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Slow cooker ham and bean soup is one of my favorite cozy meals to make, especially when the weather turns chilly. It’s the perfect way to use up leftover ham, and it couldn’t be easier to prepare. Just soak the beans overnight, add everything to the Crockpot the next morning, and let it do all the work. As it slowly cooks, the white beans become perfectly tender and creamy while the ham, vegetables, and seasonings create a rich, hearty soup that’s true comfort food. It’s budget-friendly, great for feeding a crowd, and I always think the leftovers taste even better the next day.

A bowl of slow cooker ham and bean soup garnished with black pepper sits on a wooden table, surrounded by a whole onion and fresh parsley, with a striped cloth napkin adding the perfect touch.

Why You’ll Love It

Smiling woman, Bella Bucchiotti, in a gray beanie by a lake with a rainbow and forested mountains in the background.

This delicious slow cooker ham and bean soup is easy to make and your kitchen is going to smell incredible while it cooks. As for the flavor, everyone will love it.

Easy to make: Simply add your ingredients to a slow cooker and wait patiently for the delicious aromas to flood your kitchen.
So tasty: Ham and bean soup offers so much flavor in every spoonful.
Warming and hearty: This is a great soup to make when the weather is chilly and you’re craving something cozy and nourishing.

A spoonful of slow cooker ham and bean soup with chunks of meat and vegetables in a bowl.

You might also like ham and cannellini bean soup, a ham, green beans and potatoes dish, ground turkey veg soup, or kielbasa potato soup.

A bowl of slow cooker ham and bean soup sits on a wooden table, surrounded by a crockpot, spices, a spoon, a whole onion, fresh parsley, and a striped napkin.

Ham and Bean Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cooked ham: You can use a ham hock, ham meat and/or a ham bone. I usually use leftover holiday ham, but I’ve also made this with thick-cut ham steaks when I don’t have leftovers and it turns out great.
Dried great northern beans: These need to be pre-soaked.
Dijon mustard: So good with the ham flavor. The taste is quite subtle because of the long cooking time.
Vegetables: Onion, carrots and celery add color and flavor.
Ham bone: Optional but throw one in if you have it, to strengthen the ham flavor.
Chicken broth: The basis of the soup. Use a good quality broth for the best taste. I prefer to use low sodium chicken broth (this one is tasty!) since the ham can be pretty salty. You can always season at the end.
Rubbed sage and bay leaf: For aromatic flavor. Omit the bay leaf if you don’t have one.

Ingredients for this slow cooker ham and bean soup include diced ham, a ham bone, onion, carrots, celery, white beans, spices, mustard, and broth on a white surface.

How to Make Slow Cooker Ham and Bean Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the dried beans: Soak the beans overnight in water.
Add some ingredients to the crockpot: Drain and rinse the beans and then add them to the crockpot with the ham, vegetables, chicken broth, mustard, garlic, bay leaf, and sage. Add the ham bone too, if using.
Slow cook the soup: Cover and cook until the beans are tender. Discard the ham bone, putting any excess meat that’s on it back into the soup.
Season and serve: Season the soup with salt and pepper if it needs it and then serve hot sprinkled with chopped fresh parsley if liked.

A slow cooker brimming with tender ham and bean soup, featuring diced meat and vegetables in a seasoned broth.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free chicken broth.
Dried great northern beans: Substitute navy beans, cannellini beans or other white beans. Pinto beans also work well but will give the soup a slightly different flavor and texture.
Cooked ham: Swap the ham for smoked sausage or smoked kielbasa for a delicious twist.
Garlic powder: Use minced fresh garlic for a bolder garlic flavor.
Onion: Shallots make a great substitute if you prefer a slightly sweeter onion flavor.
Rubbed sage: Use fresh sage if you prefer, but use a little less since it’s more potent. You can also substitute ground sage, using only half the amount.
Celery: Green bell pepper makes a good substitute if you prefer.
Chicken broth: Use beef broth or vegetable broth instead for a slightly different flavor.
Dijon mustard: Ground mustard or spicy brown mustard both work well if you’d like a bolder mustard flavor.
Leafy greens: Stir in chopped kale or spinach during the last 20 to 30 minutes of cooking for extra color and nutrition.
Smokier flavor: Add ½ teaspoon of smoked paprika for an extra layer of smoky, savory flavor.
Bright finish: A squeeze of fresh lemon juice just before serving brightens the flavors without overpowering the soup.

A ladle brimming with slow cooker ham and bean soup hovers over a simmering pot.

