Slow Cooker Ham and Bean Soup

This Slow Cooker Ham and Bean Soup combines sweet yellow onion, celery, carrots, garlic, Great Northern beans, and smoked ham in a flavorful broth with fresh thyme and rosemary.

Course main meal soup, Soup

Cuisine American

Keyword ham and bean soup slow cooker, ham and bean soup slow cooker recipes, how to make ham and bean soup in a slow cooker, old fashioned ham and bean soup slow cooker

Prep Time 25

Cook Time 4 30

Soaking Time 8

Total Time 12 55

Servings servings

Calories 211kcal

Author Beth Pierce

Ingredients

1 lb. Great Northern beans
6 cups low-sodium chicken broth
2 bay leaves
1 tablespoon olive oil
1 medium yellow onion chopped
2 ribs celery chopped
3 large carrots peeled and chopped
3 cloves garlic minced
2 teaspoons ground cumin
½ teaspoon ground mustard
½ teaspoon ground white pepper
¼ teaspoon red pepper flakes
2 tablespoons brown sugar
2 sprigs rosemary
2 sprigs thyme
1¼ -1½ lbs bone-in ham steak

Instructions

The night before, rinse the pinto beans and sort through them to remove any pebbles. Add the beans to a large pot, cover them with cold water, and soak overnight in the refrigerator.
Rinse the beans and add them to the slow cooker. Add the chicken broth and bay leaves. Cover and cook on high.
Heat the olive oil in a large skillet over medium heat. Sauté the onion, celery, and carrots until the onion and celery are soft. Reduce the heat to low and add the garlic, ground cumin, ground mustard, white pepper, and red pepper flakes.
Add the vegetable mixture, brown sugar, and rosemary and thyme sprigs to the slow cooker. Cover and cook on high for 2 hours.
Add the bone-in ham steak, cover, and cook on high for 2 hours.
Remove 1½-2 cups of the soup, leaving out any ham, and place it in a measuring cup or deep bowl. Purée it using an immersion blender or a stand blender. Stir the blended soup into the slow cooker.
Remove the ham steak. Trim the ham steak and dice it into bite-sized pieces. Add the trimmed pieces back to the slow cooker.
Remove the ham bone, bay leaves, rosemary, and thyme sprigs. If desired, season with salt and white pepper.

Notes

Store in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over low heat or in the microwave at 50% power.

Nutrition