If you’re craving a comforting, wholesome meal that warms you up from the inside out, this Crockpot Ham and Bean Soup Recipe is an absolute game-changer. Simmered low and slow, it transforms humble dried beans and savory ham into a rich, hearty soup bursting with flavor. It’s the kind of dish that brings people together around the table, perfect for chilly evenings when you want something both nourishing and effortless. Once you try this recipe, it’s sure to become a beloved staple in your home cooking rotation.
Ingredients You’ll Need
Gathering simple, quality ingredients is what makes this Crockpot Ham and Bean Soup Recipe shine. Each one plays a role: the beans provide creamy texture and hearty substance, vegetables add freshness and subtle sweetness, and herbs lend wonderful fragrant complexity.
- 1 pound dried beans (navy or great northern): These provide the soup’s rich, creamy base and wonderful protein.
- 1 cup chopped onion: Adds a savory depth and a touch of sweetness when slow-cooked.
- 2 medium carrots, diced: Brings natural sweetness and color to brighten the bowl.
- 2 stalks celery, diced: Offers a subtle aromatic crunch that balances the flavors.
- 3 cups vegetable or chicken broth: Creates the flavorful liquid foundation of the soup.
- 1 pound cooked ham, diced: Adds smoky, salty richness and wonderful texture.
- 3 cloves garlic, minced: Gives a pungent warmth that complements the other savory elements.
- 1 teaspoon thyme: A fragrant herb that lifts the overall flavor profile.
- 1 teaspoon rosemary: Adds earthy complexity and an inviting aroma.
- 2 bay leaves: Infuses a subtle, deep herbal note as the soup simmers.
- Salt and pepper to taste: Essential for balancing and bringing out all the flavors.
- 2 tablespoons olive oil: Provides richness and helps meld the ingredients together.
- 1 cup diced tomatoes (optional): Adds a bright, tangy layer for extra flavor dimension.
- 1 cup spinach or kale (optional): Boosts nutrition and adds vibrant color to the final dish.
How to Make Crockpot Ham and Bean Soup Recipe
Step 1: Prepare Your Beans
Start by rinsing your dried beans thoroughly under cold water, removing any small stones or debris. To get them tender and cook evenly, soak them overnight or use a quick soak—just boil for one minute, then let them sit covered for an hour. This step is crucial for creamy beans that melt in your mouth rather than staying hard or grainy.
Step 2: Layer the Vegetables and Beans
Once your beans are ready, add the chopped onion, diced carrots, and celery directly into the crockpot. These veggies form the heart of your flavor base. Layer the soaked beans on top of the vegetables carefully so they cook beautifully without sinking to the bottom and burning.
Step 3: Add Broth, Ham, and Seasonings
Pour in the broth to cover the beans and veggies, then add the diced ham for that smoky, savory punch. Sprinkle in minced garlic, thyme, rosemary, and drop in the bay leaves. Stir gently to combine everything, drizzle olive oil on top, and season with salt and pepper. If you love a bit of tanginess and extra body, toss in the diced tomatoes here as well.
Step 4: Cook Low and Slow
Cover your crockpot and set it on low heat. Let the soup cook for 6 to 8 hours—this slow simmering is where the magic happens, allowing flavors to meld and beans to soften perfectly. About 30 minutes before serving, stir in spinach or kale if you want to add a fresh, green nutrient boost that wilts delightfully into the soup.
Step 5: Final Touches and Serve
Before serving, fish out the bay leaves and adjust your seasoning with a bit more salt or pepper if needed. Ladle the soup into bowls and get ready to enjoy the heartiness that only a classic Crockpot Ham and Bean Soup Recipe can offer.
How to Serve Crockpot Ham and Bean Soup Recipe
Garnishes
Top your soup with fresh chopped parsley for a burst of color and herbaceous brightness. For those who enjoy a kick, a few dashes of hot sauce can elevate the flavor. A dollop of sour cream or Greek yogurt adds creamy tang and balances the smoky ham beautifully.
Side Dishes
This soup is quite filling on its own, but pairing it with warm crusty bread or buttery dinner rolls makes every bite even better. A light side salad with a simple vinaigrette can add a refreshing crispness, balancing the richness of the soup.
Creative Ways to Present
Serve the soup in rustic bread bowls for a fun, edible presentation that amps up the cozy factor. Or layer it with grated cheese and broil for a bubbly, golden topping. Adding a sprinkle of crispy bacon bits or caramelized onions can turn this humble soup into something quite fancy.
