Easy, hands-off, comforting meals are my go-to in the cozier seasons, and this Crockpot Ham and Bean Soup recipe checks all the boxes. It’s an easy weeknight dinner that’s equal parts filling and flavorful! Navy beans and ham are the stars of the show in this slow cooker soup, and they’re deliciously complimented by veggies, herbs, and a medley of mouthwatering seasonings.
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Comfort food recipes are essential for my family when it comes to surviving snowy days, and this Crock Pot ham and bean soup is the definition of warm and cozy! The beans and ham keep us nice and full while the veggies add some nice nutrients. Oh, and the herbs and seasonings provide the most incredible, yet simple flavor!
Ingredients for Slow Cooker Ham and Bean Soup
- Beans: I typically use navy beans for this soup, but other white beans (Great Northern, cannellini) work too.
- Ham: I recommend using ham steak, cut into bite-sized cubes to cook.
- Veggies: Celery, carrots, and onion add texture and flavor to the soup.
- Garlic: Minced garlic adds a kick of earthiness. Feel free to add more than 2 cloves if you like!
- Chicken Broth: This is the liquid base for the soup. It can be swapped for vegetable broth.
- Herbs & Spices: Fresh thyme and rosemary, smoked paprika, and salt and pepper create a simple flavor profile.
Tips for Success
- With this slow-cooking method, there’s no need to soak the dried beans first.
- Liquid smoke is a great addition if you are looking for a smokey flavor. I add about ¼ teaspoons when I add it in.
- If you can find a ham hock, feel free to use it in addition to or in place of the ham steak. Once the soup has cooked, remove the meat from the bone and cut it into bite-sized pieces. Return it to the soup and serve.
- To thicken crockpot ham and bean soup, you can add cornstarch or flour. Stir 3 tablespoons of cornstarch or flour into 1 cup of broth until smooth, then add it to the soup and continue cooking until the soup thickens.
How to Store and Reheat
Store leftover ham and bean soup in an airtight container for up to 4 days. Reheat in 30-second bursts in the microwave until warmed through.
Freeze the cooled soup in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
My family loves to eat this cozy Crock Pot ham and bean soup with Texas Roadhouse rolls or my sweet potato cornbread.
Crockpot Ham and Bean Soup Recipe
Equipment
Ingredients
- 1 pound dried navy beans
- 14-16 ounces ham steak
- 1 onion diced
- 3 ribs celery diced
- 2 carrots diced
- 2 cloves garlic minced
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper or to taste
- 2 green onions green parts sliced
- 1 tablespoon chopped fresh parsley
- Parmesan cheese optional, for serving
Instructions
- Rinse the beans and check for any debris. Add them to the crockpot.1 pound dried navy beans
- Dice the ham into bite sized cubes and add to the crockpot.14-16 ounces ham steak
- Add the remaining ingredients and stir. Cover and cook on high for 5-6 hours or until beans are tender.1 onion, 3 ribs celery, 2 carrots, 2 cloves garlic, 1 bay leaf, 6 cups low-sodium chicken broth, 2 teaspoons chopped fresh thyme, 1 teaspoon chopped fresh rosemary, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Stir in the green onions and parsley. Ladle into bowls, top with optional Parmesan, and enjoy.2 green onions, 1 tablespoon chopped fresh parsley, Parmesan cheese
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Ham and Bean Soup in a Crock Pot Step by Step
Rinse the Beans: Rinse 1 pound of dried navy beans and check for any debris. Then add them to the Crock Pot.
Add the Ham: Dice 14-16 ounces of ham steak into bite sized cubes, and add to the cooker.
Add the Remaining Ingredients: Add 1 diced onion, 3 ribs of diced celery, 2 diced carrots, 2 cloves of minced garlic, 1 bay leaf, 6 cups of low-sodium chicken broth, 2 teaspoons of chopped fresh thyme, 1 teaspoon of chopped fresh rosemary, 1 teaspoon of smoked paprika, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper, then stir. Cover and cook on HIGH for 5-6 hours or until beans are tender.
Serve: Stir in 2 green onions and 1 tablespoon chopped fresh parsley. Then ladle ham and bean soup into bowls, top with optional Parmesan, and enjoy.
