Meridian Industrial

Slightly Smoky Ham and Bean Soup

4/6/2018 | Amy White


This recipe has a lot of delightful qualities. The best part is that this is a slow cooker recipe, that almost all of the work is done for you by that magical little machine, while you are at work, or wherever it is you go during the day. That is made even more wonderful by the aroma that greets you when you come back from wherever you were. Then there’s the fact that you are probably tired from wherever you had been, and now dinner is already done. Oh, the fabulousness! Not to mention that it is a great way to use the ham (and ham bone) you may have left over from Easter. If you prefer it less smoky, leave out the liquid smoke.



2 tablespoons olive oil

1 yellow onion chopped

1 red onion chopped

4 large cloves garlic peeled and minced

6 cups chicken stock 

1 leftover ham bone or ham hock

2 cups cubed cooked ham

28 ounces diced tomatoes, undrained

1 tablespoon dried parsley

4 sprigs fresh thyme

4 bay leaves

5 dashes liquid smoke 

Kosher salt and freshly ground black pepper to taste

1, 15-ounce can canellini beans drained and rinsed

1, 15-ounce can small white beans drained and rinsed



Heat olive oil in skillet over medium heat. Add onions and cook, stirring occasionally, until soft and fragrant, about 10 minutes. Add garlic and cook 1 minute. Place onion and garlic mixture, stock, ham bone, ham, tomatoes, parsley, thyme, bay leaves, liquid smoke, salt and pepper in slow cooker. Cook on low for 10 hours or on high for 6 hours. Stir in beans, and cook for about 15 additional minutes, or until heated through.


Amy S. White is a food blogger and writer whose original recipes are influenced by her travels. She is a regular contributing writer for Go Local Magazine and Connecticut Food and Farm Magazine. She won a Connecticut Agricultural Journalism Award in 2016. She lives, teaches, cooks, eats and writes in eastern Connecticut.



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