Slow Cooker White Bean and Pastrami Soup–an easy recipe for a creamy crockpot soup made with dried white beans, chopped vegetables, flavorful seasonings and salty pastrami (or you can use ham).
This recipe is brought to you by my friends at Hurst’s Beans. Thanks so much for supporting my blog and its sponsors.
Slow Cooker White Bean and Pastrami Soup
I don’t know where you live but here where I am it’s cold and snowy. It seems like winter has come. And for me that means I want soup and bread for dinner most nights of the week. For me there’s nothing as comforting as a warm bowl of soup and some homemade bread.
This recipe for slow cooker white bean and pastrami soup is chock full of white beans that have been cooked all day in the slow cooker. I used Hurst’s Great Northern Beans with Ham Flavor. You can find these beans at your local grocer or you can buy them online.
And if you’re not a fan of pastrami you can always use ham instead. I just had a bunch of pastrami in my fridge and figured that it would flavor the soup nicely and I was right. Ham will do the trick as well and this recipe for slow cooker white bean and pastrami soup will be perfect to make with your leftover ham from your big holiday meals.
I love soaking my beans overnight in salty water. Ever since I have come across this trick, dried beans turn out so well in the slow cooker. So if you have the time, let them soak. The skins come out softer and the beans are tender. If you’re like me and sometimes forgetful you can always use the quick soak method which I’ve outlined below.
Slow Cooker Soups with Dried Beans
Here are some other great recipes using Hurst’s products that you’ll want to try.
How to Quick Soak Beans
If you forget to soak your beans overnight you can always use the quick soak method. Here’s how to do it:
Use a colander to rinse the beans. Place the beans in a colander and run cool water over the top of the beans. Discard any dirt or stones.
Add the beans to a saucepan. Cover the beans completely with water. They will soak up a lot of the water so make sure to get about 2 inches of water over the top of the beans.
Bring the beans to a boil over high heat. Let the beans boil for one minute and then remove the pot from the heat.
Cover the beans with a lid and let them soak in the hot water for one hour.
Use a colander to drain the water off of the beans. Now they are ready to be used in your recipe!
What Slow Cooker Did You Use?
For this recipe I used my large 6 quart oval slow cooker made by KitchenAid. For large soup recipes I really love this slow cooker. It can feed an army (okay well maybe not an army) but a lot of mouths. I love the medium setting (as opposed to slow cookers with just low and high) and I love the countdown timer.
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An easy recipe for a creamy crockpot soup made with dried white beans, chopped vegetables, flavorful seasonings and salty pastrami (or you can use ham).
For the soaking
- 1 lb 4 oz package of Hurst’s Great Northern Beans with Ham Seasoning
- 1 Tbsp salt
For the day of cooking
- 7 cups water
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 1 tsp dried thyme
- 4 tsp chicken bouillon
- 1 bay leaf
- 2 tsp dried parsley
- 2–3 cups cubed pastrami or ham
- 1/2 cup heavy cream
- Salt and pepper to taste
- In a large bowl combine the dried beans (save the seasoning packet for tomorrow) and 1 Tbsp salt. Cover completely with water. The beans will soak up a lot of water so make sure they are covered well. Let the beans soak for at least 8 hours.
- Drain the beans and rinse them off. Add them to a large slow cooker. Add in 7 cups water, onion, carrots, celery, thyme, bouillon, bay leaf and parsley. Add in half of the pastrami/ham. Add in the seasoning packet.
- Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 6-8 hours, or until beans are tender.
- Stir in the heavy cream. Add in the rest of the pastrami/ham. Salt and pepper to taste and serve.
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