Crockpot Ham and Bean Soup is an easy weeknight dinner that’s equal parts filling and flavorful! Navy beans and ham are the stars of the show, and they’re deliciously complimented by veggies, herbs, and a medley of mouthwatering seasonings.
Slow Cooker Ham and Bean Soup
Comfort food recipes are essential when it comes to surviving snowy days, and this Crockpot Ham and Bean Soup is the definition of warm and cozy!
When serving a soup as your main entree for dinner, it’s imperative to make sure it’s got all the fixings. This easy to make ham and bean soup is so well rounded! The beans and ham keep you nice and full while the veggies add some nice nutrients. Oh, and the herbs and seasonings provide the most incredible, yet simple flavor!
Why You’ll Love this Ham and Bean Soup Recipe:
- Filling: This soup is no side dish. Ham, beans, and veggies make every protein-packed bite hit the spot and will really fill you up!
- So Easy: Thank you, Crockpot, for making life easier! Let the slow cooker do all the work for you with this simple dinner recipe.
- Classic: Just about everyone loves ham and bean soup. This recipe has no frills, but it does have all of the classic flavors you love!
Everyone from kids to grandparents will love digging into this hearty soup for dinner!
How to Make Crockpot Ham and Bean Soup
You can jump to the recipe card for full ingredients & instructions!
- Rinse the beans and add them to the Crockpot.
- Dice the ham and add it to the Crockpot.
- Add the remaining ingredients and stir.
- Cook on high for 5-6 hours.
- Stir in the green onions and parsley.
Recipe Notes
- You can use dried great northern, navy, or cannellini beans in this recipe.
- No need to soak the beans!
- If you can find a ham hock, feel free to use it in addition to or in place of the ham steak. Once the soup has cooked, remove the meat from the bone and cut it into bite-sized pieces. Return it to the soup and serve.
You can use dried great northern, navy, or cannellini beans in this recipe.
To thicken crockpot ham and bean soup, you can add cornstarch or flour. Stir 3 tablespoons of cornstarch or flour into 1 cup of broth until smooth, then add it to the soup and continue cooking until the soup thickens.
Absolutely! This soup will keep well in the freezer for up to 3 months!
Have any picky eaters at the table? This kid-friendly soup recipe is a great way to sneak some veggies into their bellies!
Storage Instructions
Store leftover crockpot ham and bean soup in an airtight container for up to 4 days. Reheat in 30-second bursts in the microwave until warmed through.
Freezing Instructions
Freeze crockpot ham and beans soup in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions and Variations
- You can use dried great northern, navy, or cannellini beans in this recipe.
- If you can find a ham hock, feel free to use it in addition to or in place of the ham steak. Once the soup has cooked, remove the meat from the bone and cut it into bite-sized pieces. Return it to the soup and serve.
- Feel free to add in other veggies, like mushrooms or bell peppers, or anything else you need to use up in your fridge.
- You can swap the chicken broth for vegetable broth if you prefer.
- Liquid smoke is also a great addition if you are looking for a smokey flavor. I add about ¼ teaspoons when I add it in.
Have any leftover ham from Christmas? This is a great way to use it up! This comforting ham and bean soup recipe will warm you up on even the coldest of winter nights and the whole family will love it. It’s easy, filling, flavorful, and well-rounded – what else could you ask for?!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Crockpot Ham and Bean Soup Recipe
Prep: 10 minutes
Cook: 5 hours
Total: 5 hours 10 minutes
Crockpot Ham and Bean Soup is an easy weeknight dinner that’s equal parts filling and flavorful! Navy beans and ham are the stars of the show, and they’re deliciously complimented by veggies, herbs, and a medley of mouthwatering seasonings.
Instructions
Rinse the beans and check for any debris. Add them to the crockpot.
1 pound dried navy beans
Dice the ham into bite sized cubes and add to the crockpot.
14-16 ounces ham steak
Add the remaining ingredients and stir. Cover and cook on high for 5-6 hours or until beans are tender.
1 onion, 3 stalks celery, 2 carrots, 2 cloves garlic, 1 bay leaf, 6 cups low-sodium chicken broth, 2 teaspoons chopped fresh thyme, 1 teaspoon chopped fresh rosemary, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Stir in the green onions and parsley. Ladle into bowls, top with optional Parmesan, and enjoy.
2 green onions, 1 tablespoon chopped fresh parsley, Parmesan cheese
Becky’s tips
- You can use dried great northern, navy, or cannellini beans in this recipe.
- If you can find a ham hock, feel free to use it in addition to or in place of the ham steak. Once the soup has cooked, remove the meat from the bone and cut it into bite-sized pieces. Return it to the soup and serve.
- Feel free to add in other veggies, like mushrooms or bell peppers, or anything else you need to use up in your fridge.
- You can swap the chicken broth for vegetable broth if you prefer.
- Liquid smoke is also a great addition if you are looking for a smokey flavor. I add about ¼ teaspoons when I add it in.
Storage: Store crockpot ham and bean soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1bowl Calories: 298kcal (15%) Carbohydrates: 41g (14%) Protein: 26g (52%) Fat: 4g (6%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 22mg (7%) Sodium: 1000mg (43%) Potassium: 1118mg (32%) Fiber: 15g (63%) Sugar: 4g (4%) Vitamin A: 2836IU (57%) Vitamin C: 21mg (25%) Calcium: 114mg (11%) Iron: 4mg (22%)
