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Easy Crockpot Ham and Bean Soup Recipe

Crockpot Ham and Bean Soup

iamwinfred
This comforting Crockpot Ham and Bean Soup is the ultimate set-it-and-forget-it meal, perfect for cold evenings. Smoky ham infuses every spoonful with rich flavor while great northern beans become perfectly tender and creamy after slow cooking. Just toss everything in your crockpot in the morning, and by dinnertime you'll have a pot of golden, aromatic soup that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 285 kcal

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Large spoon For stirring

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

For Serving

  • cornbread for serving

Instructions
 

  • 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.

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

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 38gProtein: 22gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 780mgPotassium: 845mgFiber: 11gSugar: 3gVitamin A: 80IUVitamin C: 8mgCalcium: 10mgIron: 22mg
Keyword budget-friendly, comfort food, crockpot soup, ham and bean soup, slow cooker soup
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