Ham-And-Bean Soup

Got a ham bone leftover from the holidays? Lucky you. Put it to good use in this comforting ham and bean soup soup.

Made with a ham bone, dried white beans, carrots, celery, onions, garlic, chicken stock, and fresh thyme, this ham and bean soup recipe takes minutes to assemble in a slow-cooker. Then, it simmers all day, producing a rich and flavorful soup with hardly any effort.

For best results, choose a large, meaty ham bone. Near the end of cooking when the soup is done and the bone is cool enough to handle, remove any meat, shred it, and add it back to the soup. Ham bones freeze well, so save them in freezer bags throughout the year so you'll have them on hand when you have a craving for soup.

The recipe calls for dried Great Northern beans, but you could use any small dried beans you like. Navy beans or cannellini beans would work well in this soup; just test a bean for doneness at the end of the cook time to make sure they are tender.

You will also want to cut the vegetables as uniformly as possible for even results. A pan of savory cornbread and a big, hearty salad are the perfect companions to this comforting and rich Southern-style recipe.

Ingredients for Ham-and-Bean Soup

For this soup, you'll need:

• Chicken stock: Go for unsalted, or if using a salted version, eliminate the additional salt called for, and season the soup to taste after cooking.
• Dried Great Northern Beans: Can substitute with dried cannellini beans, navy beans, or a variety.
• Fresh thyme: Adds a subtle floral note. Preferably fresh, but dried can be used in a pinch.
• Kosher salt: Eliminate if using salted chicken stock.
• Black pepper: Adds a hint of peppery spice.
• Garlic cloves: For additional depth.
• Celery, carrots, and onion: Classic mirepoix used to build flavor in the soup.
• Large, meaty ham bone: If you don't have a large enough ham bone, ask your butcher or augment with a ham hock or diced ham.

How To Make Ham-and-Bean Soup

This soup couldn't be easier. Here's a brief outline of the process:

• Add ingredients to slow cooker. Combine all ingredients in a 5- to 6-quart slow-cooker.
• Cook. Cook on HIGH until beans are tender, about 6 hours. If you need a longer cook time, cook on LOW for 8 to 9 hours.
• Shred ham. Remove ham bone; let stand until cool enough to handle. Shred meat from bone, and stir into the soup.

How To Thicken Ham-and-Bean Soup

It's easy to adjust the consistency of this soup to your liking. To thin it, add water or stock. To thicken, blend a portion of the soup with a blender or immersion blender. The pureed beans will thicken it nicely.

Can I Make Ham-and-Bean Soup Ahead?

This is a great soup to have on hand, whether frozen or refrigerated, for busy weeknights. This soup can be made ahead and refrigerated for up to two days for peak freshness, or frozen for up to three months. Heat on the stovetop until hot throughout before serving.

How To Store and Reheat Ham-and-Bean Soup

Refrigerate leftover soup in an airtight container for up to four days, or freeze (consider individual portions for fast-thawing) for up to three months. Reheat in the microwave or on the stovetop until hot throughout before serving.

What To Serve with Ham-and-Bean Soup

Filling and hearty, this soup doesn't need much to make a satisfying meal. Pair with a hearty, seasonal salad, crusty bread, or savory cornbread for a dinner that's sure to hit the spot.

More Slow-Cooker Soup Recipes You'll Love

There's nothing easier than throwing a handful of ingredients into a slow-cooker and having a full pot of soup on hand a few hours later. Let these slow-cooker soup recipes inspire you to keep that slow-cooker working:

• Slow-Cooker Black Bean Soup
• Slow-Cooker Turkey and Dumplings Soup
• Slow-Cooker Corn Chowder
• Slow Cooker Lentil Soup
• Navy Bean and Ham Soup
• Soulful Chicken Soup
• Loaded Potato Soup
• Chicken Sausage and White Bean Stew
  
• Slow-Cooker Cheddar Soup
• Slow-Cooker French Onion Soup

Editorial contributions by Katie Rosenhouse.