Cold evenings call for something truly satisfying, and this Crockpot Ham and Bean Soup delivers exactly that. I’ve been making this soup for years, and it never fails to bring comfort to my table.
The beauty of this recipe lies in its simplicity. You don’t need fancy techniques or hard-to-find ingredients.
Just toss everything into your crockpot in the morning, and by dinnertime, you’ll have a pot of golden, aromatic soup waiting for you.
The smoky ham infuses every spoonful with rich flavor. The beans become perfectly tender and creamy.
And the vegetables add just the right amount of heartiness to make this soup a complete meal.
See Also: 20 Best Winter Crockpot Recipes
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Total Time | 8 hours 15 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Crockpot Ham and Bean Soup
This soup makes meal planning incredibly easy. You can prep it the night before, refrigerate everything in the crockpot insert, and just turn it on in the morning.
The leftovers taste even better the next day. The flavors continue to develop, and the beans absorb more of that smoky ham goodness. I actually prefer eating this soup on day two.
It’s also incredibly budget-friendly. A pound of dried beans costs next to nothing, and if you’ve got a leftover ham bone from a holiday meal, you’re already halfway there.
Here’s what makes this recipe special:
- Set it and forget it convenience – No stirring, no checking, no fussing over the stove
- Incredibly affordable – Dried beans and leftover ham stretch your grocery budget
- Nutritious and filling – Packed with protein and fiber to keep you satisfied
- Perfect for meal prep – Makes enough for lunches all week long
- Customizable flavors – Easy to adjust seasonings to your taste
- Kid-friendly – Even picky eaters love this comforting soup
This Crockpot Chicken Noodle Soup is another family favorite with the same hands-off approach.
Ingredients
To make this delicious soup, you’ll need ingredients you probably already have in your pantry.
The dried great northern beans are the star here, creating that thick, creamy texture as they cook.
- 1 pound dried great northern beans
- 2 cups cooked ham, diced
- 1 ham bone (optional but recommended)
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Cornbread for serving
Kitchen Equipment Needed
You don’t need a kitchen full of gadgets to make this soup. A good crockpot is really all you need, though a few other tools will make prep work easier.
- 6-quart slow cooker
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large spoon for stirring
Another favorite: Crockpot Potato Soup Recipe
Recommended Products for This Recipe
After making this soup countless times, I’ve found a few products that really make a difference in the final result.
1. Calphalon 6-Quart Programmable Slow Cooker
This slow cooker has a timer that automatically switches to warm when cooking is done, so you never have to worry about overcooking your soup.
The removable insert makes cleanup simple, and the size is perfect for this recipe with room for leftovers.
2. Organic Great Northern Beans
I started using organic beans a few years ago and noticed they cook more evenly with fewer split skins.
They’re worth the extra dollar or two, especially since beans are already so affordable.
3. Better Than Bouillon Roasted Chicken Base
This concentrated chicken base adds so much more depth than regular broth. A little jar lasts forever, and you can control the salt level by adjusting how much you use.
4. Wusthof Classic 8-Inch Chef’s Knife
Prepping all those vegetables is much faster with a sharp, quality knife. This one feels balanced in your hand and makes quick work of dicing onions, carrots, and celery.
Step-by-Step Instructions: How to Make Crockpot Ham and Bean Soup
Making this soup is straightforward, but a few key steps ensure the best results. Take your time with the prep work, and the slow cooker does the rest.
1. Sort and Rinse the Beans
Sorting dried beans is more important than you might think. Even though most beans are pretty clean these days, you can still find the occasional small stone or shriveled bean.
- Pour the dried beans onto a large, light-colored plate or cutting board
- Pick through them carefully, removing any beans that look discolored or damaged
- Also remove any small pebbles or debris you might find
- Transfer the sorted beans to a colander
- Rinse them thoroughly under cold running water
- Give them a good shake to remove excess water
2. Prepare the Vegetables
Uniform vegetable cuts help everything cook evenly. I like my vegetables on the smaller side so they’re easy to get on a spoon with the beans.
- Peel and dice the onion into small, even pieces
- Wash and peel the carrots, then dice them to match the onion size
- Wash the celery stalks and dice them the same size as the other vegetables
- Peel and mince the garlic cloves finely (or use a garlic press if you have one)
- Keep all the prepared vegetables in separate bowls for easy assembly
3. Layer the Ingredients in the Crockpot
The order you add ingredients doesn’t affect the final taste, but I like starting with the beans on the bottom. They need the most contact with the liquid.
- Add the rinsed beans to the bottom of your crockpot
- Place the diced ham on top of the beans
- If using a ham bone, nestle it down into the beans
- Add the diced onion, carrots, and celery
- Sprinkle the minced garlic over everything
- Tuck the bay leaves down into the mixture
- Sprinkle the thyme and smoked paprika evenly over the top
You might also enjoy: Crockpot Chickpea Stew Recipe
4. Add the Liquid and Season
The chicken broth brings all the flavors together. Don’t skip the ham bone if you have one because it adds incredible depth to the soup.
