Ingredients
1 pound great northern beans, rinsed and drained (navy beans or cannellini beans also work)
1 large ham bone or 2 ham hocks
4 medium carrots, peeled and chopped
4 stalks celery, chopped
1 small yellow onion, diced
3 cloves garlic, minced
7 to 8 cups low-sodium chicken broth (or water, or a combination)
2 sprigs fresh thyme
Salt and black pepper to taste
Fresh parsley, chopped, for serving
Instructions
1. Place the rinsed dry beans in the bottom of a 6-quart slow cooker.
2. Add the carrots, celery, onion, and garlic.
3. Nestle the ham bone or ham hocks into the center of the vegetables.
4. Add the bay leaves and fresh thyme sprigs.
5. Pour in the chicken broth until everything is just covered, about 7 to 8 cups.
6. Cook on high for 6 to 7 hours, or on low heat for 8 to 10 hours, until the beans are tender.
7. Remove the ham bone or hocks. Pull the ham meat from the bone and discard the bone, bay leaves, and thyme sprigs. Return the ham meat to the pot.
8. If the broth is thinner than you like, use an immersion blender to blend a portion of the beans directly in the pot to thicken.
9. Season with salt and black pepper to taste. Stir in fresh parsley and serve with crusty bread.
Notes
Bean options: Great northern beans are my first choice. Navy beans and cannellini beans (white kidney beans) both work well. A bean soup mix also works — skip the seasoning packet if included.
Ham options: A leftover holiday ham bone adds the best flavor. Two ham hocks are an excellent substitute and widely available at the grocery store. If the bone is not very meaty, add a cup of extra chopped ham at the end.
No soaking required: Dry beans go straight into the slow cooker. If you prefer a quick soak, soak overnight in cool water, drain, and proceed.
Make ahead: This soup is better the next day. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Add a splash of broth when reheating if needed.
Instant Pot method: Sauté vegetables first using the sauté function. Add remaining ingredients and cook on high pressure for 40 minutes. Natural release 15 minutes, then quick release.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Cuisine: American