Simple Ham and Bean Soup in the Crock Pot
This Simple Ham and Bean Soup in the Crock Pot is a hearty, comforting dish perfect for chilly days. Packed with tender beans, savory ham, and aromatic vegetables, it’s an easy, hands-off meal that fills your home with warmth and flavor, ideal for busy weeknights or cozy weekends.
Why You’ll Love This Recipe
This recipe is a true crowd-pleaser, combining simplicity with robust flavors that satisfy the soul. The slow cooker does all the heavy lifting, allowing the ingredients to meld into a rich, comforting soup with minimal effort. It’s budget-friendly, using pantry staples and leftover ham, making it perfect for stretching your grocery dollar. The smoky, savory ham pairs beautifully with creamy beans, creating a wholesome dish that’s both nutritious and filling. Whether you’re feeding a family or meal-prepping for the week, this soup is versatile, customizable, and guaranteed to warm you up. Plus, the aroma that fills your kitchen as it simmers is pure comfort!
Recipe Tips and Tricks
- Rinse Beans Thoroughly: Always rinse dried beans to remove debris and soak them overnight to reduce cooking time and improve texture.
- Use Low-Sodium Broth: Opt for low-sodium chicken broth to control saltiness, as ham can be quite salty.
- Adjust Consistency: If the soup thickens too much, add more broth or water during the last hour of cooking.
- Shred Ham Finely: For better distribution, shred or dice ham into small pieces so every bite is flavorful.
- Taste Before Serving: Adjust seasoning at the end, as flavors intensify during slow cooking.
- Add Fresh Herbs: Stir in fresh parsley or thyme just before serving for a burst of freshness.
Simple Ham and Bean Soup in the Crock Pot
Hearty ham and bean soup simmers in the crock pot for a cozy, flavorful meal with minimal effort.
Ingredients
- 1 bay leaf
- 1 lb dried navy beans, rinsed and soaked overnight
- 1 medium yellow onion, diced
- 1 tsp dried thyme
- 2 celery stalks, diced
- 2 cups diced ham or 1 ham hock
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- Optional: Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Soak the Beans: Rinse the dried navy beans under cold water, then soak them overnight in a large bowl with enough water to cover by 2 inches. This softens the beans and reduces cooking time.
- Drain and Rinse: After soaking, drain the beans and rinse them again to remove excess starch, ensuring a cleaner flavor in your soup.
- Prep the Crock Pot: Place the soaked beans in a 6-quart slow cooker, creating a base for your hearty soup.
- Add Ham and Veggies: Toss in the diced ham (or ham hock), onion, carrots, celery, and minced garlic, spreading them evenly for balanced flavor.
- Pour in Broth: Add the low-sodium chicken broth, ensuring the ingredients are fully submerged for even cooking.
- Season the Soup: Drop in the bay leaf and sprinkle the dried thyme, giving the soup its warm, aromatic backbone.
- Set and Cook: Cover the slow cooker, set it to low, and let it simmer for 8 hours, allowing the flavors to meld beautifully.
- Check Bean Tenderness: After 8 hours, test the beans for tenderness; they should be soft and creamy. Cook for an additional 30 minutes if needed.
- Adjust Seasoning: Remove the bay leaf, taste the soup, and add salt and pepper as needed to enhance the flavors.
- Serve and Garnish: Ladle the warm soup into bowls, garnish with fresh parsley for a pop of color, and enjoy with crusty bread!
Notes
- If using a ham hock, remove it after cooking, shred the meat, and return it to the soup.
- For a thicker soup, mash some beans against the side of the pot before serving.
- Always check the saltiness of the ham before adding extra salt to avoid over-seasoning.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 244Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 585mgCarbohydrates 27gFiber 9gSugar 3gProtein 24g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Dried Navy Beans: These small white beans are creamy and hold their shape well, but great northern or cannellini beans work too.
- Ham: Use leftover ham, a ham hock, or diced ham steak for rich, smoky flavor. Opt for low-sodium if possible.
- Onion and Garlic: These aromatics add depth; yellow onions are sweeter, while white onions offer a sharper bite.
- Carrots and Celery: These vegetables provide subtle sweetness and crunch, balancing the richness of the ham.
- Chicken Broth: Low-sodium broth is ideal to prevent an overly salty soup, but vegetable broth works for a lighter flavor.
- Bay Leaf and Thyme: These herbs infuse the soup with earthy, aromatic notes; remove the bay leaf before serving.
Variations and Substitutions
For a twist, swap navy beans for black-eyed peas or pinto beans for a different texture and flavor profile. If you’re out of ham, smoked turkey or bacon can provide similar smokiness. For a vegetarian version, omit the ham and use vegetable broth with a dash of smoked paprika for depth. Add diced potatoes or sweet potatoes for extra heartiness. If you prefer a spicier kick, toss in a pinch of red pepper flakes or a diced jalapeño. For a creamier soup, blend a portion before serving or stir in a splash of heavy cream.
Storage Options
Store leftover soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw in the fridge overnight before reheating. Reheat on the stovetop over medium heat, stirring occasionally, and add a splash of broth if it thickens. Avoid repeated freezing and thawing to maintain texture and flavor.
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