Slow Cooker White Bean and Turkey Ham Soup

A comforting and hearty slow cooker soup made with creamy white beans and savory turkey ham, perfect for chilly evenings.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 250

Main Ingredients

2 cups white beans, dried (such as Great Northern or cannellini) Soaked prior if using dried beans.
1 cup turkey ham, diced Can substitute with halal beef or chicken sausages.
1 medium onion, chopped Adds flavor base to the soup.
2 medium carrots, diced Provides sweetness and texture.
2 stalks celery, diced Adds crunch and flavor.
3 cloves garlic, minced Enhances flavor.
6 cups chicken broth Use low-sodium if preferred.
1 teaspoon dried thyme Increases herbal depth.
1 leaf bay leaf Removed before serving.
Salt and pepper to taste Season as needed.

Preparation

If using dried beans, rinse them thoroughly and soak them in water for at least 6 hours or overnight. If using canned beans, drain and rinse before adding.
Dice the onion, carrots, and celery into bite-sized pieces. Mince the garlic.

Cooking

In the slow cooker, add the soaked white beans (or canned if using), diced turkey ham, chopped onion, carrots, celery, minced garlic, and chicken broth.
Sprinkle in the thyme, bay leaf, and season with salt and pepper to taste. Stir gently to combine.
Set slow cooker to low and cook for 6 to 8 hours, or high for 4 hours.

Finishing Touches

Once cooking is complete, remove the bay leaf. Taste and adjust seasonings as necessary before serving.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating.