My grandma used to say that a good soup could cure just about anything, and I have to agree, especially when it comes to a hearty Crockpot Ham and Bean Soup. There’s something incredibly comforting about a bowl of this classic, brimming with tender ham, soft beans, and a rich, savory broth. It’s the kind of meal that wraps you in a warm hug, perfect for chasing away a chilly day or simply enjoying a satisfying, fuss-free dinner. Over the years, I’ve honed my own recipe, discovering little tweaks that elevate it from good to truly exceptional, and I’m excited to share those secrets with you.
Why This Recipe Will Be Your New Go-To
There are countless reasons why this Crockpot Ham and Bean Soup is about to become a staple in your kitchen. First off, it’s the epitome of set-it-and-forget-it cooking. Your slow cooker does all the heavy lifting, simmering the ingredients to perfection while you go about your day. This makes it an absolute lifesaver for busy weeknights when you want a homemade meal without the constant fuss.
Beyond convenience, the flavor profile is simply amazing. The slow cooking process allows all the ingredients to meld beautifully, creating a depth of flavor that’s hard to achieve with quicker methods. Plus, it’s incredibly budget-friendly, often utilizing leftover ham (hello, post-holiday meal!) and pantry-staple beans. It’s also incredibly versatile and satisfying, making it fantastic for family dinners, meal prep, or even a cozy lunch.
> “I never thought I could make a ham and bean soup this good! The tips really made a difference, especially the one about searing the ham. Game changer!” – A Happy Home Cook
The Cooking Process Explained
Making this Crockpot Ham and Bean Soup is wonderfully straightforward. You’ll begin by preparing your ham and vegetables, getting everything ready for their slow simmer. Then, simply combine all the ingredients in your trusty crockpot, set it, and let it work its magic for several hours. Towards the end, you’ll add a few finishing touches to bring all the flavors into perfect harmony, resulting in a thick, savory, and utterly delicious soup that tastes like you’ve been slaving away in the kitchen for hours.
What You’ll Need
To whip up this comforting Crockpot Ham and Bean Soup, gather these items:
- Leftover Ham: Diced, preferably with a ham bone for extra flavor
- Dried Great Northern Beans: Or another white bean variety, soaked overnight
- Chicken or Vegetable Broth: Low sodium is a good choice for controlling saltiness
- Onion: Yellow or white, finely chopped
- Carrots: Peeled and diced
- Celery: Diced
- Garlic: Minced
- Dried Thyme: Or fresh, if you prefer
- Bay Leaves: Essential for that classic soup flavor
- Salt and Black Pepper: To taste
- Optional: A splash of apple cider vinegar or a squeeze of lemon juice at the end
Directions to Follow
Follow these steps for a perfect bowl of Crockpot Ham and Bean Soup:
- Soak the Beans: The night before, place your dried beans in a large bowl and cover them with water. Let them soak overnight. Drain and rinse thoroughly before use. This step is crucial for even cooking and digestibility.
- Prepare Aromatics: In a large skillet, heat a little olive oil over medium heat. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Sear the Ham (Optional but Recommended): If your ham isn’t already browned, you can quickly sear the diced ham pieces in the same skillet for a few minutes until lightly browned. This adds an extra layer of savory flavor.
- Combine in Crockpot: Transfer the sautéed vegetables and seared ham (if using) to your slow cooker. Add the drained and rinsed beans, ham bone (if using), broth, dried thyme, and bay leaves.
- Cook Low and Slow: Stir everything gently. Cover your crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the beans are tender and the ham is falling apart (if using a bone).
- Remove Bone and Bay Leaves: Carefully remove the ham bone and bay leaves from the soup. If there’s any meat left on the bone, shred it and add it back to the soup.
- Season and Finish: Taste the soup and season generously with salt and black pepper. If desired, use a potato masher or an immersion blender to mash a portion of the beans against the side of the pot (or blend a small amount) to thicken the soup slightly. For a brighter flavor, stir in a splash of apple cider vinegar or lemon juice just before serving.
Best Ways to Enjoy It
This Crockpot Ham and Bean Soup is truly a meal in itself, but a few thoughtful additions can elevate the experience even further. Serve it piping hot with a slice of crusty bread or cornbread for dipping into that rich broth. A sprinkle of fresh parsley or even a dollop of sour cream can add a lovely touch of freshness and creaminess. For a little extra texture, a side salad with a light vinaigrette is always a good pairing. On colder days, I love serving it with a grilled cheese sandwich – the ultimate comfort food duo!
Keeping Leftovers Fresh
This soup is fantastic for meal prep! Once cooled, transfer any leftover Crockpot Ham and Bean Soup to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days.
For longer storage, this soup freezes exceptionally well. Portion it out into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat gently on the stovetop or in the microwave until heated through. Add a splash of extra broth or water if it seems too thick after reheating.
