Slow Cooker Hearty White Bean Soup With Ham

Bean soup
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  • 5 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 5 hrs
  • Yield: 8 to 10 Servings

Serve this great tasting, hearty slow cooker bean soup recipe with hot baked cornbread or corn muffins. Feel free to use pinto beans or another type of bean in place fo the lima beans.

This soup makes an excellent cool weather meal with hot baked cornbread and a salad.

What You'll Need

  • 2 smoked ham hocks or a meaty ham bone
  • 1 quart vegetable broth
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups sliced celery
  • 1 medium onion, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 cans (14.5 ounces each) diced tomatoes and juice
  • 1 cup frozen baby lima beans, cooked and drained
  • 1/2 cup corn kernels
  • 2 to 3 cans (15 ounces each) white beans (Great Northern, Navy, etc.), drained
  • salt and pepper, to taste

How to Make It

  1. In a 4 to 6-quart slow cooker, combine ham hocks or ham bone, vegetable broth, carrots, celery, and onion.
  2. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until vegetables are tender.
  3. Carefully strain broth into a bowl and skim excess fat. Return broth to the slow cooker.Remove the ham bone or hocks to a plate; let cool.
  4. Remove meat from bones and dice; return to the broth.
  5. Add the remaining ingredients along with salt and pepper, to taste, and continue cooking on HIGH for 30 minutes to 1 hour.

    Serves 8 to 10.

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