Slow Cooker Smoky Ham and White Bean Soup

Slow Cooker Smoky Ham and White Bean Soup cover

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Slow Cooker Smoky Ham and White Bean Soup

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Ingredients

Warning0 allergens identified

Slow Cooker Smoky Ham and White Bean Soup

2 leeks(white and light green parts only)

2 carrots

2 stalks celery

3 cloves garlic

2 tablespoons extra virgin olive oil

1 lb dried Great Northern beans(or navy beans)

1 bay leaf

½ tsp salt(for soup)

½ tsp black pepper(for soup)

½ tsp fresh thyme leaves

1 qt low-sodium chicken broth

6 cups water

1 smoked ham hock (meaty, about 30 oz.)

½ cup parsleychopped

salt(for serving, optional)

black pepper(for serving, optional)

Trim the roots and dark green ends from the leeks. Split leeks lengthwise, then rinse in a bowl of water (or under the faucet) to release any dirt. Cut the leeks, carrots, and celery into 1/2-inch dice. Mince the garlic.

Heat the olive oil in a large frying pan over medium heat. Add the leeks, carrots, and celery and cook, stirring, until softened, about 6 minutes. Add the garlic and cook until fragrant, about 2 minutes.

Rinse the beans in a fine strainer, and pick through to remove any stones. Add beans to a 6 to 8 qt. slow cooker along with the vegetables, bay leaf, salt, pepper, thyme, chicken broth, water, and ham hock. Stir to combine.

Cover the slow cooker and cook on high until beans are tender, and ham falls from the bone when tested with a fork, 7-8 hours.

Remove the ham hock and transfer to a cutting board. Discard any bones, fat, skin, and gristle. Cut meat into bite-size pieces and return to the soup.

Chop the parsley. Taste the soup and add more salt and pepper if desired. Discard bay leaf. Ladle soup into bowls, top with parsley, and serve.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Soak Beans Overnight for Even Cooking 💧
Soak dried Great Northern beans for 8-12 hours before adding to the slow cooker to ensure uniform tenderness and reduce cooking time by 1-2 hours.
Select the Meatiest Ham Hock Possible 🍖
Choose a ham hock with visible meat and marbling rather than mostly bone—this releases more collagen and creates a richer, more flavorful broth naturally.
Sauté Aromatics First for Deeper Flavor 🧅
Bloom your leeks, carrots, and celery in olive oil for 3-4 minutes before adding to the slow cooker to caramelize their natural sugars and build a more complex base flavor.
Add Fresh Thyme at the End 🌿
Reserve half your fresh thyme leaves to stir in during the last 15 minutes of cooking to preserve their delicate aromatics that long cooking destroys.
Skim the Ham Hock Halfway Through 🥄
Lift the ham hock at the 4-hour mark and skim any accumulated fat and impurities from the surface to achieve a cleaner, more refined final soup.