Ham and bean soup can be a little bland and requires a lot of salt to be palatable, but not so with this version. It is bursting with flavor.

Recipe Summary

prep:
30 mins
cook:
6 hrs
additional:
8 hrs
total:
14 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.

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  • Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.

  • Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.

  • Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

Cook's Note

Feel free to play with the seasoning amounts to fit your personal choice. Of course, it can be cooked on the stove top for a shorter period of time. I find that the little extra effort of stir-frying the leeks, ham, and bacon brings a richness to this dish and is more than worth it.

Nutrition Facts

459 calories; protein 25.5g; carbohydrates 39.9g; fat 22.3g; cholesterol 47.5mg; sodium 944.6mg. Full Nutrition
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Reviews (130)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2011
WOW, the flavors in this dish really really rocks. I was a bit worried going through the steps of cooking the meats then adding to the pot, but it totally works when you add the chicken stock to the pan to deglaze it and add to the slow cooker pot. One thing is at this point I worried because it said to crisp up meat, then add stock to deglaze, but wasn't sure if I should drain off the excess grease. But because it didn't say so, I poured all the grease and chicken stock right in to the pot. And I must say Delish. The broth was just nicely flavored, and the overwhelming leek flavor mellowed in the cooking process. I did a few things but didn't change the recipe at all other then using fresh parsley instead of dried. I also put a finer chop on the onions and the leeks due to my hubby's prefence of not having larger chunks in this. He's not much of an onion person but likes the flavor just not texture of eating onions. Plus I used low sodium, bacon, broth and cooked ham. Will make this again because it really puts that warms in your bones. Just a lovely inviting dish. Thank you. Read More
(53)

Most helpful critical review

Rating: 1 stars
01/28/2014
I did not care for this recipe. Read More
(4)
174 Ratings
  • 5 star values: 133
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
02/04/2011
WOW, the flavors in this dish really really rocks. I was a bit worried going through the steps of cooking the meats then adding to the pot, but it totally works when you add the chicken stock to the pan to deglaze it and add to the slow cooker pot. One thing is at this point I worried because it said to crisp up meat, then add stock to deglaze, but wasn't sure if I should drain off the excess grease. But because it didn't say so, I poured all the grease and chicken stock right in to the pot. And I must say Delish. The broth was just nicely flavored, and the overwhelming leek flavor mellowed in the cooking process. I did a few things but didn't change the recipe at all other then using fresh parsley instead of dried. I also put a finer chop on the onions and the leeks due to my hubby's prefence of not having larger chunks in this. He's not much of an onion person but likes the flavor just not texture of eating onions. Plus I used low sodium, bacon, broth and cooked ham. Will make this again because it really puts that warms in your bones. Just a lovely inviting dish. Thank you. Read More
(53)
Rating: 5 stars
01/13/2011
This recipe is awsome. Best ham and beans I have ever had. Very flavorful. The ony thing I did different on the recipe is used all chicken stock instead of water and I didn't use the bay leave instead added a 1/2 tsp ground temeric. Read More
(29)
Rating: 5 stars
10/18/2010
This is the first time I've made ham and beans with out hocks. It was very good. The texture and flavors were great. I made the recipe just as stated, no variations at all. Served with bread for dipping, we have leftovers and they are even better heated up. Read More
(26)
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Rating: 5 stars
05/17/2010
I made this twice used crushed garlic both times. I followed this recipe closely except for the chopped ham I used a large piece of ham leftover from Easter Dinner with the bone. This soup came out with lots of flavor and one of my husbands new favorites! You do need to smash the beans at the end with a potato masher. It was delish! Read More
(17)
Rating: 5 stars
06/07/2011
This is amazing and I didn't even add bacon! I used ham boullion instead of chicken. I could hardly stop eating!! *****UPDATE*****This time I added a splash of apple cider vinegar and 1 diced, seeded jalapeno pepper and served it over rice. Woweee, this is way beyond delicious!!!!!!!!!!!! If you are in a hurry, use 2 cans drained Great Northern beans. Saute your veggies and ham. Then add the remaining ingredients and boil about 20-30 min. Read More
(17)
Rating: 5 stars
01/10/2011
Love this recipe..I used 2 cloves fresh garlic chopped and added 1/4 tsp. of celery seed...otherwise kept it as is Read More
(14)
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Rating: 4 stars
02/15/2011
Flavor wise this is a 10 but it does produce a very thin soup. I used all chicken broth and eliminated the bacon (since I had a bit extra ham to use up) but followed the rest of the ingredients. I forgot to soak the beans last night so I followed instructions in another recipe so we could have today. I ended up adding two additional cans of reduced sodium white beans (after rinsing throughly) to bring the consistency more to our liking. Next time (and ther will be a next time soon) I'll start with more beans to begin with. Excelent recipe flavorwise - thought my Grandma had prepared it. Read More
(10)
Rating: 5 stars
02/07/2012
This was a delicious easy soup! I made it with a few changes but nothing major. (Skipped the leeks and small onion adding 1/4 c dried onion instead...my daughter hates finding onions in things though she likes the flavor and I've found using dried onion is perfect and soooo easy.) I did chop the bacon THEN fry it up THEN I cooked the ham in the bacon grease left in the pan adding a little butter and evoo for flavoring. Oh and I accidentally forgot the parsley. This is a definite keeper imo! Read More
(9)
Rating: 5 stars
02/08/2011
This is a keeper! Iahve tried many ham and bean soups - never been terribly impressed with any of them. This was delicious. I think the bason and sauteing the ham REALLY make it. Had trouble cooking the beans all the way but I seem to have this issue a lot. Next time I might try cooking the beans in plain water for a while first. Read More
(9)
Rating: 1 stars
01/28/2014
I did not care for this recipe. Read More
(4)
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