Slow Cooker Ham and Bean Soup: The Ultimate Comfort Food

There is nothing more comforting than coming home to the rich aroma of a simmering soup. This Slow Cooker Ham and Bean Soup recipe is the epitome of fix-it-and-forget-it comfort food. It’s hearty, flavorful, and incredibly easy to prepare. You simply combine the ingredients in your crockpot, and let it work its magic for hours, resulting in a thick, savory soup that tastes like it’s been cooking all day—because it has!

We’ve designed this recipe to be as straightforward as possible, using a hambone for the deepest flavor, but also providing options if you don’t have one. It’s the perfect meal for a chilly day, a busy weeknight, or a lazy Sunday. Let’s dive into making this soul-warming classic.

Why This is the Best Slow Cooker Ham and Bean Soup

This isn’t just any ham and bean soup; it’s a recipe perfected for maximum flavor and minimal effort. The secret lies in using a leftover ham bone, which releases collagen and rich, savory notes into the broth, creating a depth of flavor that canned broth alone can’t replicate. The beans become incredibly tender, and the ham is fall-off-the-bone delicious. It’s a complete, satisfying meal all in one pot.

Key Ingredients for a Flavorful Soup

The magic of this soup comes from simple, wholesome ingredients. Here’s what you’ll need to create this masterpiece.

• Dried Navy Beans: The classic choice for their creamy texture.
• Meaty Ham Bone: The star of the show! A leftover bone from a holiday ham is perfect.
• Mirepoix: A classic trio of diced onion, carrots, and celery forms the aromatic base.
• Garlic: For a pungent, savory kick.
• Chicken Broth: Use a low-sodium version to control the saltiness.
• Herbs: Bay leaves and thyme add a subtle, earthy aroma that complements the ham beautifully.

How to Make Slow Cooker Ham and Bean Soup Step-by-Step

Making this delicious soup is as easy as one, two, three. We’ve broken down the process into simple, manageable steps to ensure your success.

Step 1: Prepare the Beans and Vegetables

First, rinse your dried navy beans under cold water. Be sure to sort through them and discard any stones or debris. Next, chop your onion, carrots, and celery. A rough chop is fine as the long cooking time will soften them perfectly. Mince the garlic and set it aside.

Step 2: Load the Slow Cooker

Place the rinsed beans, chopped vegetables, minced garlic, and the meaty ham bone into the slow cooker. Pour in the chicken broth and water, ensuring everything is submerged. Add the bay leaves and thyme sprigs. Give it a gentle stir to combine.

Step 3: Cook Low and Slow

Cover the slow cooker and set it to cook on low for 8-10 hours or on high for 5-6 hours. You’ll know it’s ready when the beans are tender and the ham is easily falling off the bone. For a truly hands-off meal, you can’t beat this simple crockpot recipe. If you enjoy this method, you might also love our Slow Cooker Cowboy Beans, which offers another hearty and flavorful experience.

Step 4: Shred the Ham and Serve

Once the cooking time is complete, carefully remove the ham bone and bay leaves. The meat should be very tender. Shred the ham from the bone using two forks, discarding any excess fat. Return the shredded ham to the slow cooker and stir it in. Season with salt and pepper to taste. Serve hot with a side of crusty bread or some delicious Butter Swim Biscuits for dipping.

Tips for the Best Ham and Bean Soup

Want to elevate your soup from great to unforgettable? Here are a few expert tips.

• Don’t Skip the Ham Bone: It is the single most important ingredient for a rich, flavorful broth. If you can’t find one, use a smoked ham shank or hock.
• Soak the Beans (Optional): While not strictly necessary, soaking the beans overnight can reduce cooking time and help with digestion.
• Sauté the Veggies: For an extra layer of flavor, sauté the onion, carrots, and celery in a pan for 5-7 minutes before adding them to the slow cooker.

Recipe Variations to Try

This Slow Cooker Ham and Bean Soup is fantastic as is, but it’s also a great base for customization.

• Use Different Beans: Great Northern beans or a 15-bean soup mix work wonderfully.
• Add More Veggies: Stir in some chopped kale or spinach during the last 30 minutes of cooking for added nutrients.
• Make it Creamy: For a creamier texture, blend one cup of the soup and stir it back into the pot. Or, for a different kind of comforting soup, try our creamy chicken poblano soup.

Frequently Asked Questions

What to Serve with Ham and Bean Soup

This soup is a meal in itself, but it pairs wonderfully with a few simple sides. A crusty bread for dipping is a must. A simple green salad with a vinaigrette dressing can cut through the richness of the soup. And for a truly decadent meal, serve it alongside some cheesy garlic bread.

More Comfort Food Recipes You’ll Love

We hope you love this Slow Cooker Ham and Bean Soup. Its simplicity and deep, savory flavor make it a staple in our home, and we know it will be in yours too. If you’ve enjoyed this recipe, please leave a comment below or share it on Pinterest! Your support helps us create more delicious content for you.

Slow Cooker Ham and Bean Soup Recipe

Slow Cooker Ham and Bean Soup: The Ultimate Comfort Food

This Slow Cooker Ham and Bean Soup is the ultimate comfort food! An easy, set-it-and-forget-it recipe made with a meaty ham bone, tender navy beans, and savory herbs for a rich, flavorful, and hearty meal.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb dried navy beans rinsed and sorted
• 1 meaty ham bone or ham hock about 2 lbs
• 1 large yellow onion chopped
• 3 carrots chopped
• 3 stalks celery chopped
• 4 cloves garlic minced
• 6 cups low-sodium chicken broth
• 2 cups water
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp black pepper freshly ground, or to taste
• Salt to taste

Equipment

• 1 Slow Cooker (6-quart or larger)
• 1 Cutting Board
• 1 Knife

Instructions

 

1. Rinse the dried navy beans under cold water and sort through them to remove any debris. Chop the onion, carrots, and celery. Mince the garlic.
2. Place the rinsed beans, chopped onion, carrots, celery, minced garlic, and the meaty ham bone into a 6-quart or larger slow cooker.
3. Pour the chicken broth and water over the ingredients. Add the bay leaves, dried thyme, and black pepper. Stir gently to combine.
4. Cover the slow cooker and cook on low for 8-10 hours or on high for 5-6 hours, until the beans are tender and the ham is falling off the bone.
5. Carefully remove the ham bone and bay leaves from the slow cooker. Discard the bay leaves. Once the bone is cool enough to handle, shred the meat using two forks, discarding the bone and any excess fat.
6. Return the shredded ham to the slow cooker and stir to incorporate. Taste the soup and season with salt as needed (the ham is salty, so you may not need much). Serve hot.

Notes

Soaking Beans: For faster cooking, you can soak the beans in water overnight. Drain and rinse them before adding to the slow cooker.
No Ham Bone: If you don't have a ham bone, you can use 2 lbs of smoked ham hocks or 1.5 cups of diced cooked ham (add diced ham during the last hour of cooking).
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.