Slow Cooker Ham and Bean Soup
Recipe type: Soup
Cook time: 
Total time: 
Serves: 12
Slow Cooker Ham and Bean Soup is made with a leftover meaty ham bone, Northern beans, carrots, celery, onion broth and fresh herbs cooked in the crockpot all day for the must-make post holiday meal!
  • 1 leftover meaty ham bone, rinsed
  • 1 pound dry Northern beans, soaked overnight
  • 1 yellow onion, diced,
  • 3 celery stalks, diced
  • 3 carrots, peeled and diced
  • 48 ounces low-sodium chicken broth
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 sprig rosemary
  • ½ teaspoon ground pepper
  • salt to taste after cooked
  1. Soak the beans overnight, rinse and place in crockpot.
  2. Rinse your leftover meaty ham bone (if previously cooked with sugars, honey, syrup) and place into crockpot.
  3. Rinse the celery and carrots. Peel carrots. Dice and place into crockpot.
  4. Add a diced onion.
  5. Dump in 48 ounces of low-sodium chicken broth.
  6. Top with rosemary, thyme and bay leaf.
  7. Add a pinch of pepper.
  8. Cook on low for 8 hours.
  9. Remove rosemary, thyme and bay leaf.
  10. Remove the ham bone and shred the meat. Toss the bone and put shredded ham back into crockpot.
  11. Mash some beans on the side of the crockpot to thicken the soup.
  12. Stir and salt to taste. Wait to add salt until the end of cooking because the ham is usually salty enough and added salt may not be needed.
  13. Serve.
Recipe by Leggings 'N' Lattes at