Go Back Email Link
ham and bean soup in slow cooker
Print Recipe
No ratings yet

Slow Cooker Ham and Bean Soup

An easy slow cooker ham and bean soup made with canned beans, ham hock or cubed ham, and simple vegetables. A hands-off, filling meal that cooks while you go about your day.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 8 servings
Author: Nora from Savory Nothings

Ingredients

  • 1 tablespoon unsalted butter
  • 1 cup diced yellow onion about 1 medium-large
  • 1 cup diced carrots about 2 medium
  • 1 cup diced celery about 3 sticks
  • 1 tablespoon minced garlic about 4 small cloves
  • 3 (15.5-oz) cans navy, cannellini or great northern beans (a mix is also fine); rinsed and drained
  • 4 cups low-sodium chicken or vegetable broth
  • 2-3 sprigs thyme OR ¼ teaspoon dried
  • 1-½ pounds smoked ham hock OR 1 pound ham, cubed
  • 1 dried bay leaf optional
  • salt, pepper, chopped parsley optional and to taste

Instructions

  • Prep:
    This recipe works best in a 6-8 quart slow cooker. Get your ingredients ready.
    ingredients for ham and bean soup
  • Soften the vegetables (optional, but tasty):
    Melt the butter in a skillet over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, until softened and starting to brown a little. Stir in the garlic and cook for 1 more minute.
    This step adds extra flavor, but if you’re short on time, you can skip it and add the vegetables straight to the slow cooker.
    1 tablespoon unsalted butter, 1 cup diced yellow onion, 1 cup diced carrots, 1 cup diced celery, 1 tablespoon minced garlic
    sautéing vegetables in butter
  • Add everything to the slow cooker:
    Transfer the vegetables to your slow cooker. Add the beans, broth, thyme sprigs, ham hock (or cubed ham), and bay leaf if using. Give it a gentle stir.
    Don’t worry if it looks plain at this point - it will cook down and come together as it simmers.
    3 (15.5-oz) cans navy, cannellini or great northern beans, 4 cups low-sodium chicken or vegetable broth, 2-3 sprigs thyme, 1-½ pounds smoked ham hock, 1 dried bay leaf
    assembling slow cooker ham and bean soup
  • Slow cook:
    Cover and cook on LOW for 4–6 hours or on HIGH for 2-3 hours.
    The soup is ready when the vegetables are tender and the broth tastes rich.
  • Remove the ham hock:
    Take out the ham hock and thyme stems. Pull the meat off the bone, discarding any fat or gristle, and return the meat to the soup.
    If you’re using cubed ham, just give the soup a good stir and move on.
    ham and bean soup in the slow cooker
  • Thicken the soup (optional):
    If you like a thicker soup, use an immersion blender to blend 1–2 cups of the soup, then stir it back in.
    This step is optional - the soup is good either way.
    blending some soup in the slow cooker
  • Season and serve:
    Taste and season with salt and pepper as needed. Serve hot, with chopped parsley on top if you like.
    salt, pepper, chopped parsley
    serving ham and bean soup from the slow cooker

Notes

  • You don’t have to sauté the vegetables: It adds flavor, but the soup still works if you skip it.
  • Salt at the end: Ham and broth can be salty, so wait until the soup is done before adding much salt.
  • This soup thickens as it sits: Leftovers will be thicker the next day - just add a splash of broth when reheating.