Crockpot Ham and Bean Soup
This Crockpot Ham and Bean Soup is warm and comforting. It's the perfect way to use up leftover ham and is easy to make in your slow cooker.
Equipment
- Crockpot
Ingredients
- 2 Tablespoons unsalted butter
- 1 large yellow onion diced
- 1 large carrot sliced
- 3 cloves garlic minced
- 2-3 sprigs fresh thyme
- 3 (15 oz) cans cannellini beans drained and rinsed
- 4 cups chicken broth or vegetable broth
- 1 pound cooked ham chopped into small pieces
- 1 teaspoon smoked paprika
Instructions
- In a small skillet, melt the butter over medium low heat and cook the chopped onions until soft and translucent, about 5 minutes.
- Add the cooked onions and the rest of the ingredients to the crockpot and stir. Cook on low heat for 4-5 hours or high heat for 2-3 hours.
- Serve with crusty bread and enjoy!
Notes
- You can substitute the fresh thyme with a 1/2 teaspoon of dried thyme.
- This soup is naturally gluten and dairy free.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Making on the stove: Melt the butter in a large sauce pan or dutch oven. Add the onion and carrots and cook until soft, about 5 minutes. Add the garlic and cook for one minute. Finally, add the rest of the ingredients and bring to a boil. Reduce heat to a simmer and allow to cook for one hour before serving.
Nutrition
Calories: 376kcal | Carbohydrates: 37g | Protein: 29g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1936mg | Potassium: 417mg | Fiber: 11g | Sugar: 1g | Vitamin A: 1940IU | Vitamin C: 14mg | Calcium: 155mg | Iron: 6mg