Northern Beans and Ham Soup (slow cooker)
Try this frugal and delicious classic recipe for Northern Beans and Ham Soup. Easily made in the Crock Pot or Instant Pot and perfect for cool winter days! Ladle over our Instant Pot Rice or Cast Iron Skillet Cornbread for a hearty dinner.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
- Category: soup & salad
- Method: slow cooker
- Cuisine: American
Ingredients
Scale
- 1/2 pound dried northern beans, soaked overnight
- 2 Tbsp olive oil
- 1/2 onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 1/4 tsp thyme
- 2 garlic cloves, minced
- 2 tsp Italian seasoning
- 1 quart homemade chicken stock
- 1/4 tsp sage
- 1 ham hock (approx 2lbs)
- 1 cup chopped ham (optional, approx 1 ham steak)
Instructions
- Drain soaking liquid from beans and set beans aside.
- In a skillet, heat olive oil over medium. Add onion, celery, carrot, and garlic and cook until fragrant, about 3-5 minutes.
- Add cooked vegetables, beans and all other remaining ingredients to a slow cooker.
- Cook on low for 6-8 hours, until beans are cooked through.
- Serve over prepared white rice or cornbread.
Notes
Ham and Bean Soup freezes very well (and you can freeze it for up to three months). Once cooled, if you portion the soup into freezer bags and lay them flat, you’ll save a lot of space in the freezer – with more room for freezer meals like these dinner plans and these breakfast plans!
I have seen some other recipes that call for bay leaves, which I haven’t added to this recipe, but I definitely think it would add another layer of flavor – if you have bay leaves on hand.
Nutrition
- Serving Size: 1 cup
- Calories: 225
