Why You’ll Love This Recipe
This recipe is incredibly simple—just dump, stir, and let the crockpot do the work. It’s a great way to use leftover ham, and it makes a large batch perfect for meal prep. The flavor is deep and smoky, and the texture is thick and comforting. It’s naturally gluten-free, full of fiber, and customizable based on what you have on hand.
Kitchen Equipment You’ll Need
- Crockpot or slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
Tips for Success
Use dried white beans that have been soaked overnight for the best texture. If using canned beans, reduce the cooking time and add them during the last 2 hours. Don’t skip the herbs—thyme and bay leaf add depth. Dice the ham into uniform pieces so it distributes evenly.
Ingredients
- 1 lb dried great northern beans, soaked overnight and drained
- 2 cups cooked ham, diced
- 1 onion, chopped
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Directions
Add all ingredients to the crockpot. Stir to combine. Cover and cook on low for 8–9 hours, or on high for 5–6 hours, until beans are tender. Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Serve hot.
Additional Tips or Variations
Add a Parmesan rind during cooking for extra depth. Stir in spinach or kale at the end for added greens. For a creamier soup, mash some of the beans with a spoon before serving. Swap ham for smoked turkey or sausage for a different flavor profile.