Unleash the cozy magic of winter with these 17 seasonal slow cooker soup recipes starring ham. From hearty chowders to savory broths, each one delivers effortless comfort on chilly days. Get ready to warm up your kitchen—and your soul—with these set-it-and-forget-it favorites.
Classic Ham and Bean Soup
Skip the canned stuff—this slow-cooked ham and bean soup is thick, savory, and loaded with tender veggies. Set it and forget it for a bowl that tastes like it simmered all day.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
- 1 lb dried white beans (such as Great Northern or cannellini)
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 3 large carrots, diced
- 4 cloves garlic, minced
- 1 1/2 lbs smoked ham shank or ham bone with meat
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- Salt to taste
Instructions
- Rinse the white beans under cold water and pick out any debris. Soak them overnight in a large bowl with enough water to cover by 3 inches, or use the quick-soak method: bring beans and water to a boil for 2 minutes, then cover and let stand for 1 hour. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots; cook, stirring occasionally, until softened, about 8 minutes. Stir in garlic and cook for 1 minute more until fragrant.
- Transfer the sautéed vegetables to a 6-quart or larger slow cooker. Add the drained beans, ham shank, chicken broth, bay leaves, thyme, and black pepper. Stir to combine.
- Cover and cook on low for 8 hours (or high for 4–5 hours) until beans are tender and ham is falling off the bone. For the richest flavor, cook on low.
- Remove the ham shank from the slow cooker. Let it cool slightly, then shred the meat from the bone, discarding fat and skin. Return the shredded ham to the soup.
- Discard the bay leaves. Stir in fresh parsley and season with salt to taste (remember the ham is salty). For a creamier texture, mash some beans against the side of the pot with a spoon before serving.
- Ladle soup into bowls and serve hot. The soup thickens as it cools; thin with additional broth if needed.
Rich, velvety broth wraps each spoonful of creamy beans and smoky ham. Serve with crusty bread for dipping or a side salad for a complete meal.
Split Pea and Ham Soup
Skip the sad, bland split pea soup of your childhood. We're making a creamy, smoky slow cooker version that's packed with umami from smoked ham hocks and deeply caramelized aromatics. It's the ultimate comfort food that practically makes itself.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 480 minutes
Ingredients
- 1 tablespoon unsalted butter
- 1 large yellow onion, finely diced
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 pound dried green split peas, rinsed and picked over
- 1 ½ pounds smoked ham hocks (or 1 meaty ham bone)
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 cup diced cooked ham (optional, for garnish)
- Fresh parsley, chopped, for garnish
Instructions
- Heat a large skillet over medium heat and melt the butter.
- Add the onion, carrots, and celery; cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 8–10 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Transfer the sautéed vegetables to a 6-quart slow cooker.
- Add the dried split peas, smoked ham hocks, chicken broth, bay leaf, dried thyme, and smoked paprika to the slow cooker. Stir to combine, ensuring the ham hocks are submerged.
- Cover and cook on LOW for 8 hours or on HIGH for 5 hours, until the split peas are tender and the ham hocks are falling apart.
- Carefully remove the ham hocks from the slow cooker and let them cool slightly on a cutting board.
- Once cool enough to handle, shred the meat from the bones, discard the bones, fat, and any gristle; set the shredded ham aside.
- Using an immersion blender, puree the soup in the slow cooker until smooth and creamy. (Alternatively, transfer the soup in batches to a blender and puree, then return to the slow cooker.)
- Stir in the apple cider vinegar and the shredded ham. Season with salt and pepper to taste.
- If using diced cooked ham, stir it in now and let the soup heat through for 5 minutes on the WARM setting.
- Ladle into bowls and garnish with fresh parsley.
- Tip: For an extra-creamy texture, reserve a cup of the soup before blending and stir it back in for a bit of texture.
- Tip: If the soup is too thick, thin with additional broth or water until it reaches your desired consistency.
- Tip: The soup tastes even better the next day as the flavors meld.
Velvety and rich, this split pea soup delivers deep, smoky flavor in every spoonful. Serve it with crusty sourdough for dunking or a simple green salad to cut the richness—either way, it's pure comfort in a bowl.
