If you’re craving a comforting bowl of warmth that feels like a gentle hug on a chilly day, look no further than this Slow Cooker Ham and Bean Soup Recipe. Packed with tender beans, smoky ham, and fragrant herbs, this soup simmers away effortlessly in your slow cooker, filling your home with an irresistible aroma. Perfect for busy days or cozy weekends, this dish blends wholesome ingredients into a rich, hearty meal that’s as satisfying as it is simple to prepare.
Ingredients You’ll Need
Gathering the right ingredients is half the joy when making this soup. Each one plays a crucial role in layering flavor, adding texture, or bringing vibrant color to your Slow Cooker Ham and Bean Soup Recipe.
- Unsalted butter (1 tablespoon): Used to gently sauté vegetables, enhancing their natural sweetness and adding richness.
- Diced yellow onion (1 cup): Provides a savory base with subtle sharpness to the soup’s flavor profile.
- Diced carrots (1 cup): Adds a touch of sweetness and beautiful orange color to the dish.
- Diced celery (1 cup): Contributes a subtle, fresh crunch and aromatic depth.
- Minced garlic (1 tablespoon): Brings aromatic warmth and bold flavor that complements the smoky ham.
- Three (15.5-oz) cans of navy, cannellini or great northern beans: Rinsed and drained, these creamy beans create the hearty texture this soup is famous for.
- Low-sodium chicken or vegetable broth (4 cups): The flavorful liquid base that ties all ingredients together without overpowering.
- Fresh thyme sprigs (2-3) or dried thyme (1/4 teaspoon): Adds subtle earthiness and a classic herbal note perfect for ham-based dishes.
- Smoked ham hock (1½ pounds) or cubed ham (1 pound): The star ingredient that infuses the soup with smoky, meaty depth.
- Dried bay leaf (optional): Enhances the complexity of the broth with gentle aromatic tones.
- Salt, pepper, and chopped parsley (optional and to taste): For seasoning and a fresh green pop at serving time.
How to Make Slow Cooker Ham and Bean Soup Recipe
Step 1: Prep Your Ingredients
To start your Slow Cooker Ham and Bean Soup Recipe, make sure you have a 6 to 8-quart slow cooker ready to go. Prep all your ingredients by dicing the onions, carrots, celery, and mincing the garlic. Having everything prepped will make cooking a breeze.
Step 2: Soften the Vegetables for Extra Flavor (Optional but Worth It)
Melt the butter in a skillet over medium heat, then add your diced onion, carrots, and celery. Cook these for 5 to 7 minutes until they start to soften and get a little color—that lovely browning adds incredible depth to the soup’s flavor. Stir in the garlic during the last minute of cooking to release its enticing aroma. If time is tight, you can toss everything directly into the slow cooker, but this step truly elevates the end result.
Step 3: Combine All Ingredients in the Slow Cooker
Transfer those softened veggies into your slow cooker, then add the rinsed beans, broth, thyme sprigs, smoked ham hock or cubed ham, and the optional bay leaf. Give everything a gentle stir so the flavors begin to mingle. It might look simple now, but just wait—the magic happens as this mixture slowly cooks.
Step 4: Slow Cook to Perfection
Cover your slow cooker and set it to cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours if you’re in a hurry. The soup is ready when the vegetables are tender and the broth has developed its signature richness. You’ll know the flavors have fully melded when the aroma fills your kitchen and you’re ready to dive in.
Step 5: Remove the Ham Hock and Celebrate the Meat
Take out the ham hock and thyme sprigs carefully. Pull off all the tender meat from the bone, discarding any fat or gristle to keep the soup clean but flavorful. Return the shredded ham meat back to the slow cooker. If you’re using pre-cubed ham, simply give the soup a good stir and you’re set for the next step.
Step 6: Optional—Thicken the Soup
If you prefer a heartier, creamier texture, use an immersion blender to puree 1 to 2 cups of the soup and stir it back in. This adds silkiness without losing the lovely chunky feel. If chunky soup is your thing, skip this step—it’s delicious either way.
Step 7: Final Seasoning and Serve
Taste your Slow Cooker Ham and Bean Soup Recipe, then add salt and pepper as needed. A sprinkle of chopped parsley on top brings a fresh vibrancy and color pop that makes each spoonful even more inviting. Ladle the soup into bowls and get ready to enjoy a soul-satisfying meal.
How to Serve Slow Cooker Ham and Bean Soup Recipe
Garnishes
A sprinkle of fresh parsley or a few turns of cracked black pepper can brighten the rich flavors beautifully. If you like, a dollop of sour cream or a bit of shredded sharp cheddar melts wonderfully on top for an indulgent touch.
Side Dishes
Crusty bread or warm buttery biscuits are the perfect companions for this hearty soup, ideal for dipping and soaking up every last flavorful drop. A simple side salad with a tangy vinaigrette can also balance the richness with some crisp freshness.
