Great Northern Bean Soup

4.90 from 49 votes

Hearty and filling, great northern bean soup makes the ideal dinner for cozy winter nights, or as a delicious make ahead crock pot meal from dried beans.

Prep Time3

Cook Time8

Total Time8 3

Course: Main Course, Entree

Cuisine: American

Servings: servings

Calories: 288kcal

Author: Renae Gerhardstein

Equipment

crock pot (slow cooker)
colander
potato masher optional

Ingredients

1 pound dried Great Northern beans (pre-soaked, see notes)
3 cups chicken broth
2 cups water
1 smoked ham hock (or 1 cup of diced ham)
3 carrots peeled and sliced thinly or chopped
3 stalks celery sliced or chopped
1 large onion chopped
4 cloves garlic minced
2 bay leaves
1 teaspoon dried oregano

optional

½ cup parsley

Instructions

Rinse your presoaked beans in clean water, and drain in a colander.
Add all ingredients to the slow cooker: great northern beans, broth, water, ham hock or ham, carrots, celery, onion, garlic, bay leaves, and oregano.
Cook on high heat for 4-6 hours, then on low heat for 2 hours. Remove bay leaves.
For a creamier bean soup, mash about 1/2 of the beans with a potato masher. Garnish with parsley, and serve with cornbread or biscuits.

Notes

TFN Pro Tip:

Add a 1 teaspoon of baking soda and 1/2 teaspoon of vinegar when soaking your beans to cut down on the gassy effects of the beans.

Recipe Variations:

Use leftover holiday ham in addition to the ham hock, or in place of it.
For a vegetarian version of this dried bean soup, simply omit the meat and use vegetable broth in place of chicken broth.
Add vegetables like potatoes, kale, or spinach. For kale or spinach, add it the last 15 minutes of cooking.
For a spicier soup, add a pinch of red pepper flakes or some diced chiles.

How to pre-soak beans:

Hot Soak: Hot soaking helps reduce intestinal gas. For each pound of dry beans, add 10 cups of hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover, and set aside for up to 4 hours.
Quick Soak: For each pound of dry beans, add 10 cups of hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover, and set aside for at least one hour.
Overnight Soak: For each pound (2 cups) of dry beans, add 10 cups of cold water and let soak overnight, or at least 8 hours.

Pre-soak instructions and recommendations are from the USDA website.

How to store, freeze, reheat and make ahead of time:

This slow cooker ham and bean soup recipe is perfect for meal prep – simply prepare the soup ahead of time, and then reheat it throughout the week. It's even better the second time around!

To store, let the soup cool completely, then transfer it to an airtight container and store it in the fridge for up to five days.

To freeze, let the soup cool completely, then transfer it to a freezer-safe container and freeze it for up to three months.

When you're ready to eat, simply thaw the soup overnight in the fridge, then reheat it on the stove over low heat until it's hot. You may need to add a little water to thin it out, as the soup will thicken as it freezes.

Nutrition