Heart Healthy Slow Cooker Ham and Bean Soup

Name: Heart Healthy Slow Cooker Ham and Bean Soup
Total time: 250 min
Yield: 10
Ingredients: 8 oz diced uncured ham; 1 can (15 oz) no salt added organic cannellini beans, drained and rinsed; 1 can no salt added organic kidney beans, drained and rinsed; 1 can (14.5 oz) no salt added organic fire roasted tomatoes; 1 cup frozen peas, thawed; 2 cups unsalted chicken stock; 2 cups water; 1 Tbsp olive oil; 1 medium yellow onion, chopped; 2 large garlic cloves, minced; 1 medium carrot, chopped; 1 stalk celery, thinly sliced; 1/4 cup chopped fresh parsley; 1 Tbsp Italian seasoning; 1 tsp ground white pepper; 2 cups packed baby kale or spinach; 2 sprigs fresh thyme; 2 bay leaves

By Adam Fisher

Published 12/16/2024

Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT

Approved for These Diets:

Heart Healthy | Gluten Free | Diabetic

Grab a spoonful of this heart-healthy Slow Cooker Ham and Bean Soup! It is the perfect low-cholesterol comfort food for health-conscious eaters. Packed with tender beans and lean ham, it’s diabetic-friendly and gluten-free, and made with low-sodium and low-carb ingredients. A hearty medley of vegetables and aromatic herbs ensures you enjoy every nutritious bite. Perfect for meal prep or family dinners, this soup recipe allows you to enjoy the richness of slow-cooked flavors while embracing a heart-friendly lifestyle.

Treat your heart to a tasty spoonful of all of our heart-healthy soup recipes!

Total Time

250 minutes

Servings

10

Calories

138

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How to Make Slow Cooker Ham and Bean Soup

Step 1

Add the ham, cannellini beans, kidney beans, tomatoes, peas, chicken stock and water to the bowl of a 5 quart crockpot or slow cooker; stir to combine and set aside.
Step 2

Heat the oil over medium heat in a large skillet until shimmering. Add the onion, garlic, carrot and celery; sauté, stirring occasionally, until vegetables are tender, about 5 minutes. Stir in the parsley, Italian seasoning and white pepper and cook until fragrant, about 30 seconds. Add the kale and sauté, stirring occasionally, until just wilted, about 3 minutes. Remove from heat.
Step 3

Transfer the vegetable mixture to the crockpot and stir to combine. Add the thyme and bay leaves and stir to submerge. Cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
Step 4

When finished cooking, discard the sprigs of thyme and bay leaves. Serve warm and enjoy! Store any leftover soup in an airtight container in the refrigerator for up to 4 days, or up to 1 month in the freezer.

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Nutrition Facts

Serving Size:

1 cup

138

Calories

4

g

Fat

12

mg

Cholesterol

228

mg

Sodium

17

g

Carbs

1

g

Sat. Fat

5

g

Fiber

10

g

Protein

3

g

Sugars

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Heart Healthy Slow Cooker Ham and Bean Soup

Ingredients

How to Make Slow Cooker Ham and Bean Soup

Step 1

Step 2

Step 3

Step 4

Nutrition Facts

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