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Slow Cooker Bean and Ham Hock Soup

Hearty Northern beans slow-cooked with smoky ham hocks, onion, and a touch of brown sugar.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Course: Soup
Cuisine: Southern
Ingredients Method

Ingredients
  

  • 16 ounces dried Great Northern beans
  • 3 to 4 meaty ham hocks or 1 meaty ham bone
  • 1 small white onion diced
  • 6 to 8 cups water enough to cover beans by 2 inches
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/3 cup light brown sugar

Method
 

  1. Sort through the dried beans and discard any stones or damaged beans. Rinse well under cool running water.
  2. Add the beans, ham hocks, onion, salt, and pepper to a large slow cooker. Pour in enough water to cover the beans by about 2 inches, approximately 6 to 8 cups.
  3. Cover and cook on High for 2 hours. Reduce the slow cooker to Low and continue cooking for 4 to 5 hours, until the beans are tender and the ham is easy to pull from the bone.
  4. Remove the ham hocks. When cool enough to handle, remove the meat and discard the bones, skin, and excess fat. Chop or shred the meat and return it to the slow cooker.
  5. If the soup is thinner than desired, remove about 1 cup of cooking liquid. Stir in the brown sugar, taste, and adjust the salt and pepper.
  6. Cook for another 10 minutes, then ladle into bowls and serve hot.