Slow Cooker Ham Bone Soup with Beans Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
