My Slow Cooker Ham and Bean Soup is simple to prep in 15 minutes, and the crock pot does all of the cooking for you. It’s the best comfort food recipe on a chilly day for a stress-free meal with the most delicious aromas.
⭐️⭐️⭐️⭐️⭐️ Naomi raved, “The ham soup was AMAZING!” ~ Official recipe tester
This Crock Pot Ham and Bean Soup is a variation on my mom’s ham-and-beans recipe she’s made since I was a little girl. While I didn’t like it as a kid, I have learned to love it over the years, and it’s become a family favorite dinner recipe.
It’s a warm, stick-to-your-ribs kind of soup, the kind I like to serve alongside cornbread or sourdough bread. We usually make it the day after a holiday to use up leftover ham in a new, creatively delicious way. I usually use dried beans for their rich flavor and natural ability to thicken the broth perfectly, but I have also tested it with canned beans for ease. I’m sure it will become a weeknight recipe on repeat.
Why You’ll Love this Recipe
- Quick to prep in 15 minutes. No dinner stress here, just add everything into the slow cooker and get ready for a homemade, comforting meal the whole family will love.
- Makes for great leftovers. I often say this crock pot ham and bean soup has even better flavor the next day. We often eat for lunch and dinner all throughout the week.
- Versatile soup using affordable ingredients. I’ve made this soup countless times in all different ways. Dried beans or canned beans, different spices and herbs, all types of ham…you name it, I’m giving you all of my tips to make it as easy as possible to cook at home.
Kathleen’s Tip: I love to use dried beans for this crockpot bean soup, but you can easily use canned to cut down on the cooking time. You’ll want to reduce the broth and add the beans during the last 30 to 60 minutes of cooking.
Ingredients
- Dried Great Northern Beans | These are my preference, but you can also use any dried white beans of choice. Such as Navy beans or Cannellini beans (white kidney bean)
- Smoked ham bone, ham shank, or ham hocks | You can use any of these in this ham and bean soup, whichever is easiest to find at your local store. They infuse the soup with rich, smoky, and salty flavor. Or save that ham bone from your leftover holiday ham and pop that baby in!
- Medium yellow onion, carrots, and celery | The aromatic base mixture of vegetables that are also called ‘mirepoix’ in classic French cooking. They add a lovely, rich flavor. I used medium- large carrots, peeled and diced.
- Fresh Garlic | Infuses every bite with that sweet and savory taste we all love. But you may certainly use a spoonful of jarlic if you prefer!
- Dijon mustard | Tangy and delicious, adds nice brightness.
- Bay Leaf | Just 1 or 2 is all you need to give a hint of earthiness to the soup.
- Dried thyme | Adds a hint of nice herbal flavor. But if you happen to have fresh thyme, use that instead!
- Flat leaf parsley | Gives freshness to the soup as well as a vibrant green garnish at the end. You can also use dried if that’s easier.
- Liquid smoke | Totally optional, but highly recommended for a little bit of extra smoky flavor.
- Chicken stock or broth | They key ingredient for making this bean soup comforting with every bite. You can also use vegetable broth if preferred. Regular or low sodium.
- Ham | A great use for leftover ham the day after a holiday meal. You can also buy a ham steak at the store. But tuck this recipe away for the day after Christmas or Easter.
- Apple cider vinegar or lemon juice | We stir it in at the end for a pop of flavor and brightness.
Get the full recipe in the recipe card below.
How to Make Slow Cooker Ham and Bean Soup
Step 1: Sort the Beans
Rinse and drain the beans, then pick them over, discarding any wrinkled, discolored beans or any “rocks” or gravel you might find. I dump into a strainer, rinse well, then dump onto a half-sheet pan and spread them into a single layer, picking them over.
Step 2: Add Everything to the Slow Cooker
In the bottom of a 6 or 8-quart crockpot, add your picked-over, rinsed dry beans. Snuggle in the ham bone (hocks or shank) into the beans. Then add the onion, celery, carrots, garlic, Dijon mustard, bay leaves, liquid smoke, thyme, and parsley. Pour in the chicken broth or stock. No need to stir. If reserving carrots for texture, stir them in during the end of the cooking time, about 60-90 minutes. It’s a personal preference, I like a bit of both, so I save some carrots to add towards the end.
