Classic Crockpot Ham and Bean Soup
This comforting Classic Crockpot Ham and Bean Soup is easy to make and packed with flavor, thanks to tender beans, savory ham, and aromatic vegetables. Perfect for a cozy meal, it's a great way to use up leftover ham.
Equipment
- Large bowl
- Large skillet
- Slow cooker
- Ladle
Ingredients
Main Ingredients
- 1 pound dry navy beans (or great northern beans), sorted and rinsed
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1-2 cloves garlic, minced
- 6-8 cups low-sodium chicken or vegetable broth enough to cover ingredients
- 1 pound cooked ham, diced leftover ham bone optional, for extra flavor!
- 1 can (14.5 ounce) diced tomatoes, undrained
Seasoning & Garnish
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- Salt to taste (ham can be salty, so add at the end)
- 1 bay leaf
- Fresh parsley or chives for garnish (optional)
Instructions
Preparation
- Soak dry beans overnight in cold water, or use the quick soak method by boiling them for 2 minutes, then letting them stand for 1 hour. Drain well before continuing.
- Heat olive oil in a skillet and sauté diced onion, carrots, and celery until soft, then stir in minced garlic and cook for an additional minute.
Cooking
- Add drained beans, sautéed vegetables (or raw if skipping the sauté step), diced ham, diced tomatoes, dried thyme, black pepper, and bay leaf to the slow cooker; include a ham bone if using.
- Pour enough broth into the slow cooker to cover all ingredients by about 1 inch (approximately 6-8 cups).
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until beans are tender; remove ham bone before serving.
- Remove the bay leaf, taste the soup, and add salt as needed before serving; garnish with fresh parsley or chives if desired.
Notes
For an even richer flavor, you can brown the ham dices lightly in the skillet before adding them to the slow cooker. If you don't have a ham bone, you can still achieve great flavor by using a good quality broth and plenty of diced ham. The soup thickens as it cools, so if you prefer a thinner consistency, add a little extra broth or water when reheating.