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

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

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.
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.
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.
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.
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.
Add Milk: Pour 2 cups of milk into the skillet with the cooked vegetables and stir well to combine the flavors.
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.
Add Thickener to Soup: Scrape the thickened mixture from the skillet into the slow cooker and stir well to combine with the broth.
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.
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