If you’re craving a hearty, comforting meal that feels like a warm hug in a bowl, this Slow Cooker Ham and Bean Soup Recipe is exactly what you need. It’s packed with tender beans, smoky ham, and plenty of cozy flavors that develop beautifully during slow cooking. Perfect for chilly days or anytime you want a fuss-free but deeply satisfying dish, this soup strikes the ideal balance between simple ingredients and a rich, soulful taste that keeps everyone coming back for more.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, bringing texture, flavor, and color to your Slow Cooker Ham and Bean Soup Recipe. From the sweetness of carrots to the smoky depth of ham, each addition works in perfect harmony to create that classic, irresistible soup experience.
- Unsalted butter: Adds a luscious richness and helps soften the veggies for extra flavor.
- Diced yellow onion: Brings sweetness and depth once cooked down gently.
- Diced carrots: Offer a subtle sweetness and vibrant color to brighten the soup.
- Diced celery: Adds a fresh, slightly peppery crunch that balances the richer ingredients.
- Minced garlic: Infuses the soup with savory warmth and a wonderful aroma.
- Navy, cannellini, or great northern beans: These beans give the soup its creamy texture and hold the flavors beautifully.
- Low-sodium chicken or vegetable broth: Keeps the soup light while building a flavorful base.
- Thyme sprigs or dried thyme: Brings an herbal brightness that complements the smoky ham perfectly.
- Smoked ham hock or cubed ham: The star ingredient delivering that signature smoky and salty punch.
- Dried bay leaf (optional): Adds a subtle, complex backdrop of flavor during simmering.
- Salt, pepper, and chopped parsley: Essential finishing touches to season and garnish to your liking.
How to Make Slow Cooker Ham and Bean Soup Recipe
Step 1: Prep Your Ingredients
Start by gathering all your ingredients and prepping the vegetables and ham. This recipe works best in a 6-8 quart slow cooker, so make sure you have one on hand. Dice the onion, carrots, and celery, mince the garlic, and get your ham ready.
Step 2: Soften the Vegetables (Optional but Worth It!)
Melt the butter in a skillet over medium heat, then add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until they’ve softened and just started to caramelize, which brings out their natural sweetness. Stir in the garlic and cook for another minute. This step adds a wonderful layer of flavor, but if you’re pressed for time, feel free to skip and add everything straight to the cooker.
Step 3: Combine Everything in the Slow Cooker
Transfer those softened veggies to your slow cooker. Add in the rinsed and drained beans, broth, thyme sprigs, smoked ham hock or cubed ham, and bay leaf if you’re using it. Give it a gentle stir to meld the ingredients together. It might not look like much yet, but trust me—this simmer will transform everything.
Step 4: Cook Low and Slow
Cover your slow cooker and let it work its magic on low for 4 to 6 hours, or on high for 2 to 3 hours. The soup will be done when the vegetables are tender and the broth is rich and flavorful, with the ham imparting that lovely smoky undertone.
Step 5: Remove and Shred the Ham Hock
Carefully take out the ham hock and thyme stems from the soup. If you used a ham hock, shred the meat, discarding any fatty bits and gristle, and stir the meat back into the soup. If you opted for cubed ham, simply stir the soup to distribute it evenly.
Step 6: Thicken the Soup (Optional)
For a heartier consistency, use an immersion blender to puree 1 to 2 cups of the soup and then stir it back in. This step is totally optional—the soup is delicious whether silky or chunky.
Step 7: Final Seasoning and Serve
Taste the soup and season with salt and pepper to your preference. Serve it hot, garnished with freshly chopped parsley if you like a pop of color and freshness on top.
How to Serve Slow Cooker Ham and Bean Soup Recipe
Garnishes
Chopped fresh parsley adds brightness and a fresh contrast to the smoky richness of the soup. A sprinkle of cracked black pepper or even a dash of smoked paprika can amp up the flavor. If you’re feeling indulgent, a dollop of sour cream or a grating of sharp cheddar cheese takes it to the next level.
Side Dishes
This soup pairs beautifully with crusty bread or warm cornbread to soak up every last bit of that delicious broth. A simple green salad with a tangy vinaigrette also complements the hearty soup perfectly, keeping the meal balanced and vibrant.
Creative Ways to Present
Serve the soup in rustic bowls for that homey, inviting vibe. For a cozy dinner party, ladle the soup into hollowed-out bread bowls to impress your guests. Another fun idea is to top with crispy fried onions or crumbled bacon for added texture and a burst of flavor.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve the flavors and moisture. Whenever you want a comforting lunch or dinner, just reheat and enjoy!