Ham and Potato Chowder
Your slow cooker is about to become your best friend. This Ham and Potato Chowder is rich, creamy, and packed with tender veggies and sharp cheddar — pure comfort in a bowl.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 360 minutes
Ingredients
Soup Base
- 1 lb (about 3 cups) diced cooked ham
- 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1 medium yellow onion, finely diced
- 2 celery ribs, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf
Finish
- 2 cups frozen corn kernels, thawed
- 8 oz sharp cheddar cheese, freshly shredded
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a 6-quart slow cooker, combine the diced ham, potatoes, onion, celery, carrots, and garlic.
- In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a light roux.
- Gradually whisk in the chicken broth, milk, and heavy cream. Continue whisking until the mixture thickens slightly, about 3-4 minutes. Tip: Whisk vigorously to avoid lumps.
- Stir in the kosher salt, black pepper, smoked paprika, cayenne (if using), and bay leaf. Pour the liquid mixture over the ingredients in the slow cooker and stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender. Tip: For best texture, avoid opening the lid during cooking — it lets out heat and extends cook time.
- About 10 minutes before serving, remove the bay leaf. Stir in the thawed corn and shredded cheddar cheese until the cheese is fully melted and the chowder is creamy. Tip: Shred your own cheese — pre-shredded contains anti-caking agents that can make the chowder grainy.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with chopped fresh parsley.
Finish each bowl with a sprinkle of fresh parsley and a crack of black pepper. This chowder is thick enough to stand a spoon in, but still smooth and velvety — like a warm hug on a chilly day. Serve with crusty bread or oyster crackers for dipping.
Ham and Lentil Soup
Whip up this earthy slow-cooker Ham and Lentil Soup—it’s a hearty, one-pot wonder that practically cooks itself. Green lentils soak up smoky ham, juicy tomatoes, and a punch of cumin for a bowl that’s equal parts cozy and bold.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and diced into 1/2-inch cubes
- 3 celery stalks, diced into 1/2-inch cubes
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 pound green lentils, rinsed and picked over
- 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
- 8 cups low-sodium chicken broth
- 1 pound smoked ham hock (or 2 cups diced cooked ham)
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add onion, carrots, and celery; sauté for 6–8 minutes until softened and lightly browned.
- Add garlic, cumin, smoked paprika, and dried thyme; cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Transfer the sautéed vegetables to a 6-quart or larger slow cooker.
- Add rinsed green lentils, diced fire-roasted tomatoes (with juices), chicken broth, ham hock (or diced ham), and bay leaves. Stir to combine.
- Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until lentils are tender but not mushy. Tip: Avoid lifting the lid during cooking—it releases heat and extends cook time.
- Remove the ham hock (if using) and shred any meat from the bone; discard the bone and bay leaves. Return shredded ham to the soup. Tip: For extra richness, pulse 1 cup of the soup in a blender and stir it back in.
- Stir in kosher salt, black pepper, and fresh lemon juice. Taste and adjust seasoning. Tip: Lentils absorb salt, so season near the end for best results.
- Ladle soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or a side salad.
Humble lentils transform into a velvety, protein-packed soup with a whisper of smoke and a bright finish from lemon. Serve it with a dollop of Greek yogurt or a splash of sherry vinegar for extra depth—this one’s a keeper for meal prep or lazy Sunday feasts.
Ham and Wild Rice Soup
Whip out your slow cooker for this nutty, creamy Ham and Wild Rice Soup. It's packed with earthy wild rice, tender ham, and savory mushrooms—all simmered low and slow for maximum depth.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes
Ingredients
Soup Base
- 1 cup uncooked wild rice
- 8 oz cremini mushrooms, sliced
- 1 cup diced yellow onion (about 1 medium)
- 1 cup diced celery (about 3 stalks)
- 1 cup diced carrots (about 2 medium)
- 3 cloves garlic, minced
- 2 cups cooked ham, cubed
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Creamy Finish
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
Instructions
- Rinse 1 cup wild rice under cold water and drain.
- Add the wild rice, sliced mushrooms, diced onion, celery, carrots, minced garlic, cubed ham, chicken broth, dried thyme, bay leaf, black pepper, and salt to a 6-quart slow cooker. Stir to combine.
- Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the rice is tender and has burst open. (Tip: Check at the 3-hour mark on LOW if your rice is freshly harvested; older rice may need the full time.)
- About 30 minutes before serving, make the roux: In a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Whisk in 1/2 cup all-purpose flour and cook, stirring constantly, for 2 minutes until golden and fragrant. (Tip: Don't let it brown; a blonde roux keeps the soup creamy without a burnt taste.)
