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A close-up, slightly angled shot of a rustic ceramic bowl filled with hearty Slow Cooker Ham and Bean Soup. The thick, golden broth contains cannellini beans, chunks of smoky ham, and diced carrots, garnished with fresh parsley.

Slow Cooker Ham and Bean Soup: The Ultimate Comfort in a Bowl

This incredibly easy Slow Cooker Ham and Bean Soup recipe features a thick, savory broth, tender cannellini beans, and smoky chunks of ham. It's the ultimate set-it-and-forget-it meal for a comforting and hearty dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried cannellini beans soaked overnight and drained
  • 1.5 lb smoked ham hock
  • 8 cups low-sodium chicken broth approx 1.9 liters
  • 2 tbsp unsalted butter or olive oil
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1/4 cup fresh parsley chopped, for garnish
  • Coarse black pepper to taste
  • Salt to taste

Equipment

  • 1 6-quart slow cooker
  • 1 Large Skillet
  • 1 Chef's Knife

Method
 

  1. The night before, place dried cannellini beans in a large bowl and cover with cold water. Let them soak for at least 8 hours, or overnight. Drain and rinse the beans before use.
  2. Melt butter in a large skillet over medium heat. Add the diced onion, carrots, and celery and sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Transfer the sautéed vegetables to the bottom of a 6-quart slow cooker. Add the soaked beans, nestle in the ham hock, add the bay leaves, and pour the chicken broth over everything.
  4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beans are tender and the ham is falling off the bone.
  5. Carefully remove the ham hock and bay leaves. Shred the ham meat from the bone, discarding fat and skin. Return the shredded ham to the soup. Season with salt and coarse black pepper to taste. Stir in the fresh parsley just before serving.

Notes

Don't Skip the Sauté: Sautéing the mirepoix before adding it to the slow cooker is a non-negotiable step. It unlocks a depth of flavor that you won't achieve by simply dumping raw vegetables in.
Soak Your Beans: For the creamiest, most evenly cooked beans that don't split, an overnight soak is best.
Thicken it Naturally: If you prefer an even thicker broth, mash about a cup of the cooked beans with a fork and stir it back into the soup.
Season at the End: Ham and broth both contain significant amounts of sodium. Always wait until the soup has finished cooking to taste and add salt.