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This easy Slow Cooker Ham and Bean Soup recipe is an ultra-comforting and healthy dinner idea. Bonus: There’s no need to soak the beans in advance for this slow cooker soup!
Restaurants and home cooks everywhere often share a common goal: Reducing food waste and stretching the value of every dollar spent. One of my favorite takeaways from culinary school was learning how to put scraps to work in delicious ways, and this Ham and Bean Soup is a great example.
Put any leftover ham bone (and extra ham, for that matter) to work in this easy slow cooker recipe. Like most of my crockpot recipes, I invest some time up front, on the stove, to build and layer flavors. I use that technique here with vegetables, herbs, spices, and the beans. Everything comes to a boil on the stove which gives a leg up to the slow cooker, too, and it simmers away all afternoon until the beans are tender and the soup is infused with smoky flavor.
This simple, fool-proof recipe is the tastiest way to put your leftover ham and ham bones to work, so keep it on hand for all your post-holiday meals.
Table of Contents
Ham Bean Soup Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Chicken broth: Store-bought or homemade chicken broth; either works well.
- Beans: Soaking beans is optional! Some people feel that soaked beans are easier to digest, and it also reduces the cooking time. To soak beans overnight, add 4 quarts water to a large bowl and add 1 pound of rinsed beans. Soak at least 8 hours. To quick-soak beans, add 1 pound of rinsed beans to a large saucepan and cover with 3 inches of water. Bring to a boil. Boil rapidly for 5 minutes, then remove from heat, cover, and let stand for 1 hour. To substitute canned beans, use 3 to 4 cans of navy, pinto, kidney, cannellini beans, Great Northern beans, or other white beans, rinsed and drained.
- Ham bone: A leftover ham bone infuses the broth with so much rich pork flavor. A meatier ham bone will produce a meatier soup. Or substitute ham hocks or ham shanks.
- Carrots
- Celery
- Water
- Olive Oil
- Onion
- Spices: Bay Leaf, Cumin, Thyme, Paprika, Garlic Powder, Salt and Pepper.
How to make Bean and Ham Soup
- In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 8 to 10 minutes.
- Stir in broth, water, beans, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Pour into slow cooker. Heat on HIGH for 4 to 6 hours or until beans are tender.
- Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with fresh parsley if desired.
Ham Bean Soup tips and variations
- Yield: This recipe makes satisfying 12 servings. Pair with your favorite salad recipe and some crusty bread for dunking for a cozy and complete meal.
- Make ahead: The soup can be made up to 3 days in advance and stored in the refrigerator.
- More flavors: Add more flavors and spices as you see fit. Chili powder, cayenne pepper, or freshly squeezed lemon juice can all add a kick. Don’t be afraid to stir in other vegetables either (canned diced tomatoes taste good in this soup, too).
- Sauté then slow cook: I know it can feel tempting to just toss everything into the pot for a “dump dinner” in the slow cooker, but for the best flavor, it’s crucial to sauté the vegetables first. Add the beans and broth, bring everything to a boil, then add this all to your slow cooker. It takes just one additional pan and a few extra minutes, and the results are so worth that investment.
- Try it with turkey: If you have leftover turkey from Thanksgiving, you could certainly adjust this soup to feature that instead. Bonus points if you can set aside a few portions of the bones to infuse the slow cooker soup broth.
Storing Bean Soup with Ham
Store leftovers covered for up to 4 days.
Freezer:
To freeze ham and bean soup, place it in a shallow dish in the refrigerator to chill. Then, transfer to a freezer-safe container and freeze up to 2 months.
Frequently Asked Questions
Yes, I recommend pouring the soaking water down the drain. Some people say it’s a waste of water to throw away the soaking water. Others say if you keep the soaking water, it adds a sour taste. I agree with the latter and recommend tossing the soaking water, but it’s up to you.
Yes, salt the beans before cooking them. You may have heard somewhere that the universe will implode if you add salt to beans before they are completely cooked. However, if you read Kenji López-Alt’s information in his book, The Food Lab, he did some side-by-side testing and determined that salting beans before they are cooked is fine. In fact, doing so helps prevent the beans from exploding (see page 256 in his book).
Kidney beans contain phytohemagglutinin, a type of lectin that is very toxic at high levels. You MUST pre-soak dried kidney beans and hold them at boiling point (212 degrees Fahrenheit) for at LEAST 10 minutes. This means you should never cook kidney beans in a slow cooker. You won’t know for sure if the slow cooker reached boiling temps and held it for 10 minutes. Better to be safe than sorry!
