An easy recipe for Slow Cooker Ham and Bean Soup. Always buy a bone-in ham so you can make this soup! You don’t need to soak the beans ahead, either. It’s easy, delicious, and made right in your crockpot.
There are many reasons to buy fully-cooked bone-in hams, and the prospect of a delicious Ham and Bean Soup the next day is certainly a compelling one.
Put the ham bone, and any leftover ham, to work in this easy, delicious soup. And you don’t have to soak the beans overnight before you make it!
How to Make Ham Bone Soup
Saute the vegetables up front for the best flavor, then add the beans and broth. Bring everything to a boil before adding to your crockpot to kickstart the cooking process.
Since ham is very salty on its own, I recommend using low-sodium chicken broth in Step 2. Do not add more salt until you’ve added the chopped ham from the bone (and any other leftover ham you have on hand).
At that point, give it a taste and see if you think it needs more salt.
As for the ham bone, it goes without saying that a meatier ham bone will produce a meatier soup.
Do you have to soak beans before cooking them?
It is not necessary to soak beans before you cook them.
Depending on the type of bean in question, it will take 10 to 30 minutes longer to cook beans that haven’t been soaked ahead.
Can you cook beans in soaking water?
If you decide to soak your beans (to save that 10 minutes on the cooking time), you don’t need to throw away the soaking water.
Add that to the crockpot as part of the 4 cups in the recipe.
Can you freeze Homemade Ham and Bean soup?
To freeze ham and bean soup, place it in a shallow dish in the refrigerator to chill. Then, transfer to a freezer-safe container and freeze up to 2 months.
Slow Cooker Ham and Bean Soup Recipe
- 1 tablespoon olive oil
- 1 cup carrots sliced (3-4 carrots)
- 1 cup celery sliced (3-4 stalks)
- 1 onion chopped
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 pound dried pinto or navy beans picked over
- 1 meaty ham bone
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- Additional leftover ham chopped, optional
- In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 8 to 10 minutes.
- Stir in broth, water, beans, ham bone,, garlic powder, cumin, parprika, thyme, and bay leaf. Bring to a boil.
- Pour into slow cooker. Heat on HIGH for 4 to 6 hours or until beans are tender.
- Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper.
Does this soup freeze well? Thanks!
Hi! Yes, I have frozen this many times and I think it does great!
I made this recipe yesterday using Great Northern beans and it was DELICIOUS. I did soak my beans and discard the soaking water. I also just threw everything in the crock pot instead of sauteing and bringing it all to a boil, this is mostly because I am lazy. :-) I cooked it on high in the crock pot for approximately 4 hours and then on low for another 4. At then end I mashed up two cans of Great Northern beans and added it to the pot to make it more creamy. This recipe is FABULOUS!! Thank you for sharing it!!!
Could this recipe be altered for Instant Pot?
Hi Shauna, I am sure it could be. I haven’t made this exact recipe, but I did it with my Ham and Lentil Soup recipe. Here is the recipe for that, updated for beans. I looked at some other sites and I think beans would be done in 35 minutes too (I thought it might be a lot longer than lentils, but the sites I found show dried beans, unsoaked, being ready in 35 minutes or less, depending on the bean).
1. Using the sauté function on your Instant Pot, heat olive oil until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
2. Next, stir in broth, water, beans, ham bone, spices, and bay leaf.
3. Secure the lid, close the pressure valve, and cook at high pressure for 35 minutes.
4. Allow the pressure to release naturally (at least 20 minutes). Remove ham bone and bay leaf. Chop ham from bone and return to Instant Pot, along with any extra ham you might be using.
5. Season to taste with salt and pepper and garnish with parsley if desired.
If you have any other questions, just let me know! Thanks! -Meggan
I usually make Split Pea soup but this was amazing. It was fresh and hearty and great on a cold winter’s night.
I want to make this soup but the only dried beans that I have are baby Lima beans. Would that work for this! I have left over ham & ham bone.
Please help!!
Hi Jennifer, thanks for the question! I think this will definitely work out well to use lima beans! The only thing that will change is that it will have a slightly different taste. Stick with the same cook time listed in the recipe (unless of course the beans aren’t done, then cook them longer). I have never made it with lima beans, so please feel free to report back if you would like to, I would love to know how it turns out! -Meggan
This soup is delicious!! I added around 8 pieces of bacon towards the end of the cook time and it added great flavor. My boyfriend told me it was his favorite meal I’ve ever made haha. This recipe is definitely a keeper! Thank you for sharing !!
Making this right now I used a chicken broth, that had garlic, in it and it smells amazing. I used about 9slices of smoked ham, will leave the salt out until closer to dinner, I used canned beans, and carrots, did use fresh onions, and everything else was dry herb. I will make home made rolls.
This is such a wonderful soup. I have been making it for years. The only thing I do different is….. I soak the beans in the crock over night, then throw everything in it. No sauting, or anything. Everything right into the crock. I do add a smoked ham hock to it too, which gives it a very nice subtle smoky flavor. Sever with some homemade dinner rolls, and everybody is happy! It is the only way I can get my boys to eat ham and bean soup!
What do you soak them in and do you throw out liquid and start with fresh
Hi CLZ yes I throw out the soaking water. I’ve heard mixed opinions on that but I’ve noticed sometimes if you make beans and use their soaking water, the soaking water gives a sour taste. I don’t know if that is affected by the type of bean or age of the beans or what. Sometimes it’s not a problem, but I feel like it’s better to be safe than sorry. So yes toss the soaking liquid and use fresh in the recipe. Thanks! -Meggan
Very good taste like moms use too.
Thank yoU Mary, there is no higher compliment! :D -Meggan
Ham and bean soup without bone came out GREAT! Used only ham, navy beans, chic broth a and basil. son ate 2 bowls and took some home “go with it” is great advice!!!!
This is so great!!! Obviously you are a talented cook and you get all the credit. I will add some notes to the recipe so everyone else can benefit from your wisdom. So glad it worked out, you made my day! Take care.
Thanks for quick reply….am gonna ‘go with it’. Let you know. Never had with the veggies—mom just used bone, water, and beans.
I DO NOT have a ham bone!!! Have large piece of ham for soup…need recipe!! Asap
Just go with it! Use your ham and the recipe as-is. Bones provide a more gelatinous texture and a richer flavor, but you’ll be fine without. I wouldn’t change anything. Just roll with it! Feel free to report back and let me know how it goes! Good luck!
This looks wonderful! Ham bone soup is one of my favorites, especially on cold days. Love the classic flavors you’ve used!
Thank you so much Kathleen! It’s finally cold and rainy in SoCal so I’ve got this soup on repeat. :D
l love meaty ham bones! My mom makes a very similar soup to this with green lentils instead.
Yes, green lentils (or split peas) are so tasty in this soup!
I love making soup with ham. I usually make it with split peas, but I love the use of pinto or navy beans making it so hearty.
I love a good split pea soup myself. Sometimes I add them in here, too, or use lentils. Because more soup. :D