Ham Great Northern Bean

There is something deeply satisfying about a pot of Ham and Great Northern Bean Soup simmering away in the slow cooker on a cold day. This classic American comfort dish brings together tender, creamy Great Northern beans, savory ham, and a medley of aromatic vegetables—all slow-cooked in a rich, herb-scented broth that fills the kitchen with warmth and nostalgia. Whether you are using a leftover ham bone from a holiday feast or simply a couple of cups of diced cooked ham, this recipe transforms humble pantry staples into a hearty, soul-warming meal that the whole family will love.

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The magic of this soup lies in its simplicity. Great Northern beans are prized for their mild, nutty flavor and their ability to absorb the savory depth of ham and broth over long, slow cooking. As the hours pass, the beans soften to a velvety tenderness, the vegetables melt into the broth, and the ham releases its smoky, salty essence into every spoonful. A pair of bay leaves and a touch of dried thyme weave a subtle herbal thread throughout, tying all the flavors together into something far greater than the sum of its parts. This is the kind of soup that tastes even better the next day.

Ingredients

• Beans & Legumes: 1 pound (450 g) dried Great Northern beans, rinsed and sorted
• Meats: 1 meaty ham bone or 2 cups (300 g) diced cooked ham
• Vegetables:
  • 1 large onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
• Liquids:
  • 8 cups (2 liters) low-sodium chicken broth
  • 2 cups (480 ml) water
• Herbs & Spices:
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • Salt, to taste (add cautiously—ham can be salty)

Instructions

Step 1: Prepare the beans

Rinse and sort the dried beans to remove any debris. No soaking is needed for slow cooker use, but you may soak overnight if desired for softer beans and reduced cooking time.

Step 2: Combine ingredients in the slow cooker

In a large slow cooker, combine the beans, ham bone or diced ham, onion, carrots, celery, and garlic.

Step 3: Add liquids and seasonings

Pour in the chicken broth and water. Add the bay leaves, thyme, and black pepper.

Step 4: Cook low and slow

Stir gently to combine. Cover and cook on low for 8 hours, or until the beans are tender and the flavors have melded together.

Step 5: Shred the ham

Remove the ham bone, if using. Shred any meat from the bone and return it to the soup. Discard the bone and bay leaves.

Step 6: Season to taste

Taste the soup and adjust seasoning with salt as needed, keeping in mind that ham can contribute significant saltiness.

Step 7: Serve

Serve the soup hot, optionally garnished with fresh parsley.

Zusatztipps für die Zubereitung

Für eine cremigere Konsistenz können Sie einige der weich gekochten Bohnen mit einem Löffel gegen die Innenwand des Slow Cookers drücken, bevor Sie die Suppe servieren. Dies verdickt die Brühe auf natürliche Weise und verleiht ihr eine samtige Textur, ohne dass Sahne oder Mehl benötigt wird. Achten Sie außerdem darauf, das Salz erst am Ende der Garzeit zu adjustieren, da der Schinken während des langen Kochvorgangs bereits viel Salzigkeit abgibt.

Varianten und Anpassungen

Diese Suppe lässt sich auf vielfältige Weise abwandeln. Für eine rauchigere Note geben Sie eine Prise geräuchertes Paprikapulver in die Brühe. Wer es etwas schärfer mag, kann einen Spritzer scharfer Soße hinzufügen. Falls kein Hammelknochen zur Hand ist, eignen sich auch 2 Tassen gewürfelter, vorgekochter Schinken hervorragend als Ersatz. Die Suppe bleibt dabei ebenso herzhaft und aromatisch.

Serviervorschläge

Ham and Great Northern Bean Soup schmeckt besonders gut, wenn sie heiß in tiefen Suppenschüsseln serviert wird und optional mit frischer Petersilie garniert ist. Sie passt hervorragend zu knusprigem Baguette oder Maisbrot, das die reichhaltige Brühe wunderbar aufnimmt. Als vollständige Mahlzeit benötigt diese Suppe kaum mehr als ein Stück gutes Brot an ihrer Seite.

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Ham and Great Northern Bean Soup is the kind of recipe that earns a permanent place in your cold-weather rotation. It requires little hands-on effort, rewards patience with extraordinary depth of flavor, and delivers a meal that is as nourishing as it is comforting. With each spoonful of silky broth, tender beans, and savory ham, this soup reminds us that the best food is often the simplest—made with care, good ingredients, and a little time.

Kitchen Q&A

→ Can I use canned Great Northern beans instead of dried?

Yes, canned beans can be used to shorten cooking time. Add them during the last hour to prevent overcooking.

→ What is the best way to prepare the ham for this dish?

Use a meaty ham bone or diced cooked ham for depth of flavor. Remove the bone after cooking and shred any meat back into the soup.

→ How can I adjust the seasoning if the dish is too salty?

Add extra water or unsalted broth and balance flavors with fresh herbs or a splash of acid like lemon juice.

→ Can this dish be made in advance and reheated?

Absolutely. It tastes even better after a day as flavors meld. Reheat gently on the stove or in a slow cooker.

→ What sides pair well with this slow-cooked bean and ham blend?

Crusty bread, cornbread, or a light fresh salad complement this rich and hearty dish well.