This Easy Bean and Ham Soup in the Slow Cooker features tender beans and smoky ham in a savory broth. Perfect for a comforting meal, it’s an easy recipe that blends rich flavors into a healthy, slow-cooked dish.
Why You’ll Love This Recipe
This easy bean and ham soup in the slow cooker is a nutritious, healthy dish that combines tender beans with smoky ham in a savory broth, offering a comforting meal perfect for cozy days. Simple to prepare and hands-off with slow cooking, it’s packed with protein and flavor. The slow cooker’s gentle simmering creates a guilt-free indulgence that’s both delicious and satisfying.
Recipe Tips and Tricks
- Rinse Beans Well: Removes excess sodium from canned beans.
- Sauté Aromatics First: Adds depth of flavor before slow cooking.
- Check Doneness: Beans and ham should be tender.
- Use Fresh Herbs: Enhances taste over dried varieties.
- Avoid Overfilling: Leave space for even cooking.
- Rest Before Serving: Allows flavors to meld.
- Serve Warm: Maximizes the bean-ham contrast.
- Store Broth Separately: Keeps ingredients fresh if needed.
- Adjust Seasoning: Taste and tweak salt based on ham.
- Thicken if Desired: Simmer on high to reduce liquid.
Easy Bean and Ham Soup in the Slow Cooker
Tender bean and ham soup, easy slow cooker healthy meal.
Ingredients
- ½ tsp salt
- 1 lb ham hock
- 1 medium onion
- 1 tbsp olive oil
- 1 tsp chopped thyme
- 2 cans (15 oz each) cannellini beans
- 2 cloves garlic, minced
- 2 medium carrots
- 2 stalks celery
- 4 cups low-sodium chicken broth
Instructions
- Prep the Veggies: Peel and slice carrots, chop celery, and dice onion into small pieces.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery, cooking for 4-5 minutes until softened. Stir in minced garlic for 1 minute.
- Add to Slow Cooker: Transfer the sautéed veggies to the slow cooker. Add cannellini beans, ham hock, and chicken broth, stirring to combine.
- Season the Soup: Stir in chopped thyme and salt, adjusting to taste based on the ham.
- Set the Slow Cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the ham is tender and beans are soft.
- Remove Ham Hock: Take out the ham hock, shred the meat, and return it to the slow cooker, discarding the bone.
- Check Doneness: Ensure the beans and ham are tender and flavors are well-blended.
- Rest the Soup: Remove from heat and let rest for 10 minutes to allow flavors to meld.
- Adjust Consistency: If the soup is too thick, add a splash of broth; if too thin, cook on high for an additional 10 minutes.
- Serve and Enjoy: Serve warm and savor this hearty, smoky bowl!
Notes
- Rinse beans thoroughly to reduce sodium; sauté aromatics for flavor.
- Shred ham while warm for ease; adjust seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat with broth to restore consistency.
- This recipe can be adapted for low-carb or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 317Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 69mgSodium 614mgCarbohydrates 23gFiber 4gSugar 8gProtein 27g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cannellini Beans (2 cans, 15 oz each): Drained and rinsed, for creaminess.
- Ham Hock (1 lb): Smoky, for rich flavor.
- Carrots (2 medium): Peeled and sliced for sweetness.
- Celery (2 stalks): Chopped for crunch.
- Onion (1 medium): Chopped for savory base.
- Chicken Broth (4 cups): Low-sodium for moisture.
- Garlic (2 cloves): Minced for aromatic depth.
- Thyme (1 tsp, chopped): Fresh for herbal notes.
- Olive Oil (1 tbsp): For sautéing aromatics.
- Salt (½ tsp): Enhances flavor; adjust to taste.
Variations and Substitutions
- Bean Swap: Use navy or great northern beans.
- Ham Swap: Replace with smoked turkey or bacon.
- Veggie Swap: Add potatoes or spinach.
- Broth Swap: Use vegetable broth or water with extra seasoning.
- Herb Swap: Replace thyme with rosemary or parsley.
- Oil Swap: Use avocado oil or omit for oil-free.
- Meat Swap: Use diced ham instead of ham hock.
- Low-Sodium: Reduce or skip salt based on ham.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat with a splash of broth.
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