Are you craving a hearty, soul-warming meal that practically cooks itself? Look no further than this incredible Slow Cooker White Bean Ham Soup! Imagine coming home to a kitchen filled with the rich, comforting aroma of perfectly simmered beans, tender ham, and a medley of vegetables that will make your taste buds dance with joy. This recipe is not just a soup - it's a culinary hug that transforms simple ingredients into a restaurant-worthy dish with minimal effort and maximum flavor!
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lb ham, diced
- 2 cups white beans, soaked overnight
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare the white beans by sorting and rinsing them thoroughly. Soak the beans in cold water overnight, or for at least 8 hours, to reduce cooking time and improve digestibility.
- Drain and rinse the soaked beans, discarding the soaking water. This helps remove any excess starch and potential gas-causing compounds.
- Dice the ham into small, bite-sized cubes, approximately 1/2 inch in size. If using leftover holiday ham, trim any excess fat.
- Chop the onion, carrots, and celery into uniform small pieces to ensure even cooking and consistent flavor distribution.
- Place the drained white beans, diced ham, chopped onion, carrots, and celery into the slow cooker.
- Pour the chicken broth over the ingredients, ensuring all components are mostly covered by the liquid.
- Add the bay leaf, and season with salt and pepper to taste. Remember that ham is already salty, so use a light hand with additional salt.
- Cover the slow cooker and set to low heat. Cook for 7-8 hours, allowing the beans to become tender and the flavors to meld together.
- About 30 minutes before serving, check the soup's consistency. If it's too thick, add a little more chicken broth. If too thin, leave the lid off to allow some liquid to evaporate.
- Remove the bay leaf before serving. Taste and adjust seasoning if needed.
- Serve hot, optionally garnished with fresh parsley or a drizzle of olive oil. Pair with crusty bread for a complete meal.
Tips
- Bean Preparation is Key: Always soak your beans overnight to reduce cooking time and improve digestibility. Drain and rinse thoroughly before cooking to remove excess starch.
- Ham Selection Matters: Use leftover holiday ham or a meaty ham steak for the best flavor. Trim excess fat to keep the soup lean and delicious.
- Vegetable Uniformity: Chop your onions, carrots, and celery into similar-sized pieces to ensure even cooking and consistent flavor in every bite.
- Seasoning Strategy: Go easy on the salt since ham is naturally salty. Start with a light hand and adjust at the end of cooking.
- Consistency Control: If the soup is too thick, add a bit more chicken broth. If it's too thin, remove the lid for the last 30 minutes to let some liquid evaporate.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
- Garnish and Elevate: A sprinkle of fresh parsley or a drizzle of good olive oil can transform this humble soup into a gourmet experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 22g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 35mg
