Ham Bone Soup Recipe
This easy Slow Cooker Ham Bone Soup is made with a leftover ham bone, creamy white beans, vegetables, herbs, and smoky seasonings for a hearty, flavorful soup with very little hands-on work.
Servings: 6
Calories: 364kcal
Equipment
- 7 Quart Crockpot or Slow Cooker
Ingredients
- 3 medium carrots, finely diced
- 2 stalks celery, finely diced
- 1 medium onion, finely diced
- 8 cloves garlic, minced
- ½ teaspoon freshly ground black pepper
- 2 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- 6 cups chicken stock
- 2 bay leaves
- 2 tablespoon fresh chopped parsley, plus more for serving
- 1 lb dried Great Northern or navy beans, rinsed and picked over
- 1 1 large smoked ham bone, yielding about 8 ounces shredded ham
Instructions
- Rinse and pick over beans, and transfer to a large bowl. Cover with water and soak overnight covered on the counter, or in the refrigerator.
- Add broth, soaked (and drained) beans, carrots, celery, onion, garlic, salt, pepper, spices and bay leaf to a slow cooker. Stir to combine. Add the ham bone and submerge in broth. Cover and cook on high until beans are tender, 6-8 hours.
- Discard bay leaves. Remove ham bone and let sit until cool enough to handle. Once cool, shred ham meat and stir into the soup.
- Season soup with additional salt and pepper, to taste (if desired).
- Note: If you want a thicker consistency, you can use an immersion blender or potato masher to mash up some of the beans.
Notes
- Using canned beans: Substitute 4 (15-ounce) cans of Great Northern or navy beans, drained and rinsed. Cook the soup without the beans, then stir them in during the last 45–60 minutes so they don’t get mushy.
- Using dried beans: For the creamiest, most even texture, soak the beans overnight, then drain and rinse before adding to the slow cooker.
- No ham bone? A smoked ham hock or ham shank works well. If your bone is light on meat, add some diced leftover ham toward the end of cooking.
- For a thicker soup: Mash some of the beans with a potato masher or briefly blend a portion with an immersion blender.
- Salt to taste at the end. Ham bones and stock can vary quite a bit in saltiness, so wait until the soup is finished before adding extra salt.
Nutrition
Calories: 364kcal | Carbohydrates: 56g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 32mg | Sodium: 1800mg | Potassium: 1339mg | Fiber: 14g | Sugar: 9g | Vitamin A: 5697IU | Vitamin C: 10mg | Calcium: 151mg | Iron: 7mg