Looking for a winter soup to use up your leftover holiday ham? This Ham and White Bean Soup is an easy slow cooker freezer meal!
My favorite kind of freezer meals are the ones where you can just dump and go.
As busy moms, sometimes we don’t have the time to make elaborate meals. That’s why “dump meals” are becoming so popular.
If you’ve been following my 25 Days of Freezer Meals series, you’ll see that a lot of my freezer meals are the easier ones you can just put together real quick. This Ham and White Bean Soup is one of them!
The only part that takes a bit of time is chopping the vegetables- but really, that’s maybe 5 or 10 minutes.
This soup is what you could call a “leftover soup”. The vegetables needed are onions, carrots, and celery- veggies you may have laying around in the fridge that you need to use up. Same with the ham! If you’ve just had a holiday dinner and have tons of ham left, this would be a good recipe to use.
One word of warning, though- and this has happened with some of my other soups- you won’t have enough room in the freezer bag for the broth/water. Just freeze the ingredients by themselves, and on cooking day just add the four cups of water or broth to the slow cooker when you dump the bag in.
Can you used dried beans in this Ham and White Bean Soup?
I’ve never made it that way, so I can’t give exact instructions. The amount of beans equals about 3 cups dried; so you either need to increase the water and the cooking time/temperature, or cook the beans ahead of time and add them in later.
What can you serve with this soup?
Some homemade French bread with butter would be a perfect side for this soup! I use this recipe more often than not, and the loaf has a crisp outside with a soft inside. I’m drooling thinking about it.
Looking for more freezer meal ideas? Check out the other recipes in my 25 Days of Freezer Meals series!
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, peeled and sliced
- 3 cans Great Northern beans, drained and rinsed
- 2 cups diced ham
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups water or broth (For cooking day)
- In a gallon-sized freezer bag, add all ingredients except the water/broth and seal tightly. Lay flat in the freezer until completely frozen.
- When ready to cook, thaw in the fridge overnight and dump the bag into a slow cooker. Add 4 cups of water or broth and cook on LOW for 6-8 hours.