There is nothing quite like coming home to the rich aroma of a simmering soup, especially when it’s a hearty and flavorful Slow Cooker Ham and Bean Soup. This recipe is the epitome of comfort food – a “set it and forget it” meal that requires minimal effort for maximum reward. It’s the perfect solution for busy weeknights, chilly days, or whenever you crave a wholesome, satisfying dish. Using a leftover ham bone or a smoky ham hock, this soup develops an incredible depth of flavor that tastes like it’s been cooking for days, but your slow cooker does all the work.
This soup is not only delicious but also incredibly budget-friendly. It transforms simple ingredients like dried beans, vegetables, and a ham bone into a nourishing meal that can feed the whole family. Get ready to create a classic soup that will become a staple in your recipe collection.
Why You’ll Love This Slow Cooker Ham and Bean Soup
- Incredibly Easy: The slow cooker handles everything. Just a few minutes of prep in the morning yields a perfectly cooked soup by dinnertime.
- Rich, Savory Flavor: Simmering the ham bone or hock for hours creates a deeply savory broth that is simply irresistible.
- Budget-Friendly: Dried beans and a leftover ham bone are inexpensive staples that stretch into a filling and delicious meal.
- Hearty and Nourishing: Packed with protein and fiber, this soup is a complete meal that will keep you full and satisfied. For another hearty meal, try this delicious beef stew recipe.
The Essential Ingredients for Ham and Bean Soup
The magic of this soup lies in its simple yet powerful combination of ingredients. Each component plays a crucial role in building the layers of flavor that make this dish a standout.
The Best Beans for Soup
While you can use various beans, Great Northern beans are the classic choice for their creamy texture and mild flavor, which complements the smoky ham perfectly. Navy beans or pinto beans are also excellent alternatives. For this recipe, we’ll be using dried beans, as they provide the best texture and flavor when slow-cooked.
Choosing the Right Ham
The star of the show is the ham. A leftover meaty ham bone from a previous meal is the ideal choice because it infuses the broth with unparalleled flavor. If you don’t have one, a smoked ham hock or shank, available at most grocery store meat counters, will also work beautifully to create that signature smoky, savory taste.
How to Make Ham and Bean Soup in the Slow Cooker (Step-by-Step)
Making this crockpot ham and bean soup couldn’t be simpler. Follow these straightforward steps for a perfect result every time.
- Prepare the Beans: First, rinse the dried beans under cold water and pick out any debris. While many recipes call for soaking, we’ll discuss that more in the tips section below.
- Sauté the Aromatics: In a skillet, sauté the chopped onion, carrots, and celery until they begin to soften. This step blooms their flavors and adds a fantastic base to the soup. Add the minced garlic and cook for another minute until fragrant.
- Load the Slow Cooker: Transfer the sautéed vegetables to your slow cooker. Add the rinsed beans, the ham bone or hock, chicken broth, water, and seasonings.
- Cook Low and Slow: Cover the slow cooker and cook on low for 8-10 hours or on high for 5-6 hours. The soup is ready when the beans are tender and the meat is falling off the bone.
- Shred the Ham: Carefully remove the ham bone or hock from the slow cooker. Once it’s cool enough to handle, shred the meat, discarding the bone and any excess fat. Return the shredded ham to the soup and stir to combine.
Expert Tips for the Perfect Bowl
A few simple tips can elevate your Slow Cooker Ham and Bean Soup from great to absolutely unforgettable.
Do You Really Need to Soak the Beans?
While soaking beans overnight can slightly reduce cooking time and help with digestion for some people, it is not strictly necessary for this slow cooker recipe. Cooking the beans low and slow for 8-10 hours will result in perfectly tender beans, soaked or not. If you’re short on time, feel free to skip the soaking step.
How to Thicken Your Soup
If you prefer a thicker, creamier soup, you have a couple of easy options. First, you can remove about a cup of the cooked beans, mash them with a fork or a potato masher, and then stir them back into the soup. The starches from the mashed beans will naturally thicken the broth. Alternatively, you can create a cornstarch slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water and stirring it into the soup during the last 30 minutes of cooking.
Variations and Customizations
This recipe is a wonderful base for customization. Feel free to add a can of diced tomatoes for a bit of acidity or a bay leaf for added aroma. For a touch of heat, a pinch of red pepper flakes works wonders. You can even stir in some chopped kale or spinach during the last 30 minutes of cooking for extra nutrients. If you enjoy hearty, one-pot meals, you’ll love this easy tater tot casserole.
What to Serve with Ham and Bean Soup
This soup is a meal in itself, but it pairs beautifully with a side of crusty bread for dipping. A slice of warm, homemade Amish white bread or some flaky biscuits would be perfect. A simple green salad with a light vinaigrette can also provide a fresh, crisp contrast to the rich soup.
Storing and Freezing Instructions
This soup stores wonderfully, and the flavors often taste even better the next day.
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4-5 days.
- Freezing: This soup also freezes exceptionally well. Let it cool, then pour it into freezer-safe containers or bags, leaving some room for expansion. It can be frozen for up to 3 months. To serve, simply thaw it overnight in the refrigerator and reheat gently on the stovetop.
Frequently Asked Questions
You can, but the texture and flavor will be different. If using canned beans, reduce the liquid (broth and water) by about half and add the rinsed and drained beans during the last 30-45 minutes of cooking to prevent them from becoming mushy.
No, you don’t! While soaking can slightly speed up cooking, the long, slow cooking process in a crockpot will make the beans perfectly tender without pre-soaking. Just be sure to rinse them well before adding them.
An easy way to thicken the soup is to remove about one cup of the cooked beans, mash them into a paste with a fork, and then stir the paste back into the soup. The natural starches from the beans will thicken the broth beautifully.
Once cooled completely, the soup can be stored in an airtight container in the refrigerator for 4 to 5 days. The flavors often become even more developed the next day!
A leftover meaty ham bone is the best choice for maximum flavor. If you don’t have one, a smoked ham hock or ham shank works wonderfully as a substitute and will provide that classic smoky, savory taste.
More Comfort Food Recipes to Try
If you loved this simple and hearty recipe, be sure to explore some of our other favorites. From Mississippi Pot Roast to a comforting Old-Fashioned Goulash (coming soon), there’s always something delicious to cook.
Your New Favorite Comfort Meal
This Slow Cooker Ham and Bean Soup is more than just a recipe; it’s a promise of a warm, comforting meal waiting for you at the end of the day. It’s proof that simple ingredients and a little patience can create something truly special. We hope you love making and sharing this dish as much as we do. If you try it, leave a comment below or share a photo of your creation on Pinterest!
Slow Cooker Ham and Bean Soup Recipe
Slow Cooker Ham and Bean Soup (The Ultimate Comfort Food)
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
