How to Cook Ham and Bean Soup in the Slow Cooker
Cozy Up with a Bowl of Homemade Ham and Bean Soup!
Is there anything more comforting on a chilly evening than a hearty bowl of soup? This Homemade Ham and Bean Soup is a classic for a reason – it’s packed with flavor, incredibly easy to make, and perfect for using up leftover ham. Forget those canned soups – this recipe delivers a depth of flavor you just can’t get from a tin!
We’ve streamlined the process to make it accessible for everyone, whether you’re a seasoned cook or just starting out. You can use dry navy beans for a truly authentic taste, or opt for canned beans for a quicker weeknight meal. Either way, the result is a creamy, satisfying soup that the whole family will love.
What makes this Ham and Bean Soup special?
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Slow Cooker Friendly: This recipe is designed for the slow cooker, making it a set-it-and-forget-it meal.
- Flavorful & Hearty: The combination of ham, beans, and vegetables creates a rich and satisfying soup.
- Versatile: Perfect for a cozy night in, a potluck, or a comforting lunch.
Tips for the Best Ham and Bean Soup:
- Soaking the Beans: If using dry beans, soaking them overnight is crucial for reducing cooking time and making them easier to digest. Don’t forget to drain and replace the water!
- Ham Quality: The flavor of your ham will significantly impact the soup. Use a good quality ham hock or leftover ham for the best results.
- Thickening the Soup: Mashing a few of the beans with a potato masher creates a naturally creamy and thickened soup. Adjust the amount to your preference.
- Spice it Up: Feel free to add a pinch of red pepper flakes or a dash of hot sauce for a little extra heat.
Frequently Asked Questions:
Q: Can I use a different type of bean?
A: While navy beans are traditional, you can substitute Great Northern beans or Cannellini beans. Just be aware that the cooking time may vary.
Q: Can I make this soup in an Instant Pot?
A: Yes! Reduce the cooking time to about 45-60 minutes on high pressure, followed by a natural pressure release.
Q: Can I freeze this soup?
A: Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: What if I don’t have a ham hock?
A: You can use about 1 cup of diced leftover ham. The flavor won’t be quite as intense, but it will still be delicious.
Q: Can I add other vegetables?
A: Definitely! Feel free to add potatoes, turnips, or other root vegetables to the soup.
Get ready to enjoy a warm and comforting bowl of Homemade Ham and Bean Soup! It’s the perfect way to nourish your body and soul.
Homemade Ham and Bean Soup
Ingredients
- 2 cups dry navy beans Or 2 15oz cans of navy beans
- 1 cup ham cut into small cubes
- 2 stalks celery finely chopped (optional)
- 1/2 cup carrots chopped
- 1 teaspoon minced onions
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground black pepper
- 1 can chicken stock
Instructions
- If using dry beans, soak navy beans in water overnight. Make sure the water is above the beans by a couple inches as they will expand. Drain the water and replace the water. Drain the water and place the beans into the slow cooker. Replace the water with the chicken stock.
- If using canned beans, add the canned beans into the pot. Add the chicken stock. Mix additional water to give 2 inches above the beans (if needed).
- Add the ham, celery, carrots, onions, garlic and black pepper.
- Stir and allow to cook for 6-8 hours on low.
- Mash a few of the beans with a potato masher. This will help thicken the soup.
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