Slow cooker ham and beans is a perfect cold weather meal. It is especially great if you have some leftover ham to use up. Make a pot and some cornbread today!
This hardy meal is made easily in a slow cooker. Let it cook all day long and you’ll have a stick to your rib dinner waiting for you when you get home! Ham and bean soup is perfect with a side of cornbread and is sure to fill you up. Just remember to save a bone and some ham from your next holiday meal!
Happy soup season to one and to all! I love soup season.
I would celebrate almost daily during the fall and winter if I didn’t share my dinner table with a soup scrooge. The struggle is real, y’all!
Luckily I can win him over with things like chili and ham and beans. Hardy soups that eat like a meal are acceptable as long as I don’t go crazy and try to make them too often!
I had a nice meaty ham bone leftover from a spiral ham. So, I put it to good use! I like to throw the bone in with the beans for the cooking.
I do remove whatever meat is on the bone at the end and return it to the pot, but I like to add some fresh ham at that point as well. I like the meat to have a nice hammy texture.
The ham that has been cooked all day is a little soft, so the fresh ham really adds back in the texture and flavor. Slice up some fresh cornbread and you are in business!
We actually really like ours with corn muffins instead. They are super simple to make from scratch. If you haven’t tried them yet, you really should!
How do you thicken ham and beans?
If your broth is thinner than you’d like, just mash a few of the beans. The starch from the beans will help make the broth thick and creamier!
How do you store leftover soup?
Store leftover soup in airtight containers in the refrigerator for up to a week. Ham and bean soup also freezes really well.
For easy lunches later, freeze it in single serve sizes. Defrost the soup overnight and then warm up when you are ready to eat it!
If you love ham and beans, but would like a quicker version check out my recipe for electric pressure cooker ham and beans.
- 2 pounds dry great northern beans
- 2 tsp garlic powder
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 T chopped parsley
- 1 bay leaf
- 1 meaty ham bone
- 8 cups water
- 1 large onion, chopped
- 1-2 cups ham, in about half inch cubes
- optional: 1/4 teaspoon cloves
- Soak beans overnight. Drain and rinse.
- Add beans, spices, ham bone and water to your slow cooker. (I used a 6 quart insert)
- Cook on low for about 7-8 hours.
- Remove ham bone and bay leaf. Stir in onion and chopped ham. Continue to cook for another 30 minutes to an hour. (This give you time to make your cornbread!)
- For a thicker soup, remove a cup or so of the cooked beans. Mash them then stir them back into the pot.
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Amount Per Serving: Calories: 310Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 636mgCarbohydrates: 49gFiber: 16gSugar: 3gProtein: 24g
All nutritional information is estimated and will depend on the exact ingredients you use.