- Gradually whisk in 2 cups whole milk and 1 cup heavy cream. Continue whisking until the mixture thickens, about 3-5 minutes. Remove from heat.
- Stir the creamy mixture into the slow cooker until fully incorporated. Remove the bay leaf. (Tip: For an even silkier texture, you can blend 1 cup of the soup before adding the cream mixture, then stir back in.)
- Stir in 1 tablespoon fresh lemon juice to brighten the flavors. Taste and adjust salt and pepper if needed.
- Ladle into bowls and garnish with fresh parsley or chives if desired.
Get ready for a bowl that’s simultaneously nutty, creamy, and smoky. The wild rice pops with every bite, while the velvety broth ties it all together. Serve with crusty bread for dipping—or go solo; this soup is a meal in itself.
Ham and Cabbage Soup
You know those days when you just need a hug in a bowl? This ham and cabbage soup is that — a rustic, slow-cooked beauty where salty ham meets sweet cabbage, all cozy with potatoes and caraway. Dump it in, walk away, come back to dinner.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 480 minutes
Ingredients
Soup Base
- 1½ cups diced yellow onion (about 1 large)
- 1 cup diced carrot (about 2 medium)
- 1 cup diced celery (about 2 ribs)
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 8 cups low-sodium chicken broth
- 1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 1½ pounds ham steak, cut into ½-inch cubes
- 1 small green cabbage (about 1½ pounds), cored and cut into 1-inch pieces
- 1½ teaspoons caraway seeds
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to season
- ½ teaspoon freshly ground black pepper
For Serving
- 2 tablespoons fresh dill, chopped
- Crusty bread (optional)
Instructions
- In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1½ cups diced onion, 1 cup diced carrot, and 1 cup diced celery; cook, stirring occasionally, until softened, about 5 minutes.
- Add 3 cloves minced garlic and cook until fragrant, about 30 seconds.
- Transfer the sautéed vegetables to a 6-quart slow cooker.
- Add 8 cups low-sodium chicken broth, 1 pound cubed Yukon Gold potatoes, 1½ pounds cubed ham steak, 1½ pounds chopped green cabbage, 1½ teaspoons caraway seeds, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Stir to combine.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until potatoes are tender and cabbage is silky.
- Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Tip: For deeper flavor, stir in a splash of apple cider vinegar before serving.
- Ladle into bowls and garnish with 2 tablespoons chopped fresh dill. Serve with crusty bread if desired. Pro tip: The soup thickens as it sits; thin with a little broth when reheating. For a smoky twist, use a smoked ham hock instead of ham steak (remove hock before serving).
Under that brothy surface, you get pops of salty ham, buttery potatoes, and cabbage that's surrendered to tenderness. It's the kind of soup that tastes better the next day — perfect for meal prep or a lazy Sunday. Drizzle with a little olive oil and go heavy on the dill.
Ham and Sweet Potato Soup
Really, the best soups are the ones that simmer all day and fill your house with an irresistible aroma. This sweet and savory slow cooker soup with ham, sweet potatoes, apple, and a whisper of cinnamon is exactly that — comfort in a bowl with minimal effort.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 large cloves garlic, minced
- 1.5 pounds smoked ham, cut into 1/2-inch cubes
- 2 medium sweet potatoes (about 1.5 lbs), peeled and cut into 1/2-inch cubes
- 1 large Honeycrisp apple, peeled, cored, and cut into 1/2-inch cubes
- 4 cups low-sodium chicken broth
- 1 cinnamon stick (about 3 inches)
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For Finishing
- 1/4 cup heavy cream (optional)
- Fresh parsley, chopped, for garnish
Instructions
- In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add the finely diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then transfer the onion and garlic to a 6-quart slow cooker.
- Add the cubed ham, sweet potatoes, and apple to the slow cooker. Pour in 4 cups low-sodium chicken broth. Add the cinnamon stick, nutmeg, salt, and pepper. Stir to combine.
- Cover the slow cooker and cook on LOW for 8 hours, or until the sweet potatoes are tender when pierced with a fork. (Tip: For a thicker soup, remove the lid during the last 30 minutes to allow some liquid to evaporate.)
