Description
This classic Ham and Bean Soup is a hearty, comforting dish made with tender white beans, a flavorful ham bone, and fresh vegetables. Slow-cooked to perfection, it delivers a rich, savory broth infused with smoky ham and aromatic herbs, making it an ideal meal for cozy days. Easily adaptable with different white beans and broth types, this recipe offers flexible cooking options and simple preparation for a nourishing, satisfying soup.
Ingredients
Scale
Beans and Meat
- 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
Vegetables and Aromatics
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 large Carrot, diced (1 cup)
Seasonings and Liquids
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt, add to taste if using salted broth
- ½ teaspoon Black Pepper, or to taste
- 6 cups Water, or broth
Instructions
- Prepare the Beans: (Optional) Soak the navy beans overnight in 8 cups of water. Drain and discard the soaking liquid to reduce cooking time and improve digestibility. Alternatively, you can use the beans unsoaked, but expect a longer cook time.
- Add Ingredients to Slow Cooker: Place the sorted beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and black pepper into a 5-quart slow cooker. Add water or broth to cover the beans by approximately one inch. This ensures even cooking and prevents burning during the long cooking time.
- Slow Cook Beans and Ham Bone: Set the slow cooker to LOW and cook for 6 hours if beans were soaked, or 9 hours if unsoaked. During cooking, monitor the liquid level and add more water or broth as necessary to keep the beans covered.
- Add Carrots and Continue Cooking: During the final hour, stir in the diced carrots. Continue to cook until both beans and carrots are tender, ensuring vegetables maintain some texture while flavors meld.
- Remove Ham Bone and Shred Meat: Once cooking is complete, carefully remove the ham bone, discarding any bones or gristle. Shred or dice any remaining ham meat from the bone and return it to the soup to keep the ham tender and flavorful.
- Optional Thickening: For a creamier texture, use a potato masher to mash some beans directly in the pot, thickening the broth. Alternatively, pulse briefly with an immersion blender to reach desired consistency.
- Serve and Store: Ladle the soup into bowls and serve hot. Cool leftovers to room temperature and store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- White bean variety: Navy beans, cannellini, or great northern beans all work well. Navy beans cook faster due to smaller size, but soak time and bean age affect cooking duration.
- Water vs. Broth: If using a ham bone, plain water suffices as the bone imparts ample flavor. Without a ham bone, chicken or turkey broth adds necessary richness. When using broth, reduce or omit added salt to prevent over-seasoning.
- No Ham Bone? When using only leftover ham, use broth instead of water for better flavor. Add the ham during the last 30 minutes of cooking to maintain tenderness.
- Final Cook Time Variation: Beans may cook faster or slower depending on size, age, and soak status. Taste test beans periodically; if still firm, increase heat slightly to finish cooking.
- Want Thicker Soup? Mash some cooked beans in the pot or blend briefly with an immersion blender after cooking to thicken the broth.
- If Using Canned Beans: Substitute 4 (15-ounce) cans of rinsed white beans. Add these during the final hour in the slow cooker or the last 30 minutes on the stovetop to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 30 mg
