This Crockpot Ham and Bean Soup is the ultimate comfort food for chilly days and a perfect way to use up leftover holiday ham! With tender beans, smoky ham, and a blend of simple ingredients, this hearty soup is a great way to feed the whole family.
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This Crockpot Ham and Bean Soup delivers on flavor, ease, and versatility. With a meaty ham bone, creamy beans, and aromatic spices, it’s easily one of the best soups you’ll ever taste.
It’s a perfect way to use up leftover holiday ham or a ham shank, transforming them into a hearty, fresh meal. Whether you use navy beans, great northern beans, or canned beans, it adapts beautifully to whatever you have on hand.
The slow cooking process infuses every bite with smoky depth, making it ideal for busy days. Just toss everything into the crockpot, let it simmer, and enjoy the comforting aroma that greets you. Pair it with cornbread or crusty bread, and you’ve got a crowd-pleasing dinner ready to go!
Warm up with even more soul-soothing homemade soups like Old-Fashioned Vegetable Beef Soup, Cheesy Chicken Tortilla Soup, Lentils and Sweet Potato Soup, Creamy Chicken Tortellini Soup, and The Best Loaded Baked Potato Soup. They’re guaranteed to hit the spot!
Why We Love This Recipe
- This recipe is the perfect use for leftover holiday ham or a meaty ham bone, creating a soup that’s loaded with smoky flavor and tender pieces of ham. It’s a comforting slow cooker soup recipe that’s as economical as it is delicious.
- With simple ingredients like dried beans, fresh vegetables, and pantry staples, this soup is budget-friendly and requires no fancy shopping trips to the grocery store. Plus, you can easily customize it to suit your taste.
- It’s a hands-off, easy dinner option! Let your crockpot do all the heavy lifting while you tackle your to-do list. Whether it’s a chilly day or a busy weeknight, this soup is always ready to please.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Dried Great Northern Beans – These creamy, tender beans are the base of the soup. Navy beans, cannellini beans, or a bean soup mix make great substitutes.
- Cooked Ham – Use diced ham, ham steak, or a leftover spiral ham for a smoky, savory kick. Smoked sausage is another tasty option.
- Onion – Adds a subtle sweetness and depth to the soup. Shallots can be used for a sweeter, more delicate flavor.
- Carrots – Provide a pop of color and natural sweetness. You can also use parsnips for a similar texture with a slightly nuttier flavor.
- Celery – Adds crunch and freshness. Swap for diced green bell peppers if desired.
- Chicken Broth – Creates a rich base for the soup. Low-sodium chicken broth, vegetable broth, or even ham flavor packets work well too.
- Dijon Mustard – Adds a tangy depth of flavor that ties everything together. The dijon mustard is quite subtle because of the length of cooking time, so spicy brown mustard or ground mustard can also be used for a more robust mustard kick.
- Garlic Powder – Infuses a gentle garlicky flavor. For a stronger taste, fresh minced garlic is a great alternative.
- Rubbed Sage – Gives the soup a warm, herbaceous note. If using fresh sage, reduce the amount as it’s more potent.
- Bay Leaf – Enhances the depth of flavor; omit if unavailable.
- Ham Bone – Optional, but it’s the secret to that rich, smoky flavor. A ham shank or ham hock is equally delicious.
- Salt and Pepper – Wait until the end of the cooking process to season, as the ham may already add plenty of salt.
- Chopped Fresh Parsley – Adds a pop of color and freshness as a garnish.
How to Make Crockpot Ham and Bean Soup
- Prepare beans and veggies. Start by draining and rinsing your soaked beans to remove any residual starch. Toss them into your slow cooker, then layer on the diced ham, onion, carrots, and celery for a colorful base that’s bursting with flavor.
- Add liquids and seasonings. Pour the chicken broth over the mixture, ensuring all the ingredients are fully submerged. Stir in the Dijon mustard, garlic powder, rubbed sage, and a fragrant bay leaf for a depth of flavor that will have everyone asking for seconds. If you’re using a ham bone, nestle it in the center for that extra smoky richness.
- Cook low and slow. Cover your crockpot and set it to low heat for 8-10 hours, or crank it up to high heat for a faster 4-5 hour cook time. Either way, the beans will become tender, and the flavors will meld into a savory masterpiece.
- Finish and serve. Once the beans are tender and the soup smells absolutely irresistible, remove the ham bone, if used. Slice off any remaining meat, chop it, and return it to the pot for a boost of smoky ham goodness. Give everything a good stir, taste for seasoning, and adjust the salt and pepper as needed. Ladle the soup into bowls, sprinkle with fresh parsley, and serve it warm. Don’t forget to pair it with crusty bread or cornbread for dipping!
Recipe FAQs
Absolutely! Canned beans are a great shortcut. Drain and rinse two 15-ounce cans of beans, and add them during the last 1-2 hours of cooking. This keeps them from becoming too mushy.
