Crockpot White Bean and Ham Soup

As the temperatures drop and winter sets in, there’s nothing quite like a bowl of hearty soup to warm you from the inside out. Our Crockpot White Bean and Ham Soup is the perfect comfort food for those chilly days. This recipe not only makes use of any leftover holiday ham you might have, but it also transforms it into a wholesome, satisfying meal that’s easy to prepare. With just a few simple ingredients, you can create a delicious soup that will keep you cozy all season long.

Why You’ll Love This Recipe

This soup is a perfect blend of flavors and textures, with creamy white beans, savory ham, and a touch of spice. It’s effortless to prepare, thanks to the magic of the slow cooker, and is sure to become a family favorite. Plus, it’s a great way to use up leftover ham, minimizing waste while maximizing taste.

Kitchen Equipment You’ll Need

• Large (7- to 8-quart) slow cooker
• Immersion blender
• Measuring cups and spoons

Ingredients

• 1 pound dried Great Northern or navy beans, picked over
• 1 large smoked ham bone, ham hock, or ham shank
• 2 cups (approximately 6 ounces) shredded, julienned, or diced carrots
• 1 medium stalk celery, sliced
• 4 cloves garlic, minced
• 7 cups low-sodium chicken broth or stock
• 2 bay leaves
• 1 tablespoon dried parsley
• 1/2 teaspoon celery salt
• 1/2 teaspoon dry mustard powder
• Freshly ground black pepper
• Several dashes of hot pepper sauce, such as Tabasco
• 1 to 2 cups additional diced ham, optional

Step-by-Step Instructions

1. Rinse and drain the beans and place them in the bottom of a large slow cooker. Nestle the ham bone, hock, or shank in the center, and add the carrots, celery, and garlic on top.
2. Carefully pour the chicken broth over the ingredients in the slow cooker, and then sprinkle with the bay leaves, parsley, celery salt, mustard powder, black pepper, and hot pepper sauce. Cover and cook on low for 7 to 9 hours or until the beans are tender.
3. Remove the ham bone, hock, or shank. Pull any ham meat from the bone, shred, and set aside; discard the bone and any fat or cartilage.
4. Use an immersion blender to puree just enough of the soup to give it a creamy consistency, leaving most of the beans whole.
5. Stir the shredded ham into the soup, along with any additional diced ham you’d like to add. Allow to cook for a few more minutes until just heated through.

Tips for Success

• Ensure the beans are well-rinsed and drained to avoid any bitterness.
• For a thicker soup, puree more of the beans. For a chunkier texture, puree less.
• Adjust the seasoning to taste, especially if you prefer more heat or salt.

Additional Tips and Variations

Feel free to add chopped onions or bell peppers for extra flavor. If you don’t have a ham bone, diced ham alone will still give great flavor. Consider adding a splash of vinegar or lemon juice before serving for a bright finish.

Nutritional Highlights (Per Serving)

• Calories: 320
• Protein: 25g
• Fat: 7g
• Carbohydrates: 45g
• Fiber: 12g
• Sodium: 620mg

Frequently Asked Questions (FAQ)

Can I use canned beans instead of dried beans?

Yes, but adjust the cooking time accordingly as canned beans are already cooked.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Can I make this soup on the stovetop?

Yes, simply simmer all ingredients in a large pot on low heat until the beans are tender.

Conclusion

This Crockpot White Bean and Ham Soup is a comforting and satisfying meal that’s perfect for any winter day. We hope you enjoy making and sharing this delightful recipe with your loved ones. Be sure to let us know how it turns out for you in the comments below!