An easy recipe for Slow Cooker Ham and Bean Soup. Always buy a bone-in ham so you can make this soup! You don’t need to soak the beans ahead, either. It’s easy, delicious, and made right in your crockpot.
There are many reasons to buy fully-cooked bone-in hams, and the prospect of a delicious Ham and Bean Soup the next day is certainly a compelling one.
Put the ham bone, and any leftover ham, to work in this easy, delicious soup. And you don’t have to soak the beans overnight before you make it!
How to Make Ham Bone Soup
Saute the vegetables up front for the best flavor, then add the beans and broth. Bring everything to a boil before adding to your crockpot to kickstart the cooking process.
Since ham is very salty on its own, I recommend using low-sodium chicken broth in Step 2. Do not add more salt until you’ve added the chopped ham from the bone (and any other leftover ham you have on hand).
At that point, give it a taste and see if you think it needs more salt.
As for the ham bone, it goes without saying that a meatier ham bone will produce a meatier soup.
Do you have to soak beans before cooking them?
It is not necessary to soak beans before you cook them.
Depending on the type of bean in question, it will take 10 to 30 minutes longer to cook beans that haven’t been soaked ahead.
Can you cook beans in soaking water?
If you decide to soak your beans (to save that 10 minutes on the cooking time), you don’t need to throw away the soaking water.
Add that to the crockpot as part of the 4 cups in the recipe.
Can you freeze Homemade Ham and Bean soup?
To freeze ham and bean soup, place it in a shallow dish in the refrigerator to chill. Then, transfer to a freezer-safe container and freeze up to 2 months.
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Slow Cooker Ham and Bean Soup
- 1 tablespoon olive oil
- 1 cup carrots sliced (3-4 carrots)
- 1 cup celery sliced (3-4 stalks)
- 1 onion chopped
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 pound dried pinto or navy beans picked over
- 1 meaty ham bone
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- Additional leftover ham chopped, optional
- In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 8 to 10 minutes.
- Stir in broth, water, beans, ham bone,, garlic powder, cumin, parprika, thyme, and bay leaf. Bring to a boil.
- Pour into slow cooker. Heat on HIGH for 4 to 6 hours or until beans are tender.
- Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper.
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