This warm, hearty crockpot soup is the perfect way to use that leftover ham bone for a bowl of comfort food on chilly evenings!
Do you remember that old infomercial for some rotisserie where the guy emphatically exclaimed, “Set it and forget it!”? I never bought the product, but the catch phrase sure stuck!
“Set it and forget it!” is what goes through my head every single time I set the timer on my slow cooker.
I am absolutely that person who stares at a stock pot waiting for it to boil. Come on. You know you want to. I’ve got things to do, so let’s hurry this along! So whenever I can throw things in the slow cooker and then go on with my day, I get pretty excited!
I don’t slow cook everything. I’m fairly particular about textures and there are some things that come out too dry or too mushy or not crispy enough in the crockpot, but this soup?
This soup is heavenly.
The leftover ham bone is the secret ingredient to make this soup magical. It will still be good without it, but with the flavor punch from the bone and all of the fresh vegetables, this soup is amazing.
You know those chilly winter nights when you just crave a bowl of something warm and comforting? This is what you’re craving! It’s comfort in bowl.
I usually plan to make this right after Thanksgiving because we have both ham and turkey, but I don’t always wait for holidays anymore. I buy a ham just so that I can make this soup afterward!
As an added bonus, it also freezes really well, so if you can’t eat a full crockpot of soup, just stick it in the freezer and it will be ready to reheat on a busy weeknight!
Yields 8 servings
10 minPrep Time
6 hrCook Time
6 hr, 10 Total Time
- 1 lb dried white beans (Cannellini, Great Northern, or navy)
- 1 ham hock or meaty ham bone
- 1 c. chopped carrots
- 1 c. chopped celery
- 1 medium yellow onion, chopped
- 1 1/2 c. chopped ham
- 1 tsp dried thyme
- 1 bay leaf 1 tsp salt
- 1/2 tsp cracked pepper
- 2 quarts (8 cups) water
- Rinse beans and add all ingredients into slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove bay leaf.
- Use a potato masher to mash some of the beans if you would like a thicker soup.