This hearty, richly flavorful soup comes together in minutes and cooks while you’re away having fun. Look for the meatiest ham hock you can find. Any small white bean, such as baby limas or cannellini, can stand in for the Great Northern or navy beans here.
Satisfy your sweet tooth with this easy-to-make recipe for Slow Cooker Smoky Ham and White Bean Soup.
1. Info for Slow Cooker Smoky Ham and White Bean Soup
- Cook Time: 7 hr 30 min
- Total Time: 7 hr 30 min
- Servings: 8
- Calories: 139.72 kcal
2. Ingredients for Slow Cooker Smoky Ham and White Bean Soup
- 2 leeks (white and light green parts only)
- 2 carrots
- 2 celery stalks
- 3 garlic cloves
- 2 Tbsp. extra-virgin olive oil
- 1 lb. dried Great Northern beans (or navy beans)
- 1 bay leaf
- 1/2 tsp. salt (for soup)
- 1/2 tsp. freshly ground black pepper (for soup)
- 1/2 tsp. fresh thyme leaves
- 1 qt. low-sodium chicken broth
- 6 cup water
- 1 smoked ham hock (meaty, about 30 oz.)
- 1/2 cup chopped flat-leaf parsley
- Salt (for serving, optional)
- Freshly ground black pepper (for serving, optional)
3. Directions:
3.1 Prep
Trim roots and dark green ends from the leeks. Split leeks lengthwise, then rinse in a bowl of water (or under the faucet) to release any dirt. Cut leeks, carrots, and celery into 1/2 inch dice. Mince the garlic.
3.2 Stove
Heat the olive oil in a large frying pan over medium heat. Add leeks, carrots, and celery and cook, stirring, until softened, about 6 minutes. Add garlic and cook until fragrant, about 2 minutes.
3.3 Prep
Rinse the beans in a fine strainer, and pick through to remove any stones. Add beans to a 6- to 8-qt. slow cooker along with the vegetables, bay leaf, salt, pepper, thyme, chicken broth, water, and ham hock. Stir to combine.
Cover slow cooker and cook on high until beans are tender, and ham falls from the bone when tested with a fork, 7-8 hours.
Remove ham hock and transfer to a cutting board. Discard bones, fat, skin, and gristle. Cut meat into bite-size pieces and return to soup.
3.4 Serve
Chop the parsley. Taste soup and add more salt and pepper if desired. Discard bay leaf. Ladle soup into bowls, top with parsley, and serve.