If you’re looking for a fuss-free meal that delivers comforting flavor in every spoonful, this smoky Southern-style ham and bean soup is the perfect candidate. It’s an easy fix in your slow cooker and offers a belly-warming treat that’s jam-packed with hearty ingredients.
Ingredients
- 1 pound dried navy beans, rinsed and sorted
- 2 cups cooked ham, diced or shredded
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika (for extra depth)
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups chicken broth (or water, if preferred)
- Salt and pepper, to taste
Instructions
To begin, layer your rinsed navy beans in the bottom of your slow cooker. Follow with an even sprinkle of onion, carrots, and celery, and then tuck the garlic in on top. Add your cubed or shredded ham—I love using leftover ham for an easy way to repurpose extra meat. Finish by sprinkling the smoked paprika, dried thyme, and bay leaf over the mixture.
Slowly pour in the chicken broth (or water) until all the ingredients are covered. Season with a pinch of salt and pepper, close the lid, and set your slow cooker to low for about 8 hours or high for about 4–5 hours. As the soup simmers, your kitchen will fill with the inviting aroma of smoky ham and tender beans. Make sure to taste and adjust your seasonings near the end of the cooking time.
When the beans are soft and the veggies are perfectly tender, remove the bay leaf. If you like a thicker consistency, mash some of the beans against the side of the slow cooker and stir them back in. This naturally thickens the soup and makes each spoonful extra creamy. Garnish with a little parsley or green onions for a bright pop of color.
Serve your soup piping hot with a wedge of cornbread or a crusty roll. The flavors deepen over time, so don’t be surprised if you find yourself reaching for seconds—this soup is the epitome of comfort food.
In a pinch, you can easily swap out the navy beans for great northern or pinto beans, and you’re free to add extra veggies like diced tomatoes or bell peppers if you’d like more color and flavor. It’s a go-to recipe that’s well-suited for a crowd, offers plenty of protein, and can easily be adapted for those watching their sodium intake by choosing low-sodium ham and broth.
However you prepare it, this smoky Southern-style ham and bean soup will serve as your cozy companion on busy weeknights or chilly weekends—home-cooked goodness the whole family can enjoy.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
