Slow Cooker Ham Bone Soup with Beans Recipe

Introduction

This Slow Cooker Ham Bone Soup with Beans is a comforting and hearty meal that makes great use of leftover ham. Packed with tender beans, vegetables, and flavorful homemade broth, it’s perfect for cozy days and easy to prepare in your slow cooker.

Ingredients

• 1.2 kg (2.4 lb) leftover ham bone or store-bought ham hock/meaty bone
• 2 carrots, peeled and cut into 3 chunks
• 1 celery stalk, cut into chunks
• 2 garlic cloves, minced
• 3 sprigs thyme or 1/2 tsp dried thyme
• 1.5 – 2 cups dried white beans (no need to soak)
• 2 litres (2 quarts/8 cups) water
• 2 tbsp (30 g) butter or oil
• 1 onion, chopped
• 2 additional garlic cloves, minced
• 3 celery ribs, chopped
• 2 carrots, chopped
• 2 cups milk (any fat percentage)
• 2 tsp Vegeta or other stock powder
• 60 g (2 oz) baby spinach
• 1/2 cup extra milk (any fat percentage)
• 1/3 cup cornflour (cornstarch)

Instructions

1. Step 1: Place the ham bone, carrots, celery, minced garlic, thyme, dried beans, and water in the slow cooker. Cook on low for 8 hours or high for 4 hours to make the ham broth.
2. Step 2: Remove the ham bone from the slow cooker. Shred the meat off the bone and discard the bone. Return half the shredded ham to the slow cooker and set the rest aside for pan frying. Discard the thyme sprigs.
3. Step 3: Remove the cooked carrot and celery from the slow cooker, chop them and return to the slow cooker.
4. Step 4: In a skillet, melt 1 tablespoon of butter over medium-high heat. Add half the shredded ham and cook until golden and crispy. Transfer most of the crispy ham to the slow cooker, reserving some for garnish.
5. Step 5: In the same skillet, melt the remaining butter. Add chopped onion and minced garlic and cook for 1 minute. Add chopped celery and carrots and cook for 3 minutes until softened.
6. Step 6: Pour in 2 cups of milk and stir to combine.
7. Step 7: In a small bowl, mix the cornflour with the extra milk until smooth. While stirring the skillet mixture, add the cornflour mixture and cook until it thickens into a paste.
8. Step 8: Scrape the thickened mixture into the slow cooker. Add stock powder and stir until well combined.
9. Step 9: Add the baby spinach to the slow cooker, pushing it into the liquid. Cook on low for 30 minutes or high for 20 minutes until the spinach wilts and the broth thickens slightly.
10. Step 10: Serve the soup garnished with the reserved crispy ham and, if desired, a sprinkle of fresh parsley.

Tips & Variations

• If you don’t have dried white beans, canned beans can be used; add them at the end of cooking to avoid overcooking.
• For extra flavor, sauté the vegetables in a bit of bacon fat instead of butter or oil.
• Spinach can be substituted with kale or Swiss chard for a different green leafy touch.
• Use vegetable stock powder instead of Vegeta if you want a milder broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak the dried beans?

No, this recipe uses dried beans without soaking. The slow cooker’s long cooking time softens them perfectly.

Can I make this soup without a slow cooker?

Yes, cook the ham bone and beans in a large pot with water for about 2 hours, then proceed with the remaining steps on the stove.

Slow Cooker Ham Bone Soup with Beans Recipe

---

★★★★★

4.4 from 76 reviews

• Author: Jack
• Total Time: 8 hours 45 minutes (slow cooker, low) or 4 hours 45 minutes (slow cooker, high)
• Yield: 6 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This Slow Cooker Ham Bone Soup with Beans is a comforting and hearty recipe that utilizes leftover ham bone to create a rich homemade broth, combined with white beans, vegetables, and leafy spinach. Slow-cooked to develop deep flavors, it includes crispy pan-fried ham pieces for added texture, making it a perfect warming meal.

---

Ingredients

Scale 1x2x3x

Homemade Ham Broth

• 1.2kg / 2.4lb leftover ham bone or store-bought ham hock / meaty bone
• 2 carrots, peeled, cut into 3 chunks
• 1 celery stalk, cut into chunks
• 2 garlic cloves, minced
• 3 sprigs thyme or 1/2 tsp dried thyme
• 1.5 – 2 cups dried white beans (no need to soak)
• 2 litres / 2 quarts water (8 cups)

Ham Bone Soup

• 2 tbsp (30g) butter or oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 celery ribs, chopped
• 2 carrots, chopped
• 2 cups milk, any fat %
• 2 tsp Vegeta or other stock powder
• 60 g / 2 oz baby spinach

Thickening

• 1/2 cup extra milk, any fat %
• 1/3 cup cornflour / cornstarch

---

Instructions

1. Prepare Ham Broth: Place the leftover ham bone, carrots, celery, minced garlic, thyme, dried white beans, and water into the slow cooker. Cook on low for 8 hours or high for 4 hours to develop a flavorful broth.
2. Remove and Shred Ham: After slow cooking, remove the ham bone. Shred the meat from the bone and discard the bone. Return half of the shredded ham to the slow cooker and reserve the other half for pan frying.
3. Strain and Chop Vegetables: Discard the thyme sprigs. Remove the cooked carrot and celery chunks from the slow cooker, chop them finely, and return them to the slow cooker to enhance the soup’s texture.
4. Make Crispy Ham: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the reserved shredded ham and cook until golden and crispy. Transfer most of the crispy ham back to the slow cooker, reserving a few pieces to garnish.
5. Cook Soup Vegetables: In the same skillet, melt the remaining butter. Sauté the chopped onion and minced garlic for about 1 minute until fragrant, then add celery and carrot and cook for an additional 3 minutes until softened.
6. Add Milk: Pour 2 cups of milk into the skillet with the cooked vegetables and stir well to combine the flavors.
7. Prepare Thickener: In a separate small bowl, mix the cornflour with the extra 1/2 cup milk until smooth. Slowly pour this mixture into the skillet while stirring continuously; it will thicken quickly to a paste-like consistency.
8. Add Thickener to Soup: Scrape the thickened mixture from the skillet into the slow cooker and stir well to combine with the broth.
9. Finish Soup: Stir 2 teaspoons of Vegeta or other stock powder into the slow cooker to enhance flavor. Add the baby spinach, pushing it down into the liquid. Cook on low for 30 minutes or on high for 20 minutes until the spinach wilts and the broth is heated through and slightly thickened.
10. Serve: Ladle the soup into bowls and garnish with the crispy ham pieces and an optional sprinkle of fresh parsley for color and freshness.

Notes

• Leftover ham bone or a store-bought ham hock can be used for the broth.
• Dried white beans do not require soaking ahead of time for this soup.
• Vegeta or another stock powder adds an enhanced umami flavor; adjust salt accordingly.
• Any milk fat percentage is suitable, but whole milk tends to give a creamier texture.
• You can reserve some crispy ham pieces as garnish for added crunch.
• This soup reheats well and flavors develop even better the next day.

• Prep Time: 15 minutes
• Cook Time: 8 hours (slow cooker, low) or 4 hours (slow cooker, high) plus 30 minutes additional cooking time
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker soup, ham bone soup, white bean soup, leftover ham recipes, easy slow cooker recipes, hearty winter soup