Ham and Bean Soup

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Slow Cooker Ham and Bean Soup

Ham and bean soup is the ultimate rustic, comforting classic. Whether you are using a leftover ham bone from a holiday roast or diced ham steaks, simmering them low and slow with hearty beans creates a rich, smoky broth that is both deeply satisfying and naturally packed with protein and fiber.

1. Essential Ingredients

  • The Beans: 1 lb dry Great Northern beans or navy beans (rinsed, picked over, and soaked overnight for best texture).

  • The Ham: 2 to 3 cups of diced cooked ham, or a meaty ham bone/hock (which adds incredible depth of flavor as it simmers).

  • The Aromatics & Veggies:

    • 1 large yellow onion, diced

    • 3 carrots, diced

    • 3 stalks of celery, diced

    • 3 cloves garlic, minced

  • The Broth & Seasonings:

    • 6 to 7 cups low-sodium chicken broth or vegetable broth (plus extra water if needed)

    • 1 bay leaf, 1 teaspoon dried thyme, and 1/2 teaspoon smoked paprika (to enhance the smoky ham flavor)

    • Freshly cracked black pepper (be cautious with added salt until the end, as ham naturally releases a lot of sodium).

2. Step-by-Step Instructions

  • Layer the Slow Cooker: Add the soaked beans, diced onions, carrots, celery, minced garlic, and your ham (or ham bone) into the slow cooker.

  • Pour the Liquids: Pour in the broth, then add the bay leaf, thyme, smoked paprika, and black pepper. Stir gently to combine.

  • Simmer Low and Slow: Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beans are completely tender and creamy to the bite.

  • Shred and Thicken: If you used a ham bone, remove it from the pot, strip off any tender meat and return it to the soup. For a thicker, creamier texture, use the back of a wooden spoon to mash some of the beans right against the side of the slow cooker, then stir well.

  • Finish and Serve: Taste and adjust seasoning with black pepper. Remove the bay leaf and serve hot with a slice of crusty bread or cornbread!

💡 Pro-Tip

While dry beans yield the creamiest texture and best flavor when cooked all day, you can use canned cannellini or navy beans (rinsed and drained) if you are in a rush—just reduce the slow cooker time to 4 hours on low, as canned beans are already pre-cooked.

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