Slow Cooker Ham and Bean Soup Recipe

There’s something undeniably magical about walking into a home filled with the rich, savory aroma of slow-cooked soup. And let me tell you, this Slow Cooker Ham and Bean Soup recipe is pure magic in a pot. From the moment the ingredients simmer together in the crock pot, a comforting warmth permeates the kitchen, promising a meal that’s both satisfying and deeply nourishing. My family absolutely devours this soup every time I make it. The creamy texture of the beans, the smoky depth of the ham, and the subtle sweetness of the vegetables create a symphony of flavors that dance on your palate. Even my pickiest eater, who usually shies away from beans, asks for seconds (and sometimes thirds!). This recipe isn’t just about using up leftover ham – it’s about transforming simple ingredients into a culinary hug, perfect for chilly evenings, cozy weekends, or any time you crave a taste of home-cooked goodness. It’s become a staple in our household, and I’m thrilled to share this incredibly easy and delicious recipe with you, so you can experience the joy of slow-cooked perfection too.

Ingredients: The Heart of Hearty Ham and Bean Soup

The beauty of Slow Cooker Ham and Bean Soup lies in its simplicity and the harmonious blend of humble yet flavorful ingredients. Each component plays a vital role in creating the final comforting and deeply satisfying dish. Let’s break down each ingredient and explore why they are essential and how you can customize them to your liking.

