This easy recipe for Slow Cooker Ham and Bean Soup is an ultra-comforting and healthy dinner idea. Bonus: There's no need to soak the beans in advance for this slow cooker soup!
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, paprika, 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.
Beans: To soak beans overnight, add 4 quarts water to a large bowl and add 1 pound of rinsed beans. Soak at least 8 hours. To quick-soak beans, add 1 pound of rinsed beans to a large saucepan and cover with 3 inches of water. Bring to a boil. Boil rapidly for 5 minutes, then remove from heat, cover, and let stand for 1 hour. To substitute canned beans, use 3 to 4 cans of navy, pinto, kidney, cannellini beans, Great Northern beans, or other white beans, rinsed and drained.
Ham bone: A leftover ham bone infuses the broth with so much rich pork flavor. A meatier ham bone will produce a meatier soup. Or substitute ham hocks or ham shanks.
Yield: This recipe makes satisfying 12 servings. Pair with your favorite salad recipe and some crusty bread for dunking for a cozy and complete meal.
Storage: Store leftovers covered for up to 4 days.