This Crockpot Ham and Bean Soup is a hearty, protein-packed meal that’s perfect for busy weeknights.
Loaded with fiber-rich beans, tender ham, and wholesome vegetables, it’s satisfying yet light on saturated fat.
Minimal hands-on prep makes it ideal for slow-cooker meal prep, while the rich broth delivers comforting flavor with every spoonful—healthy, nourishing, and effortlessly delicious.
Crockpot Ham and Bean Stew
Equipment
- 1 Slow Cooker
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
Ingredients
- 6 cups bone broth or low-sodium chicken broth
- 1 lb dried Great Northern beans rinsed
- 3 large carrots diced (½-inch)
- 2 stalks celery diced (½-inch)
- 1 small yellow onion minced
- 3 cloves garlic minced
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 bay leaf
- 1 large meaty ham bone ~4 lbs
- Salt and pepper to taste
- Fresh parsley minced, for garnish
Instructions
- Prepare the Vegetables: Wash and peel the carrots, then cut them into ½-inch dice so they cook evenly in the slow cooker. Rinse the celery stalks under cold water and cut them into the same ½-inch pieces. Peel and finely mince the yellow onion, ensuring the pieces are small enough to melt into the soup. Peel and crush or mince the garlic cloves so their flavor disperses evenly throughout the broth.
- Rinse the Beans: Place the dried Great Northern beans in a colander or fine-mesh sieve. Rinse thoroughly under cold running water to remove any dust or debris. Pick through the beans to ensure there are no small stones or damaged beans.This step ensures a clean, smooth-tasting soup and helps the beans cook evenly.
- Combine Base Ingredients in Slow Cooker: In your slow cooker (6–7 quart), pour in 6 cups of bone broth or low-sodium chicken broth. Add the diced carrots, celery, minced onion, and garlic. Sprinkle in 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Add 1 bay leaf for subtle herbal flavor. Stir gently with a wooden spoon to combine all the ingredients evenly across the base of the slow cooker.
- Add Beans and Ham Bone: Carefully add the rinsed Great Northern beans into the slow cooker, distributing them evenly among the vegetables. Take the large meaty ham bone (about 4 pounds) and nestle it into the broth, ensuring it’s mostly submerged. The ham bone will infuse the soup with deep, savory flavor as it slowly cooks.
- Slow Cook the Soup: Cover the slow cooker with its lid. Set the slow cooker to HIGH and let the soup cook for 6–8 hours. During this time, the beans will soften, the vegetables will become tender, and the ham bone will release its rich, smoky flavor into the broth. Avoid opening the lid too often, as this will slow the cooking process and lengthen the time needed for the beans to soften.
- Prepare the Ham Meat: Once the beans are tender and fully cooked, carefully remove the ham bone from the slow cooker and set it aside to cool slightly. Let it cool just enough to handle safely. Use a knife to dice any meat remaining on the bone into bite-sized pieces. Return the diced ham to the soup, stirring gently to combine and distribute the savory chunks throughout.
- Final Seasoning: Taste the soup and adjust seasoning as needed. Add additional salt and pepper gradually, keeping in mind the ham will already contribute saltiness. Stir well to ensure the flavors are balanced and evenly distributed.
- Optional Additions for Extra Nutrition: If you want to add leafy greens like kale or spinach, stir them in 20–30 minutes before the end of the cooking time. This will allow the greens to wilt and blend with the soup without becoming overly soft or mushy. For a creamier texture, use a ladle or spoon to mash a portion of the beans against the side of the slow cooker, then stir the mixture back in.
- Serve and Garnish: Ladle the soup into bowls while hot. Sprinkle freshly minced parsley over the top for a pop of color and fresh herbal flavor. Serve immediately with crusty bread or enjoy as a wholesome, stand-alone meal. The soup can also be stored in airtight containers in the refrigerator for up to 5 days or frozen for up to 3 months for easy meal prep.
Notes
- Add leafy greens: Stir in kale or spinach 20–30 minutes before the soup is finished for extra nutrition and color.
- Creamier soup option: Mash some of the beans against the side of the slow cooker to thicken the broth.
- Adjust seasoning gradually: Taste before serving and season with extra salt or pepper as needed.
- Bone selection matters: A meaty ham bone works best for deep flavor; leftover ham from holiday meals is perfect.
- Make it vegetarian-friendly: Replace the ham bone with smoked paprika or liquid smoke and extra vegetables for a vegetarian version.
- Batch cooking tip: This soup freezes exceptionally well and can be portioned for easy meal prep.
Chef’s Secrets for Perfect Soup
The secret to a deeply flavorful ham and bean soup starts with the ham bone.
Using a bone with some meat still attached ensures that both rich, smoky flavor and tender chunks of ham enhance the dish.
Rinsing the beans thoroughly prevents grit and promotes a clean taste.
Cooking on HIGH in a slow cooker develops the flavors faster, but if you prefer a richer, more mellow broth, you can cook on LOW for 8–10 hours.
Freshly minced garlic and parsley added toward the end elevate the soup’s aroma and brightness, balancing the hearty flavors perfectly.
Serving Suggestions and Pairing Ideas
This ham and bean soup is incredibly versatile and pairs well with simple sides.
Serve with crusty bread, cornbread, or a warm baguette to soak up the savory broth.
For a lighter option, a crisp green salad with a tangy vinaigrette complements the richness of the soup.
Garnish with fresh parsley, thyme, or a sprinkle of grated Parmesan for extra flavor.
This soup also works beautifully as part of a meal prep plan—serve over rice, quinoa, or barley for a filling lunch option during the week.
Storage Tips for Best Results
Allow the soup to cool to room temperature before storing to prevent condensation and maintain freshness.
Refrigerate in airtight containers for up to five days, making it a convenient weekday meal.
For long-term storage, portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to allow for expansion.
Reheat gently on the stove over medium heat, stirring occasionally, or in the microwave in short intervals to retain flavor and prevent overcooking the beans.
The soup often tastes even better the next day as the flavors continue to meld.
Frequently Asked Questions
1. Can I use canned beans instead?
Yes! If using canned beans, drain and rinse them thoroughly. Add them toward the last 30–40 minutes of cooking since they’re already soft, to prevent overcooking and mushiness.
2. What if I don’t have a ham bone?
You can substitute with leftover diced ham, smoked turkey, or even a smoked paprika and vegetable broth combo for a vegetarian twist. Keep in mind the flavor won’t be as rich as with a bone-in ham.
3. How can I make the soup thicker?
Mash some of the cooked beans against the side of the slow cooker or use an immersion blender to partially puree a portion of the soup. This creates a creamier, thicker consistency without adding extra cream.
4. Can I prepare this soup ahead of time?
Absolutely. You can prep the ingredients the night before and store them in the fridge. Assemble in the slow cooker and cook the next day. The soup also freezes well, making it perfect for meal prep.
5. Can I add other vegetables?
Yes! Potatoes, turnips, zucchini, or bell peppers can be added. Adjust the cooking time accordingly—root vegetables like potatoes may need the full cooking time, while softer vegetables like zucchini should be added in the last 30 minutes.