• 1 pound dried Great Northern OR navy beans, picked over: Beans are the star of this soup, providing a creamy texture, hearty substance, and a wealth of nutrients. Great Northern beans and navy beans are both excellent choices for this recipe due to their mild flavor and creamy consistency when cooked.
  • Great Northern Beans: These are large white beans with a delicate, nutty flavor and a smooth, creamy texture when cooked. They hold their shape well, making them perfect for soups where you want some beans to remain whole while others break down to create creaminess.
  • Navy Beans: Also known as pea beans, navy beans are smaller white beans with a slightly milder flavor than Great Northern beans. They tend to cook down even creamier, contributing to a thicker soup. If you prefer a very thick and creamy soup, navy beans might be your go-to choice.
  • Dried vs. Canned: While canned beans offer convenience, dried beans are superior in flavor and texture for slow cooking. Dried beans absorb the flavors of the broth and ham beautifully during the long cooking process, resulting in a richer, more complex taste. They also tend to be more economical and contain less sodium than canned beans.
  • Picking Over: It’s crucial to pick over your dried beans before cooking. This involves spreading them out on a clean surface and removing any small stones, debris, or shriveled beans that might have made their way into the package. This simple step ensures a pleasant eating experience free from unwanted surprises.
  • Rinsing and Draining: Always rinse dried beans thoroughly under cold water before cooking. This removes any dust or residue and helps to hydrate them slightly. Draining after rinsing is essential to remove the starchy water.
• 1 large smoked ham bone, ham hock, OR ham shank: The ham component is what infuses this soup with its signature smoky, savory flavor. Using a ham bone, hock, or shank is key to achieving that deep, rich taste that permeates the entire pot.
  • Smoked Ham Bone: This is the most common and readily available option after enjoying a baked ham. A ham bone is essentially the leftover bone after most of the meat has been carved off. It still contains a significant amount of meat and connective tissue, which breaks down beautifully during slow cooking, releasing incredible flavor and adding richness to the broth.
  • Ham Hock: A ham hock is the joint between the ham’s shank and foot. It’s a flavorful and budget-friendly cut that is primarily bone, skin, and connective tissue. Ham hocks are exceptionally rich in collagen, which breaks down during long cooking to create a silky, gelatinous broth and incredibly tender meat.
  • Ham Shank: The ham shank is the lower portion of the ham leg, below the ham hock. It offers a good balance of meat and bone, providing both flavor and substance to the soup. Ham shanks are often sold smoked and are a great option if you want a bit more meat directly from the ham itself in addition to the flavor infused from the bone.
  • Smoked Flavor is Key: Regardless of which ham component you choose, ensure it is smoked. The smoking process imparts a distinctive depth of flavor that is essential to the characteristic taste of ham and bean soup. Unsmoked ham will not provide the same level of savory richness.
  • Leftover Ham: If you don’t have a ham bone, hock, or shank, you can use leftover cooked ham. However, to compensate for the lack of bone flavor, consider adding a teaspoon of smoked paprika to the soup to enhance the smoky notes. You will still add the diced ham at the end of cooking as instructed in the recipe.
• 2 cups (approximately 6 ounces) shredded, julienned, or diced carrots: Carrots add a touch of sweetness, vibrant color, and essential vitamins to the soup. They also provide a subtle textural contrast to the creamy beans.
  • Preparation Options: Shredded, julienned, or diced carrots all work well. Shredded carrots tend to soften and almost melt into the soup, adding subtle sweetness and color. Julienned or diced carrots retain a bit more texture and visual appeal. Choose your preferred method based on your desired soup consistency and presentation.
  • Baby Carrots: Baby carrots are a convenient option. Simply chop them into smaller pieces before adding them to the slow cooker.
  • Nutritional Value: Carrots are packed with beta-carotene, which the body converts to Vitamin A, important for vision, immune function, and skin health. They also contribute fiber and antioxidants to the soup.
• 1 medium rib celery, sliced: Celery provides a subtle savory note and aromatic depth to the soup, adding complexity to the overall flavor profile.
  • Celery Rib vs. Stalk: “Rib” and “stalk” are often used interchangeably to refer to a single piece of celery. Use one medium-sized rib of celery for this recipe.
  • Slicing Thickness: Slice the celery into approximately ¼-inch thick pieces. Thinner slices will cook down more and blend into the soup, while thicker slices will retain a bit more texture.
  • Celery Leaves: Don’t discard the celery leaves! They are packed with flavor and can be added to the soup for extra herbaceousness. Simply chop them roughly and include them with the sliced celery.
• 4 cloves garlic, minced: Garlic is a flavor powerhouse, adding pungent aroma and savory depth to the soup. It complements the ham and beans beautifully and enhances the overall complexity of the dish.
