Slow cooker white beans and ham is the BEST way to use leftover holiday ham! Warm, comforting and so easy to make. Toss the ingredients into your crock-pot and let it do all the work!
5 from 30 votes
Prep Time 15 minutesmins
Cook Time 5 hourshrs
Servings 8
Ingredients
1lb.white beans
1lb.smoked hamdiced
1mediumoniondiced
4celery stalksdiced
6cupswater
Seasonings
2teaspoonsgarlic powder
2teaspoonssalt
½teaspoonblack pepper
2dried bay leaves
For serving
4cupscooked rice
hot sauce
Instructions
Spread the beans out onto a baking sheet and sort through them to make sure there are no stones or pebbles. Put the beans into a colander and rinse them well under running water.
Add all of the ingredients into the slow cooker and give it a good stir. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. (Or until the beans are fork tender.)
Remove the bay leaves. For a thicker soup, use the back of a wooden spoon or a spatula to press some of the beans against the side of the slow cooker. Stir the beans one more time and serve. It's delicious on its own or ladled over cooked rice.
Video
Notes
If you'd like to give the soup even more flavor try adding additional herbs. Because dried herbs are stronger than fresh, we recommend using 1 teaspoon of dried OR 2 teaspoons of fresh herbs. Here are a few herbs that pair well with beans and ham.
thyme
oregano
herbs de Provence
rosemary
sage
Cooked white beans and ham will stay good in the fridge for up to 5 days. Make sure to get them into the fridge within an hour after they've cooled down.You can also freeze leftovers for up to 6 months for a quick dinner at a later date. Allow the soup to thaw in the fridge overnight and reheat on the stovetop or in the microwave.