White Bean and Ham Soup – On the Stove or In the Crockpot

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White Bean and Ham Soup - On the Stove or In the Crockpot recipe by Barefeet In The Kitchen

White beans simmered with ham and vegetables until everything is tender, then pureed into smooth and richly flavorful soup, symbolizes the return of fall in our household. I’ve been making this soup for a few years now.

Pam first posted the soup recipe four years ago and I’ve made it at least a dozen times since then. This soup has been given rave reviews by every person I have ever served it to.

I typically serve this with a crusty bread and a tossed salad. The leftovers freeze beautifully as well, in individual containers for quick lunches.

White Bean and Ham Soup - On the Stove or In the Crockpot recipe by Barefeet In The Kitchen

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White Bean and Ham Soup – On the Stove or In the Crockpot

Recipe adapted from and with thanks to For The Love Of Cooking (Thanks again, Pam!)
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Servings: 8 -10 servings

Ingredients 

  • 2 teaspoons olive oil
  • 1 small yellow sweet onion
  • 1 cup of carrots thinly sliced
  • 2 stalks of celery thinly sliced
  • 2 cloves of garlic minced
  • 1 1/2 cups of cooked diced ham
  • 4 14-ounce cans great northern or white navy beans OR 1 1/2 lbs dry, cooked the day before
  • 3 cups of chicken broth
  • 1 bay leaf
  • 1 teaspoon kosher salt adjust to taste
  • 1 teaspoon freshly cracked black pepper adjust to taste

Instructions

Stovetop Directions

  • Heat the olive oil a large pot over medium heat. Add the onion, carrots & celery. Cook until tender. Add the ham and garlic and saute for about a minute. (If you prefer to cook this in the crockpot; see the instructions below.)
  • Add half of the beans, chicken broth, bay leaf, salt and pepper to taste. Cook over medium low heat on the stove for at least 1 1/2 hours. Remove bay leaf and blend soup in pot with immersion blender (use regular blender if you don't have an immersion blender). Add the remaining beans to the soup and simmer for another 10-15 minutes.

Crockpot Directions

  • Heat the olive oil a skillet over medium heat. Add the onion, carrots & celery. Cook until tender. Add the garlic and ham and saute for about a minute. Transfer this mixture to a large crockpot.
  • Add half of the beans, chicken broth, bay leaf, salt and pepper to taste. Cook on low for 4 hours, then remove the bay leaf and blend with an immersion blender (use a regular blender if you don't have an immersion blender). Add the remaining beans to the soup and cook on low for 1-2  hours longer. Enjoy!

Notes

FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be heated in the microwave or it can be thawed first and then reheated on the stove-top.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Demandra says

    This was my favorite soup growing up. Fond memories! Of course, we only had it in winter. I don't really experience winters anymore, but I need me some of this soup!

  2. Chris says

    I just saved this to try soon. As a teenager, I LOVED Campbell's bean and bacon soup and I think this will be similar only way better! Thanks for sharing.

  3. Susan Says says

    When I make this, I use a whole ham shank and cook the beans from dry with the whole ham shank in the pot too. It's entirely too big for the crock pot, but it's delicious none the less. I have also been known to use leeks in addition to the onion in the recipe, and I add some catsup towards the end of cooking to give it a bit of tang. Also, you can't have too much carrots, celery and onion in this recipe! My family has always served this with sweet corn bread (my favorite is jiffy corn muffin mix made like the box says except I add one packet of artificial sweetener per box when I make it for just the right amount of sweetness)