Description

This hearty Crockpot Ham and Bean Soup is a comforting, slow-cooked meal featuring tender beans, savory ham, and a medley of vegetables and herbs. Perfect for a cozy dinner, it combines a rich broth infused with garlic, thyme, rosemary, and bay leaves, enhanced by optional greens and tomatoes for extra flavor and nutrition. Easy to prepare and packed with protein and fiber, this soup is ideal for meal prep and satisfying family dinners.

Ingredients

Scale

Soup Ingredients

1 pound dried beans (navy or great northern; other dried beans can be used)
1 cup chopped onion
2 medium carrots, diced
2 stalks celery, diced
3 cups vegetable or chicken broth
1 pound cooked ham, diced
3 cloves garlic, minced
1 teaspoon thyme (fresh or dried)
1 teaspoon rosemary (fresh or dried)
2 bay leaves
Salt and pepper to taste
2 tablespoons olive oil
1 cup diced tomatoes (optional)
1 cup spinach or kale (optional)

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Instructions

Preparation: Rinse the dried beans under cold water, removing any debris. Soak the beans overnight or use the quick soak method by boiling the beans for one minute and then letting them sit for one hour to soften.
Layer Vegetables and Beans: In the crockpot, add the chopped onion, diced carrots, and diced celery. Layer the soaked and rinsed beans on top of the vegetables.
Add Broth and Seasonings: Pour the vegetable or chicken broth into the crockpot. Add the diced ham, minced garlic, thyme, rosemary, and bay leaves. Optionally, add diced tomatoes for extra flavor. Stir gently to combine ingredients and drizzle the olive oil over the top. Season with salt and pepper according to your taste.
Slow Cook: Cover the crockpot and set it to low heat. Allow the soup to cook for 6 to 8 hours until the beans are tender and flavors meld together beautifully.
Add Greens: About 30 minutes before serving, stir in the spinach or kale if using. This will allow the greens to wilt and incorporate into the soup without overcooking.
Final Touches: Remove the bay leaves before serving. Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and offer optional toppings such as chopped parsley, hot sauce, or a dollop of sour cream for added flavor and garnish.

Notes

Soaking the beans helps reduce cooking time and improves digestibility.
If you prefer a thicker soup, you can mash some of the beans towards the end of cooking or blend a portion of the soup.
For a vegetarian version, omit the ham and use vegetable broth.
Leftovers store well in the refrigerator for up to 4 days and freeze perfectly for up to 3 months.
Adjust salt carefully since ham can add saltiness to the soup.
Adding tomatoes is optional but adds a nice depth of flavor and acidity.