Description
For a simple and flavorful soup, use a bone-in ham, which adds richness, and there’s no need to soak the beans beforehand. Just toss everything into the slow cooker, and you’ll have a hearty, delicious meal with minimal effort.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup carrots sliced (3–4 carrots)
- 1 cup celery sliced (3–4 stalks)
- 1 onion chopped
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 pound dried pinto or navy beans picked over
- 1 meaty ham bone
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- Additional leftover ham chopped, optional
Instructions
- Pour olive oil into a 3-quart pot or Dutch oven and warm it over medium-high heat until it starts to shimmer. Add the carrots, celery, and onion, and cook them until they become tender and see-through, which usually takes around 8 to 10 minutes.
- Add the broth, water, beans, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf to the pot, then bring everything to a rolling boil.
- Transfer the mixture to the slow cooker and set it to high. Let it cook for 4 to 6 hours, or until the beans become tender.
- Take out the ham bone and bay leaf, then chop the ham from the bone and put it back into the slow cooker. If you have any extra ham leftover, add it in and let everything sit for about five minutes to heat through. Finish by seasoning with salt and pepper according to your taste.
- Prep Time: 20 minutes
- Cook Time: 4 hours 20 minutes
- Category: Main Course, Soup
- Cuisine: American
Nutrition
- Calories: 229 kcal