There are many variations to Ham and Bean Soup but this is pretty much how I remember it from my childhood. This slow cooker bean soup recipe is quick and easy to make. It’s filling and relatively cheap too so it makes a great meal.

Prep time: 5 minutes
Cook time: 4 to 8 hours depending on your slow cooker
Serves: 4-6

Ingredients:
1 lb. great northern, white, or navy beans, rinsed and picked over
1 meaty ham bone or 3-4 ham hocks or 2 C. diced ham
1 large onion, chopped
1 C. carrots
2 stalks of celery, diced
2 bay leaves
1 tsp. dried rosemary
1 tsp. dried thyme
Salt and pepper to taste
6 C. Low sodium chicken or vegetable stock

What to do:
Soak your beans using your preferred method.
Place all ingredients in a warmed slow cooker and mix well. Cook on low for 6 to 7 hours (this will very depending on slow cookers).When ham or hocks are tender (6-7 hours) remove meat from bones (discarding fat and bones) and return meat to the pot. If using just diced ham this is where you would add it in. Stir to combine and break up ham pieces. To thicken, smash some of the beans on the side of crock pot or you can use an immersion blender. When done skim any fat off and discard bay leaves.

Christina’s notes:
If you don’t want to soak your beans over night or you just plain forgot, no worries. Just add your beans to a large stockpot and boil for 10 minutes. Then add them to your slow cooker. This recipe freezes well.