Slow Cooker Ham And Bean Soup Recipe
Easy to prep, set and let it cook! Creamy, comforting healthy ham and bean soup perfect for those cold nights.
Servings: 8
Calories: 409kcal
Ingredients
- 32 oz Dried Northern Beans
- 1 Ham bone or diced ham chunks
- 1 medium Onion diced
- 4 medium Carrots diced
- 4 stalks Celery diced
- 1 clove Garlic minced
- 4 cups Water
- 4 cups Chicken Broth
- 1 Bay Leaf
- 1 tsp Dried thyme
- Salt and Pepper to taste
Instructions
- Sort beans and remove any debris or rocks.
- Rinse beans under cold water.
- Add all ingredients to slow cooker.
- Cook on high for 2 hours.
- Then cook on low for about 6 hours (until beans are tender)
- Remove bay leaf and serve.
Notes
Leftover Ham And Bean Soup
Allow the soup to cool to room temperature before transferring to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 2 months.
To reheat, microwave on high for 2-3 minutes or warm on the stovetop over medium heat until heated through. Adjust the seasoning with salt and pepper if needed, serve warm, and enjoy!
Nutrition
Calories: 409kcal | Carbohydrates: 76g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Sodium: 474mg | Potassium: 1785mg | Fiber: 24g | Sugar: 5g | Vitamin A: 5095IU | Vitamin C: 17mg | Calcium: 225mg | Iron: 7mg