  • Fresh Garlic is Best: Freshly minced garlic provides the most intense and vibrant flavor. Avoid using pre-minced garlic in jars, as it often lacks the same potency.
  • Minced vs. Sliced: Minced garlic disperses its flavor more evenly throughout the soup. Sliced garlic can be used if you prefer a milder garlic flavor, but mincing is generally recommended for ham and bean soup.
  • Roasting Garlic (Optional): For a sweeter, mellower garlic flavor, you can roast the garlic cloves before adding them to the slow cooker. Wrap whole garlic cloves in foil with a drizzle of olive oil and roast at 400°F (200°C) for about 40 minutes, or until soft and caramelized. Squeeze the roasted garlic cloves out of their skins and add them to the soup.
• 7 cups low-sodium chicken broth OR stock: Chicken broth or stock forms the liquid base of the soup, providing moisture and adding another layer of savory flavor.
  • Low-Sodium is Recommended: Using low-sodium broth or stock allows you to control the salt level of the soup more precisely. Ham is naturally salty, so starting with low-sodium broth prevents the soup from becoming overly salty. You can always add more salt to taste at the end if needed.
  • Broth vs. Stock: While often used interchangeably, broth and stock have slightly different characteristics. Chicken broth is typically made with meat and bones, while chicken stock is primarily made with bones. Stock generally has a richer, more gelatinous texture due to the collagen extracted from the bones. Either broth or stock will work beautifully in this recipe.
  • Homemade vs. Store-Bought: Homemade chicken broth or stock is always the gold standard for flavor. If you have the time, making your own will elevate the taste of your soup to another level. However, high-quality store-bought low-sodium chicken broth or stock is a perfectly acceptable and convenient option.
• 2 bay leaves: Bay leaves are aromatic leaves that infuse a subtle, slightly minty and tea-like flavor into the soup. They add depth and complexity without being overpowering.
  • Dried Bay Leaves: Dried bay leaves are readily available and work perfectly for slow cooking. Use whole dried bay leaves.
  • Whole vs. Ground: Always use whole bay leaves in soups and stews. Ground bay leaf is not a suitable substitute and can be quite bitter.
  • Removal After Cooking: Remember to remove the bay leaves before serving the soup, as they are not meant to be eaten. They have done their job of flavoring the soup during cooking.
• 1 tablespoon dried parsley: Dried parsley adds a touch of herbaceousness and freshness to the soup. It brightens the overall flavor and complements the other savory ingredients.
  • Dried vs. Fresh: Dried parsley works well in slow-cooked soups as it holds up well to long cooking times. Fresh parsley can be used as a garnish at the end for a brighter, fresher parsley flavor.
  • Other Herbs (Optional): You can experiment with other dried herbs in addition to or instead of parsley. Dried thyme, oregano, or marjoram would all complement the ham and bean flavors nicely.
• ½ teaspoon celery salt: Celery salt is a blend of salt and ground celery seed. It enhances the celery flavor in the soup and adds a subtle savory note.
  • Celery Seed Substitute: If you don’t have celery salt, you can substitute with ½ teaspoon of regular salt and a pinch of celery seed.
• ½ teaspoon dry mustard powder: Dry mustard powder adds a subtle tanginess and warmth to the soup, enhancing the savory flavors and providing a slight complexity.
  • Mustard Options: Dry mustard powder is recommended for its concentrated flavor in slow cooking. Dijon mustard could be added at the end of cooking for a brighter, tangier mustard note, but dry mustard is preferred for cooking.
• Freshly ground black pepper: Black pepper is an essential seasoning that adds a touch of spice and enhances the overall flavor of the soup. Freshly ground black pepper is always preferred for its brighter, more aromatic flavor.
  • Adjust to Taste: Start with a generous pinch of black pepper and adjust to your taste preference. You can always add more pepper at the end of cooking.
• Several dashes of hot pepper sauce, such as Tabasco: Hot pepper sauce adds a subtle kick of heat and complexity to the soup, balancing the richness of the ham and beans.
  • Tabasco or Similar: Tabasco, or other vinegar-based hot pepper sauces like Frank’s RedHot, work best in this recipe. They provide heat without overwhelming the other flavors.
  • Adjust to Heat Preference: Start with a few dashes and add more to taste if you prefer a spicier soup. You can also omit the hot pepper sauce entirely if you are sensitive to spice or making the soup for children.
  • Red Pepper Flakes (Optional): If you don’t have hot pepper sauce, a pinch of red pepper flakes can be used as a substitute to add a touch of heat.
• 1 to 2 cups additional diced ham, optional: Adding extra diced ham at the end provides more substantial meaty bites and enhances the overall ham flavor. This is particularly great if your ham bone was mostly meatless or if you simply want a meatier soup.
  • Leftover Ham is Perfect: Use leftover cooked ham, diced into bite-sized pieces. This is a fantastic way to use up leftover holiday ham or deli ham.
  • Optional but Recommended: While optional, adding extra diced ham elevates the soup and makes it even more satisfying, especially for ham lovers.

