Crock Pot Ham and Bean Soup Recipe

Introduction

This Crock Pot Ham and Bean Soup is a hearty, comforting meal perfect for chilly days. Slow-cooked to develop rich flavors, it combines tender beans, smoky ham, and savory vegetables in a warming broth.

Ingredients

• 1 pound dried beans (such as great northern, pinto, or navy)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups cooked ham, chopped
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 2 tablespoons red wine vinegar
• Salt and pepper, to taste

Instructions

1. Step 1: Rinse and drain the dried beans. Remove any debris or damaged beans. Place them in a 6-quart or larger slow cooker.
2. Step 2: In a skillet over medium heat, cook the onion, carrots, and celery, stirring often until the vegetables are crisp-tender. Add the minced garlic and cook for another minute. Transfer the vegetables to the slow cooker with the beans.
3. Step 3: Add the chopped ham, broth, bay leaf, and thyme to the slow cooker. Stir to combine.
4. Step 4: Cook on high for 4 to 5 hours or on low for 7 to 8 hours, until the beans are tender.
5. Step 5: Remove the bay leaf. Stir in the red wine vinegar and frozen peas, then season with salt and pepper to taste.
6. Step 6: Let the soup cook for an additional 10 minutes to heat the peas through. Serve warm and enjoy!

Tips & Variations

• For a creamy texture, use great northern or cannellini beans. For a different flavor, try pinto or navy beans.
• If you prefer, soak the beans overnight before cooking to reduce cooking time and improve digestibility.
• Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.
• Fresh herbs like thyme or parsley can be added just before serving for brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if the soup is too thick. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, you can use canned beans to save time. Add them toward the end of cooking since they are already cooked, and reduce the broth slightly to account for the liquid in the cans.

Do I have to use ham bone or just diced ham?

While ham bone adds extra flavor during cooking, using diced cooked ham works well too. Both will produce a delicious soup; just adjust seasonings as needed.

Crock Pot Ham and Bean Soup Recipe

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4.5 from 103 reviews

Hearty and flavorful Crock Pot Ham and Bean Soup made with tender beans, savory ham, and fresh vegetables slow-cooked to perfection. This comforting soup is easy to prepare, perfect for cold days, and customizable with your choice of beans like great northern, pinto, or navy beans.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 4 to 5 hours on high or 7 to 8 hours on low
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beans and Meat

• 1 pound dried beans (great northern, pinto, or navy beans), rinsed and drained
• 1 to 1.5 pounds ham bone with some meat or diced cooked ham

Vegetables

• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 3 cloves garlic, minced

Liquids and Seasonings

• 6 cups low-sodium chicken broth
• 1 cup frozen peas
• 2 tablespoons red wine vinegar
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. Rinse and Drain the Beans: Carefully rinse the dried beans under cold water, removing any debris or damaged beans. Drain them well and place in a 6-quart or larger slow cooker.
2. Cook the Vegetables: In a skillet over medium heat, sauté the chopped onion, celery, and carrots. Stir frequently until the vegetables are crisp-tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Transfer all the cooked vegetables to the slow cooker with the beans.
3. Slow Cook the Soup: Add the ham bone (or diced ham), chicken broth, thyme, and bay leaves to the slow cooker. Stir to combine all ingredients. Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours, until the beans are tender and the flavors have melded.
4. Remove Herbs and Ham Bone: Once cooking is complete, carefully remove the bay leaves, thyme sprigs if whole, and the ham bone from the slow cooker. Shred any meat from the ham bone if used, then return the meat to the soup.
5. Add Peas and Vinegar: Stir in the frozen peas and red wine vinegar. Let the soup cook on low for an additional 10-15 minutes until the peas are heated through.
6. Season and Serve: Taste the soup and adjust the salt and pepper to your preference. Serve hot with crusty bread, a fresh salad, or sautéed greens for a complete meal. ENJOY!

Notes

• Soak beans overnight for a creamier texture and shorter slow cooking time; if soaked, reduce cooking by about 1-2 hours on low.
• For a thicker soup, mash some beans against the side of the slow cooker and stir.
• Ham bone with meat adds depth; diced ham can be used for a meatier soup.
• Use low-sodium broth to control salt levels and add salt at the end to taste.
• Fresh herbs can be substituted for dried, adjust quantities accordingly.
• Variations: switch between great northern, navy, or pinto beans based on preference.

Keywords: ham and bean soup, crock pot soup, slow cooker ham bean soup, easy bean soup, comfort food soup, hearty soup