The first time I crafted this soup, I was cradling a hot mug while watching autumn leaves dance outside my window. You know those days that are perfect for curling up under a blanket? This soup fits perfectly with that vibe. Its simplicity is deceiving because the rich, savory flavors are anything but plain. Whenever the topic of comfort food arises, my family reminisces about this hearty soup and the cozy days we’ve spent together enjoying it.
What makes this recipe stand out isn’t just the tender beans or the smoky ham, albeit those are highlights; it’s the ease of preparation. Simply gather your ingredients, let the slow cooker do its magic, and you’ll have a wholesome bowl of goodness ready by the time your loved ones start arriving. Trust me, once you try this recipe, you’ll find yourself coming back to it again and again. So pull out your slow cooker, get cozy, and prepare to make some memories with this delectable Slow Cooker Ham and Bean Soup.
How to Make Slow Cooker Ham and Bean Soup
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Ingredients:
- 8 cups low sodium chicken broth
- 1 lb Great Northern beans, cleaned and picked over
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 3 cloves garlic, finely chopped
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 3 stalks celery, diced
- 2 large carrots, peeled and diced
- 1 small yellow onion, diced
- 1 large ham bone (about 4 pounds)
Directions:
- Start by placing the chicken broth, Great Northern beans, fresh thyme leaves, black pepper, garlic, bay leaves, and Worcestershire sauce into your 5-6 quart slow cooker.
- Add in the diced celery, carrots, and onion, spreading them evenly across the surface.
- Insert the ham bone into the center, pushing it down gently through the vegetables.
- Cover the slow cooker and set it to HIGH. Let it simmer for around 6 hours, ensuring the beans become tender.
- After the cooking time, carefully remove the ham bone from the cooker, and set it aside to cool slightly.
- Once cool enough to handle, shred the meat from the bone, making sure to discard any unwanted fat and gristle.
- Return the shredded ham to the cooker, stir well, and let the soup warm through for a few minutes before serving.
Customizing Slow Cooker Ham and Bean Soup: Alternative Ingredients
If you’re out of Great Northern beans, cannellini or navy beans make a suitable swap without changing the dish’s character. For an herbal twist, substitute rosemary for thyme, and if a ham bone is hard to come by, smoked sausage or diced ham can wonderfully replace it, adding a different depth of flavor.
Leftovers? Here’s How to Store Them Properly
To keep your soup tasting fresh, store leftovers in an airtight container and refrigerate for up to four days. For longer storage, freeze individual portions in freezer-safe bags for up to three months. Thaw in the fridge overnight and gently reheat in a saucepan over medium heat for best results.
Perfect Pairings for Slow Cooker Ham and Bean Soup
This soup shines with a simple side of crusty bread or cornbread, which provides a perfect texture contrast. For a fresh burst, serve with a light green salad. When it comes to drinks, consider a crisp white wine or warm apple cider to complement the soup’s hearty flavors.
Cooking Hacks to Elevate Slow Cooker Ham and Bean Soup
Achieving optimal soup flavor relies on seasoning well — taste and add salt toward the end of the cooking time if needed. For a richer broth, feel free to add a splash of white wine or apple cider vinegar. If you prefer a creamier texture, partially mash some of the beans right in the slow cooker before serving.
Seasonal Twists for Slow Cooker Ham and Bean Soup
For a summer version, add fresh corn and bell peppers for a touch of sweetness and color. Come fall or winter, throw in cubed sweet potatoes for a hearty twist. Spring inspires the addition of fresh spinach or peas, which adds a lovely freshness to the soup.
FAQs:
Can I use canned beans instead of dried?
Yes, if you’re pressed for time, canned beans can be used. Ensure to rinse and drain them before adding to the slow cooker, but reduce the cooking time as they are already softened. Add them halfway through the cooking process to prevent overcooking.
What can I do if I don’t have a slow cooker?
No slow cooker? No worries! You can make this soup on your stovetop. Use a large pot, follow the same steps, and simmer on low heat. Stir occasionally, and cook until the beans are tender, adjusting the time as needed.
Is it possible to make this soup vegetarian?
Turning this ham and bean soup into a vegetarian delight is simple. Swap the chicken broth with vegetable broth and the ham bone with smoked tofu or mushrooms for a depth of flavor, crafting a comforting meat-free alternative that doesn’t skimp on taste.
What other spices can I add?
If you’re looking to spice things up, consider adding a pinch of cayenne pepper for heat or smoked paprika for smokiness. Fresh herbs like parsley or marjoram can also brighten the flavor and add a fresh note to the soup.
Can I prepare this soup in advance?
Absolutely, preparing the ingredients the night before and storing them in the fridge makes morning assembly a breeze. Simply combine everything in the slow cooker and set it cooking so it’s ready come mealtime, freeing your day for other activities.
How do I thicken the soup if I want a thicker consistency?
To thicken the soup, mash some of the beans against the side of the slow cooker and stir them back in. Alternatively, create a slurry with cornstarch and water, and stir it through to create a thicker texture. Let it cook a little longer to incorporate.
Slow Cooker Ham and Bean Soup
Equipment
- slow cooker
Ingredients
- 8 cups low sodium chicken broth
- 1 lb Great Northern beans cleaned and picked over
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 3 cloves garlic finely chopped
- 2 leaves bay leaves
- 1 teaspoon Worcestershire sauce
- 3 stalks celery diced
- 2 large carrots peeled and diced
- 1 small yellow onion diced
- 1 large ham bone about 4 pounds
Instructions
- In a 5-6 quart slow cooker, mix together the chicken broth, Great Northern beans, thyme, black pepper, garlic, bay leaves, Worcestershire sauce, celery, carrots, and onion.
- Position the ham bone in the middle of the mixture.
- Cover and set the slow cooker to HIGH, letting it cook for about 6 hours, or until the beans become tender.
- Once cooked, carefully extract the ham bone and allow it to cool down a bit. Shred the meat off the bone, discarding any fat and gristle.
- Return the shredded ham into the warm soup, and stir to combine.
- Serve warmly, accompanied by crusty bread for a heartier meal.