Instructions: Crafting Comfort Step-by-Step

Creating this Slow Cooker Ham and Bean Soup is incredibly easy and mostly hands-off, thanks to the magic of the crock pot. Follow these simple step-by-step instructions to transform these ingredients into a comforting and flavorful meal.

1. Rinse and drain the beans: Begin by placing the dried Great Northern or navy beans in a colander or fine-mesh sieve. Rinse them thoroughly under cold running water for a minute or two, ensuring all debris and dust are washed away. Allow them to drain completely in the colander. This rinsing step is crucial for removing any impurities and helps to hydrate the beans slightly before cooking.
2. Place beans in the slow cooker: Transfer the rinsed and drained beans to the bottom of a large (7- to 8-quart) slow cooker. Spreading them evenly at the bottom ensures they cook uniformly. A larger slow cooker is recommended to accommodate all the ingredients and prevent overflow during cooking.
3. Nestle ham bone and add vegetables: Gently nestle the ham bone, ham hock, or ham shank into the center of the beans in the slow cooker. This placement allows the ham to infuse its flavor throughout the soup as it cooks. Then, add the prepared carrots, celery, and minced garlic on top of the beans and around the ham. Layering the vegetables in this way ensures they cook evenly and absorb the flavors from the ham and broth.
4. Pour in chicken broth and add seasonings: Carefully pour the low-sodium chicken broth or stock over all the ingredients in the slow cooker. Ensure the broth covers the beans and vegetables. Then, sprinkle the bay leaves, dried parsley, celery salt, dry mustard powder, freshly ground black pepper, and hot pepper sauce over the broth. The liquid should almost cover all the ingredients, and if needed, you can add a little more broth or water to ensure everything is submerged.
5. Slow cook to perfection: Cover the slow cooker with its lid and cook on low heat for 7 to 9 hours, or until the beans are tender. The cooking time may vary slightly depending on your slow cooker and the freshness of the beans. Start checking for tenderness around 7 hours. The beans should be easily pierced with a fork and have a creamy texture. Slow cooking on low heat allows the flavors to meld and deepen, resulting in a richer and more flavorful soup. Avoid opening the lid frequently during cooking, as this releases heat and can prolong the cooking time.
6. Remove ham and shred meat: Once the beans are tender, carefully remove the ham bone, hock, or shank from the slow cooker using tongs or a slotted spoon. Place it on a plate or cutting board to cool slightly. Once cool enough to handle, pull any ham meat from the bone using your fingers or a fork. Shred the ham meat into bite-sized pieces and set aside. Discard the bone, skin, fat, and any cartilage. This step extracts all the flavorful meat from the ham component to be added back into the soup.
7. Puree soup for creaminess: Using an immersion blender, carefully puree just enough of the soup directly in the slow cooker to give it a creamy consistency. Aim to puree about one-third to one-half of the soup, leaving the majority of the beans whole for texture. Alternatively, you can carefully ladle out a few cups of soup into a regular blender, puree until smooth, and then return it to the slow cooker. Be cautious when blending hot liquids and vent the blender lid to prevent pressure buildup. Pureeing a portion of the soup creates a velvety smooth base while retaining the satisfying texture of whole beans.
8. Stir in shredded and diced ham: Stir the shredded ham (from the bone) back into the soup. If using, add the additional diced ham (1 to 2 cups) at this stage as well. Stir gently to combine the ham evenly throughout the soup.
9. Heat through and serve: Allow the soup to cook for a few more minutes on low heat, just until the added ham is heated through. This final heating step ensures the ham is warmed and the flavors are well-integrated. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or hot sauce to your preference. Serve hot and enjoy the comforting warmth and flavors of your homemade Slow Cooker Ham and Bean Soup!

Nutrition Facts: A Bowlful of Goodness

This Slow Cooker Ham and Bean Soup is not only delicious but also packed with nutrients, making it a wholesome and satisfying meal. Here’s a breakdown of the estimated nutritional information per serving:

• Servings: 6 to 8 servings
• Calories: Approximately 344 kcal per serving

Please note that these are approximate values and can vary depending on specific ingredients used, serving sizes, and ham fat content.

Nutritional Highlights (per serving, approximate):

• Protein: A good source of protein, primarily from the beans and ham, essential for muscle building and repair, and satiety.
• Fiber: Excellent source of dietary fiber, mainly from the beans and vegetables, promoting digestive health, regulating blood sugar levels, and contributing to feelings of fullness.
• Vitamins and Minerals: Provides various vitamins and minerals, including Vitamin A (from carrots), iron (from beans and ham), potassium, and folate.
• Lower in Fat: Compared to many other creamy soups, this ham and bean soup can be relatively lower in fat, especially if you use a leaner ham bone and skim off any excess fat after cooking.
• Complex Carbohydrates: Primarily carbohydrates from beans and vegetables, which are complex carbohydrates that provide sustained energy release.

This soup is a balanced and nutritious meal option, providing a good source of protein, fiber, and essential nutrients. It’s a comforting and healthy way to enjoy a hearty and flavorful soup.

Preparation Time: Effortless Comfort Food

One of the greatest advantages of slow cooker recipes is their ease of preparation. This Slow Cooker Ham and Bean Soup is no exception, requiring minimal hands-on time.

