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slow cooker ham and bean soup - featured image

Cozy Slow Cooker Ham and Bean Soup + Easy Cornbread

  • Author: Sarah Wasserman
  • Total Time: 8 hours 45 minutes
  • Yield: 8 servings 1x

Description

A hearty, comforting slow cooker ham and bean soup made with a ham bone, dried beans, and aromatics, served with a side of buttery cornbread. This dump-and-go recipe delivers deep, slow-cooked flavor with minimal effort.

Ingredients

Scale
  • 1 meaty ham bone or 2 ham hocks
  • 1 pound dried navy beans or great northern beans
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 3 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 6 cups low-sodium chicken broth or water
  • 1 tablespoon apple cider vinegar (optional)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup melted butter, plus more for the skillet

Instructions

  1. Rinse and pick over the beans: Spread 1 pound dried navy beans on a clean towel, remove any stones or shriveled beans, then rinse in a colander under cold water. Do not soak.
  2. Layer the aromatics: Place diced onion, celery, and carrots in the bottom of a 6-quart or larger slow cooker. Add minced garlic, bay leaves, dried thyme, and smoked paprika. Stir to distribute.
  3. Add the ham bone and beans: Place the ham bone on top of the vegetables. Pour the rinsed beans around and over the bone.
  4. Pour in the liquid: Add 6 cups low-sodium chicken broth or water. The liquid should just cover the beans and ham bone. Add black pepper. Do not add salt yet.
  5. Cook low and slow: Cover and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours. Stir gently halfway through.
  6. Remove the ham bone and shred the meat: Using tongs, carefully remove the ham bone. Let cool slightly, then pull off any meat with a fork. Discard bone, large fat pieces, and bay leaves. Return shredded ham to the soup and stir.
  7. Adjust seasoning and thickness: Taste and add salt if needed (start with 1/2 teaspoon). If too thick, add more broth or water. If too thin, mash some beans against the side of the slow cooker. Stir in apple cider vinegar if using.
  8. Make the cornbread: About 30 minutes before soup is done, preheat oven to 400°F. Place a 10-inch cast iron skillet in the oven to heat. In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk buttermilk, egg, and melted butter. Pour wet into dry and stir until just combined. Carefully remove hot skillet, add a pat of butter to melt and coat the bottom. Pour batter into skillet and spread evenly. Bake 18 to 22 minutes until golden and a toothpick inserted in…

Notes

Do not add salt at the beginning; the ham releases plenty of salt. For best flavor, cook on LOW. The soup tastes even better the next day. Cornbread is best served fresh.

  • Prep Time: 15 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups of soup (wi
  • Calories: 320
  • Sugar: 6
  • Sodium: 600
  • Fat: 8
  • Saturated Fat: 2.5
  • Carbohydrates: 45
  • Fiber: 8
  • Protein: 12

Keywords: slow cooker ham and bean soup, ham and bean soup, cornbread, comfort food, easy soup recipe, budget-friendly meal, cold weather soup

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Find it online: https://flavorfullrecipes.com/cozy-slow-cooker-ham-and-bean-soup-plus-easy-cornbread/