Crockpot Ham and Bean Soup Recipe
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.
Servings: 6 -8 servings
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.
Nutrition
Calories: 353kcal | Carbohydrates: 53g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 34mg | Sodium: 1707mg | Potassium: 1324mg | Fiber: 17g | Sugar: 5g | Vitamin A: 3417IU | Vitamin C: 15mg | Calcium: 164mg | Iron: 5mg
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