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An overhead close-up shot of hearty crockpot ham and bean soup in a dark bowl, highlighting the tender beans and chunks of ham.

Slow Cooker Ham and Bean Soup (The Ultimate Comfort Food)

This easy, set-and-forget Slow Cooker Ham and Bean Soup recipe uses a meaty ham bone and dried beans to create the ultimate savory, hearty, and flavorful comfort food. Perfect for a chilly day!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried Great Northern beans rinsed and picked over
  • 1 meaty ham bone or smoked ham hock about 1.5-2 lbs
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 3 carrots peeled and chopped
  • 3 celery stalks chopped
  • 4 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 tsp dried thyme
  • 1/2 tsp black pepper freshly ground

Equipment

  • 1 Slow Cooker (6-quart or larger)
  • 1 Large Skillet

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
  2. Transfer the sautéed vegetables to the basin of a 6-quart or larger slow cooker. Add the rinsed beans, ham bone (or hock), chicken broth, water, thyme, and black pepper. Stir gently to combine.
  3. 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.
  4. Carefully remove the ham bone from the slow cooker and place it on a cutting board. Once it's cool enough to handle, use two forks to shred the meat, discarding the bone and any gristle. Return the shredded ham to the soup.
  5. Stir the shredded ham into the soup. Taste and adjust seasoning if necessary (the ham adds a lot of salt, so you may not need extra). Serve hot.

Notes

Thickening Tip: For a thicker soup, remove 1 cup of beans, mash them, and return them to the pot.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.