Freezing
You can freeze the soup for up to 3 months, making it a perfect make-ahead meal. Use freezer-safe containers or heavy-duty bags, leaving some room for expansion. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until warm throughout. Avoid boiling to keep the beans intact and preserve the soup’s creamy texture. You can also reheat in the microwave in intervals, stirring between each.
FAQs
Can I use different beans for this Slow Cooker Ham and Bean Soup Recipe?
Absolutely! Navy, cannellini, or great northern beans all work wonderfully. You can even mix them for a fun twist in texture and flavor.
Do I have to cook the vegetables before adding them to the slow cooker?
While softening the veggies enhances flavor, it’s optional. Adding them raw will still result in a delicious soup—it just might be a bit less rich in depth.
Can I make this soup without a ham hock?
Yes, cubed smoked ham is a fine alternative and will still impart great flavor. Just stir it in with the other ingredients and cook as directed.
Is it possible to make this soup vegan or vegetarian?
You can swap the ham for smoked tofu or omit it entirely, and use vegetable broth. The flavor won’t be the same, but it will still be comforting and tasty.
How thick should this soup be?
The soup can be as thick or as brothy as you like. If you prefer it thicker, blending a portion and stirring it back in adds creaminess without any extra ingredients.
Final Thoughts
This Slow Cooker Ham and Bean Soup Recipe is one of those timeless, cozy dishes that feels like a warm embrace after a long day. It’s easy to throw together, endlessly comforting, and a true crowd-pleaser. Give it a try—you might just find your new favorite go-to for all those chilly evenings ahead!
Print
Slow Cooker Ham and Bean Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 to 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Ham and Bean Soup is a comforting, hearty meal perfect for chilly days. Packed with tender beans, flavorful smoked ham, and a medley of vegetables, it simmers slowly to develop a rich, savory broth. Easy to prepare with minimal hands-on time, it’s a classic dish that warms the soul and serves a crowd with ease.
Ingredients
Vegetables and Aromatics
- 1 tablespoon unsalted butter
- 1 cup diced yellow onion (about 1 medium-large)
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 sticks)
- 1 tablespoon minced garlic (about 4 small cloves)
Beans and Broth
- 3 (15.5-oz) cans navy, cannellini, or great northern beans (a mix is also fine), rinsed and drained
- 4 cups low-sodium chicken or vegetable broth
Herbs and Seasoning
- 2–3 sprigs thyme (or 1/4 teaspoon dried thyme)
- 1 dried bay leaf (optional)
- Salt and pepper, to taste
- Chopped parsley (optional, for garnish)
Protein
- 1.5 pounds smoked ham hock (or 1 pound ham, cubed)
Instructions
- Prep: Prepare all ingredients. This recipe works best in a 6-8 quart slow cooker. Dice the vegetables and rinse the beans to get started.
- Soften the vegetables (optional but recommended): Melt the butter in a skillet over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes until vegetables soften and begin to brown slightly. Stir in the minced garlic and cook for an additional minute to enhance flavor. If short on time, you may skip this step and add vegetables directly to the slow cooker.
- Combine ingredients in slow cooker: Transfer the softened vegetables to the slow cooker. Add the rinsed beans, low-sodium broth, thyme sprigs, smoked ham hock or cubed ham, and bay leaf if using. Stir gently to combine. The mixture may seem plain now but will develop deep flavor as it cooks.
- Slow cook the soup: Cover and cook on LOW heat for 4 to 6 hours, or on HIGH heat for 2 to 3 hours. The soup is done when the vegetables are tender and the broth is flavorful and rich.
- Remove and shred ham: Take out the ham hock and thyme stems from the soup. Pull the meat off the bone, discard any fat or gristle, and return the shredded ham to the pot. If using cubed ham, stir the soup well and move on.
- Optional thickening: For a thicker consistency, use an immersion blender to puree 1 to 2 cups of the soup and stir it back in. This step is optional; the soup is delicious either way.
- Season and serve: Taste the soup and season with salt and pepper as needed. Ladle into bowls and garnish with chopped parsley if desired. Serve hot and enjoy the comforting flavors.
Notes
- Soften vegetables before slow cooking for enhanced flavor, but you can skip this step to save time.
- Using a ham hock adds deep smoky flavor, but cubed ham is a convenient alternative.
- If you prefer thicker soup, blend part of it with an immersion blender, or leave it chunky.
- Low-sodium broth is preferred to better control the saltiness of the dish.
- Leftovers keep well in the refrigerator for up to 4 days and also freeze well for up to 3 months.