More uses for leftover ham
Appetizer Recipes
Mini Quiche Recipe
Sandwich Recipes
Ham Salad Recipe
Stews and Soups
Ham and Lentil Soup
Side Dish Recipes
Collard Greens
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Slow Cooker Ham and Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup carrots sliced (3-4 carrots)
- 1 cup celery sliced (3-4 ribs)
- 1 onion chopped
- 4 cups chicken broth (see note 1)
- 4 cups water
- 1 pound dried navy beans or pinto beans, rinsed and picked over (see note 2)
- 1 meaty ham bone or ham hocks (see note 3)
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- additional cooked ham chopped, optional
Instructions
- In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 8 to 10 minutes.
- Stir in broth, water, beans, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil.
- Pour into slow cooker. Heat on HIGH for 4 to 6 hours or until beans are tender.
- Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper.
Recipe Video
Notes
- Chicken broth: Store-bought or homemade chicken broth; either works well.
- Beans: Soaking beans is optional! Some people feel that soaked beans are easier to digest, and it also reduces the cooking time. To soak beans overnight, add 4 quarts water to a large bowl and add 1 pound of rinsed beans. Soak at least 8 hours. To quick-soak beans, add 1 pound of rinsed beans to a large saucepan and cover with 3 inches of water. Bring to a boil. Boil rapidly for 5 minutes, then remove from heat, cover, and let stand for 1 hour. To substitute canned beans, use 3 to 4 cans of navy, pinto, kidney, cannellini beans, Great Northern beans, or other white beans, rinsed and drained.
- Ham bone: A leftover ham bone infuses the broth with so much rich pork flavor. A meatier ham bone will produce a meatier soup. Or substitute ham hocks or ham shanks.
- Yield: This recipe makes satisfying 12 servings. Pair with your favorite salad recipe and some crusty bread for dunking for a cozy and complete meal.
- Storage: Store leftovers covered for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
First time on your site. Made this soup tonight and it was wonderful. I used my Staub Dutch oven rather than the crockpot and it turned out great. I did soak the beans for about 4 hours this morning before making the soup. I’ll be making this again. Thank you for a delicious recipe.
From a fellow Wisconsin girl!!
Hi, Sue! I’m so glad you loved it! ๐ Always happy to meet a fellow Wisconsin girl! Please write again if you have any questions on any of the other recipes. I’m happy to help! – Meggan
I’ve made this bean soup several times. I used dried navy beans, and I didn’t soak. I’ve just checked the beans at 2 hours and they’re already soft. I turned my crock-Pot to low for the next 2 hours. I hope that will be okay. Thank you for the great recipe!
You’re welcome, Margie! Take care! – Meggan
Hi there! I wanted to make this today, but have pre cooked ham left over, can I use? and how would I incporporate into the recipe, at the end?
Thank you so much!
Hi Allison, yes! You can add it in step 4 when returning the ham from the hambone back to the slow cooker. I hope you love it! – Meggan
I’ve made many pots of soup in my years and this is my absolute favorite! This recipe never disappoints! I’ve made this recipe several times over the last couple of years and it became my go-to being in ham soup recipe after the first time we had it. Absolutely amazing!โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธโค๏ธ
Thank you so much, Theresa! I’m so glad you all love it. Take care! – Meggan
I couldn’t see the quantities, just the ingredients.
Hi Mike, I’m not sure why the amounts aren’t showing for you. Here’s a link to the recipe card itself. https://www.culinaryhill.com/slow-cooker-ham-and-bean-soup/#wprm-recipe-container-30307 Sorry about that! – Meggan
Awesome taste. I made this in Instant Pot slow cooker, 5 hours is too long. The carrots and beans were like
mush. I will try again at 4 hours. Does Instant Pots cook hotter that regular slow cookers?
Hi Rex, so glad you enjoyed the taste! It sounds like it may cook hotter, or quicker. I would check in on it after about 2 hours to see where the beans are at, and cook longer as needed. I hope your next batch is perfect! – Meggan
Hi. Would the recipe have to be altered in any way to cook it stovetop in a dutch oven? Thanks!
Hi Valerie, here’s how to make it on the stove:
In a Dutch oven or large saucepan, heat olive oil over medium-high heat until shimmering. Sautรฉ carrots, celery, and onion until softened and translucent, about 8 to 10 minutes.
Stir in broth, water, beans, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Cover and cook until beans are tender, about 1 1/2 to 1 3/4 hours (1 to 1 1/4 hours for soaked beans).
Remove ham bone and bay leaf. Chop ham from bone and return to the Dutch oven. Simmer until ham is heated through, about 5 minutes. Season to taste with salt and freshly ground black pepper.
Take care! – Meggan
Do you not have a Pinterest pin?
Hi Brian, here’s the link to the recipe on Pinterest: https://pin.it/697j12DF7 Take care! – Meggan
This cooking in the crockpot did NOT smell appetizing to me at all. My husband disagreed. However, I decided to give it a shot – I added sweet corn and topped with smoked cheddar. The sweet corn was a perfect addition, it cut through the salty/umami. This is a keeper.
Thanks, Dani! Glad you both enjoyed it. – Meggan