Helpful Cooking Tips
Achieving that perfect bowl of Crockpot Ham and Bean Soup involves a few tried-and-true tricks:
- Don’t Skip the Soak: Soaking your dried beans overnight significantly reduces cooking time and helps them cook more evenly, preventing some from turning mushy while others remain hard.
- Use a Ham Bone: If you have one, adding a leftover ham bone to your slow cooker will infuse your soup with incredible depth of flavor that diced ham alone can’t achieve. Remove it before serving, of course!
- Sauté Your Aromatics: While not strictly necessary for a slow cooker, briefly sautéing your onions, carrots, and celery (the “holy trinity” of soup making) before adding them to the crockpot helps to develop their flavor and adds a richness to the broth.
- Sear the Ham: Similar to sautéing, a quick sear of your diced ham pieces before adding them to the slow cooker can create a lovely crust and deepen the savory notes.
- Season in Layers: Don’t just dump all the salt in at the beginning. Broths can become saltier as they reduce. Season lightly at first, and then adjust and add more towards the end of the cooking process.
- Thicken Naturally: If you prefer a thicker soup, simply mash some of the tender beans against the side of the crockpot with a spoon or potato masher. This releases their starch and creates a creamy, hearty texture without adding flour.
- Finish with Acidity: A tiny splash of apple cider vinegar or a squeeze of lemon juice stirred in at the very end can brighten all the flavors in the soup and make it sing. Don’t add too much, just enough to lift the taste.
Creative Twists
While the classic recipe is fantastic, there are plenty of ways to put your own spin on Crockpot Ham and Bean Soup:
- Smoky Heat: Add a pinch of smoked paprika or a dash of chipotle powder for a subtle smoky kick.
- Herb Power: Experiment with other herbs like dried sage or a sprig of fresh rosemary for different aromatic profiles.
- Greens Galore: Stir in a handful of fresh spinach or chopped kale during the last 30 minutes of cooking for added nutrients and color.
- Vegetable Boost: Feel free to add other root vegetables like diced potatoes or parsnips for a heartier soup.
- Spice it Up: For those who like a little heat, a pinch of red pepper flakes or a diced jalapeño can add a welcome zing.
- Cheese Please: A sprinkle of grated Parmesan or sharp cheddar cheese over individual bowls just before serving is always a crowd-pleaser.
Common Questions
Do I have to soak the beans?
A: While you can make ham and bean soup with un-soaked beans, soaking is highly recommended. It significantly reduces cooking time, helps the beans cook more evenly, and can make them easier to digest. If you forget, you can try a “quick soak” method by boiling beans for 10 minutes, then letting them sit for an hour before proceeding.
Can I use canned beans instead of dried?
A: Yes, you can! If using canned beans, you won’t need to soak them. Rinse them thoroughly before adding to the crockpot. Keep in mind that canned beans are already cooked, so you’ll need to reduce the cooking time significantly, likely to 2-3 hours on low, just long enough for the flavors to meld. The texture might be slightly different as well.
What kind of ham is best for this soup?
A: Leftover baked ham is perfect for this recipe. If you don’t have leftovers, look for a ham hock, ham shank, or even diced cooked ham at your grocery store. The bone from a ham hock or shank will impart the most flavor to your broth.
My soup seems too thin. How can I thicken it?
A: The easiest way to thicken the soup naturally is to mash some of the cooked beans against the side of the crockpot with a spoon or potato masher. You can also carefully remove about a cup of the soup, blend it until smooth, and then stir it back into the pot. If preferred, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
Classic Crockpot Ham and Bean Soup
Equipment
- Slow cooker (6-quart or larger)
Ingredients
Main Ingredients
- 1 lb dried navy beans (or great northern beans), sorted and rinsed
- 1-2 cups cooked ham, diced (leftover ham works perfectly! Or use a ham hock for extra smoky flavor)
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 6-8 cups chicken or vegetable broth (or water), plus more if needed
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 bay leaf
- 1 tsp dried thyme
- 0.5 tsp smoked paprika (optional, but adds great depth)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
Instructions
- Sort and rinse the navy beans, no pre-soaking is essential for this recipe.
- Add the beans, ham, onion, carrots, celery, garlic, tomatoes, bay leaf, thyme, and smoked paprika to your slow cooker.
- Pour in enough broth or water to cover all ingredients, starting with 6 cups and adding more as needed.
- Cook on low for 6-8 hours or high for 3-4 hours, until the beans are tender.
- Remove the bay leaf and any ham hock, shred the meat, and return it to the soup.
- For a thicker soup, mash about 1 cup of cooked beans against the side of the cooker.
- Season generously with salt and pepper, adding salt gradually due to the ham’s saltiness.
- Ladle into bowls and garnish with fresh parsley if desired.