- Remove the cinnamon stick and discard. Using an immersion blender, puree the soup to your desired consistency — I like to leave some texture for a chunky-smooth finish. (Tip: If using a countertop blender, blend in batches and remove the center cap to allow steam to escape; cover with a towel.)
- Stir in 1/4 cup heavy cream, if using, for extra richness. Taste and adjust salt and pepper as needed. (Tip: The sweetness from the apple and sweet potatoes may change the seasoning; a pinch more salt can balance it.)
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Beneath its velvety surface, this soup delivers a surprising pop of apple brightness and a gentle warmth from cinnamon and nutmeg. Serve it with crusty bread for dipping, or top with crispy fried sage leaves for a savory crunch that takes it over the top.
Ham and Kale Soup
Everything you need is in one pot. This ham and kale soup simmers low and slow, turning humble ingredients into a garlicky, brothy hug. No fuss, just bold flavor.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
Soup
- 1 tablespoon avocado oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups cooked ham, diced (about 10 oz)
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 large bunch kale (about 8 cups), stems removed and leaves roughly torn
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Sauté onion until translucent, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Transfer onion and garlic to a 6-quart slow cooker. Add ham, broth, water, salt, pepper, and red pepper flakes if using. Stir to combine.
- Tie thyme sprigs and bay leaf together with kitchen twine and add to the pot. Cover and cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours.
- About 30 minutes before serving, add cannellini beans and kale. Stir thoroughly, making sure kale is submerged in the liquid. Cover and cook on HIGH for 30 minutes.
- Discard herb bundle. Taste and adjust seasoning—add more salt or pepper if needed. Serve hot.
- Tip: For a richer broth, swap half the water for additional chicken broth. For a thinner soup, add more water.
- Tip: If using pre-cooked ham, ensure it's not too salty; adjust seasoning accordingly.
- Tip: To speed up prep, buy pre-chopped kale and pre-diced ham.
Dive in—this soup is liquid comfort. The beans are creamy, the ham is savory, and the kale adds a peppery bite. Serve with crusty bread for dunking, or top with grated Parmesan for an extra umami kick.
Creamy Ham and Broccoli Soup
No time to babysit a stove? This creamy ham and broccoli soup does the heavy lifting in your slow cooker. Loaded with tender ham, vibrant broccoli florets, and a velvety Swiss cheese finish, it’s the set-it-and-forget-it comfort bowl you need.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 2 cups whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
For the Add-ins
- 2 cups diced cooked ham (about 8 oz)
- 3 cups fresh broccoli florets (bite-sized)
- 1 cup shredded Swiss cheese
Instructions
- In a small skillet over medium heat, melt the unsalted butter. Add the finely diced onion and cook until translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute to form a roux. Gradually whisk in 1 cup of the chicken broth until smooth, then transfer the mixture to the slow cooker.
- Add the remaining 2 cups chicken broth, whole milk, kosher salt, black pepper, and smoked paprika to the slow cooker. Whisk to combine thoroughly.
- Cover and cook on LOW for 3 hours, stirring once halfway through. The soup should thicken slightly.
- After 3 hours, stir in the diced ham and broccoli florets. Continue cooking on LOW for 1 more hour, until broccoli is tender but still bright green. Tip: For a thicker soup, mash some broccoli against the side of the slow cooker.
- Just before serving, gradually stir in the shredded Swiss cheese until fully melted and smooth. Taste and adjust seasoning if needed. Pro tip: For the creamiest result, add the cheese off heat and stir gently.
- Ladle the soup into bowls and serve immediately. Garnish with extra Swiss or a crack of black pepper if desired.
Every spoonful delivers a luscious, velvety texture from the melted Swiss and a satisfying bite from the ham and broccoli. Elevate it by serving in a bread bowl or topping with crispy bacon crumbles for added crunch.
Ham and Corn Chowder
Here’s the slow cooker chowder that’ll have your whole crew in a trance. Ham and Corn Chowder — creamy, sweet, and packed with bell peppers, all set on autopilot.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 360 minutes
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 large garlic cloves, minced
- 1/2 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups cooked ham, diced into 1/2-inch cubes
- 4 cups frozen sweet corn kernels, thawed
- 1 large red bell pepper, seeded and diced
- 1 large green bell pepper, seeded and diced
- 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- Fresh parsley, chopped, for garnish
Instructions
- In a large skillet over medium heat, melt the butter. Sauté the onion and garlic until translucent, about 4 minutes.
- Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux.
- Gradually whisk in the chicken broth, milk, and heavy cream until smooth. Bring to a gentle simmer, then remove from heat.
- Transfer the creamy base to a 6-quart slow cooker. Add the ham, corn, bell peppers, potatoes, smoked paprika, black pepper, and salt. Stir to combine.
- Cover and cook on LOW for 6 hours, until the potatoes are tender and the chowder is thickened.
- Taste and adjust salt if needed. Ladle into bowls and garnish with fresh parsley.
This chowder is pure comfort — velvety, smoky, and loaded with sweet pops of corn. Serve with crusty bread for dunking, or top with shredded cheddar for an extra indulgent twist.
Ham and Cauliflower Soup
Ditch the heavy cream and carb-loaded potatoes—this low-carb slow cooker soup delivers velvety richness with cauliflower, leeks, and lean ham. Ready in under four hours, it's the cozy dinner you'll crave all week.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 210 minutes
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 2 large leeks, white and light green parts only, thinly sliced
- 3 cloves garlic, minced
- 1 head cauliflower (about 2 lbs), cut into 1-inch florets
- 8 ounces cooked ham, diced into 1/2-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
Finish
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh chives, chopped
Instructions
- Melt the butter in a large skillet over medium heat. Add the leeks and sauté until softened, about 4 minutes. Stir in the garlic and cook 1 minute more until fragrant.
- Transfer the sautéed leeks and garlic to a 6-quart slow cooker. Add the cauliflower florets, diced ham, chicken broth, water, thyme, pepper, and salt. Stir to combine.
- Cover and cook on LOW for 3.5 hours, or until the cauliflower is tender when pierced with a fork. (Tip: For a thicker soup, cook an additional 30 minutes on LOW.)
- Using an immersion blender, purée the soup until completely smooth. Alternatively, transfer in batches to a blender and blend carefully—remove the center cap to allow steam to escape.
- Stir in the heavy cream and Parmesan cheese until fully melted and incorporated. Taste and adjust salt and pepper if needed. (Tip: For a silkier texture, let the soup sit on WARM for 10 minutes before serving.)
- Ladle into bowls and garnish with fresh chives. (Tip: If reheating leftovers, add a splash of broth or water to thin, as the soup thickens when chilled.)
Utterly comforting yet surprisingly light, each spoonful is creamy with subtle tang from Parmesan and pops of salt from the ham. Serve with a crisp green salad or low-carb crackers for a complete meal.
Smoked Ham and Black Bean Soup
Kick off lazy weekends with this smoky slow cooker soup—chock-full of tender ham, earthy black beans, and a punch of cumin-lime. Set it and forget it, then watch everyone ladle up seconds.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 480 minutes
Ingredients
Soup Base
- 1 tablespoon avocado oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 pound smoked ham hock (or 2 cups diced smoked ham)
- 6 cups low-sodium chicken broth
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Finish & Garnish
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- Sour cream, for serving
- Sliced jalapeño, for serving (optional)
Instructions
- Step 1: Heat avocado oil in a large skillet over medium-high heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Step 2: Add minced garlic, ground cumin, smoked paprika, and dried oregano. Cook, stirring constantly, until fragrant, about 1 minute. Transfer mixture to a 6-quart slow cooker.
- Step 3: Place the smoked ham hock (or diced ham) into the slow cooker. Pour in chicken broth, then add black beans, fire-roasted tomatoes (with juices), bay leaf, kosher salt, and black pepper. Stir to combine.
- Step 4: Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the ham is very tender and the flavors are melded. Tip: For deeper flavor, sear the ham hock in the hot skillet for 2 minutes per side before adding to the slow cooker.
- Step 5: Carefully remove the ham hock from the slow cooker (if using). Shred the meat, discarding bones and any excess fat. Return shredded ham to the soup. Discard the bay leaf. Tip: If you prefer a thicker soup, mash about 1 cup of the beans against the side of the slow cooker before returning the ham.
- Step 6: Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt or pepper if needed. Tip: A squeeze of extra lime right before serving brightens the smoky richness.
- Step 7: Ladle soup into bowls. Top with a dollop of sour cream and sliced jalapeño if desired. Serve hot.
