Ham and Bean Soup

Ham and Bean soup is wonderfully wholesome comfort food with a creamy texture and smokey flavor. Its hearty chunks of veggies, ham, and beans are enveloped in a savory saucy broth. Serve with jalapeno sour cream cornbread for dinner, a nourishing lunch, or even as a side dish.

Looking for a stick-to-your-ribs dish that’s not only filling but also a wholesome meal? This slow cooker ham and bean soup are sure to fit the bill.

Ingredients

You won’t have to look far for the ingredients used in this easy ham and bean soup recipe. They are likely pantry staples. If not, they are simple ingredients, none-the-less.

• Dry beans – I like to use pinto and kidney beans. Canned beans can be substituted, but to get the best flavor, dry is better. The broth and seasonings soak into the beans.
• Broth – I use a combination of low sodium chicken broth and vegetable broth. You can use just one kind.
• Vegetables – garlic, onion, carrots, and celery
• Seasonings – onion and garlic powder, bay leaves, salt, and pepper
• Smoked ham – I like to use chopped spiral ham. You can usually find this packaged as such at the grocery store. This is a great recipe to use leftover ham from dinner.

Why low-sodium broth?

We always prefer to use this broth to control the sodium content in our recipes.

Using both chicken and vegetable broth offers a flavor that isn’t overpowered by the other. I didn’t want to taste just beans in chicken broth, so the combination alleviates this and holds onto the flavor of the beans.

Sign up to receive a weekly newsletter with NEW recipes!

How long does it take bean soup to cook?

Using a slow cooker takes about 6 1/2 to 8 hours to cook this easy bean soup with ham on LOW, or about 4 hours on HIGH.

Steps for making ham and bean soup in a slower cooker:

• Soak dry beans for at least 6 hours or overnight.
  Quick soak: In a large pot, add beans and fill with water. This ratio is 1 cup of beans to 3 cups of water. Boil the beans on high for 5 minutes. Remove from heat and allow to sit for about an hour, drain and rinse before using.
• In a non-stick pan, melt butter and saute the onions, carrots, and celery for 5 minutes. Add the garlic and cook another minute until the garlic is fragrant.
• Turn on the slow cooker to low (or high) and add in the soaked beans, ham pieces, cooked vegetables, broth, and seasonings.
• Cook on low for 3-4 hours, or on high for 6-8 hours. Leave on warm until ready to serve.

On the stove

• Follow the soaking instructions above.
• In a large pot, cook onions, carrots, and celery until tender, about 5 minutes. Add garlic and cook another minute.
• Add in the beans, ham, broth, and seasonings. Low heat to simmer, cover, and cook for 1 hour, stirring occasionally.

You’ll love these dinner recipe ideas:

• One-Pot Rustic Beef Tortellini Stew
• Roasted Red Pepper, Tomato, Carrot Bisque
• Cajun Shrimp and Sausage Pasta

We like to start this the night before and then set it to warm in the morning. We’ll have a bowl for lunch when we’re ready. It’s fantastic comfort food and just an easy, hearty meal that’s filling and can be served for lunch, dinner, or as a side.

Can you freeze this soup?

To freeze ham and bean soup, spoon it into freezer-safe bags or containers after allowing it to cool. Freeze up to 2 months. When ready to eat, thaw overnight in the refrigerator. Heat in a medium saucepan until boiling, or temperature reaches 165 degrees.

Otherwise, store in a covered container and refrigerate for up to 5 days, reheating the same.

I hope you enjoy this super easy, oh-so savory, slow cooker Ham and Bean Soup recipe. Let me know in the comments if you have tried this recipe. Be sure to tag #ladleandgrain on Facebook and Instagram!

Ham and Bean Soup

Recipe by DiannaCourse: All Recipes, Soups, Dinner, Lunch, SidesCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking Time

8

hours

Ham and Bean soup is wonderfully wholesome comfort food with a creamy texture and smokey flavor. Its hearty chunks of veggies, ham, and beans are enveloped in a savory saucy broth. Serve with jalapeno sour cream cornbread for dinner, a nourishing lunch, or even as a side dish.

Ingredients

• 1 lb smoked ham, chopped

• 1 16 oz bag dry pinto beans, picked through and soaked

• 1 16 oz bag dry northern beans, picked through and soaked

• 1 32 oz (1 quart) box low sodium chicken broth

• 1 32 oz (1 quart) box low sodium vegetable broth

• 8 cloves garlic, diced

• 4 medium carrots, peeled and cut into 1/2 inch pieces

• 2 stalks celery, diced

• 1 large onion, diced

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 3 bay leaves

• 1 tablespoon sugar

• salt and pepper to taste

Directions

• Soak Beans
• Pick through dry beans and then soak beans in 12 cups of water for at least 6 hours. Drain and rinse.
  Or, quick soak by adding to a large pot with water. Bring to a boil and then remove from heat. Set aside to soak for an hour, drain, and rinse.
• Slow Cooker Method
• Add butter or oil to a pan, add onions, carrots, and celery and cook for about 5 minutes. Add garlic and cook another minute.
• Heat slow cooker to low (or high) and add in the cooked vegetables, ham, broth, and spices. Cook for 6-8 hours. Enjoy!
• Stove top Method
• Heat a large pot and melt butter. Add in diced onions, carrots, and celery. Saute for about 5 minutes until tender. Add in garlic and cook another minute until garlic is fragrant.
• Add in ham, broth, and seasonings. Stir to combine and cover. Reduce heat to medium, medium-low and simmer for about an hour or until beans or tender.