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A cozy bowl of crockpot ham and bean soup, ready to be served.

Classic Crockpot Ham and Bean Soup

This delicious Classic Crockpot Ham and Bean Soup recipe is a comforting and hearty meal, perfect for using leftover ham. With tender beans, savory ham, and aromatic vegetables, it's an easy and satisfying dish for any day of the week.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 350 kcal

Equipment

  • Large Bowl
  • Slow Cooker

Ingredients
  

Main Ingredients

  • 1 pound dry navy beans (cannellini or great northern beans can be substituted)
  • 1-2 cups cooked ham diced or shredded (leftover ham bone optional but recommended for extra flavor)
  • 1 cup carrots chopped
  • 1 cup celery stalks chopped
  • 1 medium onion chopped
  • 2-3 cloves garlic minced
  • 6-8 cups chicken or vegetable broth (enough to cover ingredients)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (adjust to taste, ham is often salty)
  • 1/4 teaspoon black pepper
  • Fresh parsley for garnish (optional)

Instructions
 

Preparation

  • Soak dry navy beans overnight in cold water or quick-soak by boiling for 5 minutes and then resting for 1 hour; drain and rinse thoroughly.
  • Add soaked beans, ham (with optional bone), chopped carrots, celery, onion, minced garlic, broth, bay leaves, thyme, salt, and pepper to the slow cooker.

Cooking

  • Ensure all ingredients are covered with liquid, adding more broth or water if needed. Cook on low for 6-8 hours or on high for 3-4 hours until beans are tender.

Finishing and Serving

  • Remove ham bone and bay leaves; shred any ham from the bone and return to the soup. Taste and adjust seasoning as necessary, as the soup will thicken when it cools.
  • Ladle into bowls and garnish with fresh parsley, if desired.

Notes

For extra flavor, be sure to use a leftover ham bone in the slow cooker. Adjust salt carefully, as ham can be quite salty. This soup freezes well for future meals.