Slow Cooker Ham and Bean Soup
This delicious slow cooker ham and bean soup is easy to make and your kitchen is going to smell incredible while it cooks. As for the flavor, everyone will love it.
Servings: 6
Ingredients
- 1 Pound dried great northern beans soaked in water overnight
- 2 carrots peeled and sliced
- 1 Teaspoon rubbed sage or ½ Teaspoon dried sage
- 8 Cups chicken broth
- 3 Tablespoons Dijon mustard
- 1 Teaspoon garlic powder
- 1 bay leaf
- 2 Cups cooked ham diced
- 1 onion large, diced
- 2 Stalks celery sliced
- 1 ham bone optional
- fresh parsley chopped, for optional garnish
- salt and black pepper to taste
Instructions
- Drain the soaked beans and rinse them. Put them in a 5-quart crockpot.
- Add the ham, carrots, onion, and celery to the crockpot.
- Pour the chicken broth over the ham, veggies and beans, ensuring they’re all covered.
- Add the mustard, garlic, bay leaf, and sage, and stir.
- Put the ham bone (if using) in the middle of the ingredients.
- Cover and cook for 8 to 10 hours on low or for 4 to 5 hours on high, or until the beans are tender.
- Take out the ham bone and cut any excess meat off it. Put the excess meat in the crockpot and set the bone aside.
- Season the soup with salt and black pepper if needed, then ladle into bowls and serve hot, sprinkled with chopped fresh parsley if liked.
Notes
Use the ham bone: If you have a leftover ham bone, I always recommend adding it to the slow cooker. It gives the broth incredible flavor, and before discarding it, you can pull off any extra tender meat and stir it back into the soup.
Adding sage: Dried sage can be either rubbed or ground (powdered). I prefer rubbed sage because it has a milder, more delicate flavor. If you're using ground sage instead, use about half as much since it's more concentrated.
Season at the end: Wait until the soup has finished cooking before adding any salt. Ham can vary quite a bit in saltiness, so I always taste the soup first and only season if it needs it.
Don't skip soaking the beans: I usually soak mine overnight because they cook more evenly and end up wonderfully creamy.
Like a thicker soup? Mash a cup of the cooked beans with a spoon and stir them back into the soup for an even creamier texture.
Adding sage: Dried sage can be either rubbed or ground (powdered). I prefer rubbed sage because it has a milder, more delicate flavor. If you're using ground sage instead, use about half as much since it's more concentrated.
Season at the end: Wait until the soup has finished cooking before adding any salt. Ham can vary quite a bit in saltiness, so I always taste the soup first and only season if it needs it.
Don't skip soaking the beans: I usually soak mine overnight because they cook more evenly and end up wonderfully creamy.
Like a thicker soup? Mash a cup of the cooked beans with a spoon and stir them back into the soup for an even creamier texture.
Nutrition
Calories: 355kcal | Carbohydrates: 53g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 34mg | Sodium: 1716mg | Potassium: 1355mg | Fiber: 17g | Sugar: 5g | Vitamin A: 3471IU | Vitamin C: 16mg | Calcium: 169mg | Iron: 5mg
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