Slow Cooker White Bean and Ham Soup
This satisfying soup uses dried white beans and smoky ham hock to create a thick creamy broth that develops incredible depth over hours of slow cooking. It is an economical and nourishing meal that stretches a small amount of protein into a feast.
A thick and smoky white bean soup with ham that cooks low and slow all day.
Nutrition per serving
Ingredients
Main
Vegetables
Liquid
Seasoning
Instructions
Drain and Rinse Beans
Drain the soaked beans and rinse them thoroughly under cold water. Soaking overnight reduces cooking time and makes the beans easier to digest.
Load the Slow Cooker
Place the drained beans in the slow cooker and nestle the ham hock in the center. Add the diced onion around the ham hock then pour in the chicken broth and water.
Season and Cook
Sprinkle the smoked paprika over the top and add a pinch of black pepper. Do not add salt yet as the ham hock is already very salty. Cover and cook on low for 8 hours.
Finish the Soup
Remove the ham hock and let it cool slightly. Pull the meat from the bone and shred it then stir it back into the soup. Mash a few beans against the side of the pot to thicken the broth. Taste and season with salt if needed before serving.
Substitutions
Common mistakes
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