Slow Cooker Ham Bone Soup with Beans Recipe

Introduction

This Slow Cooker Ham Bone Soup with Beans is a comforting and hearty dish perfect for using up leftover ham. Packed with tender beans, fresh vegetables, and flavorful broth, it’s a warm and satisfying meal ideal for chilly days.

Ingredients

• 1.2kg / 2.4lb leftover ham bone or store-bought ham hock / meaty bone (Note 1)
• 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 (Note 2)
• 2 litres / 2 quarts water (8 cups)
• 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 (Note 3)
• 60 g / 2 oz baby spinach (Note 4)
• 1/2 cup extra milk, any fat %
• 1/3 cup cornflour / cornstarch

Instructions

1. Step 1: Place the ham bone, carrots, celery stalk, garlic, thyme, dried beans, and water in the slow cooker. Cook on low for 8 hours or on high for 4 hours.
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; set the rest aside for pan frying. Remove the thyme sprigs.
3. Step 3: Remove the cooked carrot and celery chunks, chop them, and return them to the slow cooker.
4. Step 4: In a skillet over medium-high heat, melt 1 tablespoon of butter. Add half the shredded ham and cook until golden and crispy. Transfer most of this crispy ham to the slow cooker and keep a small amount for garnish.
5. Step 5: In the same skillet, melt the remaining butter. Add onion and garlic and cook for 1 minute until fragrant. Add the chopped celery and carrots, cooking for another 3 minutes until they soften.
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 1/2 cup milk until smooth. While stirring the skillet mixture, slowly add this cornflour mixture. It will thicken quickly to a paste-like consistency.
8. Step 8: Scrape the thickened mixture into the slow cooker. Add the Vegeta stock powder and stir well to dissolve any lumps.
9. Step 9: Add the baby spinach to the slow cooker and gently push it into the liquid.
10. Step 10: Continue cooking on low for 30 minutes or on high for 20 minutes until the spinach is wilted and the soup is heated through and slightly thickened.
11. Step 11: Serve the soup garnished with the reserved crispy ham and, if desired, a sprinkle of fresh parsley.

Tips & Variations

• Use any leftover cooked ham if you don’t have a ham bone; just adjust the cooking time accordingly.
• For a richer flavor, swap baby spinach for kale or Swiss chard.
• If you prefer a creamier soup, replace some or all of the milk with cream.
• Vegetarian stock powder can be used for a milder taste, but avoid if you want a strong ham flavor.
• Dried beans don’t need soaking, but soaking overnight can reduce cooking time.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, you can substitute canned white beans, but add them towards the end of cooking to prevent them from becoming mushy. Reduce the initial cooking time since canned beans are already cooked.

Do I have to cook the beans in the slow cooker with the ham bone?

Cooking the beans with the ham bone adds rich flavor to the broth, but you can cook beans separately and combine later if needed. Just make sure the beans are tender before serving.

Slow Cooker Ham Bone Soup with Beans Recipe

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5 from 87 reviews

A comforting and hearty Slow Cooker Ham Bone Soup with Beans, featuring tender shredded ham, creamy broth enriched with milk and vegetables, and vibrant baby spinach. This nutritious soup utilizes a leftover ham bone slow-cooked to extract deep flavors, making it perfect for a cozy meal any day.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 4 hours (high) + 30 minutes finishing
• Total Time: 8 hours 45 minutes (low) or 4 hours 45 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Homemade Ham Broth

• 1.2kg / 2.4lb 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 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 ham bone, carrots, celery, garlic, thyme, dried white beans, and water into the slow cooker. Cook on low for 8 hours or on high for 4 hours to develop a rich, flavorful broth.
2. Finish Broth and Meat: Remove the ham bone from the slow cooker and shred the meat, discarding the bone. Return half of the shredded ham to the slow cooker and discard the thyme sprigs. Remove the cooked carrot and celery pieces, chop them finely, and return them into the slow cooker for added texture.
3. Prepare Crispy Ham: Melt 1 tablespoon of butter in a skillet over medium-high heat. Add half of the shredded ham and cook until golden and crispy. Transfer most of the crispy ham back into the slow cooker, reserving a small portion for garnish.
4. Cook Vegetables for Soup: Using the same skillet, melt the remaining butter. Add chopped onion and minced garlic and cook for 1 minute until fragrant. Add chopped celery and carrots and cook for an additional 3 minutes until softened.
5. Add Milk to Vegetables: Pour 2 cups of milk into the skillet with the cooked vegetables and stir gently to combine.
6. Thicken Soup Base: In a separate bowl, mix the cornflour with the extra 1/2 cup of milk until smooth. While stirring the vegetable-milk mixture in the skillet, slowly pour in the cornflour slurry. Stir continuously as it thickens quickly into a paste.
7. Combine Thickened Mixture: Scrape the thickened paste from the skillet into the slow cooker. Add the Vegeta stock powder and stir thoroughly to dissolve the flavoring evenly.
8. Add Spinach and Final Cook: Add the baby spinach to the slow cooker, pushing it down into the hot liquid. Cook on low for 30 minutes or on high for 20 minutes until the spinach wilts and the soup is heated through and slightly thickened.
9. Serve: Ladle the soup into bowls and garnish with the reserved crispy ham and a sprinkle of fresh parsley if desired. Enjoy warm for a nutritious, hearty meal.

Notes

• You can use a store-bought ham hock if a leftover ham bone is not available.
• The white beans do not require pre-soaking, making it convenient for slow cooking.
• Vegeta or another stock powder helps boost the savory flavor of the soup broth.
• Any type of milk with desired fat content can be used; whole milk gives a richer texture.
• Reserve some crispy ham pieces for garnish to add texture contrast to the soup.
• If thicker soup is preferred, increase the cornflour quantity slightly, mixing well to avoid lumps.
• This soup freezes well for up to three months; thaw and reheat gently.

Keywords: ham bone soup, slow cooker soup, white bean soup, leftover ham recipe, creamy ham soup, spinach soup, comforting soup