Step 3: Cook the Soup
Cover with lid and cook on LOW for 7-9 hours. When beans are done, remove the ham bone, and shred any ham, discarding the bone and gristle, reserving the ham meat to add back to the soup.
Step 4: Blend the Soup, optional
If a thicker, creamier soup is desired, use a potato masher or an immersion blender to blend a few cups of the soup until the desired thickness is reached (I typically just use my immersion blender right in the crockpot).
Step 5: Finish the Soup
Return the shredded ham to the pot and, if using, stir in the cubed/diced ham until just heated through. Just before serving, stir in 1 teaspoon of vinegar (or lemon juice), taste, and add more; you aren’t looking for a vinegary taste, but it should brighten all the flavors.
Taste and adjust the seasonings after the soup is done, as ham is salty and might be just enough to season the soup perfectly. Especially if you used regular instead of low sodium chicken broth. But add salt and black pepper to taste. If desired, serve with hot sauce and a sprinkle of fresh parsley.
Expert Tips
- Use canned beans instead of dried. We’ve also made this soup with canned beans as well. Use 4 cans total of Great Northern, Navy, or other white beans and drain and rinse them. Be sure to also reduce the broth by 4 cups and add the beans during the last 30 to 60 minutes of cooking.
- Other types of beans to use: Any white beans will work well, including a 15-bean soup mix (just discard the seasoning packet). It’s best to keep in mind that smaller beans will cook faster than larger.
- No need to soak the beans prior to cooking. Most white beans do not need soaking for this recipe if they aren’t large or old. Cook the crock pot ham and bean soup on LOW for about 9 hours and check to see if they are tender. If you choose to use large or older beans, soak them for 2 hours before cooking to help with even cooking. Towards the end of the cook time, taste a bean and if it’s still firm in the center, cook for another hour and taste again.
- Overnight soaking of the beans is optional. You can soak the beans (in 6-8 cups of water) for 6–8 hours overnight to shorten the cooking time. If soaked, the soup will should be done in about 6 hours on the LOW setting.
- Add the vegetables at the right time. You can choose two different textures for the vegetables when making this slow cooker ham bone and bean soup. Adding carrots and celery at the beginning allows them to melt into the soup and flavor the broth. If you want firmer veggies, add them during the last 60 to 90 minutes, or set aside 1 cup of carrots to add during the final hour for the best of both worlds.
- For a creamier texture, mash or blend part of the soup base. Using a potato masher or immersion blender works great for this and truly gives it the best consistency.
Variations
- Use another dried white bean variety. Great Northern beans are my favorite, but navy, cannellini, pinto, or even a 15-bean mix all work beautifully.
- Swap the ham for another protein. A ham bone or ham hock adds deep flavor, while diced cooked ham keeps things easy. Smoked turkey, sausage, or a little bacon all make tasty swaps.
- There are many options of vegetables to add. Onion, carrots, and celery are classic. I’ve also used potatoes, leeks, greens, or corn, and they are also delicious.
- Customize the spices and herbs to change the flavors to your liking. I love to use bay leaves, thyme, or rosemary to keep things cozy. I’ve also tried smoked paprika to add depth, Italian seasoning and a pinch of red pepper flakes for a little heat.
- Use a different broth: Chicken broth is my personal favorite for it’s comforting flavor, but you can also use vegetable stock or even ham stock if you can find it.
Storage
When it comes to leftover crock pot ham bone and bean soup, allow the soup to cool to room temperature. Place into an airtight container in the refrigerator for 4 to 5 days.
Reheating is easy, gently warm the soup through on the stove by bringing it to a simmer over medium-low heat. Or in the microwave for a couple of minutes. If needed add a splash of broth or water to adjust the consistency if it thickened when it cooled.
This soup also freezes beautifully. I often like to freeze half of it after I make it for an easy meal at a later date. Just be sure to cool it completely, and divide it between airtight freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat with the same instructions as above. I love these 2-cup Souper Cubes for freezing.