Serving Suggestions

Appetizers: Start your meal with Italian sliders.
Side dishes: Enjoy this slow cooker ham soup with sweet skillet cornbread or crusty bread. You could pair it with a salad, perhaps this parmesan lemon salad, a baked potato, or even grilled cheese.
Desserts: Finish up with cornflake cookies or a chocolate swirl cheesecake.

Close-up of a bowl filled with slow cooker ham and bean soup, featuring chunks of ham, white beans, and small pieces of vegetables, seasoned with black pepper.

How to Store

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 or 4 days.
Freeze: You can freeze ham and beans soup in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.

A bowl of hearty slow cooker ham and bean soup with a spoon rests on a wooden table, surrounded by a slow cooker and partially visible onion.

Top Tips

Use the ham bone: If you have a leftover ham bone, I always recommend adding it to the slow cooker. It gives the broth incredible flavor, and before discarding it, you can pull off any extra tender meat and stir it back into the soup.
Adding sage: Dried sage can be either rubbed or ground (powdered). I prefer rubbed sage because it has a milder, more delicate flavor. If you’re using ground sage instead, use about half as much since it’s more concentrated.
Season at the end: Wait until the soup has finished cooking before adding any salt. Ham can vary quite a bit in saltiness, so I always taste the soup first and only season if it needs it.
Don’t skip soaking the beans: I usually soak mine overnight because they cook more evenly and end up wonderfully creamy.
Like a thicker soup? Mash a cup of the cooked beans with a spoon and stir them back into the soup for an even creamier texture.

A ladle scoops slow cooker ham and bean soup from a pot, brimming with beans, diced ham, and tender carrots.

Leftover Ham and Bean Soup FAQs

Can I make this recipe ahead?

Sure. I sometimes find the flavors are even richer and better the following day! As long as you keep your ham and bean soup slow cooker style refrigerated, you can make it a day or so in advance.

Can I use canned beans rather than dried beans?

Yes. As they’re already cooked before canning, the cooking time will be slower. Also, they won’t absorb as much flavor during the cooking process. If you still want to use canned beans, drain and rinse 2 cans of either great northern beans or navy beans. Add to the crockpot during the final hour of cooking time so they can absorb some flavor and heat up without getting mushy. Since the beans won’t absorb as much liquid as using dried, you might want to reduce the added broth by 1 or 2 cups.

Why are my beans still hard after cooking?

If your beans are still firm, they likely just need more time. Older dried beans can take longer to soften, and very hard water can also slow the cooking process. Keep cooking until the beans are tender, and avoid adding salt until the end, as I recommend in this recipe.

Can I make this ham and bean soup without a ham bone?

Yes! A ham bone adds extra richness to the broth, but the soup is still delicious without one. If you don’t have a leftover ham bone, simply use diced cooked ham and follow the recipe as written. The soup will still be hearty, flavorful, and satisfying.

Do I have to soak the beans overnight?

I recommend soaking the beans overnight because they cook more evenly and become wonderfully tender in the slow cooker. If you skip this step, the beans will likely need a much longer cooking time, and the texture may not be quite as creamy.

A slow cooker brimming with white beans, diced ham, and vegetables showcases a deliciously hearty texture. A spoon lifts the satisfying medley, capturing the essence of homemade ham and bean soup in every delectable scoop.

Crockpot Ham and Bean Soup Recipe

A bowl of hearty slow cooker ham and bean soup brimming with chunks of tender meat, white beans, and vibrant vegetables. An onion and fresh green herbs rest invitingly beside the bowl.
Print
5 from 3 votes

Slow Cooker Ham and Bean Soup

By: Bella Bucchiotti
This delicious slow cooker ham and bean soup is easy to make and your kitchen is going to smell incredible while it cooks. As for the flavor, everyone will love it.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6

Equipment

Ingredients 

  • 1 Pound dried great northern beans, soaked in water overnight
  • 2 carrots, peeled and sliced
  • 1 Teaspoon rubbed sage, or ½ Teaspoon dried sage
  • 8 Cups chicken broth
  • 3 Tablespoons Dijon mustard
  • 1 Teaspoon garlic powder
  • 1 bay leaf
  • 2 Cups cooked ham, diced
  • 1 onion, large, diced
  • 2 Stalks celery, sliced
  • 1 ham bone, optional
  • fresh parsley, chopped, for optional garnish
  • salt and black pepper, to taste

Instructions 

  • Drain the soaked beans and rinse them. Put them in a 5-quart crockpot.
  • Add the ham, carrots, onion, and celery to the crockpot.
  • Pour the chicken broth over the ham, veggies and beans, ensuring they’re all covered.
  • Add the mustard, garlic, bay leaf, and sage, and stir.
  • Put the ham bone (if using) in the middle of the ingredients.
  • Cover and cook for 8 to 10 hours on low or for 4 to 5 hours on high, or until the beans are tender.
  • Take out the ham bone and cut any excess meat off it. Put the excess meat in the crockpot and set the bone aside.
  • Season the soup with salt and black pepper if needed, then ladle into bowls and serve hot, sprinkled with chopped fresh parsley if liked.

