Name: Slow Cooker Ham and Bean Soup
Prep time: 15 min
Cook time: 10 h
Total time: 18 h 15 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 ham; 1 tsp dried thyme; 2 medium carrots, sliced; 2 stalks celery, chopped; 3 cloves garlic, minced; 6 cups low-sodium chicken broth

This Slow Cooker Ham and Bean Soup is a hearty, comforting dish with smoky ham, creamy beans, and tender veggies. Perfect for chilly days, it’s an easy, hands-off recipe that fills your home with warm, savory aromas.

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 wholesome vegetables in a savory broth. It’s a breeze to prepare, letting the slow cooker work its magic while you tackle your day. Ideal for cozy family dinners or meal prep, this budget-friendly dish is packed with protein and fiber, making it both nourishing and delicious. The leftovers taste even better the next day, and its versatility—served with bread or solo—makes it a go-to for any season, especially on those crisp fall or winter evenings.

Recipe Tips and Tricks

Soak Beans Overnight: Soaking reduces cooking time and ensures a creamy texture.

Sear Ham for Depth: Briefly sear a ham hock or diced ham to enhance smoky flavor.
Uniform Veggies: Chop carrots and celery evenly for consistent cooking and texture.
Skim Fat: Remove excess fat from the surface after cooking for a lighter soup.

Season Late: Add salt toward the end, as ham can be salty; taste to adjust.
Low and Slow: Cook on low for the best flavor melding without overcooking beans.
Thicken if Desired: Mash some beans or add a cornstarch slurry for a heartier consistency.

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

Yield: 10 cups

Slow Cooker Ham and Bean Soup

Warm slow cooker ham and bean soup, smoky and hearty, perfect for chilly days or meals.

Prep Time 15 minutes

Cook Time 10 hours

Additional Time 8 hours

Total Time 18 hours 15 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 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 navy beans under cold water, removing debris. Soak overnight in water, then drain and rinse (optional for creamier texture).
Sauté Aromatics: Heat a skillet over medium heat with a drizzle of oil. Sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for 1 minute.
Load the Slow Cooker: Place rinsed beans in the slow cooker. Add sautéed veggies, spreading evenly.

Add Ham: Nestle the ham hock or diced ham among the beans for smoky flavor infusion.
Season the Mix: Sprinkle thyme, black pepper, and add the bay leaf for warm, earthy notes.
Pour in Broth: Add chicken broth, ensuring beans and ham are submerged. Add water if needed.

Cook Low and Slow: Cover and cook on low for 8-10 hours, until beans are tender and flavors meld.
Remove Ham Hock: If using a hock, remove it, shred meat, and stir back in. Discard bay leaf.
Adjust Seasoning: Taste and add salt if needed, as ham varies in saltiness. Mash some beans for thickness if desired.

Serve Warm: Ladle into bowls and enjoy with crusty bread or on its own for a cozy meal!

Notes

Soaking beans is optional but reduces cooking time and improves texture.
Ham hocks vary in saltiness; taste before adding extra salt.

Skim fat after cooking for a lighter soup.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or vegetarian diets with 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, creamy beans that hold their shape; soak for best results.

Ham Hock or Diced Ham (1 lb): Ham hock adds smoky depth; diced ham offers convenience.
Carrots (2 medium): Add sweetness and color; peel and slice into rounds.
Celery (2 stalks): Brings earthy flavor; chop into even pieces for balance.

Yellow Onion (1 large): Provides savory sweetness; dice finely for even distribution.
Garlic (3 cloves): Fresh minced garlic adds aromatic warmth to the broth.
Chicken Broth (6 cups): Low-sodium broth allows seasoning control; homemade adds richness.

Bay Leaf (1): Infuses subtle flavor; remove before serving to avoid bitterness.
Thyme (1 tsp, dried): Adds earthy notes; fresh thyme can brighten the dish.
Black Pepper (½ tsp): Enhances flavors; adjust to taste without over-spicing.

Variations and Substitutions

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

Veggie Add-Ins: Include potatoes or kale for extra heartiness and nutrition.
Broth Swap: Replace chicken broth with vegetable or beef broth for varied flavor.
Spice It Up: Add a pinch of cayenne or red pepper flakes for subtle heat.

Herb Variations: Swap thyme for rosemary or oregano for a different profile.
Gluten-Free: Naturally gluten-free; ensure broth and ham are gluten-free certified.

Storage Options

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

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