Menu
Ham and Bean Tomato Soup Ham and Bean Tomato Soup
Ham and White Bean Soup Ham and White Bean Soup
Ham and Lima Bean Soup Ham and Lima Bean Soup
Ham and Black Bean Soup Ham and Black Bean Soup
Pinto Bean/Ham Soup Pinto Bean/Ham Soup
White Bean 'n' Ham Soup White Bean 'n' Ham Soup
Ham, Bean and Potato Soup Ham, Bean and Potato Soup
Old-Fashioned Ham and Bean Soup Old-Fashioned Ham and Bean Soup
Ham and Lentil Soup Ham and Lentil Soup
Ham and Bean Stew Ham and Bean Stew
Lentil-Barley Ham Soup Lentil-Barley Ham Soup
Contest-Winning Ham and Bean Soup Contest-Winning Ham and Bean Soup
Quick Ham and Bean Soup Quick Ham and Bean Soup
Bean and Ham Pasta Bean and Ham Pasta
Ham and Bean Chowder Ham and Bean Chowder
Jamaican Ham and Bean Soup Jamaican Ham and Bean Soup
Fiesta Ham Soup Fiesta Ham Soup
Bean and Pasta Soup Bean and Pasta Soup
Ham and Vegetable Soup Ham and Vegetable Soup
Campfire Bean 'N' Ham Soup Campfire Bean 'N' Ham Soup

Provencal Ham & Bean Soup

Add a Review
Test Kitchen Approved
Total Time

Prep: 35 min. + soaking Cook: 7 hours

Makes

10 servings (3-1/2 quarts)

Updated: Oct. 03, 2023
There is nothing quite like the wonderful aroma of this delicious soup bubbling away! To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. —Lyndsay Wells, Ladysmith, British Columbia
Provencal Ham & Bean Soup
Provencal Ham & Bean Soup Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 cups assorted dried beans for soup
  • 1 can (28 ounces) whole plum tomatoes, undrained
  • 2 cups cubed fully cooked ham
  • 1 large Yukon Gold potato, peeled and chopped
  • 1 medium onion, chopped
  • 1 cup chopped carrot
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons herbes de Provence
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 carton (32 ounces) unsalted chicken stock
  • French bread

Directions

  1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
  2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
  3. Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low until beans are tender, 7-9 hours. Serve with bread.

Nutrition Facts

1-1/3 cups (calculated without bread): 212 calories, 2g fat (0 saturated fat), 17mg cholesterol, 887mg sodium, 33g carbohydrate (5g sugars, 9g fiber), 17g protein.