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Slow Cooker Ham and White Bean Soup with Smoked Paprika

Slow cooker ham and white bean soup gets its smoky flavor from smoked paprika and a tender ham shank cooked low and slow. Great northern beans go in near the end for a hearty soup with warm, savory broth.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 1 smoked ham shank about 1.5-pound
  • 6 cups low-sodium chicken broth
  • 2 can (15 oz) great northern beans drained and rinsed

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, carrots, celery, garlic, smoked paprika, black pepper, bay leaf, ham shank, and chicken broth to a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the ham is very tender.
  3. Transfer the ham shank to a plate.
  4. Remove the bay leaf and discard it.
  5. Pull the meat from the bone and discard the bone.
  6. Return the meat to the slow cooker.
  7. Stir in the beans.
  8. Cover and cook on LOW for 45 to 60 minutes or HIGH for 30 to 45 minutes, until the beans are hot.

Notes

For deeper flavor, let the ham cook until it is very tender before pulling the meat from the bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a gluten-free soup, check that the chicken broth is certified gluten-free.