Slow Cooker Ham Bean Soup (Print View)

Tender ham and creamy beans simmered with carrots, celery, and herbs for a warm satisfying dish.

# Components:

→ Meats

01 - 1 pound cooked ham, diced

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced

→ Beans & Legumes

06 - 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed

→ Liquids

07 - 6 cups low-sodium chicken broth

→ Spices & Seasonings

08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - 1/2 teaspoon black pepper
12 - Salt to taste

# Preparation Steps:

01 - Add diced ham, carrots, celery, onion, garlic, and beans to the slow cooker.
02 - Pour in chicken broth and add bay leaf, thyme, parsley, and black pepper. Stir until well combined.
03 - Cover and cook on low for 7 hours until vegetables are tender and flavors have melded together.
04 - Remove bay leaf, taste, and adjust salt as needed.
05 - Ladle into bowls and serve hot, optionally with crusty bread or crackers.

# Expert Advice:

01 -
  • Minimal hands-on time means you can set it and forget it while life happens around you.
  • It gets better as it sits, making it perfect for meal prep or unexpected guests.
  • The creamy beans and tender vegetables deliver that restaurant-quality feeling without the fuss.
02 -
  • The bay leaf must come out before serving—biting into one is genuinely unpleasant and a lesson I only needed to learn once.
  • Don't salt the soup at the beginning; the broth concentrates as it simmers, and you'll end up with something oversalted if you guess now.
  • The vegetables will be very soft after seven hours, which is exactly what you want, but if you prefer them with more texture, reduce cooking time to six hours.
03 -
  • For a thicker, creamier soup, mash about a quarter of the beans against the side of the slow cooker with the back of a spoon before serving.
  • Don't rinse your beans under cold water right before adding them—rinsing removes the starchy liquid that helps thicken the broth naturally.
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