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Ham + White Bean

Slow Cooker Ham + White Bean Soup

Author: Erin Walker
Prep 5 minutes
Cook 6 hours 35 minutes
Total 6 hours 5 minutes
Servings 6

Ingredients

  • 2 tsp olive oil
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 large yellow onion diced
  • 2 cloves garlic
  • 1 tsp mustard powder
  • Salt and pepper to taste
  • 2 bay leaves
  • 2 ham hocks
  • 2 cups cooked Great Northern Beans or other white beans of choice

Method

  1. Preheat a skillet over medium-high heat. Add oil and swirl to coat the bottom of the skillet, then add carrots, celery, onion, garlic, mustard powder, salt and pepper. Cook, stirring occasionally, until tender, 3-4 minutes.
  2. Transfer veggies to a slow cooker. Add bay leaves and ham hocks. Fill with water to cover the hocks, then cook for 6-8 hours on high, or until the meat on the ham hocks is very tender.
  3. After 6 hours, remove ham hocks from the slow cooker. Discard fat and bones, then shred the meat with two forks. Return the meat to the slow cooker, along with the beans. Stir to combine, then continue to cook on high for another 15-20 minutes, or until beans are warmed through.
  4. Gently mash some of the beans, if desired, for a creamier soup. Serve with crusty bread and enjoy!