Slow Cooker Ham and Bean Soup

Name: Slow Cooker Ham and Bean Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 350 g Dried Navy Beans; 1 Onion; 2 Carrots; 2 Celery; 3 cloves Garlic; 1 tsp Thyme; 6¾ cups Chicken Broth; 400 g Ham; 1½ tbsp Vegetable Oil; 4 oz Cornmeal; ¾ cup All-Purpose Flour; 2 tsp Baking Powder; 1 tsp Salt; ¾ cup Milk; 1 Egg; ½ tsp Black Pepper

By Eatpace

Navy beans, vegetables and diced ham simmer into a thick soup, served with homemade cornbread. The slow cooker handles the long cooking while you get on with your day.

Total: 380 min; 20 prep · 360 cook
Serves: 4; Scale it below
Calories: 805; kcal per serving
Protein: 48g; per serving

Plan this dinner Jump to recipe

A bowl of ham and navy bean soup with carrots and celery, served with a square of cornbread.

380 min

Method

7 steps Oven 400°F 20 min prep · 360 min cook

Prep

Step 1. Cover Dried Navy Beans with plenty of cold water and soak overnight. Drain and rinse.
Step 2. Add the beans, Onion, Carrot, Celery, Garlic, Thyme and Chicken Broth to a large slow cooker. Cover and cook on high until the beans are creamy and tender, about 5 to 6 hours.
Step 3. Stir in Ham. Cover and cook on high until heated through, about 20 minutes.
Step 4. Meanwhile, heat the oven to 400°F (200°C). Grease an 8-inch square baking pan with a little of the Vegetable Oil.
Step 5. Whisk Cornmeal, All-Purpose Flour, Baking Powder and half the Salt in a bowl. Whisk in Milk, Eggs and the remaining Vegetable Oil just until combined; spread in the pan.

Cook

Step 6. Bake the cornbread until golden and a toothpick in the center comes out clean, about 20 minutes. Let cool briefly, then cut into squares.

Finish & serve

Step 7. Mash some beans against the side of the slow cooker to thicken the soup. Stir in Black Pepper and the remaining Salt to taste, then serve with the cornbread.

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Tips

Good to know

Older beans can take longer to soften, so check that several are tender before adding the ham.

Leftovers

Refrigerate soup in shallow containers within two hours and reheat with a splash of water within four days.

Swap it

Use gluten-free all-purpose flour in the cornbread if it is a blend intended for baking.

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