Creative Ways to Present
Serve your Slow Cooker Ham and Bean Soup Recipe in rustic ceramic bowls to bring a cozy, homey feel. Garnish with crunchy croutons or homemade garlic breadsticks to add texture contrast. You could even ladle it into hollowed-out bread bowls for a fun and festive presentation everyone will love.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers a hidden treasure the next day.
Freezing
Feel free to freeze any extra portions in freezer-safe containers for up to 3 months. Just be sure to remove any large pieces of ham bone beforehand. When thawed and reheated, the soup tastes just as comforting as when freshly made.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup is too thick after refrigeration or freezing, add a splash of broth or water to loosen it up to your preferred consistency.
FAQs
Can I use dried beans instead of canned for this Slow Cooker Ham and Bean Soup Recipe?
Absolutely! Dried beans are a great option but must be soaked overnight and rinsed before cooking. Keep in mind they will require a longer slow cooking time, so plan accordingly and add extra broth as needed.
What can I substitute if I don’t have a ham hock?
If you can’t find a ham hock, use cubed smoked ham or leftover ham pieces. You’ll still get that rich smoky flavor, just without the need to shred meat off a bone.
Can I make this soup vegetarian?
While the ham adds signature flavor, you can make a vegetarian version by skipping the ham and using vegetable broth. Adding smoked paprika or a bit of liquid smoke can help mimic the smoky depth.
Is it okay to skip sautéing the vegetables?
Yes! While sautéing adds a lovely depth of flavor and sweetness, you can add raw vegetables straight into the slow cooker for convenience. The soup will still be delicious and hearty.
How thick should the soup be?
This Slow Cooker Ham and Bean Soup Recipe is flexible. It can be brothier or thick and creamy depending on your preference and whether you choose to blend part of it. Both textures are satisfying in their own way!
Final Thoughts
There’s something truly special about a Slow Cooker Ham and Bean Soup Recipe that feels like it was made just for cozy nights and gatherings with loved ones. Its inviting aroma, satisfying textures, and layered flavors make it a beloved classic you’ll return to again and again. Give this recipe a try—you’re in for a comforting, delicious treat that’s as easy as it is heartwarming.
Print
Slow Cooker Ham and Bean Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Slow Cooker Ham and Bean Soup is a hearty, comforting dish perfect for chilly days. Featuring tender beans, smoky ham, and a medley of aromatic vegetables slowly simmered to rich perfection, this recipe offers deep flavor with minimal effort. Whether you’re preparing a cozy family meal or batch cooking for the week, this soup delivers satisfying warmth and nutrition with every spoonful.
Ingredients
Vegetables
- 1 cup diced yellow onion (about 1 medium-large)
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 sticks)
- 1 tablespoon minced garlic (about 4 small cloves)
Main Ingredients
- 1 tablespoon unsalted butter
- 3 (15.5-oz) cans navy, cannellini or great northern beans (a mix is also fine; rinsed and drained)
- 4 cups low-sodium chicken or vegetable broth
- 2–3 sprigs thyme (OR 1/4 teaspoon dried)
- 1–½ pounds smoked ham hock (OR 1 pound ham, cubed)
- 1 dried bay leaf (optional)
- Salt and pepper, to taste
- Chopped parsley (optional, for garnish)
Instructions
- Prep: This recipe works best in a 6-8 quart slow cooker. Get your ingredients ready by chopping vegetables and rinsing the beans.
- Soften the vegetables (optional, but tasty): Melt the butter in a skillet over medium heat. Add the diced onion, carrots, and celery, cooking for 5–7 minutes until softened and starting to brown slightly. Stir in the minced garlic and cook for an additional minute. This step enhances flavor but can be skipped to save time.
- Add everything to the slow cooker: Transfer the sautéed vegetables to your slow cooker. Add the drained beans, chicken or vegetable broth, thyme sprigs, smoked ham hock or cubed ham, and the bay leaf if using. Gently stir the ingredients together.
- Slow cook: Cover and cook the soup on LOW for 4–6 hours or on HIGH for 2–3 hours. The soup is ready when the vegetables are tender and the broth has developed a rich flavor.
- Remove the ham hock: Take out the ham hock and thyme stems from the slow cooker. Pull the meat off the bone, discard any fat or gristle, and return the meat to the soup. If you’re using cubed ham, simply stir the soup well and proceed.
- Thicken the soup (optional): For a thicker consistency, use an immersion blender to blend 1–2 cups of the soup, then stir it back in. This step is optional as the soup is delicious either way.
- Season and serve: Taste the soup and season with salt and pepper as needed. Serve hot, garnish with chopped parsley if desired.
Notes
- Using smoked ham hock adds more depth of flavor compared to cubed ham.
- Sautéing the vegetables before slow cooking is optional but enhances the taste.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a vegetarian version, omit the ham and use vegetable broth instead.
- Adjust salt carefully since ham and broth can contain sodium.
