Ham and Northern Bean (Printable Version)

Savory ham pairs with tender Great Northern beans and aromatics in a slow-cooked hearty blend.

# What You’ll Need:

→ Beans & Legumes

01 - 1 pound dried Great Northern beans, rinsed and sorted

→ Meats

02 - 1 meaty ham bone or 2 cups diced cooked ham

→ Vegetables

03 - 1 large onion, finely chopped
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Liquids

07 - 8 cups low-sodium chicken broth
08 - 2 cups water

→ Herbs & Spices

09 - 2 bay leaves
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - Salt to taste

# Method:

01 - Rinse and sort the dried beans to remove debris. No soaking is required for slow cooker preparation, though soaking overnight is optional for softer beans and reduced cooking time.
02 - In a 6-quart or larger slow cooker, combine beans, ham bone or diced ham, onion, carrots, celery, and garlic.
03 - Pour in chicken broth and water. Add bay leaves, thyme, and black pepper. Stir gently to combine.
04 - Cover and cook on low heat for 8 hours, or until beans are tender and flavors have melded completely.
05 - Remove ham bone if using. Shred any meat from the bone and return it to the soup. Discard the bone and bay leaves.
06 - Taste the soup and adjust seasoning with salt as needed, keeping in mind that ham can contribute significant saltiness.
07 - Ladle hot soup into bowls and optionally garnish with fresh parsley.

# Expert Hints:

01 -
  • Eight hours in the slow cooker means you can set it and forget it while life happens around you.
  • One ham bone or leftover ham creates enough savory depth that you'll find yourself ladling bowl after bowl.
  • Great Northern beans stay creamy without falling apart, holding their shape and dignity.
  • Naturally gluten-free and packed with protein, so it feels wholesome without tasting virtuous.
02 -
  • Skipping the salt check is how you end up with either bland soup or something you can't serve to anyone else—taste it first, every time.
  • The beans won't fully soften unless you give them the full eight hours; rushing this on high heat turns them into soup paste instead of creamy individual beans.
03 -
  • If your ham is exceptionally salty, soak it briefly in water before adding it to the slow cooker to dial back the intensity.
  • A ham bone from a holiday ham is pure gold—save it specifically for this soup and watch how far that one ingredient stretches.
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