Slow Cooker Ham and Bean Soup

overhead shot of bowl of ham & bean soup.

5 from 1 vote

Slow cooker ham bean soup is made with a tasty combination of salty ham, buttery beans, and veggies slow-cooked in a savory, seasoned chicken broth. It's loaded with protein and fiber, so it's filling, satisfying, and delicious!

Prep Time 15

Cook Time 8

Soak Time 8

Total Time 8

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

1 pound dried Great Northern beans
1.5 pound ham steak or 2 cups diced ham
1 medium white onion finely chopped
1 cup carrots peeled and diced
1 cup celery stalks diced
3 cloves garlic minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
½ teaspoon smoked paprika
4 cups chicken broth
2 cups water

Instructions

Soak the beans overnight in a large pot of water, then rinse and add to a 6 quart slow cooker.
1 pound dried Great Northern beans
Alternatively, if you didn't soak overnight, you can boil the beans for 1-2 minutes, remove from heat, and let sit for an hour. Drain and rinse and add to the slow cooker.
Heat a large skillet over medium-high heat and sear both sides of the ham steak for 2-3 minutes per side.
1.5 pound ham steak
Dice the ham steak into bite sized pieces and add to the beans in the slow cooker.
Add the chopped onion, carrots, celery, garlic, bay leaf, dried thyme, dried parsley, black pepper, and smoked paprika.
1 medium white onion, 1 cup carrots, 1 cup celery stalks, 3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1 bay leaf
Pour in the chicken broth and water. Stir to combine.
4 cups chicken broth, 2 cups water
Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the beans are tender.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread.

Video

Notes

Dried beans can be soaked overnight then rinsed and added to the crockpot.
For a faster approach, the beans can be boiled for 1-2 minutes and left to sit for an hour, then rinsed and added to the crockpot.
If you prefer a longer cook time (8-10 hours), you can skip the soaking altogether and just rinse and add the beans directly to the crockpot.
If you'd rather use canned beans, three 15 ounce cans of Great Northern or cannellini beans can be used.
Chicken broth, vegetable broth, or all water can be used (to equal 6 cups).
Searing the ham steak is optional, but adds good flavor.
Smoked sausage, bacon, or leftover holiday ham can also be used in place of the ham steak.
Add chopped potatoes, spinach, or kale for some greens and variety.
If you prefer a thicker soup, mash some of the beans against the side of the crock pot before serving. You can also add a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon of water in the last 30 minutes of cooking.
Add a splash of apple cider vinegar or a pinch of red pepper flakes for a tangy or spicy kick.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition