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Slow cooker ham and bean soup in a white bowl.
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Slow Cooker Ham and Bean Soup

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.
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 40 minutes
Servings 12 servings
Calories 158kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 cup carrots sliced (3-4 carrots)
  • 1 cup celery sliced (3-4 ribs)
  • 1 onion chopped
  • 4 cups chicken broth
  • 4 cups water
  • 1 pound dried navy beans or pinto beans, rinsed and picked over
  • 1 meaty ham bone or ham hocks
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • additional cooked ham chopped, optional

Instructions

  • 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, paprika, 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.

Video

Notes

Soaking the beans before cooking is not required. However, you can cut about 30 minutes off the cooking time if you pre-soak the beans.
Overnight-Soaking Method for beans:
  1. Pick through and rinse 1 pound beans.
  2. Cover the beans with 5 cups over water and soak overnight.
  3. Drain and discard soaking liquid.
Quick-Soaking Method for beans:
  1. Pick through and rinse 1 pound beans.
  2. To a large saucepan, add beans and enough liquid to cover them by 1 inch.
  3. Bring beans to boil and cook for 2 minutes.
  4. Remove saucepan from heat, cover, and let beans sit for 1 hour.
  5. Drain and discard soaking liquid.
To substitute canned beans:
  1. Use 3 or 4 cans of Pinto, navy, kidney, Cannelini, or Great Northern beans).
  2. Rinse and drain before adding to the saucepan and bringing to boil.
How to Make Ham and Bean Soup on the stove:
  1. In a Dutch oven or large saucepan, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 8 to 10 minutes.
  2. Stir in broth, water, beans, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Cover and cook until beans are tender, about 1 1/2 to 1 3/4 hours (1 to 1 1/4 hours for soaked beans).
  3. 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.

Nutrition

Calories: 158kcal | Carbohydrates: 27g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 672mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1909IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 2mg