This slow cooker ham and bean soup was incredible. My wife proclaimed it to be the closest we have ever come to duplicating her mom’s recipe. That’s high praise indeed. Every bite is packed with wonderful ham and bean flavor. The broth is nice and thick, perfect on a cool fall day. The ham is tender and delicious. The beans are cooked perfectly. All you need is some hot-out-of-the-oven cornbread and you’re in for one fantastic meal.
This was the first time I’ve cooked using ham base. It really made this slow cooker ham and bean soup amazing. Like its beef counterparts, beef and chicken base, it adds a depth of flavor you just can’t get on your own. At least, not easily.
I made this soup in my slow cooker but you could make it on the stove-top also. Just bring the soup to a boil, then reduce the heat to a slow simmer and continue simmering until the beans are tender, 2-4 hours. Stir them occasionally. Like the slow cooker version, you might find that the soup is even better the next day.
This recipe was inspired by a recipe from Crazy for Cookies and More.
Slow Cooker Ham and Bean Soup
- 1 pound dry great northern beans
- ½ cup onion diced
- 1 clove garlic diced
- 1 pound ham cubed
- 6 cups water
- 2 ½ tablespoons ham base
- 1 apple cored, quartered
- Place beans in a large pan or bowl. Cover with water and let stand overnight. Check the water at least twice to make sure the beans stay covered, adding more water if needed.
- Lightly spray a slow cooker with non-stick spray.
- Drain the beans and place in the slow cooker.
- Add the onions, garlic, ham, water, apple and ham base. Stir.
- Cover and cook on low 8-10 hours or until beans are tender, stirring occasionally.
- Remove apple pieces and serve.
Nutritional values are approximate.