Slow Cooker Ham and Bean Soup

This easy Slow Cooker Ham and Bean Soup is made with dried Great Northern beans, cubed ham, and chicken broth for a hearty, cozy meal. Includes soaking tips, cook times, and simple seasoning tricks for the best ham and bean soup every time.

Easy Slow Cooker Ham and Bean Soup

If there’s one meal that makes me feel all the nostalgic feels, it’s a big, bubbling crockpot full of soup. Especially when it’s something hearty, like Slow-Cooker Ham and Bean Soup.

This is one of those “dump it in and walk away” recipes that cooks untouched for hours and makes your house smell amazing. It’s warm, filling, and the flavors get better and better as it cooks. Plus, it makes a big batch, so dinner is handled, and tomorrow’s lunch is basically a bonus gift to your future self.

Whether you’re using leftover holiday ham or just grabbed a pack of cubed ham at the grocery store, this hearty soup is comforting, simple, and perfect for busy weeknights.

Pro Tip: If you want it extra thick and creamy, mash a scoop of beans at the end and stir them back into the soup.

Why You’ll Love This Slow Cooker Ham and Bean Soup

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• It’s a classic comfort food that never goes out of style.
• The slow cooker does the work while you do literally anything else.
• It’s budget-friendly, filling, and makes a ton.
• Perfect way to use up leftover ham.
• Great for meal prep because it reheats like a dream.

Simple Ingredients for Crockpot Bean Soup

Here’s everything you need for this crockpot ham and bean soup recipe:

• 1 pound dried Great Northern beans – These cook up tender and creamy and are perfect for hearty soups.

• 1 pound ham, cubed – Adds that salty, smoky flavor and makes the soup more filling.

• 4 ½ cups chicken broth – Builds the flavor base and makes the soup taste rich instead of bland.

• 1 medium yellow onion, chopped – Gives the soup a savory, cozy depth of flavor.

• 1 teaspoon salt – Enhances flavor, but you may want to adjust depending on how salty your ham is.

• 1 teaspoon black pepper – Adds a little bite and balances the richness.

• 1 teaspoon garlic powder (optional) – Easy way to add extra flavor without chopping garlic.

How to Make Slow Cooker Ham and Bean Soup

1. Sort and soak the beans. Pour the dried Great Northern beans onto a plate or clean surface and sort through them to remove any small debris. Add beans to a large bowl, cover with water, and soak for about 8 hours or overnight.
2. Drain the beans. After soaking, drain the beans and rinse them under cool water.
3. Add everything to the slow cooker. Add the soaked beans, cubed ham, chicken broth, chopped onion, salt, pepper, and garlic powder (if using) to the crockpot.
4. Cook. Cover and cook on HIGH for 4 hours, or until the beans are tender and softened.
5. Taste and adjust. Give it a stir and taste. Add more salt and pepper if needed.
6. Serve and enjoy. Ladle into bowls and serve warm.

Pro Tip: Ham can vary a lot in saltiness. Start with the listed salt, then adjust at the end so you do not accidentally overdo it.

Do You Have to Soak Beans for Ham and Bean Soup?

Technically, you can make ham and bean soup without soaking beans, but soaking makes the whole process easier and more consistent.

Soaking helps dried beans:

• cook more evenly

• soften faster

• have a better texture

If you skip soaking, you’ll likely need a longer cook time, and sometimes the beans end up soft on the outside but still kind of firm in the middle. Nobody wants that.

Ham Options: What Works Best?

This recipe uses cubed ham, which is super convenient. But you’ve got options depending on what you have.

• Cubed Ham: Perfect for a fast, easy recipe. It adds flavor and protein without any extra steps.
• Leftover Ham: If you have holiday ham sitting in the fridge, this is one of the best ways to use it up.
• Ham Bone or Ham Hocks: These can give you an even deeper, richer flavor, but they may require a little extra work pulling meat off the bone later.

Pro Tip: If you use a ham bone, remove it at the end and pull off any extra meat. Stir the meat back into the soup and toss the bone.

How to Make Ham and Bean Soup Thicker

Some people love ham and bean soup brothy and soupy, and some want a thicker consistency. I support both lifestyles. 😉

If you want a thicker soup, here are easy options:

• Mash Some Beans: Scoop out about ½ cup of beans, mash them with a fork, and stir back in.
• Use an immersion blender: Blend some of the beans right in the slow cooker until it reaches the desired consistency.
• Let It Sit: Once the soup is done cooking, let it sit for about 10 minutes with the lid off. It thickens naturally as it cools slightly.

Why Are My Beans Still Hard in the Slow Cooker?

If you’ve ever cooked dried beans and they refused to soften, you are not alone. It’s frustrating, especially when you did everything right.

Here are the most common reasons:

• Your beans are old. Dried beans sitting in the pantry for a long time take longer to soften.

• Hard water can affect cooking. Minerals in water can slow down the softening process.

• Not enough time. Some slow cookers run cooler than others, so you may need extra time.

How to Fix It

If your beans are still firm after 4 hours, keep cooking in 30 to 60-minute increments until they soften. You can also add a splash more broth if needed.

Pro Tip: Resist the urge to lift the lid constantly. Every peek lets the heat out and slows down the cooking.

Recipe Variations and Substitutions

One of my favorite things about this Slow-Cooker Ham and Bean Soup is how flexible it is. It’s already an easy dinner, but you can tweak it based on what you have in the pantry (or what you forgot to buy… we’ve all been there).

Swap the Beans

This recipe uses Great Northern beans, but you can use other white beans or mix it up with different varieties.

