Slow-cooked Ham & Bean Soup

30 minutes + 4 hours Serves 10 people


  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 3 brown onions, roughly diced
  • 1 tablespoon fresh thyme leaves
  • 4 fresh sage leaves
  • 2 carrots, peeled and diced
  • 4 cloves garlic, crushed
  • 4 cup chicken stock
  • 250 g cannellini beans, soaked, rinsed and boiled as per packet instructions
  • 1 ham bone
  • Food Magazine
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1. Heat the oil and butter in a large pan Add the onions and cook until soft, about 5 minutes.

2. Add the thyme, sage, two-thirds of the carrot and half the garlic and cook for a few minutes. Pour in the stock and add three-quarters of the beans and the remaining garlic. With a stick blender, blend to form a soup (if you don’t have a stick blender carefully pour it into a blender to blend).

3. Pour the soup into a slow cooker and add the ham and the remaining beans and carrot. Place on a low heat and leave for about 4 hours. Serve with crusty bread.

By Food Magazine

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