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A leftover Easter ham bone is the foundation for this easy, hearty meal.


Read the full recipe after the video.

Recipe Summary

15 mins
6 hrs 15 mins
Serves 8

Got a ham bone on leftover from the holidays? Lucky you. Put it to good use in this comforting slow-cooker soup. Made with a ham bone, dried white beans, chopped carrots, celery, onions, and garlic, chicken stock, and fresh thyme, this recipe takes minutes to assemble in a slow cooker. Then it simmers all day, producing a rich and flavorful soup with hardly any effort. For best results, choose a large, meaty ham bone. Near the end of cooking when the soup is done and the bone is cool enough to handle, remove any meat, shred it, and add it back to the soup. Ham bones freeze well, so save them in freezer bags throughout the year so you'll have them on hand when you have a craving for soup. The recipe calls for dried Great Northern beans, but you could use any small dried beans you like. Navy beans or cannellini beans would work well in this soup; just test a bean for doneness at the end of the cook time to make sure they are tender. You will also want to cut the vegetables as uniformly as possible for even results. A pan of savory cornbread and a big, hearty salad are the perfect companions to this comforting and rich Southern-style recipe.


Ingredient Checklist


Instructions Checklist
  • Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.



Be sure to cut the celery, carrots, and onion as uniformly as possible for the most even, tender results.