Rosemary Garlic Crockpot Ham and White Bean Soup for Fall

Name: Rosemary Garlic Ham and White Bean Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 3 medium carrots, diced; 3 stalks celery, diced; 4 cloves garlic, minced; 2 cups cooked ham, cut into 1/2-inch cubes; 3 cans (15 oz each) Great Northern beans, rinsed and drained; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves; 1 bay leaf; 4 cups low-sodium chicken broth; 1/2 tsp freshly cracked black pepper; 1/4 cup fresh parsley, chopped

This cozy ham and white bean soup is the ultimate hands-off comfort meal for chilly autumn evenings or busy weeknights. Simmered low and slow in the crockpot with fresh rosemary, thyme, and aromatic root vegetables, the ingredients meld into a rich, savory broth that requires minimal prep work. Serve it alongside crusty bread for a warm, satisfying family dinner.

Rosemary Garlic Ham and White Bean Soup, an easy crockpot dinner recipe

Prep: 15 minCook: 6 hrTotal: 6 hr 15 minServes: 6

Ingredients

2 tbsp olive oil
1 large yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
2 cups cooked ham, cut into 1/2-inch cubes
3 cans (15 oz each) Great Northern beans, rinsed and drained
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 bay leaf
4 cups low-sodium chicken broth
1/2 tsp freshly cracked black pepper
1/4 cup fresh parsley, chopped

Instructions

Add the diced onion, carrots, celery, minced garlic, diced ham, and rinsed Great Northern beans directly into the crockpot.
Pour in the low-sodium chicken broth, then stir in the chopped fresh rosemary, fresh thyme, and black pepper. Submerge the bay leaf in the liquid.
Cover and cook on LOW for 6 hours (or on HIGH for 3 to 4 hours) until the vegetables are tender.
Discard the bay leaf. For a thicker broth texture, use a potato masher or ladle to gently crush about 1 cup of the white beans directly inside the crockpot, then stir well.
Ensure the soup is steaming hot and ham reaches a safe internal temperature of 145 F. Ladle into bowls, top with chopped fresh parsley, and serve warm.

Tips

If you have a leftover ham bone, add it to the crockpot while cooking for an even deeper, smoky flavor background.
Store cooled leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze in portions for up to 3 months.
Serve alongside a loaf of crusty sourdough or warm cornbread for dipping.