Slow Cooker Grandma’s Ham and Bean Soup Step-by-step instructions

Before you start

Before starting, ensure that the dried navy beans have been soaked in cold water for at least eight hours or overnight, then drained and rinsed. Prepare the ham by cutting it into uniform cubes, which helps them cook evenly.

Similarly, dice the carrots and onions into consistent sizes to ensure they soften at the same rate as the beans. Have all ingredients measured and ready to be added to the slow cooker basin to keep the preparation process efficient and organized.

Instructions

Layering the Ingredients

1. 1Prepare the Base
   Place the diced ham into the bottom of the slow cooker basin. Layer the soaked navy beans, diced carrots, and diced onions on top of the ham to ensure even cooking.
   Look for The ham should cover the bottom of the slow cooker completely before adding the vegetables and beans.
   Tip Ensure the beans have been soaked overnight to reduce cooking time and improve texture.

The ham should be evenly distributed across the bottom of the slow cooker.

Once the beans, carrots, and onions are added, the basin should look full but not overcrowded, with the ingredients neatly layered to allow for uniform heat distribution during the long simmering process.

Slow Simmering

2. 2Season and Simmer
   Sprinkle the dried thyme evenly over the vegetable and bean mixture. Pour the chicken broth over the ingredients until they are fully submerged. Cover the slow cooker with the lid and set to low heat for 8 hours.
   Look for The liquid should just cover the top of the beans and vegetables. Do not overfill the slow cooker.
   Tip Using a low heat setting helps the beans become creamy without breaking apart too much.

After adding the broth and thyme, the slow cooker should be set to the low setting. During this time, the ingredients will slowly meld together. The kitchen will begin to smell savory and earthy as the thyme and ham infuse the broth with deep, complex flavors.

Final Consistency Check

3. 3Finish and Serve
   Once the cooking time is complete, stir the soup gently to combine the thickened broth with the softened beans and ham. Check that the beans are tender. Serve hot in individual bowls.
   Look for The soup should be thick, creamy, and fragrant with a steady steam rising from the bowl.
   Tip If the soup is too thick, add a small amount of warm water or broth to reach the desired consistency.

At the end of the cooking time, the soup should have a thick, creamy appearance. When stirred, the beans should be soft and the ham should be well incorporated. The final texture should be uniform, with the broth coating the back of a spoon.

Common mistakes

A common mistake is failing to soak the beans, which results in beans that remain hard and chalky even after hours of cooking. Another error is overfilling the slow cooker, which can lead to uneven cooking and potential overflow.

Avoid lifting the lid during the first few hours of cooking, as this lets out essential heat and steam, significantly increasing the total time required for the beans to reach the proper tenderness.

How to tell it’s done

The soup is done when the navy beans are completely tender and can be easily mashed with a spoon against the side of the bowl. The broth should be thick and creamy, and the diced ham should be heated through and tender.

Because this recipe uses precooked ham, there is no internal temperature requirement for safety, but ensure the entire mixture is bubbling and hot throughout before serving.