This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
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
Join Us
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 peeled and 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.
How long would you cook this soup if you kept it in the dutch oven and finished it stovetop? We’re moving and my crock is already packed.. Thank you in advance! Looks delish!
Hi Jessie, here’s how to make it on the stove top:
In a Dutch oven or large saucepan, 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. 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
Looking forward to making this delicious recipe of slow cooker ham and bean soup my only question is if you use canned beans do you eliminate the four cups of water?
Hi Laureen, I like to keep the water if using canned beans, but you can reduce or omit it if you like, one reader preferred to use 2 or 3 cups instead. Hope you love it! – Meggan
The beginning of the article states that “there is no need to soak the beans” ,but then one of the steps says to soak the beans for 8 hours.
Really sorry about this confusion. I remember this so well, I went on some kind of rabbit-hole deep dive about whether or not you should soak beans, if it’s helpful, and if so, do you throw away the cooking water or save it? It was this massive research project, and then at the end of it I made global changes to all of my bean recipes in favor of soaking them, but I only changed the recipes and not the post text/narrative of the recipes. Apparently. The short answer is, soaking is NOT required, it never was, but overall people tend to favor soaking beans and they also cook faster if you do. But, my recipe needs to clearly outline that soaking is not required, and I’m sorry for my confusion. I will fix up all bean recipes so they are consistent and free of egregious lies. I’m sorry again. – Meggan
Making this right now! This is my go to recipe for ham and beans and my family loves it! I always have my husband purchase a ham hock from the honey baked ham store! Never change a thing–it is perfect just as is! Thank you so much for such a great and easy recipe!
I’m so glad you all love it Cherie! Thank you! -Meggan
I am calling this recepe It aint my mommas bean soup. And hers was darn good!
I will take that very high compliment! Thanks Phil! -Meggan
Followed the recipe exactly. Didn’t have dried beans, but substituted with canned great northern according to recipe notes. This soup was excellent! Thank you.
Hi Pete, I’m so glad you loved the soup! It’s such a hit in my house, my favorite way to use up leftover ham. Thank you so much for leaving a comment, and take care! -Meggan
Absolutely fantastic!
Hi Patricia, I’m so happy you loved it! Take care! – Meggan
Can You freeze it?
Hi Gloria, yes! It freezes well! To freeze the 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. Take care! – Meggan
This recipe is AMAZING! It is yearly tradition in my home to make soup beans and cornbread after Christmas with the leftover ham bone. I decided to shy away from the way that I was taught to make it and decided to give this recipe a shot. Let’s just say that out of a family of 5 there were no leftovers! I had to tweak it a little as I didn’t have fresh carrots or celery, I instead used the frozen seasoning blend from Walmart that includes onion, celery, red and green bell peppers, and parsley. I sautéed the seasoning blend and then threw in a bag of frozen sliced carrots. It still turned out amazing. I’m definitely saving this for later!
Thanks so much for sharing, Mandy! I love this tradition! Thank you for trusting my recipe, I’m so happy it was adaptable to what you had on hand. Take care! – Meggan
This was fantastic! Served with some rice and cornbread – so simple, savory and delicious!!
Yum! So happy you enjoyed it, Bee! – Meggan