Crockpot Ham and Bean Soup Recipe
If you're in the market for a simple winter comfort soup, this Crockpot Ham and Bean soup is perfect.Step-by-step photos can be seen below the recipe card.
Servings: 8 bowls
Equipment
- Crockpot
Ingredients
- 1 pound dried navy beans
- 14-16 ounces ham steak
- 1 onion diced
- 3 ribs celery diced
- 2 carrots diced
- 2 cloves garlic minced
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper or to taste
- 2 green onions green parts sliced
- 1 tablespoon chopped fresh parsley
- Parmesan cheese optional, for serving
Instructions
- Rinse the beans and check for any debris. Add them to the crockpot.1 pound dried navy beans
- Dice the ham into bite sized cubes and add to the crockpot.14-16 ounces ham steak
- Add the remaining ingredients and stir. Cover and cook on high for 5-6 hours or until beans are tender.1 onion, 3 ribs celery, 2 carrots, 2 cloves garlic, 1 bay leaf, 6 cups low-sodium chicken broth, 2 teaspoons chopped fresh thyme, 1 teaspoon chopped fresh rosemary, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Stir in the green onions and parsley. Ladle into bowls, top with optional Parmesan, and enjoy.2 green onions, 1 tablespoon chopped fresh parsley, Parmesan cheese
Video
Notes
Storage: Store crockpot ham and bean soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition
Serving: 1bowl | Calories: 298kcal | Carbohydrates: 41g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 1000mg | Potassium: 1118mg | Fiber: 15g | Sugar: 4g | Vitamin A: 2836IU | Vitamin C: 21mg | Calcium: 114mg | Iron: 4mg