• Prep Time: 10 minutes
  • This includes the time to rinse and pick over the beans, chop the vegetables (carrots, celery, garlic), and gather the remaining ingredients. The beauty is that there’s no need to soak the beans beforehand, further simplifying the process.
• Cook Time: 8 hours
  • The slow cooker does the majority of the work! The soup simmers gently on low heat for 8 hours, allowing the flavors to meld and the beans to become perfectly tender. This hands-off cooking time allows you to go about your day while a delicious meal is being prepared.
• Total Time: 8 hours 10 minutes
  • From start to finish, including the minimal prep time and the slow cooking duration, the total time is approximately 8 hours and 10 minutes.

This recipe is perfect for busy weeknights or weekends when you want a comforting and flavorful meal with minimal effort. Simply spend 10 minutes in the morning preparing the ingredients, and by dinner time, you’ll have a pot of delicious, homemade ham and bean soup ready to enjoy!

How to Serve: Enhancing Your Soup Experience

Slow Cooker Ham and Bean Soup is delicious on its own, but serving it with complementary sides and toppings can elevate the meal and create a truly satisfying dining experience. Here are some ideas on how to serve and enhance your soup:

• Classic Bread Companions:
  • Crusty Bread: A slice of crusty bread, like sourdough, baguette, or Italian bread, is perfect for dipping into the creamy soup and soaking up all the delicious broth.
  • Cornbread: The slightly sweet and crumbly texture of cornbread pairs wonderfully with the savory and smoky flavors of ham and bean soup.
  • Biscuits: Fluffy, homemade biscuits are another classic Southern side that complements ham and bean soup beautifully.
• Fresh and Flavorful Toppings:
  • Fresh Parsley: A sprinkle of freshly chopped parsley adds a pop of color and freshness to the soup.
  • Green Onions: Thinly sliced green onions provide a mild oniony bite and visual appeal.
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a creamy tanginess and coolness that contrasts nicely with the warm soup.
  • Shredded Cheese: A sprinkle of shredded cheddar, Monterey Jack, or pepper jack cheese adds cheesy richness and flavor.
  • Hot Sauce: For those who like a little extra heat, offer a side of hot sauce for topping individual bowls.
• Side Salads for a Balanced Meal:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a counterpoint to the richness of the soup.
  • Caesar Salad: A classic Caesar salad with romaine lettuce, croutons, and Parmesan cheese is a heartier salad option that pairs well with ham and bean soup.
  • Coleslaw: Creamy coleslaw adds a cool and crunchy element to the meal.
• Hearty Meal Pairings:
  • Grilled Cheese Sandwich: A classic grilled cheese sandwich is the ultimate comfort food pairing with ham and bean soup.
  • Baked Potato: A baked potato topped with butter, sour cream, and chives can be served alongside the soup for a more substantial meal.
  • Ham and Cheese Sliders: If you want to double down on the ham flavor, serve mini ham and cheese sliders as a side.
• Serving Suggestions for Different Occasions:
  • Casual Weeknight Dinner: Serve the soup in bowls with crusty bread or cornbread for a simple and satisfying weeknight meal.
  • Cozy Weekend Lunch: Enjoy a bowl of soup with biscuits and a side salad for a relaxing weekend lunch.
  • Potluck or Gathering: Slow Cooker Ham and Bean Soup is perfect for potlucks or gatherings. Transport the soup in the slow cooker to keep it warm and serve with bread and toppings.

By offering a variety of serving options and toppings, you can customize the Slow Cooker Ham and Bean Soup experience to suit your preferences and create a memorable and enjoyable meal for any occasion.

