What's better than a delicious, hot bowl of Ham and Bean Soup on a cold winter night? Two bowls! Just kidding, one bowl of this hearty ham and bean soup is very satisfying and will fill you up just fine!
The perfect way to use a leftover ham bone, this fantastic soup is super easy to make and so full of flavor it's sure to become a new favorite in your family! Just pull out your crockpot, pop in the ingredients, and you'll have a delicious, hot meal that chases the chill away, and everyone will rave about it! You can make it in a Dutch oven, too; just adjust the cook time accordingly.
Of course, this crockpot ham and bean soup can be made anytime, but I love to make it right after Christmas. The house smells wonderful while it cooks, and it gives me a little something to look forward to at the end of the day, after taking all of the holiday decorations down. I always get a little melancholy after the boys and their families go home and we're staring into the face of a long, cold January! Does that happen to you, too?
While the soup cooks, put your seasonings together so you're ready when it's time to add them into the pot.
- 1 tsp. Ground mustard
- 2 tsps. Ground black pepper
- 1 tsp. Kosher salt
- ½ tsp. seasoned salt (I use Lawry's)
- ½ tsp. smoked paprika
- ¼ tsp. nutmeg
- 3 bay leaves
One key ingredient that makes this ham and bean soup so delicious is using fire-roasted tomatoes instead of the plain variety! They just elevated the flavor for me, especially with the smoked paprika! Give it a go and let me know what you think by leaving a comment below!
Easy Ham and Bean Soup
Ingredients
- 1 yellow onion, chopped
- 3 carrots, peeled and sliced
- 1 ham bone with meat
- 1 20-oz. bag dried bean soup mix
- 8 cups low-sodium chicken broth
- 1 tsp. dried thyme
- 2 tsps. garlic, minced
- 3 cups diced ham
- 1 15-oz. can fire-roasted diced tomatoes, undrained
- 1 tsp. ground mustard
- 2 tsps. ground black pepper
- 1 tsp. Kosher salt
- ½ tsp. seasoned salt
- ½ tsp. smoked paprika
- ¼ tsp. nutmeg
- 3 bay leaves
- ¼ cup chopped fresh parsley
Instructions
For the Ham and Bean Soup
- Rinse the beans thoroughly then allow to drain. Discard the seasoning packet that came with the beans or save it for another use
- Place the onion, carrots, ham bone, beans, chicken broth, dried thyme, and minced garlic in the slow cooker
- Cook on high for 4 hours or on low for 6 - 8 hours or until beans are soft
- Remove ham bone from slow cooker and allow to cool
- When cool enough to touch, pull any remaining meat and discard the bone
- Stir the meat pulled from the bone, the 3 cups diced ham, the fire-roasted tomatoes, and all the seasonings except for the parsley into the slow cooker
- Stir and allow to cook for 20 - 30 minutes more, covered
- Add additional salt and/or pepper to taste
- Ladle the soup into bowls and garnish with the chopped parsley
- Serve with crusty bread or hot biscuits
Can’t wait to try this!
Yay! Be sure to let me know how you like it!