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Cozy Crockpot Ham and Bean Soup: Easy Comfort Food

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This Crockpot Ham and Bean Soup is a set-it-and-forget-it meal that turns leftover ham and simple pantry staples into a deeply flavorful, smoky, and satisfying soup. It’s the ultimate comfort food that will convert even the biggest skeptics.

Ingredients

Scale
  • 1 large ham bone or 2 small ham hocks
  • 1 pound dried navy beans or great northern beans (about 2 cups)
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • Optional: fresh parsley, chopped, for garnish
  • Optional: crusty bread for serving

Instructions

  1. Hot soak the beans: Place the dried navy beans in a large bowl and cover them with boiling water by about 2 inches. Let them sit for 1 hour while you prep the other ingredients. Drain and rinse before adding to the crockpot.
  2. Sauté the aromatics: Heat a large skillet over medium heat and add a tablespoon of olive oil or butter. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Transfer to the crockpot: Scrape the sautéed vegetables into the bottom of your slow cooker. Add the drained beans, ham bone, dried thyme, and bay leaves. Pour in the chicken broth and water. Give everything a gentle stir to combine.
  4. Cook low and slow: Cover the crockpot and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours. The soup is ready when the beans are tender and creamy, and the ham is falling off the bone.
  5. Remove the ham bone: Use tongs to carefully transfer the ham bone to a cutting board. Let it cool for a few minutes until you can handle it. Then, using a fork or your fingers, pull off any meat and shred it into bite-sized pieces. Discard the bone and any fat or gristle.
  6. Shred and return the ham: Add the shredded ham back into the crockpot. Stir it into the soup. Taste the broth and adjust the seasoning with salt and pepper.
  7. Optional: thicken the soup: If you prefer a thicker, creamier soup, use a potato masher or the back of a spoon to mash about a cup of the beans against the side of the crockpot. Stir them back in.
  8. Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley, if you like. Serve with crusty bread or a simple side salad.

Notes

Don’t skip the hot soak for the beans; it ensures even cooking. Brown the vegetables for deeper flavor. Add salt only at the end to avoid over-salting. The soup is even better the next day. For a thicker soup, mash some beans against the side of the crockpot.

Nutrition

Keywords: crockpot ham and bean soup, slow cooker ham and bean soup, ham and bean soup, leftover ham recipe, comfort food soup, easy soup recipe

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