Easy Slow Cooker Ham Bone Bean Soup
A savory, hearty soup utilizing a leftover smoked ham bone and dried mixed beans, slow-cooked to perfection for maximum flavor with minimal effort.
Equipment
- Slow Cooker (6-7 Quart)
- Large Skillet (Optional)
- Tongs
Ingredients
Soup Base & Vegetables
- 1 large smoked ham bone (with some meat attached is ideal)
- 1 pound bag dried mixed beans (15-bean soup mix, or Great Northern beans)
- 6 cups low-sodium chicken broth or vegetable broth
- 2 cups water
- 1 large yellow onion finely chopped
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 tablespoon olive oil (optional, for sautéing aromatics)
Seasoning & Finishing
- 2 whole bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper (freshly ground is preferred)
- 1 tablespoon apple cider vinegar or lemon juice (for finishing)
- to taste Salt (Add only after the ham bone is removed and the soup is tasted)
Instructions
Step 1: Preparation of Beans and Aromatics
- Inspect the dried beans carefully, removing any debris, stones, or broken beans. Rinse the beans thoroughly under cool running water using a colander.
- (Optional Sauté) If desired, heat the tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables begin to soften. Stir in the minced garlic during the last minute of cooking until fragrant.
Step 2: Loading the Slow Cooker
- Place the cleaned and rinsed dried beans directly into the basin of a large 6-quart or 7-quart slow cooker.
- Add the sautéed aromatic vegetables (if you completed the optional step), or simply add the raw chopped vegetables, over the beans.
- Nestle the large smoked ham bone into the center of the beans and vegetables. Pour in the 6 cups of chicken or vegetable broth and the 2 cups of water. Ensure all ingredients are submerged.
Step 3: Seasoning and Initial Cooking
- Add the seasonings: the two bay leaves, dried thyme, dried parsley, and black pepper. Do not add additional salt at this stage.
- Cover the slow cooker tightly with the lid. Cook the soup on the LOW setting for 8 to 10 hours, or on the HIGH setting for 4 to 5 hours, or until the beans are completely tender and soft.
Step 4: Finishing the Soup
- Once the cooking time is complete and the beans are tender, carefully remove the ham bone from the slow cooker using tongs. Discard the bay leaves.
- Allow the ham bone to cool for a few minutes. Pick any remaining meat from the bone, shred it or chop it into bite-sized pieces, and return the cooked ham meat to the slow cooker. Discard the remaining bone and any excess fat/gristle.
- If you prefer a thicker soup, smash about 1 cup of the cooked beans against the side of the pot or briefly use an immersion blender to thicken a portion of the liquid. Stir well.
- Taste the soup and add salt, if necessary (remember the ham is salty). Stir in the 1 tablespoon of apple cider vinegar or lemon juice to brighten the flavor.
- Stir the finished soup well and let it sit covered on the WARM setting for 15 minutes before serving to allow the flavors to fully meld. Serve hot.
Notes
Using a 15-bean mix provides a complex texture and flavor profile. If using regular dried beans (like Great Northern or Navy), ensure they are fresh to guarantee proper softening. This soup freezes exceptionally well; allow it to cool completely before transferring to airtight containers.