Slow Cooker Ham and Bean Soup Recipe
If you have a leftover ham bone from the holidays and are looking for a recipe to use it, this slow cooker ham and bean soup is just the answer.
Ham and bean soup is a classic comfort meal that is delicious, heart warming and is a meal that will keep you feeling full for hours.
And when made in the slow cooker, it takes only minutes to prepare!
When we have ham for the holidays we always choose a bone-in ham. The flavor that the bone provides during the cooking process can’t be beat.
However, we always end up with a big chunk of meat around the bone that can’t easily be sliced and presented for dinner.
But we don’t let that go to waste! It makes for the perfect slow cooker ham and bean soup!
If we don’t think we will be making it in the next day or two, we will throw the ham bone in the freezer.
So whenever we crave a thick and hearty soup, we can simply pull it out of the freezer and throw it in our slow cooker with the rest of the ingredients.
What Type Of Beans To Use
Classic slow cooker ham and bean soup calls for small white beans to be used in the recipe.
We prefer to use dried Great Northern Beans. However, sometimes we will substitute Navy or Cannellini beans. All which hold up well during the slow cooking process.
White beans tend to have creamy texture with a mild, delicate flavor which makes them the preferred bean variety for this soup.
But to be honest, you can use just about any bean or bean mixture for this recipe. The texture may be sightly different but the taste will still be delicious.
Whichever bean that you choose, be sure to rinse and sort through the dried beans. Look for any broken or discolored beans and toss them.
Rinse several times before adding them to your slow cooker.
What Vegetables To Add
Traditionally, this slow cooker ham and bean soup calls for a trio of classic soup vegetables: carrots, onions, and celery.
However, many people will add in additional vegetables, including diced potatoes.
Feel free to add in whatever leftover vegetables you have in your refrigerator.
But for best results, cut your vegetables in even sections for even cooking. We like to use 1/2 inch as a guideline.
This way the vegetables are perfectly cut into bite size pieces.
Whatever beans and vegetables you choose, you will find this slow cooker ham and bean soup one of your favorite ways to use your leftover ham bone!
If you are looking for an Instant Pot Ham and Bean Soup – Click HERE
*There is a printable recipe card at the bottom of this page.
Slow Cooker Ham and Bean Soup
1 pound dried Great Northern or Navy beans
2 large carrots
1 small yellow onion
3 celery stalks
6 cups chicken broth, unsalted
1 teaspoon thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 garlic cloves, minced
1 bay leaf
1 ham hock/leftover ham bone
1. Rinse the beans and pick out the bad ones, drain and set aside.
2. Cut the carrots, onion, and celery stalk into ½ inch pieces, set aside.
3. In a large slow cooker add the drained beans, carrots, onion, celery, broth, thyme, salt, pepper, garlic, bay leaf and stir.
4. Place ham bone in the slow cooker and cover and cook on HIGH for approximately 6 hours or until beans are tender.
5. Carefully remove the ham bone to a cutting board. When cool enough to handled remove any meat from the bone and cut into small pieces.
6. Stir ham pieces back into soup and discard the bone.
To view our other favorite recipes – check out our OWG Recipe Page
Mary and Jim
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Slow Cooker Ham and Bean Soup
- 1 pound dried Great Northern or Navy beans
- 2 large carrots
- 1 small yellow onion
- 3 celery stalks
- 6 cups chicken broth unsalted
- 1 teaspoon thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 garlic cloves minced
- 1 bay leaf
- 1 ham hock/leftover ham bone
Rinse the beans and pick out the bad ones, drain and set aside.
Cut the carrots, onion, and celery stalk into ½ inch pieces, set aside.
In a large slow cooker add the drained beans, carrots, onion, celery, broth, thyme, salt, pepper, garlic, and stir.
Place ham bone in the slow cooker and cover and cook on HIGH for approximately 6 hours or until beans are tender.
Carefully remove the ham bone to a cutting board. When cool enough to handled remove any meat from the bone and cut into small pieces.
Stir ham pieces back into soup and discard the bone.
Recipe courtesy of Old World Garden Farms