Easy Slow Cooker Ham & Bean Soup
“Put that leftover ham to good use with this ultra-easy Slow Cooker Ham & Bean Soup. We’re swapping dry beans for canned navy beans to save you time and energy, creating a thick, creamy soup that tastes like it simmered all day.”
- Prep Time: 10 Minutes
- Cook Time: 3 Hours
- Total Time: 3 hours 10 minutes
- Yield: 9 Servings
- Category: Soups & Stews, Slow Cooker Recipe's
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 5- 15.5oz can of Navy Beans (with juice)
- 3- 8oz Ham steaks diced (or 2-3 cups of diced or chopped leftover holiday ham)
- 1- 14.5oz can of sliced or diced carrots (or 1 1/2 cups fresh sliced or diced carrots)
- 4- Cups chicken broth
- 1 Yellow onion diced
- 1/2- Tbsp onion powder
- 1/2- Tbsp celery salt (or 1 1/2 cups fresh diced celery)
- 1/2- Tbsp paprika
Instructions
- If your using fresh carrots and celery dice those using a vegetable chopper. Also dice the onion and ham.
- In your slow cooker add the 5 cans of navy beans. Add onion powder, celery salt (if using) and paprika and combine well.
- Next add the vegetables onion, canned diced or sliced carrots, diced ham (and fresh diced celery and carrots if using) combine well.
- Now add the chicken broth.
- Set your slow cooker to high for 3 hours. (or low for 4 hours).
- Serve and ENJOY!
Notes
— If you’re using fresh celery and carrots you may need to add cooking time to make sure they are soft.
— Store leftovers in an airtight container, in refrigerator for up to 5 days.
— This stores well in the freezer for up to 4 months. Thaw overnight in refrigerator or in a saucepan on the stove.
YOU WILL NEED
- 6 or 7 quart Slow Cooker
- Vegetable chopper
- Sharp knives
- Cutting board
- Wooden spoon
- Serving bowls
- Ladle
- Storage container