Slow Cooker Ham and White Bean Soup

A cozy, hearty soup made with tender cooked ham, creamy white beans, carrots, celery, onion, and savory broth. A portion of the beans is mashed directly in the slow cooker to naturally thicken the soup before it is finished with fresh parsley.

Prep: 20 min · Cook: 360 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 12 oz (340 g) cooked ham
• 45 oz (1.28 kg) canned great northern beans, drained and rinsed
• 6 cups (1.4 L) low-sodium chicken broth
• 3 medium (about 225 g) carrots, peeled and sliced
• 3 medium (about 120 g) celery stalks, sliced
• 1 medium (about 170 g) yellow onion, diced
• 3 cloves (about 9 g) garlic minced
• 1 leaf bay leaf
• 0.5 teaspoon (1 g) black pepper
• 2 tablespoons (8 g) fresh parsley, chopped

Cooking instructions

1. Add the ham, beans, broth, carrots, celery, onion, garlic, bay leaf, and black pepper to a 6-quart slow cooker. Stir to combine. Do not add salt yet because the ham and broth may already be salty. (about 5 min)
2. Cover and cook on Low for 5 to 6 hours, until the vegetables are tender and the soup is steaming hot. For food safety, verify that the soup reaches at least 165°F (74°C); if using a slow cooker on High, cook for 3 to 4 hours instead. (about 360 min) — Low; soup at least 165°F (74°C)
3. Transfer about 1 cup (240 mL) of the beans and broth to a bowl. Mash with a fork until mostly smooth, then stir the mixture back into the slow cooker to thicken the soup. (about 5 min)
4. Remove and discard the bay leaf. Taste and add salt only if needed. Stir in the parsley and serve hot. (about 5 min) — At least 165°F (74°C)