Crock Pot Ham And Bean Soup Recipe

I made a Crockpot Ham And Beans that made everyone at the table go quiet mid-bite and now I’m tempted to hide the leftovers.

I’m obsessed with this Crockpot Ham And Beans kind of soup. I love how a meaty ham bone turns simple dried navy beans into something seriously soulful and filling.

And yeah, people call versions 15 Bean Ham Soup, but I like that this one’s blunt and honest: smoky ham, soft beans, little bits of onion and carrot peeking through. It’s not fussy.

It’s soup that punches back when you’re tired. I make it when I want real food that sticks to your ribs.

No frills, just big, sloppy, satisfying bowls. Pure dinner satisfaction.

I eat it straight from the pot.

Ingredients

• Navy or great northern beans: creamy bite, hearty protein, so comforting when they break down.
• Meaty ham bone or smoked ham hock: deep savory meatiness, salty richness in every spoonful.
• Low sodium chicken broth: gentle background, keeps it cozy without overwhelming the ham.
• Water: keeps things soupy and easy, just plain and necessary.
• Yellow onion, diced: sweet and aromatic once softened, it’s the flavor base.
• Carrots, peeled and diced: add subtle sweetness and a bit of chew.
• Celery, diced: bright vegetal crunch, balances the richness nicely.
• Garlic, minced: sharp punch, wakes up the whole pot.
• Bay leaves: earthy hint, kind of mysterious but helpful.
• Dried thyme: herbal warmth that’s mellow and friendly.
• Parsley: fresh pop at the end, makes it less heavy.
• Freshly ground black pepper: little heat, keeps it interesting.
• Salt to taste: use sparingly, ham brings plenty already.
• Vinegar: bright little lift, cuts through the fattiness.
• Smoked paprika optional: adds smoky warmth if you want more depth.
• Olive oil optional: helps sauté veggies, gives a silky mouthfeel.

Ingredient Quantities

• 1 pound dried navy beans or great northern beans, picked over and rinsed
• 1 meaty ham bone with some meat attached or 1 large smoked ham hock (about 1 to 1 1/2 pounds)
• 8 cups low sodium chicken broth
• 4 cups water (or more to cover as needed)
• 1 medium yellow onion, diced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• Salt to taste (start with 1/2 teaspoon, you may not need much because of the ham)
• 1 tablespoon apple cider vinegar or white vinegar (adds brightness)
• Optional 1/4 teaspoon smoked paprika for extra smokiness
• Optional 2 tablespoons olive oil for sautéing onions and carrots before adding

How to Make this

1. Pick over the beans and rinse them well, then either soak them overnight in plenty of cold water or do a quick soak: cover with water, bring to a boil 1 minute, turn off heat and let sit 1 hour, drain and rinse.

2. If using the olive oil, heat a skillet and sauté the diced onion, carrots and celery until the onion is translucent and the carrots start to soften, about 5 minutes; this step is optional but it adds more flavor.

3. Put the soaked and drained beans in the crock pot. Add the sautéed vegetables (or the raw ones if you skipped sautéing), minced garlic, bay leaves, dried thyme, parsley, black pepper, and smoked paprika if using.

4. Nestle the meaty ham bone or ham hock into the beans, pour in the 8 cups low sodium chicken broth and 4 cups water, adding a little more water if the ham bone isn’t covered.

5. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until the beans are tender and starting to break apart; cooking times vary by bean age, so check for softness.

6. About 30 minutes before the end of cooking, remove the ham bone or hock. Pull off all the meat, chop or shred it, discard any large pieces of fat and the bone, then return the meat to the crock pot.

7. Stir in the 1 tablespoon vinegar to brighten the flavors, taste and add salt if needed (start with 1/2 teaspoon then adjust — you may not need much because of the ham). Remove the bay leaves.

8. If the soup is too thin, mash a cup of beans against the side of the pot or use an immersion blender for a few pulses to thicken slightly; if too thick, add hot water or stock to reach desired consistency.

9. Reheat a few minutes if you added liquid, check seasoning one more time and add extra black pepper or parsley for freshness.

10. Serve hot with crusty bread or cornbread, and refrigerate leftovers up to 4 days or freeze for up to 3 months.

Equipment Needed

1. Slow cooker (crock pot)
2. Large skillet or sauté pan
3. Large colander or fine sieve (for rinsing and draining beans)
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons
7. Wooden spoon or heatproof stirring spoon
8. Ladle (for serving)
9. Immersion blender or potato masher (for thickening)
10. Small bowl (for holding chopped ingredients or discarding meat from the bone)

FAQ

Crock Pot Ham And Bean Soup Recipe Substitutions and Variations

• For the dried navy or great northern beans: swap with 1 pound canned white beans (drain and rinse, add later in last 30 minutes) or use 1 pound dried pinto or cannellini beans (same soak and cook times, flavor will vary).
• For the meaty ham bone or smoked ham hock: use 1 pound diced smoked ham or leftover cooked ham (add near the end so it doesn’t get too mushy), or try 1 smoked turkey leg for a lighter, still smoky result.
• For the 8 cups low sodium chicken broth: use 8 cups vegetable broth for a vegetarian-ish version (omit the ham and add smoked paprika and liquid smoke), or make quick broth with 8 cups water plus 2 concentrated chicken bouillon cubes.
• For the 1 tablespoon apple cider or white vinegar: substitute 1 tablespoon lemon juice or 1 tablespoon red wine vinegar for brightness, or use 1 teaspoon Dijon mustard in a pinch to lift the flavors.

Pro Tips

1. Soak the beans if you can, overnight is best, but if you forget do the quick soak; older beans take forever so start with fresh ones when possible. Also save the soaking liquid for cooking if you accidentally skip rinsing it too well, it adds body.

2. Don’t skip browning the veggies if you want real depth. A little caramelization on the onions and carrots makes the whole pot taste less one-note. If you’re short on time toss them in raw, but sauté when you can.

3. When you pull the ham bone, shred the meat right away into small pieces so it distributes evenly; skim off big chunks of fat, but keep a little for flavor. Taste for salt only after the meat’s back in because the ham can make it saltier than you expect.

4. If the soup is too thin, mash a cup of beans or blitz briefly with an immersion blender, but don’t overdo it or you’ll lose texture. If it’s too thick, add hot stock or water a little at a time so you don’t water the flavor down.