Print

Ham and Bean Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting bowl of Ham and Bean Soup that warms your soul with its delightful flavors and textures.

Ingredients

Scale
  • 2 cups dried white beans (Great Northern or navy beans)
  • 1 large ham hock or 2 cups diced ham
  • 4 carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Fresh parsley, chopped for garnish
  • Salt and pepper to taste

Instructions

  1. Rinse the dried white beans thoroughly under cold water and pick through them to remove any debris. If time allows, soak the beans overnight, or use the quick-soak method. Drain and rinse the beans before adding to the slow cooker.
  2. Prepare the vegetables by dicing the carrots, celery, and onion into uniform pieces. Mince the garlic. If using a ham hock, rinse and pat dry; if using diced ham, cut it into chunks.
  3. Combine the drained beans with the diced vegetables and garlic in the slow cooker. Add the ham hock or diced ham, chicken broth, bay leaves, thyme, salt, and pepper. Stir gently to distribute.
  4. Slow cook on LOW for 7-8 hours or HIGH for 4-5 hours until beans are tender and creamy. Stir occasionally and add more broth if needed.
  5. Shred the ham from the hock, discarding the bone and fat. Return the shredded ham to the soup and remove bay leaves. Adjust seasoning and puree beans for thickness if desired.
  6. Serve in bowls, garnish with fresh parsley, and enjoy hot.

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat and adjust consistency with broth if necessary.

Nutrition

Find it online: https://recypez.com/ham-and-bean-soup-recipe-2/

Scroll to Top