with fresh parsley if desired.
- Serve with crusty bread or cornbread for a hearty meal.
💡 Tips:
- If using a ham bone, add it at the beginning for flavor and remove before serving.
- You can add a pinch of smoked paprika or cayenne for a subtle kick.
- Leftovers taste even better the next day as flavors meld.
I can also give you a 15-minute stovetop version if you want a faster meal without the slow cooker. Do you want me to?
