Name: Savory Slow Cooker Ham and Bean Soup
Prep time: 15 min
Cook time: 10 min
Total time: 8 h 25 min
Yield: 10
Cuisine: American
Ingredients: ½ tsp black pepper; 1 bay leaf; 1 large yellow onion, diced; 1 lb dried navy beans, rinsed and sorted; 1 lb ham hock or diced leftover ham; 1 tsp dried thyme; 2 medium carrots, sliced; 2 stalks celery, chopped; 3 cloves garlic, minced; 6 cups low-sodium chicken broth

This Savory Slow Cooker Ham and Bean Soup is a hearty, comforting dish packed with tender beans, smoky ham, and aromatic vegetables. Perfect for chilly days, it’s an easy, hands-off recipe that delivers rich flavors and warms the soul with every spoonful.

Why You’ll Love This Recipe

This slow cooker ham and bean soup is the ultimate comfort food, blending the smoky richness of ham with creamy beans and savory vegetables. It’s a one-pot wonder that’s perfect for busy days, requiring minimal prep while delivering maximum flavor. The slow cooker melds the ingredients into a cozy, satisfying meal that’s ideal for family dinners or meal prep. Packed with protein and fiber, it’s both nourishing and budget-friendly. Whether you’re using leftover ham or a ham hock, this soup transforms simple ingredients into a hearty dish that feels like a warm hug on a cold day.

Recipe Tips and Tricks

Soak Beans for Best Texture: Soak dried beans overnight to reduce cooking time and ensure a creamy consistency.

Use a Ham Bone: A ham bone or hock adds depth; remove it before serving and shred any meat.
Sauté Veggies First: Sautéing onions, carrots, and celery enhances their sweetness and elevates the soup’s flavor.
Skim Fat: If using a fatty ham hock, skim excess fat from the surface after cooking for a cleaner taste.

Adjust Thickness: For a thicker soup, mash some beans against the pot’s side or blend a portion.
Season Gradually: Add salt at the end, as ham can be salty; taste to avoid over-seasoning.
Low and Slow: Cook on low for the best flavor melding; high heat can toughen beans.

Fresh Herbs: Add fresh thyme or parsley at the end for a bright, fresh finish.

Yield: 10 cups

Savory Slow Cooker Ham and Bean Soup

Warm up with this savory slow cooker ham and bean soup, a hearty blend of smoky ham and creamy beans.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 8 hours

Total Time 8 hours 25 minutes

Ingredients

½ tsp black pepper

1 bay leaf
1 large yellow onion, diced
1 lb dried navy beans, rinsed and sorted

1 lb ham hock or diced leftover ham
1 tsp dried thyme
2 medium carrots, sliced

2 stalks celery, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth

Instructions

Prep the Beans: Rinse the navy beans under cold water, removing any debris. Soak overnight in water, then drain and rinse (optional but recommended for creamier texture).
Sauté Vegetables: Heat a skillet over medium heat with a drizzle of olive oil. Sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
Load the Slow Cooker: Place the rinsed beans in the slow cooker. Add the sautéed vegetables, spreading them evenly over the beans.

Add Ham: Nestle the ham hock or diced ham into the beans. The ham will infuse the soup with its smoky, savory goodness.
Season the Mix: Sprinkle in the dried thyme, black pepper, and bay leaf. These add warm, earthy flavors to complement the ham.
Pour in Broth: Add the chicken broth, ensuring the beans and ham are fully submerged. If needed, top off with water to cover.

Cook Low and Slow: Cover and cook on low for 8-10 hours, until beans are tender and flavors meld beautifully.
Check and Adjust: Remove the bay leaf and ham hock (if used). Shred any meat from the hock and stir back into the soup. Taste and add salt if needed.
Thicken if Desired: For a thicker soup, mash some beans against the side of the slow cooker or blend a small portion, then stir back in.

Serve Warm: Ladle into bowls and enjoy with crusty bread or cornbread. This soup is perfect for cozy nights or sharing with loved ones!

Notes

Soaking beans reduces cooking time and improves texture; skip if short on time, but extend cooking by 1-2 hours.
Ham hocks vary in saltiness; taste before adding extra salt to avoid over-seasoning.

Skim any fat from the surface after cooking for a lighter soup.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or vegetarian diets with simple swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 223Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 50mgSodium 224mgCarbohydrates 17gFiber 5gSugar 2gProtein 22g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Dried Navy Beans (1 lb): Small and creamy, navy beans are traditional for this soup; soak overnight for best results.

Ham Hock or Leftover Ham (1 lb): Ham hock adds smoky depth, while diced leftover ham offers convenience and flavor.
Yellow Onion (1 large): Provides sweet, savory backbone; dice finely for even cooking.
Carrots (2 medium): Adds subtle sweetness and color; slice thinly for faster cooking.

Celery (2 stalks): Brings a fresh, earthy note; chop evenly for balanced texture.
Garlic (3 cloves): Fresh minced garlic enhances the savory profile with aromatic warmth.
Chicken Broth (6 cups): Low-sodium broth ensures control over saltiness; use homemade for richer flavor.

Bay Leaf (1): Infuses a subtle herbal note; remove before serving to avoid bitterness.
Thyme (1 tsp, dried): Adds earthy warmth; fresh thyme can be used for a brighter flavor.
Black Pepper (½ tsp): Enhances flavors without overpowering; adjust to taste.

Variations and Substitutions

Bean Swap: Use great northern or cannellini beans instead of navy beans for a similar creamy texture.
Meat Options: Substitute ham with smoked turkey or bacon for a different smoky flavor.
Vegetarian Version: Omit ham, use vegetable broth, and add smoked paprika for smokiness.

Veggie Add-Ins: Stir in diced potatoes or kale for extra heartiness and nutrition.
Broth Swap: Replace chicken broth with vegetable or beef broth for a different flavor profile.
Spice It Up: Add a pinch of cayenne or red pepper flakes for a spicy kick.

Herb Variations: Swap thyme for rosemary or oregano for a different herbal note.
Gluten-Free: Naturally gluten-free, but double-check broth and ham for hidden gluten.

Storage Options

Refrigerator: Store in an airtight container for up to 5 days; reheat with a splash of broth to thin.

Freezer: Freeze in portioned containers for up to 3 months; thaw overnight in the fridge before reheating.
Canning: Process in a pressure canner for 75 minutes (pints) for shelf-stable storage up to 1 year.