Here’s a hearty and easy Slow Cooker Ham and Bean Soup recipe perfect for cozy meals:
Ingredients:
- 2 cups dried navy beans (or great northern beans), rinsed and soaked overnight
- 2–3 cups cooked ham, diced (leftover ham works great)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp Great Value onion powder (optional)
- 1 tsp dried thyme (optional)
- 1 bay leaf
Instructions:
- Prep beans: If using dried beans, soak them overnight. Drain before adding to the slow cooker.
- Add ingredients: In a slow cooker, combine soaked beans, diced ham, onion, carrots, celery, garlic, broth, salt, pepper, onion powder, thyme, and bay leaf.
- Cook: Cover and cook on low for 8–10 hours or high for 4–6 hours, until beans are tender and soup is thickened.
- Finish: Remove the bay leaf. Taste and adjust seasoning. For a thicker soup, mash some beans against the side of the pot.
- Serve: Ladle hot, and garnish with fresh parsley or a sprinkle of black pepper if desired.
💡 Tips:
- Leftover ham bone can be added for extra flavor; just remove it before serving.
- You can use canned beans to reduce cooking time: skip soaking and cook on low for 4 hours.
- Add a dash of smoked paprika for a richer, smoky flavor.
If you want, I can give a 15-minute “quick” version using canned beans and pre-cooked ham—still tastes great but much faster. Do you want me to do that?