FAQs
Make sure to sort your beans in advance to remove any pebbles or stones. Cook the soup for long enough so the beans are tender and add the vegetables at the right time so they aren’t too mushy when it’s time to serve.
Use a ham hock, cubed ham steak, ham shank, or leftover ham. You can also use a combination of these types of ham since some will give more meat than others.
You can blend half of the soup and this should help to naturally thicken it. If it’s still too thin, then make a slurry of 1 teaspoon of cornstarch with 1 teaspoon of water. Add this into the soup and let it cook another 10 minutes to thicken.
More Slow Cooker Soup Recipes
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Ingredients
- 1 pound dried Great Northern beans sorted, rinsed, about 2 ½ cups; or any white beans like Navy, Cannelini, etc. (see notes for canned beans)
- 1 large smoked ham bone or ham shank, or 2-3 ham hocks, depending on size
- 1 medium yellow onion diced small
- 4-6 medium-large carrots peeled and diced or shredded (see notes)
- 2 stalks celery diced
- 4 cloves garlic minced, or 1 tablespoon jarred garlic
- 3 tablespoons Dijon mustard
- 1 – 2 bay leaves
- 1 teaspoon dried thyme or 2-3 sprigs of fresh thyme
- ¼ cup flat leaf parsley minced (or one tablespoon dried + extra fresh to sprinkle at the end)
- ½ teaspoon liquid smoke optional, highly recommend
- 8 cups chicken stock or broth (2 quarts), use regular or low-sodium, see notes
- 1-2 cups ham diced (optional, a great use for leftover ham)
- 1-2 teaspoons apple cider vinegar or lemon juice at the end
Instructions
- Rinse and drain the beans, then pick them over, discarding any wrinkled, discolored beans or any “rocks” or gravel you might find. I dump into a strainer, rinse well, then dump onto a half-sheet pan and spread them into a single layer, picking them over.1 pound dried Great Northern beans
- In the bottom of a 6 to 8-quart crockpot, add your picked-over, rinsed beans. Snuggle in the ham bone (hocks or shank) into the beans. Then add the onion, celery, carrots, garlic, Dijon mustard, bay leaves, liquid smoke, thyme, and parsley. Pour in the chicken broth or stock. No need to stir. If reserving carrots for texture, stir them in during the last 60 minutes of cooking.1 large smoked ham bone, 1 medium yellow onion, 4-6 medium-large carrots, 2 stalks celery, 4 cloves garlic, 3 tablespoons Dijon mustard, 1 – 2 bay leaves, 1 teaspoon dried thyme, ¼ cup flat leaf parsley, ½ teaspoon liquid smoke, 8 cups chicken stock
- Cover and cook on LOW for 7-9 hours. When beans are done, remove the ham bone and shred any ham, discarding the bone and gristle, returning the ham to the soup.
- If a thicker, creamier soup is desired, use a potato masher or an immersion blender to blend a few cups of the soup until the desired thickness is reached (I typically just use my immersion blender right in the crockpot).
- Return the shredded ham to the pot and, if using, stir in the cubed/diced ham until just heated through. Just before serving, stir in 1 teaspoon of vinegar (or lemon juice), taste, and add more; you aren’t looking for a vinegary taste, but it should brighten all the flavors.1-2 cups ham, 1-2 teaspoons apple cider vinegar
- Taste and adjust the seasonings (salt and pepper) after the soup is done, as ham is salty and might be just enough to season the soup perfectly. If desired, serve with hot sauce and a sprinkle of fresh chopped parsley.
Notes
- Refrigerate: Cool completely, then store in an airtight container for 4–5 days.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
- Freeze: Cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Substitute 4 cans (15–16 oz each) white beans, drained and rinsed.
- Reduce broth by 4 cups.
- Add beans during the last 30–60 minutes of cooking, just until heated through. It won’t be quite as thick and creamy as it is if you cook the beans from dry.
Nutrition
Naomi
This ham soup is AMAZING! Truly.
So glad to hear you loved it Naomi!