Crockpot White Bean and Ham Soup: A Hearty and Comforting Meal

When the weather turns chilly and you’re craving a warm, hearty meal, nothing beats a comforting bowl of Crockpot White Bean and Ham Soup. This delicious soup is the perfect combination of tender white beans, savory ham, and aromatic herbs, simmered slowly to create a rich, flavorful broth. It’s the kind of dish that fills the house with a mouthwatering aroma and makes for a satisfying dinner that everyone will love.

The beauty of this recipe is that it’s made in the slow cooker, allowing you to set it and forget it, making dinner a breeze. Whether you’re looking for a cozy meal after a long day or preparing for a busy week of meal prepping, this soup is a surefire winner.

Why You’ll Love Crockpot White Bean and Ham Soup

1. Simple and Budget-Friendly

This soup uses inexpensive ingredients, making it both cost-effective and easy to prepare. Ham, dried white beans, and simple pantry staples come together to create a filling meal that stretches for several servings.

2. Perfect for Meal Prep

The Crockpot method means you can easily prepare a large batch, and it’s even better the next day as the flavors meld together. You can store leftovers in the fridge for a few days or freeze portions for later, making it a great option for meal prepping.

3. Nutritious and Hearty

Packed with protein, fiber, and plenty of vegetables, this soup is not only delicious but also nourishing. White beans are a great source of plant-based protein and fiber, while the ham adds a savory depth of flavor that’s hard to beat.

4. Set It and Forget It

With the Crockpot doing all the work for you, there’s no need to hover over the stove. Simply add your ingredients in the morning and come home to a hot, ready-to-serve dinner.

Ingredients for Crockpot White Bean and Ham Soup

For the Soup:

1 lb dried white beans (great northern beans or navy beans work well)
2 cups cooked ham, cubed (leftover ham works perfectly!)
1 onion, finely chopped
3 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, chopped
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
6 cups low-sodium chicken broth (or vegetable broth for a lighter option)
1 tablespoon olive oil (optional, for sautéing the vegetables)
Salt and pepper, to taste

Optional Garnishes:

Fresh parsley, chopped (for garnish)
Crusty bread (for serving)

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends