Slow Cooker Ham and Hearty Bean Soup

A comforting and flavorful slow cooker ham and bean soup with a unique twist, perfect for autumn and winter. This hearty soup combines savory ham with a medley of beans and vegetables, providing a nutritious and filling meal. Ideal for busy weekdays or cozy weekends, this recipe is easy to prepare and sure to satisfy.

Prep time: 15 minutes
Cook time: 8 hours
Serves: 6

Ingredients

1 lb smoked ham hock

1 cup diced ham

1 can (15 oz) white beans, drained

1 can (15 oz) black beans, drained

1 can (15 oz) pinto beans, drained

4 cups low-sodium chicken broth

1 cup diced carrots

1 cup diced celery

1 cup diced onion

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried oregano

2 bay leaves

Salt and pepper to taste

2 tbsp olive oil

1 tbsp apple cider vinegar

1/4 cup chopped fresh parsley

Instructions

1. In a skillet, heat olive oil over medium heat and sauté the onions, garlic, carrots, and celery until softened.

2. Transfer the sautéed vegetables to the slow cooker.

3. Add the ham hock, diced ham, drained beans, chicken broth, thyme, oregano, and bay leaves to the slow cooker.

4. Stir well to combine and cover with the lid.

5. Cook on low for 7-8 hours or on high for 4-5 hours until the beans are tender and the flavors meld.

6. Remove the ham hock, shred any meat, and return it to the soup.

7. Stir in apple cider vinegar and season with salt and pepper to taste.

8. Garnish with fresh parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months.

Reheating

Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. Alternatively, reheat in the microwave in a microwave-safe bowl, stirring every minute.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.