I’ve got a thing for a good ham and bean soup. It’s old school. A staple. Nostalgia central. It’s like a really fantastic, super old pair of Chuck Taylors, or that worn in sweatshirt with all the holes in it. Solid. Legit. Classic. Always in style. So this recipe? My jam.
I’ve tried simmering this stuff on the stove for hours. I’ve soaked the beans overnight. I’ve used beans from a can. I’ve seared the ham before slow cooking it. I’ve added roasted garlic. The list could go on. I’ve fussed around with ham and bean soup in every way, shape or form and this ridiculous, itty bitty, hardly-any-work-or-ingredients recipe is by far the best I have done to date.
Basically, just throw it all into the slow cooker and the work is done. No searing the ham. No browning the onions. No soaking the beans. No oven. No stove. Nothing. Fantastic.
But the flavor. Oh, all that flavor. It’s rich and smokey; that ham is no joke. And theres a good chance it wrote the book on savory.
The consistency just might be what I am most crazy about. It’s more of a stew than a soup, really. After it did it’s thing in the slow cooker I put a couple of cups of the soup in the blender, pureed it and added it back to the remaining soup. It tastes and feels as if you added about 2 pints of cream to the pot because of it; bliss, you guys. Pure bliss.
Weeknight, weekend, any-day-of-the-week, any-time-of-day food, right here. Perfect for this cozy upcoming weekend…or the crazy busy, chilly days ahead. Happy Friday, friends! xo
Slow Cooker Smokey Ham and White Bean Soup
1 Ham Shank, approximately 2 pounds
1 Pound Great Northern Beans
1 Medium White Onion, finely chopped (approx 2 cups)
2 Carrots, thinly sliced
5 Garlic Cloves, finely chopped
2 Sprigs Thyme
2 Bay Leaves
1/4 Teaspoon Black Pepper
5 Cups Vegetable Stock
Place all ingredients except for the ham in a slow cooker and stir until combined. Add the ham, cover and cook on high for 5 hours. Remove ham and shred with two forks, discarding the bone and fat. Remove the thyme sprigs and bay leaves. Place two cups of the soup into a blender and puree until smooth; add it back to the remaining soup along with the shredded ham and stir until combined. Serve immediately or let it sit on ‘warm’ setting until ready to serve. Serves 4-6.