Slow Cooker Ham and Bean Soup
This Slow Cooker Ham and Bean Soup combines creamy Great Northern beans with smoky ham in a savory, slow-cooked soup. A ham bone adds deep flavor, while browned ham gives each bowl plenty of hearty texture.
Servings: 8
Calories: 363kcal
Equipment
Ingredients
- 1 lb Great Northern beans dried
- 3 cups ham cooked, cut into bite-size pieces
- 1 Ham Bone optional
- 1 cup Yellow Onion diced
- 1 cup Carrots diced
- 1 cup celery sliced
- 6 cloves Garlic minced
- 4 cups Chicken Broth low-sodium
- 2 cups Water plus more as needed
- 2 tsp Cajun seasoning click for my recipe, or more to taste
- 1 tsp dried oregano
- ½ tsp Black Pepper
- 1 tbsp Worcestershire sauce
- 3 bay leaves
- 1 tbsp Apple Cider Vinegar
- Fresh parsley Chopped, optional garnish
Instructions
- Prepare the beans: Rinse the beans under cold water and remove any damaged beans. Add them to the slow cooker with the onion, carrots, celery, and garlic.
- Add the ham bone: Nestle the ham bone into the beans and vegetables, if using.
- Add the broth and seasonings: Pour in the chicken broth and 2 cups of water. Stir in the Cajun seasoning, oregano, black pepper, and Worcestershire sauce. Add the bay leaves. Cover and cook on High for 5–6 hours or Low for 8–9 hours, until the beans are very tender and creamy with no firm or grainy centers. Add more water as needed if the soup gets too thick before the beans are tender.
- Brown the ham: About 30 minutes before serving, add the ham to a hot skillet. Sear for 1–2 minutes per side, until lightly browned.
- Thicken the soup: Remove the ham bone and bay leaves. Mash some of the beans and vegetables a few times with a wooden spoon or potato masher. Taste and adjust the seasoning as needed.
- Add the ham: Stir in the browned ham. Cover and cook on Low for about 25 minutes.
- Finish: Stir in the apple cider vinegar. Ladle into bowls and top with chopped parsley, if desired.
Notes
- No soaking needed: Add the dried beans directly to the slow cooker. They’re done when creamy throughout.
- Adjust the liquid: Add more water if the beans need additional cooking time and the soup becomes too thick.
- Ham bone options: Use a meaty ham bone or smoked ham hock for extra flavor. If you don’t have either, add the seared ham about 1 hour before the beans are done so it has time to season the soup. If using frozen leftover ham or ham bone, be sure to thaw them first.
- Bean options: Dried navy or cannellini beans can also work. I don’t recommend canned beans for this recipe.
- Salt at the end: Ham and Cajun seasoning vary in saltiness, so taste before adding any additional salt.
Nutrition
Calories: 363kcal | Carbohydrates: 42g | Protein: 27g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 720mg | Potassium: 1194mg | Fiber: 13g | Sugar: 4g | Vitamin A: 2985IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 4mg
