Slow Cooker Ham and Bean Soup

Name: Slow Cooker Ham and Bean Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 lb dried navy beans, rinsed and sorted; 2 cups diced ham; 1 large onion, diced; 2 cloves garlic, minced; 3 carrots, sliced; 2 ribs celery, chopped; 6 cups chicken broth; 1 bay leaf; 1 teaspoon thyme; Salt and pepper to taste

Highlighted under: Lunch Ideas

I absolutely love making Slow Cooker Ham and Bean Soup during chilly evenings. The simplicity of throwing everything into the slow cooker and letting it work its magic is just perfect for busy days. The combination of tender beans, savory ham, and vibrant vegetables comes together beautifully, creating a hearty dish that warms not only your body but also your soul. Plus, the aroma that fills the kitchen while it cooks is simply irresistible, inviting everyone to the table in anticipation of a comforting meal.

Created by

The Hazelsrecipes Team

Last updated on 2026-03-30T18:11:38.605Z

When I first made this Slow Cooker Ham and Bean Soup, I was amazed at how delicious and hearty it turned out. I experimented with different beans and veggies, and I found that using a mix of navy beans and kidney beans adds great texture. The slow cooking method really allows all the flavors to meld together, making the soup even better when enjoyed the next day.

One specific tip I want to share is to sauté the onions and garlic before adding them to the slow cooker. This step enhances the overall flavor profile and adds a lovely depth to the soup. Trust me, this little extra touch makes a world of difference!

Why You'll Love This Recipe

Hearty, comforting dish perfect for chilly nights
Minimal prep time with maximum flavor payoff
Great for using up leftover ham and pantry staples
Freezes well for easy meals in the future

Ingredients

Ingredients for Ham and Bean Soup

1 lb dried navy beans, rinsed and sorted
2 cups diced ham
1 large onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 ribs celery, chopped
6 cups chicken broth
1 bay leaf
1 teaspoon thyme
Salt and pepper to taste

Method

Steps

In a bowl, soak the dried navy beans overnight in water. Drain and rinse before adding them to the slow cooker.

In the slow cooker, add the soaked beans, diced ham, onion, garlic, carrots, celery, chicken broth, bay leaf, and thyme.

Cover and cook on low for 4-6 hours or until the beans are tender. Season with salt and pepper before serving.

Enjoy Your Soup!

Storage and Freezing Tips

If you have leftover soup, it can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over medium heat until heated through, about 10-15 minutes. Stir occasionally to prevent sticking, and add a splash of broth or water if it appears too thick.

For longer storage, Slow Cooker Ham and Bean Soup freezes beautifully. Divide it into portions in freezer-safe containers, allowing a bit of space for expansion. It can be frozen for up to three months. To thaw, place it in the refrigerator overnight before reheating, or for a quicker option, use the microwave in short increments, stirring regularly.

Serving Suggestions

This soup is delicious on its own, but you can elevate it with some fresh garnishes. A sprinkle of chopped fresh parsley or chives adds a pop of color and freshness right before serving. Pairing it with crusty bread or cornbread makes for a complete meal. The bread not only complements the hearty soup but also ensures you can savor the last dregs of that savory broth.

If you're looking for a twist, consider serving the soup with a dollop of sour cream or a swirl of olive oil for added richness. A pinch of smoked paprika or crispy bacon bits on top can also introduce new layers of flavor and texture. These simple additions can transform the dish and surprise your family or guests.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes! If using canned beans, add them in the last 30 minutes of cooking.

→ Is it necessary to soak the beans overnight?

Soaking helps reduce cooking time and can make the beans easier to digest.

→ What can I serve with this soup?

It pairs wonderfully with crusty bread or a refreshing salad.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.