Crockpot ham and bean soup is a perfect cold weather meal. It is especially great if you have some leftover ham to use up. Make some ham and beans in the slow cooker and some cornbread for a comforting and filling dinner.
While this recipe is super simple, this hearty crockpot ham and bean soup is delicious. Let it cook all day long and you’ll have a stick to your rib dinner waiting for you when you get home!
I would enjoy a different soup almost every day 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 venison chili and ham and bean soup. Hearty soups that eat like a meal are acceptable to my husband as long as I don’t go crazy and try to make them too often.
The Ham
This is the perfect use for a ham bone if you had a bone in ham. In fact, we sometimes buy a ham just for an excuse to make ham and bean soup.
Luckily there are so many tasty ways to use leftover ham, so we don’t mind having one every once in a while.
If you don’t want to buy a whole ham, you can get ham shanks, or smoked ham hock to get your soup started. Either will add the richness and flavor you are looking for without the leftovers.
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. Serve your ham and bean soup with some corn muffins or beer bread to help sop it up.
Can I make ham and bean soup without a ham bone?
Yes! It is possible to make perfectly delicious soup without a leftover ham bone.
While the bone adds richness and depth to the broth, it is not absolutely necessary. You can buy cubed ham or dice a couple of ham steaks if you would like.
I would use a rich chicken stock in place of the water if forgoing the bone though. That will help to bring that depth of flavor.
The Beans
Now that we have the ham covered, it’s time to talk beans. Of course they are important in ham and bean soup.
We find that white beans make for a creamy and visually appealing soup. You can use navy beans, cannellini, or great northern.
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If you have a bag of mixed beans intended for 15 bean soup, that would work too.
Make sure to soak your dry beans overnight. Soaking the beans helps them digest a little bit easier and get tender faster.
In the morning, dump the water and rinse the beans and then they are ready to cook.
What can I do if I forgot to soak my beans for ham and bean soup?
If you forgot to soak the beans and you have a pressure cooker, you can use my recipe for Instant Pot ham and bean soup instead.
Otherwise you can simmer the beans for an hour or so and then drain them. Then just use them as if they had been soaked.
Optional Add-ins
We love this ham and bean soup recipe as written. It is simple and really allows the ham and beans to shine.
However, you can easily add in more vegetables if you would like. Feel free to toss some celery and carrots in with the onion.
Or wilt in some greens towards the end of the cook time if you would like. Roughly chopped spinach or kale would add a pop of color and roughage.
You could also stir in a can of chopped tomatoes if desired to give a 15 bean soup feel. Just wait until the beans are cooked before you stir it in.
Adding acid before the beans are cooked may prevent them from softening. So be aware of that.
My grandma likes adding diced onions and a splash of vinegar to the top of her bowl of soup. You can also sprinkle on some fresh parsley if desired.
How do you thicken ham and bean soup?
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.
Leftover soup will thicken after is it chilled and reheated. So another option would be to make the soup in advance and reheat it.
Slow Cooker Ham and Bean Soup
Ingredients
- 2 pounds dry great northern beans*
- 2 teaspoons garlic powder
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon chopped parsley optional
- 1 bay leaf
- 1 meaty ham bone
- 8 cups water
- 1 large diced onion
- 1 to 2 cups diced ham
Instructions
- Soak the 2 pounds dry great northern beans*. Drain and rinse.
- Add beans, 2 teaspoons garlic powder, 1½ teaspoon salt, 1 teaspoon black pepper, 1 Tablespoon chopped parsley, 1 bay leaf, 1 meaty ham bone, 1 large diced onion and 8 cups 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 1 to 2 cups diced ham. Continue to cook for another 30 minutes to an hour. (This will 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.
- Store leftover in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.
Notes
Video
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I’m making now! How long do you soak beans?
Usually for 8 hours or overnight.
I followed the recipe and the Ham and Beans are delicious 🤤 After my second helping I thought about maybe adding some Andouille or Kielbasa sausage. What do you think?
Either would be delicious! They would be great in addition to or in place of the ham in future batches as well!
This slow cooker ham and bean soup is so hearty and comforting—perfect for a cozy, no-fuss meal, thanks for sharing!
Thank you!
Can you just use canned beans, maybe 3 cans worth?
You can. I would reduce the water by a cup or two as well. You can always add more in at the end if it looks like it needs it.
How long do you soak the beans for?
Usually 6-8 hours or overnight.
Cooking now, smells overly garlic! I’m hoping it mellows a bit!
Hopefully you enjoyed it!
Can I use canned great northern beans?
You can, but you would want to reduce the liquid and cook time quite a bit.