Here’s a comforting, easy Slow Cooker Ham and Bean Soup recipe—perfect for using up leftover ham and letting the slow cooker do all the work.
Slow Cooker Ham and Bean Soup
Ingredients
- 1 lb dried great northern beans or navy beans
- 2 cups cooked ham, diced (or 1 meaty ham bone)
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6–8 cups chicken broth or water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt, to taste (add near the end)
Optional:
- 1/2 teaspoon smoked paprika (extra flavor)
- 1–2 cups chopped potatoes
- Fresh parsley for garnish
Instructions
- Rinse beans and remove any debris. (Soaking is optional—see tip below.)
- Add to slow cooker: Beans, ham, onion, carrots, celery, garlic, bay leaf, thyme, pepper, and broth.
- Cook:
- Low: 8–10 hours
- High: 4–6 hours
until beans are tender.
- Season: Remove bay leaf. Taste and add salt as needed.
- Thicken (optional): Mash some beans with a spoon or immersion blender.
- Serve hot, garnished with parsley if desired.
Tips
- No-soak beans: Work fine in the slow cooker; just cook longer.
- Too thick? Add more broth or water.
- Too thin? Remove lid for the last 30 minutes or mash more beans.
- Freezer-friendly: Cool completely and freeze up to 3 months.
If you want, I can also share a creamy version, a 15-minute Instant Pot version, or a ham bone–only version for extra depth of flavor.