If you don’t have a ham bone, try using a ham shank or ham hock for similar smoky flavor. If those aren’t available, diced smoked ham or even smoked turkey can add a delicious twist.
For a thicker consistency, mash a portion of the beans with a potato masher or use an immersion blender to blend just a bit of the soup. You can also reduce the broth slightly if using canned beans.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. This soup also freezes beautifully for up to 3 months in a freezer-safe container.
Yes! The flavors deepen as it sits, making it even better the next day. Prepare the soup, let it cool, and store it in the fridge. Reheat it on the stovetop or in the microwave when ready to serve.
Tips for Success
- Soak the beans overnight to ensure they cook evenly and become perfectly tender. This step may take a little planning, but the creamy texture is worth it!
- If you’re using a ham bone, give it a gentle stir halfway through cooking to help release all that smoky, meaty goodness into the broth.
- Always taste the soup before adding salt. Ham can vary in saltiness, so seasoning at the end ensures you don’t overdo it.
- For extra flavor, toss in some fresh herbs like thyme or rosemary during the last hour of cooking. They’ll add a fragrant, fresh touch to the soup.
- Don’t forget the garnishes! Fresh parsley or a squeeze of lemon juice can brighten up the flavors right before serving.
What to Serve With Crockpot Ham and Bean Soup
Pair this hearty soup with a warm side of crusty bread like my Homemade Sourdough Bread, Homemade French Bread, or try my The BEST Moist Cornbread Recipe to soak up every last drop of that flavorful broth!
For a lighter touch, a crisp Spring Salad with Strawberry Balsamic Vinaigrette makes an excellent accompaniment.
Feeling extra indulgent? A gooey grilled cheese sandwich turns this into the ultimate comfort meal for a chilly day.
Substitutions and Variations
- Swap out great northern beans for navy, cannellini, or pinto beans for a slightly different texture and flavor.
- No ham bone? Use a smoked turkey leg or diced ham for a similar smoky richness.
- Add a pinch of cayenne pepper or smoked paprika for a spicy twist.
- Toss in chopped greens like spinach or kale during the last 30 minutes of cooking for added nutrients.
- Use instant pot settings if you’re short on time—this recipe adapts beautifully to pressure cooking!
More Hearty Soup Recipes You’ll Love
- BEST Crab Soup Recipe
- Lemon Chicken Orzo Soup
- Cheeseburger Soup with Bacon
- Tortellini Soup with Italian Sausage
- Creamy Leftover Turkey Wild Rice Soup
- Slow Cooker Tuscan White Bean Soup
- Creamy Irish Leek and Potato Soup
- Easy Minestrone Soup
Crockpot Ham and Bean Soup Recipe
Equipment
Ingredients
- 1 pound dried great northern beans, soaked overnight
- 2 cups cooked ham diced
- 1 large onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 8 cups chicken broth
- 3 Tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon rubbed sage
- 1 bay leaf
- 1 ham bone (optional)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Drain and rinse the soaked beans, then place them in a large slow cooker.1 pound dried great northern beans,
- Add the diced ham, onion, carrots, and celery to the crockpot with the beans.2 cups cooked ham, 1 large onion, 2 carrots, 2 celery stalks
- Pour the chicken broth over the ingredients, making sure all the beans and vegetables are submerged.8 cups chicken broth
- Add the mustard, garlic powder, sage, and bay leaf and stir everything together gently to combine. Place the ham bone in the center of the ingredients, if using.3 Tablespoons Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon rubbed sage, 1 bay leaf, 1 ham bone
- Cover the crockpot and cook on low for 8-10 hours, or on high for 4-5 hours, until the beans are tender and the flavors are well blended.
- Remove the ham bone and cut off any excess meat. Set the bone aside and add the excess ham back into the slow cooker. Taste the soup, adjusting the salt and pepper if needed.Salt and pepper
- Ladle the soup into bowls and sprinkle with the optional fresh parsley before serving. Best when served warm.Chopped fresh parsley
Notes
- Using canned beans: You can definitely use canned navy beans instead of dried! Canned beans are already cooked, so the cooking time will be much shorter, and they won’t absorb as much flavor during the slow cooking process. Here’s how to adjust the recipe: Drain and rinse two cans (about 15 ounces each) of navy or great northern beans. Add the canned beans to the crockpot during the last 1-2 hours of cooking instead of at the beginning. This way, they’ll warm through and absorb some flavor without becoming too mushy. You can reduce the broth by 1-2 cups if you prefer a thicker soup, as the beans won’t absorb as much liquid.
Storage & Make Ahead
- Store: Refrigerate in an airtight container for up to 3-4 days.
- Freeze: Cool completely, then store in freezer-safe containers or bags for up to 3 months.
- Reheat: Warm on the stovetop over medium-low heat or microwave in short intervals until heated through.
- Make Ahead: Cook the soup a day in advance to let the flavors meld even more. Store in the fridge and reheat before serving.
