Slow Cooker Ham Bone Soup with Beans Recipe

Introduction

This Slow Cooker Ham Bone Soup with Beans is a comforting and hearty dish perfect for using up leftover ham bones. Packed with tender beans, fresh vegetables, and flavorful homemade broth, it’s an easy and satisfying meal that warms you from the inside out.

Ingredients

• 1.2kg / 2.4lb leftover ham bone OR store bought ham hock / meaty bone
• 2 carrots, peeled and cut into 3 chunks
• 1 celery stalk, cut into chunks
• 2 garlic cloves, minced
• 3 sprigs thyme or 1/2 tsp dried thyme
• 1.5 – 2 cups dried white beans, no need to soak
• 2 litres / 2 quarts water (8 cups)
• 2 tbsp (30g) butter or oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 celery ribs, chopped
• 2 carrots, chopped
• 2 cups milk, any fat percentage
• 2 tsp Vegeta or other stock powder
• 60 g / 2 oz baby spinach
• 1/2 cup extra milk, any fat percentage
• 1/3 cup cornflour / cornstarch

Instructions

1. Step 1: Place the leftover ham bone, carrots, celery stalk, minced garlic, thyme, dried white beans, and water into the slow cooker. Cook on low for 8 hours or high for 4 hours to create the ham broth.
2. Step 2: Remove the ham bone, shred the meat and discard the bone. Return half of the shredded ham to the slow cooker, discarding the thyme sprigs. Remove the cooked carrot and celery, chop them, and add them back to the slow cooker.
3. Step 3: Melt 1 tablespoon of butter in a skillet over medium-high heat. Add half the shredded ham and cook until golden and crispy. Transfer most of the crispy ham to the slow cooker, reserving a few pieces for garnish.
4. Step 4: In the same skillet, melt the remaining butter. Add onion and minced garlic and cook for 1 minute. Then add chopped celery and carrots, cooking for about 3 minutes until softened. Pour in 2 cups of milk and stir to combine.
5. Step 5: In a separate bowl, mix the cornflour with extra milk until smooth. While stirring the skillet mixture, slowly pour in the cornflour mixture; it will thicken quickly into a paste. Once thickened, scrape this mixture into the slow cooker.
6. Step 6: Add the Vegeta stock powder to the slow cooker and stir to dissolve. Add the baby spinach, pushing it down into the liquid. Cook on low for another 30 minutes or high for 20 minutes until the spinach is wilted and the broth is heated through and slightly thickened.
7. Step 7: Serve the soup garnished with the reserved crispy ham and a sprinkle of fresh parsley, if desired.

Tips & Variations

• You can substitute dried white beans with canned beans to reduce cooking time—just add them in the last hour of cooking to avoid overcooking.
• If you don’t have Vegeta, you can use any good-quality vegetable or chicken stock powder as an alternative.
• For a creamier texture, use whole milk or add a splash of cream when thickening the soup.
• Adding a pinch of smoked paprika or a splash of hot sauce can add a nice depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well—cool completely before freezing in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ham instead of a ham bone?

While fresh ham can add flavor, the ham bone provides rich gelatin and depth to the broth that fresh ham alone won’t deliver. Using a ham bone yields a more flavorful soup.

Do the beans need to be soaked before cooking?

No, the dried white beans do not require soaking for this recipe because the slow cooking method softens them thoroughly over time. However, soaking may reduce cooking time slightly.

Slow Cooker Ham Bone Soup with Beans Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

This Slow Cooker Ham Bone Soup with Beans is a hearty and comforting recipe that transforms leftover ham bones into a flavorful broth packed with tender white beans, vegetables, and spinach. Slow-cooked to perfection, enriched with creamy milk, and finished with crispy ham garnish, this soup is both nourishing and delicious for any season.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 8 hours (slow cooker low) or 4 hours (slow cooker high) plus 30 minutes final cooking
• Total Time: 8 hours 50 minutes (with low slow cooking) or 5 hours 10 minutes (with high slow cooking)
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Homemade Ham Broth:

• 1.2kg / 2.4lb leftover ham bone OR store bought ham hock / meaty bone (Note 1)
• 2 carrots, peeled and cut into 3 chunks
• 1 celery stalk, cut into chunks
• 2 garlic cloves, minced
• 3 sprigs thyme or 1/2 tsp dried thyme
• 1.5 – 2 cups dried white beans, no need to soak (Note 2)
• 2 litres / 2 quarts water (8 cups)

Ham Bone Soup:

• 2 tbsp (30g) butter or oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 celery ribs, chopped
• 2 carrots, chopped
• 2 cups milk, any fat %
• 2 tsp Vegeta or other stock powder (Note 3)
• 60 g / 2 oz baby spinach (Note 4)

Thickening:

• 1/2 cup extra milk, any fat %
• 1/3 cup cornflour / cornstarch

Instructions

1. Prepare Ham Broth: Place the ham bone, carrots, celery, garlic, thyme, dried white beans, and water into the slow cooker. Cook on low for 8 hours or on high for 4 hours to develop a rich and flavorful broth.
2. Remove and Shred Ham: Take out the ham bone from the slow cooker, shred the meat off the bone, and discard the bone. Return half of the shredded ham to the slow cooker. Remove the thyme sprigs. Take out the cooked carrot and celery, chop them finely, and add them back into the slow cooker.
3. Crispy Ham: In a skillet, melt 1 tablespoon of butter over medium-high heat. Add half of the shredded ham and cook until golden and crispy. Transfer most of the crispy ham to the slow cooker for flavor, keeping a few pieces aside for garnishing later.
4. Prepare Soup Base: In the same skillet, melt the remaining butter. Add chopped onion and garlic, cooking for about 1 minute until fragrant. Add chopped celery and carrot, cooking for an additional 3 minutes until softened. Pour in 2 cups of milk and stir to combine.
5. Thicken Soup: Mix the cornflour with the extra 1/2 cup of milk to form a slurry. While stirring the soup base, gradually pour in the cornflour mixture. Continue stirring as the mixture thickens quickly to a paste-like consistency. Scrape this thickened mixture into the slow cooker.
6. Finish Soup: Add 2 teaspoons of Vegeta or other stock powder into the slow cooker and stir thoroughly to dissolve. Add the baby spinach, pressing it down into the liquid. Continue slow cooking on low for 30 minutes or on high for 20 minutes until the spinach wilts and the broth is heated through and slightly thickened.
7. Serve: Ladle the soup into bowls, garnish with the reserved crispy ham pieces and a sprinkle of fresh parsley if desired. Serve warm for a comforting meal.

Notes

• Note 1: Using a leftover ham bone or store-bought ham hock imparts rich flavor to the broth; choose a bone with some meat for better taste.
• Note 2: No need to soak the white beans beforehand; slow cooking allows them to soften perfectly.
• Note 3: Vegeta is a seasoning powder that enhances umami; substitute with your preferred vegetable or chicken stock powder if unavailable.
• Note 4: Baby spinach adds freshness and nutrients; can be substituted with other leafy greens like kale or chard.

Keywords: ham bone soup, slow cooker soup, white bean soup, leftover ham recipe, comfort food, easy slow cooker meals