• Navy beans: Smaller than Great Northern beans, and they cook up super creamy. Great option for that classic ham-and-beans texture.

• Cannellini beans: These are bigger and a little meatier, but still perfect if you want a hearty white bean soup.

• Pinto beans: Slightly different flavor, but still delicious and gives the soup a more rustic vibe.

• Kidney beans: Not traditional for ham and bean soup, but they work if that’s what you’ve got.

• Dry beans: Any dried bean will work, just know that cook time can vary a little depending on the type and how fresh they are.

Use Leftover Ham in Different Ways

Ham is the star of the show here, but there are a few ways to use what you’ve got.

• Leftover ham bone: Adds a deeper, richer flavor. Just remove the bone at the end, pull off any meat, and stir it back in.

• Ham shank: Great option if you want more of that slow-cooked, smoky flavor.

• Ham bone or ham shank combo: If you want the soup extra bold, this is the move.

Pro Tip: If you use a leftover ham bone, you may not need as much added salt. Taste before seasoning.

Make It More Flavorful (Without Making It Complicated)

This soup is simple and classic, but you can definitely add a little extra flair.

• Bay leaf: Toss one in while it cooks for a subtle, cozy flavor boost. Just remove it before serving.

• Chili powder: Adds a little warmth and spice. Start with ½ teaspoon and go from there.

• Fresh parsley: Stir in chopped fresh parsley right before serving for a fresh pop of flavor.

• Fresh herbs: If you have them, thyme or rosemary are great here too, especially if you’re craving that “soup season” taste.

Broth Options (Depending on What’s in Your Pantry)

Chicken broth gives this soup a richer flavor, but you’ve got options:

• Vegetable broth: Works great if you want a slightly lighter flavor or just need to use what you have.

• Chicken broth + water combo: Helpful if you’re running low on broth and still want it flavorful.

Want to Use Canned Beans Instead?

You can, but it changes the recipe quite a bit.

If you’re using canned beans, the cooking time needs to be shorter since the beans are already soft.

Here’s the easiest way to do it:

• Use canned navy beans, canned cannellini beans, or other canned white beans

• Reduce cook time to about 1.5 to 2.5 hours on HIGH

• Add the canned beans near the end so they don’t turn mushy

What to Serve With Ham and Bean Soup

This soup is filling all on its own, but it’s even better with something on the side.

Here are a few easy ideas:

• cornbread

• biscuits

• crusty bread

• a simple green salad

• crackers

If you ask my family, “bread with butter” is basically its own food group and always the right answer.

Storing, Freezing, and Reheating Leftovers

This soup makes a big batch, which is honestly the best part.

• To Store – Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days.
• To Freeze – Ham and bean soup freezes well. Pour cooled soup into freezer containers and freeze for up to 3 months.
• To Reheat – Warm it on the stovetop over medium heat or microwave in a bowl, stirring occasionally. Add a splash of broth if it thickened too much in the fridge.

More Easy Crockpot Meals:

• Slow Cooker Chicken Legs
• Crockpot Beef Stew
• Slow Cooker White Chicken Chili
• Slow Cooker Chicken Fettuccine Alfredo
• Garlic Butter Steak Bites

A Cozy Crockpot Soup You’ll Make Again and Again

This Slow-Cooker Ham and Bean Soup is one of those simple recipes that just works. It’s hearty, comforting, and perfect for feeding a crowd without a lot of effort. If you’ve got ham in the fridge and a bag of dried beans in the pantry, you’re already halfway to dinner.

If you try it, I’d love to hear how it turns out. And if you made it extra thick, extra brothy, or somewhere in between, you’re doing it exactly right.

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Slow Cooker Ham and Bean Soup

Melisha Kreppein

This Slow Cooker Ham and Bean Soup is the ultimate cozy comfort meal and an easy dinner idea for busy days. Made with dried Great Northern beans, cubed ham, onion, and chicken broth, it cooks up hearty, flavorful, and perfect for using leftover ham. Serve it warm with cornbread or crusty bread for a filling meal that feeds a crowd.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Soak Time 8 hours hrs

Course Soup

Cuisine American

Servings 10 servings

Calories 276 kcal

Equipment

• Crockpot

Ingredients

  

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• 1 lb dried Great Northern Beans
• 1 lb ham cubed
• 4 ½ cups chicken broth or chicken stock
• 1 medium yellow onion diced
• 1 tsp salt adjust as needed depending on how salty your ham is
• 1 tsp black pepper
• 2 cloves garlic, minced or 1 tsp garlic powder

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Instructions

 

• Sort and soak the beans. Pour the dried Great Northern beans onto a plate or clean surface and sort through them to remove any small debris. Add beans to a large bowl, cover with water, and soak for about 8 hours or overnight.
• Drain the beans. After soaking, drain the beans and rinse them under cool water.
• Add everything to the slow cooker. Add the soaked beans, cubed ham, chicken broth, chopped onion, salt, pepper, and garlic powder (if using) to the crockpot.
• Cook. Cover and cook on HIGH for 4 hours, or until the beans are tender and softened.
• Taste and adjust. Give it a stir and taste. Add more salt and pepper if needed.
• Serve and enjoy. Ladle into bowls and serve warm.

Nutrition

Calories: 276kcalCarbohydrates: 30gProtein: 21gFat: 8gSaturated Fat: 3gCholesterol: 30mgSodium: 938mgPotassium: 798mgFiber: 9gSugar: 2gVitamin A: 3IUVitamin C: 3mgCalcium: 91mgIron: 3mg

Keyword Slow Cooker Ham and Bean Soup

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