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Garlicky White Bean and Ham Soup with Thyme and Bay Leaves
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound dried navy beans, rinsed
  • 2 cups diced cooked ham
  • 6 garlic cloves, minced
  • 1 medium onion, diced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups water

Instructions
 

  • Add the rinsed navy beans, diced ham, minced garlic, and diced onion to the slow cooker.
  • Pour in the chicken broth and water.
  • Stir in the dried thyme, salt, and black pepper.
  • Place the bay leaves on top of the liquid.
  • Cover and cook on low for 8 hours until the beans are soft.
  • Remove and discard the bay leaves.
  • Taste and adjust salt if needed before serving.

Notes

If the soup thickens too much after sitting, stir in a splash of warm water before reheating. Use a ham steak or leftover holiday ham for the best flavor. Skip extra salt at the start if your ham is very salty.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board