- Pour the chicken broth over all the ingredients
- The liquid should just cover everything, but if it doesn’t quite reach the top, that’s okay
- Add a few generous grinds of black pepper
- Hold off on salt for now because the ham and broth are already salty
- Give everything a gentle stir to distribute the seasonings
5. Cook Low and Slow
Slow cooking transforms those hard little beans into creamy, tender bites of comfort. Patience is key here.
- Cover the crockpot with its lid
- Set it to low heat
- Cook for 8 to 10 hours without lifting the lid
- The beans are done when they’re completely tender and easily mash against the side of the pot
- If you’re home, give it a stir once or twice during cooking, but it’s not necessary
6. Final Seasoning and Serving
This is where you make the soup your own. Taste it and adjust the seasonings to your preference.
- Remove and discard the bay leaves
- If you used a ham bone, take it out carefully
- Pull off any meat clinging to the bone and stir it back into the soup
- Taste the soup and add salt if needed (start with 1/2 teaspoon and go from there)
- Add more pepper if you like it spicier
- For a thicker soup, use a potato masher to mash some of the beans right in the pot
- Ladle the hot soup into bowls
- Serve immediately with warm cornbread on the side
Read Also: Crockpot Turkey Chili Recipe
Tips for The Best Crockpot Ham and Bean Soup
Small details make the difference between good soup and great soup. These tips come from years of making this recipe.
- No need to soak the beans – This recipe works perfectly with unsoaked beans, though you can soak them overnight if you prefer (it reduces cooking time by about 2 hours)
- Don’t skip the ham bone – It adds a depth of flavor you just can’t get from diced ham alone
- Choose the right bean – Great northern beans, navy beans, or cannellini beans all work beautifully
- Low and slow wins – Resist the urge to cook on high, the low setting produces the creamiest beans
- Taste before salting – The ham and broth add plenty of salt, so always taste first
- Make it thicker – For a heartier texture, mash some beans against the side of the pot with your spoon
- Add greens at the end – Stir in fresh spinach or kale during the last 30 minutes for extra nutrition
- Use good broth – Quality chicken broth makes a noticeable difference in the final flavor
Serving Suggestions
This soup is satisfying on its own, but pairing it with the right sides turns it into a complete, memorable meal.
A warm slice of Buttermilk Cornbread is my absolute favorite pairing. The slightly sweet cornbread balances the savory soup perfectly. I like to crumble it right into my bowl.
A simple green salad with a tangy vinaigrette cuts through the richness of the soup nicely. Or try roasted Brussels sprouts for a vegetable side that complements the smoky flavors.
Here are more serving ideas:
- Crusty bread – Perfect for soaking up every last drop of broth
- Coleslaw – Adds a refreshing crunch and tang
- Pickled vegetables – The acidity brightens the rich flavors
- Biscuits – Soft, buttery biscuits are always a hit with soup
- Grilled cheese sandwiches – Kids especially love this combination
- Apple slices – A fresh, crisp contrast to the warm soup
Variations of Crockpot Ham and Bean Soup
This soup is endlessly adaptable. Once you’ve made the basic version, try one of these variations to keep things interesting.
- White Bean and Kale Soup – Add 2 cups of chopped kale in the last 30 minutes of cooking and use cannellini beans instead
- Spicy Version – Add diced jalapeños with the vegetables and a pinch of cayenne pepper
- Italian Style – Replace thyme with Italian seasoning, add diced tomatoes, and finish with fresh basil
- Creamy Ham and Bean – Stir in 1 cup of heavy cream during the last 30 minutes
- Mexican-Inspired – Add cumin, chili powder, and diced green chiles, top with cilantro and lime
- Smoky BBQ Style – Add 2 tablespoons of barbecue sauce and extra smoked paprika
- With Potatoes – Add 2 cups of diced potatoes for an even heartier soup
- German Style – Use smoked sausage instead of ham and add sauerkraut
Another comforting option: Crockpot Lentil Sweet Potato Stew Recipe
Storage and Reheating
This soup stores beautifully, making it perfect for meal prep. The flavors actually improve after a day or two in the fridge.
- Refrigerator storage – Cool the soup completely before transferring to airtight containers, store for up to 5 days
- Freezer storage – Portion into freezer-safe containers, leaving 1 inch of headspace for expansion, freeze for up to 3 months
- Thawing – Transfer frozen soup to the fridge 24 hours before you plan to eat it
- Reheating on the stove – Pour soup into a pot over medium heat, stirring occasionally until heated through
- Microwave reheating – Heat individual portions in microwave-safe bowls for 2-3 minutes, stirring halfway
- Thin if needed – The soup thickens as it sits, add a splash of broth or water when reheating
Nutritional Facts
Per serving (based on 8 servings):
- Calories: 285
- Protein: 22g
- Carbohydrates: 38g
- Fiber: 11g
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 25mg
- Sodium: 780mg
- Potassium: 845mg
- Iron: 4mg
- Calcium: 98mg
This soup is high in protein and fiber, making it incredibly filling. The beans provide complex carbohydrates for sustained energy throughout the day.