Notes

Use the ham bone: If you have a leftover ham bone, I always recommend adding it to the slow cooker. It gives the broth incredible flavor, and before discarding it, you can pull off any extra tender meat and stir it back into the soup.
Adding sage: Dried sage can be either rubbed or ground (powdered). I prefer rubbed sage because it has a milder, more delicate flavor. If you’re using ground sage instead, use about half as much since it’s more concentrated.
Season at the end: Wait until the soup has finished cooking before adding any salt. Ham can vary quite a bit in saltiness, so I always taste the soup first and only season if it needs it.
Don’t skip soaking the beans: I usually soak mine overnight because they cook more evenly and end up wonderfully creamy.
Like a thicker soup? Mash a cup of the cooked beans with a spoon and stir them back into the soup for an even creamier texture.

Nutrition

Calories: 355kcal | Carbohydrates: 53g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 34mg | Sodium: 1716mg | Potassium: 1355mg | Fiber: 17g | Sugar: 5g | Vitamin A: 3471IU | Vitamin C: 16mg | Calcium: 169mg | Iron: 5mg
Like this recipe? Rate and comment below!
Ingredients for this slow cooker ham and bean soup include diced ham, a ham bone, onion, carrots, celery, white beans, spices, mustard, and broth on a white surface.
A black slow cooker ready to transform uncooked white beans into a hearty ham and bean soup sits invitingly on a marble surface.
A slow cooker ham and bean soup featuring chopped ham, carrots, celery, and onions rests on a marble surface.
A slow cooker filled with chopped onions, carrots, celery, garlic, herbs, and a bay leaf is ready for cooking up a hearty ham and bean soup.
A slow cooker filled with rich broth, shredded meat, chopped carrots, celery, onions, and tender beans creates a comforting ham and bean soup.
Black crockpot filled with ham and bean soup containing chunks of meat and diced vegetables, placed on a wooden table with a striped cloth, onion, and spoons nearby.

This cozy, nourishing slow cooker ham and bean soup is a comforting classic that’s ideal for warming you up on chilly days. It has smoky ham, tender beans and a flavorful blend of simple spices that create a rich, hearty broth. Easy to make, this ham and bean soup crock pot recipe simmers in the crockpot until wonderfully fragrant and ready to serve up and enjoy.

Other Recipes to Try

A ladle serves up a hearty slow cooker ham and bean soup, brimming with visible chunks of ham, white beans, and colorful vegetables.
A ladle lifts a hearty serving of slow cooker ham and bean soup, revealing tender chunks of ham and creamy beans. At the top, the text reads, "Slow Cooker Ham & Bean Soup.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 3 votes (1 rating without comment)

8 Comments

    1. Yes, you can use navy beans. Cooking time won’t really change. Both are small white beans and cook at a similar rate in the slow cooker, so you can follow the same timing. The only thing that affects timing is whether the beans were properly soaked beforehand.

      Reply

  2. 5 stars
    WOW!! This recipe makes the best Ham and Bean soup that I’ve ever had. Gave some to my best friend and her husband and she called to tell me she wanted the recipe. It is that good! I had a ham bone with lots of meat on it so that was all I needed. Thanks so much for having this yummy recipe posted.

    Reply

  3. What if you don’t have a crockpot?
    I would love to make this soup!
    Campbell’s no longer makes bean and bacon soup.
    I’m 81 years old and I really want bean soup!

    Reply

    1. Hi Ann, no crockpot needed at all. This can be made on the stove in a big pot or Dutch oven, just cook it low and slow until the beans are tender and the soup thickens up. Start by sautéing the onion, celery and carrots, add the beans, ham and broth, bring it to a gentle simmer, then keep it barely bubbling and stir now and then so it doesn’t catch on the bottom. It takes a bit of time, but it’s the same kind of bean soup you’re craving and I think you’ll find it a great stand in for the old Campbell’s bean and bacon!!

      Reply