Over the hours, the broth turns deeply savory with a gentle kiss of smoke, while each spoonful delivers tender ham and creamy black beans. Float a crispy tortilla strip nest in the bowl for crunch, or drizzle with crema for a cool finish.
Ham and Mushroom Soup
Ready to set and forget an earthy, soul-warming bowl? This slow cooker ham and mushroom soup layers rich cremini mushrooms, tender barley, and woodsy rosemary for a deeply savory hug in a bowl. Minimal prep, maximum flavor.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
- 2 tablespoons unsalted butter, clarified
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced ¼-inch thick
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 pound smoked ham, cut into ½-inch cubes
- ½ cup pearl barley, rinsed
- 1 tablespoon fresh rosemary leaves, finely chopped
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large skillet over medium heat, melt the clarified butter until shimmering.
- Add the diced onion and cook, stirring occasionally, until translucent, about 4 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the sliced cremini mushrooms and ½ teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 6–8 minutes. Tip: Don’t overcrowd the pan—work in batches if needed for a deeper sear.
- Transfer the mushroom mixture to the slow cooker.
- Add the cubed ham, rinsed barley, chopped rosemary, remaining ½ teaspoon salt, and pepper to the slow cooker.
- Pour in the low-sodium chicken broth and stir to combine.
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the barley is tender. Tip: For best texture, cook on LOW—the barley holds up better without turning mushy.
- In a small bowl, whisk together the heavy cream and all-purpose flour until smooth and no lumps remain.
- Stir the cream-flour mixture into the slow cooker. Tip: Tempering the cream with flour prevents curdling and thickens the broth beautifully.
- Cover and cook on HIGH for 20–30 minutes, until the soup has thickened slightly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle into bowls and garnish with fresh chopped parsley.
One spoonful delivers velvety broth, chewy barley, and tender ham in every bite. For a twist, serve with crusty sourdough brushed with garlic oil—the crunch against the creamy soup is next-level.
Ham and Tomato Basil Soup
Ever craved a soup that tastes like it simmered all day but comes together in under an hour? This Ham and Tomato Basil Soup is your answer—rich, herby, and packed with tender pasta. Grab your slow cooker and let's go!
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can crushed San Marzano tomatoes
- 4 cups low-sodium chicken broth
- 2 cups diced cooked ham (about 10 ounces)
Herbs & Pasta
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 teaspoon dried oregano
- 1 cup small pasta such as ditalini or orzo
For Serving
- 1/2 cup heavy cream
- Freshly grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Melt the unsalted butter in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent (about 5 minutes). Stir in the minced garlic and red pepper flakes; cook until fragrant (about 1 minute more).
- Transfer the onion mixture to a 6-quart slow cooker. Add the crushed tomatoes, chicken broth, and diced ham. Stir in the dried oregano. Cover and cook on high for 3 hours or on low for 6 hours.
- (Tip: For deeper flavor, sear the ham in the same skillet before adding to the cooker.) About 20 minutes before serving, stir in the pasta. Cover and cook on high until al dente (about 15–20 minutes; check package directions).
- (Tip: Taste the broth before adding pasta and adjust seasoning—a pinch of sugar can cut acidity.) Remove the slow cooker from heat. Stir in the heavy cream and fresh basil until just combined. Let sit for 2 minutes to meld flavors.
- (Tip: For a silkier texture, temper the cream by whisking a ladle of hot soup into it before adding to the pot.) Ladle the soup into bowls. Top with Parmesan and a few fresh basil leaves. Serve immediately.
Finish with a drizzle of good olive oil and crusty bread for sopping. This soup is cozy in a bowl: savory ham, sweet tomatoes, and a basil finish that tastes like summer—even in the dead of winter.
Ham and Zucchini Soup
Ready for a light yet hearty slow cooker soup that practically makes itself? This Ham and Zucchini Soup is packed with tender veggies, salty ham, and fresh dill—perfect for busy weeknights.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 medium zucchini (about 1 lb), diced into 1/2-inch cubes
- 2 medium yellow squash (about 1 lb), diced into 1/2-inch cubes
- 1 lb cooked ham, diced into 1/2-inch cubes
- 1/4 cup chopped fresh dill
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream (optional, for richness)
Instructions
- In a small skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add garlic and cook until fragrant, 30 seconds.
- Transfer the onion and garlic to a 6-quart slow cooker.