Make Ahead and Storage
Storing Leftovers
This Crockpot Ham and Bean Soup Recipe tastes even better the next day as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. Simply give it a good stir before reheating.
Freezing
If you want to prepare ahead, this soup freezes wonderfully. Portion it into freezer-safe containers or bags, making sure to leave some space for expansion. It can be frozen for up to 3 months, making it a perfect meal prep option for busy weeks.
Reheating
Thaw frozen soup overnight in the refrigerator, then gently reheat on the stove over medium heat, stirring occasionally. If reheating from refrigerated leftovers, just warm it through until simmering. Adding a splash of broth or water can help loosen the texture if it has thickened.
FAQs
Can I use canned beans instead of dried beans?
Absolutely! Using canned beans is a great time-saver. Be sure to rinse and drain them well before adding to the crockpot, and reduce the cooking time since canned beans are already soft.
What type of ham works best for this soup?
Any cooked ham will do, but smoked ham or leftover ham steak adds the best depth of flavor. Avoid using overly salty varieties unless you adjust the seasoning accordingly.
Is it possible to make this soup vegetarian?
Yes! Simply omit the ham and use vegetable broth. You can add smoked paprika or liquid smoke to mimic the smoky flavor ham imparts.
Do I have to soak the dried beans overnight?
Soaking is recommended for more even cooking and digestibility, but if you’re short on time, the quick soak method works well too. Just boil for one minute and let them sit for an hour before adding to the crockpot.
Can I add other vegetables to the soup?
Definitely! Feel free to customize with diced potatoes, bell peppers, or even corn to add more texture and flavor. Just keep cooking times in mind—denser veggies might need more time to soften.
Final Thoughts
This Crockpot Ham and Bean Soup Recipe is one of those cozy, keep-you-coming-back kinds of dishes that feels like a warm hug in a bowl. Its ease, combined with hearty, satisfying ingredients, make it a winner for family dinners or when you want to impress friends with minimal effort. Give it a try, cozy up, and enjoy every spoonful!
Print
Crockpot Ham and Bean Soup Recipe
- Prep Time: 20 minutes (plus optional overnight soak)
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Ham and Bean Soup is a comforting, slow-cooked meal featuring tender beans, savory ham, and a medley of vegetables and herbs. Perfect for a cozy dinner, it combines a rich broth infused with garlic, thyme, rosemary, and bay leaves, enhanced by optional greens and tomatoes for extra flavor and nutrition. Easy to prepare and packed with protein and fiber, this soup is ideal for meal prep and satisfying family dinners.
Ingredients
Soup Ingredients
- 1 pound dried beans (navy or great northern; other dried beans can be used)
- 1 cup chopped onion
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cups vegetable or chicken broth
- 1 pound cooked ham, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon rosemary (fresh or dried)
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup diced tomatoes (optional)
- 1 cup spinach or kale (optional)
Instructions
- Preparation: Rinse the dried beans under cold water, removing any debris. Soak the beans overnight or use the quick soak method by boiling the beans for one minute and then letting them sit for one hour to soften.
- Layer Vegetables and Beans: In the crockpot, add the chopped onion, diced carrots, and diced celery. Layer the soaked and rinsed beans on top of the vegetables.
- Add Broth and Seasonings: Pour the vegetable or chicken broth into the crockpot. Add the diced ham, minced garlic, thyme, rosemary, and bay leaves. Optionally, add diced tomatoes for extra flavor. Stir gently to combine ingredients and drizzle the olive oil over the top. Season with salt and pepper according to your taste.
- Slow Cook: Cover the crockpot and set it to low heat. Allow the soup to cook for 6 to 8 hours until the beans are tender and flavors meld together beautifully.
- Add Greens: About 30 minutes before serving, stir in the spinach or kale if using. This will allow the greens to wilt and incorporate into the soup without overcooking.
- Final Touches: Remove the bay leaves before serving. Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and offer optional toppings such as chopped parsley, hot sauce, or a dollop of sour cream for added flavor and garnish.
Notes
- Soaking the beans helps reduce cooking time and improves digestibility.
- If you prefer a thicker soup, you can mash some of the beans towards the end of cooking or blend a portion of the soup.
- For a vegetarian version, omit the ham and use vegetable broth.
- Leftovers store well in the refrigerator for up to 4 days and freeze perfectly for up to 3 months.
- Adjust salt carefully since ham can add saltiness to the soup.
- Adding tomatoes is optional but adds a nice depth of flavor and acidity.
