slow cooker ham and bean soup recipe

Written ByJenny Smyth Posted on
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The Best slow cooker ham and bean soup recipe

I’ve been making this slow cooker ham and bean soup recipe for years, and it’s a staple in our household. My family loves it, and it’s perfect for a quick and easy weeknight dinner.

The best part is that it’s incredibly easy to make – just toss all the ingredients into the slow cooker and let it do the work for you. The result is a hearty, comforting soup that’s packed with protein and fiber.

I love how the slow cooker breaks down the tougher cuts of ham, making it tender and flavorful. My kids can’t get enough of this soup, and I’m happy to oblige them whenever they ask for seconds.

This recipe is a classic for a reason – it’s a tried-and-true favorite that never fails to impress. Whether you’re serving it up for a crowd or just need a comforting meal for yourself, this slow cooker ham and bean soup recipe is sure to hit the spot.

The key to this recipe is using high-quality ingredients – don’t be afraid to splurge on some good ham and beans. It makes all the difference in the world.

Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup

4.7 from 708 votes

A hearty and comforting soup made with tender ham, creamy beans, and vegetables simmered low and slow in a savory broth. This easy slow cooker recipe is perfect for using up leftover ham and requires minimal hands-on effort.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 pound dried great northern beans, rinsed and picked over
1 meaty ham bone or 2 cups diced cooked ham
1 large yellow onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon black pepper
Salt to taste (optional, as ham is salty)

For Garnish (optional)

2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Place the rinsed beans in the slow cooker.
2Add the ham bone or diced ham, onion, carrots, celery, and garlic.
3Pour in the chicken broth and water.
4Add the thyme, rosemary, bay leaf, and black pepper.
5Stir gently to combine all ingredients.
6Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beans are tender and the soup has thickened slightly.
7The beans should be soft enough to mash easily with a fork.
8If using a ham bone, remove it from the slow cooker and shred any remaining meat from the bone, discarding the bone and any fat.
9Return the shredded meat to the soup and stir well.
10Remove and discard the bay leaf.
11Taste the soup and add salt if needed, keeping in mind that the ham and broth may already be salty.
12Ladle the soup into bowls and garnish with fresh parsley if desired.

🔧Equipment

6-quart or larger slow cooker
Measuring cups and spoons
Cutting board
Chef’s knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2.5g❤️Cholesterol: 35mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 25g

📝Notes

For a thicker soup, mash some of the beans against the side of the slow cooker before serving. You can substitute dried navy beans or cannellini beans for great northern beans. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Watch Video Of How Slow Cooker Ham and Bean Soup Works

This slow cooker ham and bean soup recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal for yourself. One of my favorite things about this recipe is how easily it reheats – simply store any leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.

To reheat, simply thaw frozen soup overnight in the fridge or reheat from frozen in your slow cooker on low for 2-3 hours. Serve hot with crusty bread or over rice – either way, it’s sure to be a hit!

❓ Frequently Asked Questions About Slow Cooker Ham and Bean Soup

Q: What type of ham should I use in this recipe?

A: For this recipe, you’ll want to use a smoked or cured ham, such as prosciutto or Black Forest ham. These types of ham have a rich, savory flavor that pairs perfectly with the beans and vegetables in this soup. You can also use a boneless ham if you prefer – just be sure to trim any excess fat before adding it to the slow cooker.

Q: Can I use canned beans instead of dried?

A: Yes, you can definitely use canned beans if you prefer. However, keep in mind that canned beans will have a softer texture than cooked dried beans. If you choose to use canned beans, simply drain and rinse them before adding them to the slow cooker.

Q: How long does this recipe take to cook?

A: One of the best things about this slow cooker recipe is that it’s incredibly easy to cook – simply add all the ingredients to the slow cooker in the morning, and by dinner time, your soup will be ready! This recipe cooks on low for 8-10 hours or on high for 4-6 hours.

Q: Can I make this recipe in a Dutch oven?

A: Yes, you can make this recipe in a Dutch oven if you prefer. Simply brown the ham and cook the vegetables in the Dutch oven before adding in the remaining ingredients and transferring everything to your slow cooker.

Q: What if I don’t have any dried beans on hand?

A: If you don’t have any dried beans on hand, you can always substitute with canned beans or omit them altogether if you prefer a simpler soup.

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