- Add chicken broth, zucchini, yellow squash, ham, dill, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until vegetables are tender. (Tip: For firmer veggies, reduce cook time by 30 minutes.)
- If using cream, stir in heavy cream during the last 15 minutes of cooking. (Tip: Temper the cream by adding a ladle of hot soup to it first to prevent curdling.)
- Taste and adjust seasoning. Serve hot, garnished with extra dill if desired. (Tip: For a vegetarian version, swap ham with white beans and use vegetable broth.)
Zucchini and squash melt into a silky, broth-based soup that's both nourishing and satisfying. The ham adds savory depth, while fresh dill keeps it bright. Serve with crusty bread for dipping or a simple green salad.
Ham and Artichoke Soup
Not your average slow cooker soup. This tangy Ham and Artichoke Soup packs bright lemon, tender artichoke hearts, and hearty orzo into one crave-worthy bowl. Set it and forget it—then finish with a zesty stir.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
Soup Base
- 1 lb cooked ham, diced into 1/2-inch cubes
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 (14 oz) can quartered artichoke hearts, drained
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup whole milk
Finish & Garnish
- 1/2 cup orzo pasta
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- Kosher salt, to taste
Instructions
- In a large skillet over medium heat, melt butter. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant.
- Sprinkle flour over onion mixture and stir constantly for 2 minutes to cook off raw flour taste.
- Gradually whisk in 1 cup of chicken broth until smooth, then transfer mixture to a 6-quart slow cooker.
- Add remaining 3 cups broth, ham, artichoke hearts, thyme, black pepper, and cayenne. Stir to combine.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, until soup is thickened and flavors meld.
- About 20 minutes before serving, cook orzo in salted boiling water until al dente (8-10 minutes). Drain and set aside.
- Stir milk and lemon juice into slow cooker. Taste and add salt if needed (ham is salty, so go easy).
- Just before serving, stir in cooked orzo, lemon zest, and parsley. Ladle into bowls and garnish with extra parsley if desired.
Mellow yet bright, this soup has a velvety broth that clings to every piece of ham and artichoke. Serve with crusty bread for dunking, or ladle over a bed of sautéed spinach for extra greens.
Ham and Pumpkin Soup
Zoom into fall with this set-it-and-forget-it slow cooker Ham and Pumpkin Soup. Velvety pumpkin puree meets salty ham, fresh ginger, and a whisper of nutmeg for that cozy, spiced soulfulness. No stirring, no fuss—just deep, layered flavor in every spoonful.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (15 oz) can pure pumpkin puree
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 cups cooked ham, diced into 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For Serving
- 2 tablespoons fresh chives, snipped
- Crème fraîche (optional)
Instructions
- In a medium skillet over medium heat, melt the unsalted butter until foaming. Add the finely diced onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes.
- Add the minced garlic and grated fresh ginger; cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
- Transfer the onion mixture to a 6-quart slow cooker. Add the pumpkin puree, chicken broth, heavy cream, ground nutmeg, cayenne (if using), kosher salt, and black pepper. Whisk until well combined and smooth.
- Cover the slow cooker and cook on LOW for 5–6 hours, or on HIGH for 3–4 hours, until flavors meld and soup is piping hot. Tip: For deeper flavor, cook on LOW; the longer time allows the spices to infuse fully.
- About 20 minutes before serving, stir in the diced ham. Cover and continue cooking on LOW until the ham is heated through. Do not boil after adding ham to keep it tender.
- Taste the soup and adjust seasoning with additional salt, pepper, or nutmeg if needed. Visual cue: The soup should be thick enough to coat the back of a spoon but still pourable.
- Ladle the soup into bowls. Garnish with snipped chives and a dollop of crème fraîche if desired. For a twist, serve with crusty bread or roasted pumpkin seeds for crunch.
Kissed with ginger warmth and the salty pop of ham, this pumpkin soup is autumn in a bowl—creamy, not heavy, with just enough spice to wake up your taste buds. Serve it in mini pumpkin bowls for a Halloween dinner party, or keep it cozy in a rustic mug on a chilly weekday. Either way, it’s the kind of comforting that demands seconds.
Conclusion
Let these slow cooker ham soups warm your winter kitchen! Each recipe celebrates seasonal flavors with minimal effort. Give one a try, then come back to share which became your family’s favorite. Don’t forget to pin this collection for cozy inspiration all season long!