Additional Tips for Soup Success

To ensure your Slow Cooker Ham and Bean Soup is absolutely perfect every time, here are five additional tips to keep in mind:

1. Don’t Skip the Ham Bone (if possible): While you can use diced ham, using a ham bone, hock, or shank truly elevates the flavor of this soup. The bone infuses a smoky richness and depth that diced ham alone simply can’t replicate. If you’re planning a ham dinner, intentionally save the bone to make this soup afterward.
2. Sauté Vegetables for Deeper Flavor (Optional): For an even richer and more complex flavor base, consider sautéing the carrots, celery, and garlic in a skillet with a little olive oil or butter before adding them to the slow cooker. Sautéing for about 5-7 minutes until softened and slightly caramelized will enhance their sweetness and savory notes, adding another layer of depth to the soup.
3. Adjust Soup Consistency to Your Liking: If you prefer a thicker soup, puree a larger portion of the beans or use navy beans, which tend to cook down creamier. For a thinner soup, add a bit more chicken broth or water. You can also control the consistency by adjusting how much you puree with the immersion blender – less pureeing for a chunkier soup, more for a smoother texture.
4. Season Generously and Taste as You Go: Don’t be shy with the seasonings! Ham and bean soup benefits from robust flavor. Season generously with black pepper, celery salt, dry mustard, and hot sauce. Most importantly, taste the soup throughout the cooking process and especially before serving. Adjust seasonings as needed to ensure the flavors are balanced and to your liking. You may need to add more salt, pepper, or hot sauce to achieve the perfect taste.
5. Make it Ahead and Freeze for Later: Slow Cooker Ham and Bean Soup is an excellent make-ahead meal. It actually tastes even better the next day as the flavors continue to meld and deepen. You can prepare the soup a day or two in advance and store it in the refrigerator. It also freezes beautifully. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. Having a batch of this soup in the freezer is a lifesaver for busy days or when you crave a comforting meal without having to cook from scratch.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about Slow Cooker Ham and Bean Soup to help you make the most of this recipe:

Q1: Do I need to soak the beans before slow cooking?

A: No, soaking beans is not necessary for this slow cooker recipe. The long cooking time in the slow cooker allows the dried beans to soften and become perfectly tender without pre-soaking. Simply rinse and drain the beans before adding them to the slow cooker. This saves you time and simplifies the preparation process.

Q2: Can I use canned beans instead of dried beans?

A: While dried beans are recommended for optimal flavor and texture in slow cooking, you can use canned beans in a pinch. If using canned beans, you will need to adjust the cooking time significantly. Add the canned beans during the last 1-2 hours of cooking, as they are already cooked and only need to be heated through and absorb some flavor. Rinse and drain canned beans before adding them to the slow cooker to remove excess sodium. Keep in mind that the texture of canned beans will be softer than slow-cooked dried beans, and the flavor may not be as deep.

Q3: What if I don’t have a ham bone? Can I still make this soup?

A: Yes, you can still make delicious ham and bean soup even without a ham bone. If you don’t have a ham bone, hock, or shank, you can use about 1 to 1.5 pounds of diced cooked ham instead. Add half of the diced ham at the beginning of cooking with the beans and vegetables to infuse flavor into the soup. Add the remaining diced ham during the last 30 minutes of cooking to prevent it from becoming too dry. To compensate for the missing smoky bone flavor, consider adding 1 teaspoon of smoked paprika to the soup.

Q4: Can I make this soup on the stovetop instead of in a slow cooker?

A: Yes, you can adapt this recipe for stovetop cooking. To cook on the stovetop, you will need to pre-soak the dried beans. Soak the beans in water overnight or use the quick-soak method (boil beans for 2 minutes, then let them sit in hot water for 1 hour). Drain the soaked beans. In a large pot or Dutch oven, combine the soaked beans, ham bone (or diced ham), carrots, celery, garlic, chicken broth, and seasonings. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beans are tender. Follow the remaining instructions for removing the ham, shredding meat, pureeing (optional), and adding diced ham.

Q5: How long does ham and bean soup last in the refrigerator and freezer?

A: Properly stored Slow Cooker Ham and Bean Soup will last for 3-4 days in the refrigerator in an airtight container. For longer storage, it freezes exceptionally well. Freeze cooled soup in freezer-safe containers or bags for up to 2-3 months. Thaw frozen soup overnight in the refrigerator before reheating on the stovetop or in the microwave until heated through. Freezing is a great way to enjoy leftover soup at a later time and have a comforting meal ready whenever you need it.

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