Read Also: White Bean and Kale Soup
Health Benefits of Key Ingredients
The ingredients in this soup aren’t just delicious. They pack some serious nutritional benefits that make this comfort food actually good for you.
Great northern beans are nutritional powerhouses. They’re loaded with protein and fiber, which work together to keep you feeling full for hours.
The fiber also supports digestive health and helps maintain steady blood sugar levels.
Ham provides high-quality protein along with essential B vitamins. While it’s higher in sodium, using it in moderation with plenty of vegetables creates a balanced meal.
The vegetables add vitamins, minerals, and antioxidants.
Here’s what you’re getting:
- Great northern beans – Rich in folate, iron, and magnesium, support heart health
- Carrots – Packed with beta-carotene for eye health and immune support
- Celery – Contains antioxidants and helps reduce inflammation
- Garlic – Known for immune-boosting properties and heart health benefits
- Onions – High in vitamin C and compounds that support overall wellness
- Thyme – Contains antibacterial properties and vitamin C
FAQs About Crockpot Ham and Bean Soup
1. Do I really need to soak the beans first?
No, you don’t need to soak the beans for this recipe. Cooking them on low for 8 to 10 hours in the crockpot makes them perfectly tender without any pre-soaking.
If you do soak them overnight, reduce the cooking time to 6 to 8 hours.
2. Can I use canned beans instead of dried beans?
Yes, but you’ll need to adjust the cooking time significantly. Use 3 cans (15 ounces each) of great northern beans, drained and rinsed.
Add them during the last 2 hours of cooking since they’re already tender.
3. What if I don’t have a ham bone?
The soup is still delicious without it. Just use a full 3 cups of diced ham instead of 2 cups.
You can also add 1 tablespoon of liquid smoke to the broth for that smoky flavor the bone would provide.
4. Why is my soup watery?
The beans might need more cooking time to break down and release their starch, which thickens the soup.
Cook it longer, or mash some beans against the side of the pot with your spoon. You can also remove the lid for the last hour to let some liquid evaporate.
5. Can I make this soup on high instead of low?
You can, but I don’t recommend it. Cooking on low for a longer time produces creamier beans with better texture.
If you’re short on time, cook on high for 4 to 5 hours, but check the beans frequently to prevent them from getting mushy.
You might also enjoy: Fall Soup Recipes
Crockpot Ham and Bean Soup
Ingredients
- 1 pound dried great northern beans about 450g
- 2 cups cooked ham diced
- 1 ham bone optional but recommended
- 1 large onion diced
- 3 carrots diced
- 3 celery stalks diced
- 4 cloves garlic minced
- 6 cups chicken broth about 1.4 liters
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- cornbread for serving
Equipment
- 6-quart slow cooker
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large spoon For stirring
Method
- Pour dried beans onto a large plate, pick through to remove any stones or damaged beans, then transfer to a colander and rinse thoroughly under cold water.
- Peel and dice the onion, wash and dice the carrots and celery to uniform size, and mince the garlic cloves.
- Add rinsed beans to the crockpot, then layer diced ham, ham bone (if using), diced vegetables, garlic, bay leaves, thyme, and smoked paprika.
- Pour chicken broth over all ingredients until just covered, add black pepper, and give everything a gentle stir (hold off on salt as ham and broth are already salty).
- Cover crockpot and cook on low for 8 to 10 hours without lifting the lid, until beans are completely tender and easily mash against the side of the pot.
- Remove bay leaves and ham bone (pull off any meat and return it to the soup), taste and adjust salt as needed, mash some beans for thicker texture if desired, then serve with warm cornbread.
Nutrition
Notes
- No need to soak the beans – this recipe works perfectly with unsoaked beans, though soaking overnight reduces cooking time by about 2 hours
- The ham bone adds incredible depth of flavor; if you don’t have one, use 3 cups diced ham and add 1 tablespoon liquid smoke
- Great northern beans, navy beans, or cannellini beans all work beautifully in this recipe
- Always taste before adding salt as the ham and broth contribute plenty of sodium
- For thicker soup, use a potato masher to mash some beans right in the pot
- Add fresh spinach or kale during the last 30 minutes of cooking for extra nutrition
- The soup thickens as it sits – add a splash of broth or water when reheating
- Leftovers taste even better the next day as flavors continue to develop
- Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months
- For canned beans: use 3 cans (15 oz each) drained and rinsed, add during last 2 hours of cooking
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Crockpot Ham and Bean Soup has become one of those recipes I return to again and again. It’s reliable, comforting, and exactly what I want when the weather turns cold.
The best part is how it fills your home with the most incredible aroma as it cooks. I love coming home after a long day to find dinner already done.
It’s like having a personal chef, except it’s just your trusty crockpot doing all the work.
I hope this soup brings as much comfort to your table as it does to mine. Give it a try this week and let me know how it turns out.
Leave a comment below sharing your favorite way to enjoy this soup.
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