As the chilly winds blow and the days grow shorter, there's nothing quite like the aroma of a hearty soup bubbling away in the kitchen. If you've ever stared into your fridge at 6 PM wondering what to make for dinner, this Slow Cooker Ham and Bean Soup is the perfect answer. It’s a dish that not only warms you from the inside out but also brings a sense of comfort and nostalgia, reminiscent of family gatherings and chilly evenings spent at home.
Ingredients
Scale:
1 pound dried white beans (such as Great Northern or Navy beans)
2 cups cooked ham, diced
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups chicken or vegetable broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt to taste
Instructions
Rinse the dried white beans under cold water and remove any debris. If soaking, cover with water and allow to sit overnight. Drain before using.
In your slow cooker, add the rinsed beans, diced ham, chopped onion, diced carrots, diced celery, and minced garlic.
Pour the chicken or vegetable broth over the ingredients, ensuring there is enough liquid to cover everything by about an inch.
Add the bay leaves, thyme, black pepper, and any additional salt as desired. Stir gently to combine.
Cover the slow cooker and set it to low. Cook for 6 to 8 hours, or until the beans are tender. Stir occasionally if possible.
Once cooked, remove the bay leaves. Taste and adjust seasoning with salt and pepper as desired before serving.
