Ham and Bean Soup

Crockpot Ham and Bean Soup is the ultimate comfort dish for chilly days, boasting rich flavors from a ham bone and beans. This easy dinner requires less than 10 minutes of active preparation. A slow cooker soup is a surefire delight on a frosty day—simply combine the ingredients in the crockpot and let the inviting aromas gradually permeate your home. This scrumptious soup gently cooks on low all day, yielding incredible results.

Whether you’re preparing Slow Cooker Lentil Soup with Chipotle, Slow Cooker Cauliflower Soup, Slow Cooker Chicken Tortilla Soup, or this hearty ham and bean variant, you’re in for a treat.

For those who adore ham, this straightforward recipe is infused with the sweet, smoky essence of the ham bone, making it an excellent use for any leftover holiday glazed ham. The meat becomes wonderfully tender during cooking, offering succulent ham morsels in every spoonful.

Not only is this soup delicious, but it’s also surprisingly healthy, packed with carrots, celery, onions, and beans. It’s a satisfying and robust soup, ideally paired with a slice of crusty bread to round out the meal. Moreover, it’s economical—using dried beans that require no pre-soaking, as they’ll soften perfectly during the slow cooking process.

Transform your leftover holiday ham into a delectable Ham and Bean Soup with this simple recipe. It brims with succulent ham, hearty vegetables, and creamy Great Northern beans, creating a universally cherished and comforting dish.

Whenever we find ourselves with leftover baked ham from a holiday feast or a special family meal, we love to whip up dishes like Split Pea Soup, Cheesy Ham and Potato Soup, or this delightful Ham and Bean Soup. This Ham and Bean Soup recipe is a timeless favorite and incredibly easy to make! It features succulent, tender ham, a mix of vegetables and herbs, chicken broth, and Great Northern beans. The soup is rich in protein and utterly satisfying.

Soup Ingredients

• Olive Oil: Used for sautéing vegetables. Butter can be substituted for a richer flavor.
• Vegetables: Onion, carrots, and celery are the foundational trio for a robust soup.
• Garlic: Minced. Use a garlic press or finely chop with a knife.
• Bay Leaves: These leaves enhance the soup’s flavor.
• Dried Thyme: Preferred for its convenience and pantry availability.
• Paprika: Adds a touch of sweetness.
• Crushed Red Pepper Flakes: Introduces a mild heat.
• Chicken Broth: Choose your preferred brand; vegetable broth is a suitable alternative.
• Ham: Ideal for using up leftover holiday ham, or use ham steaks or deli slices. Aim for 2 cups of chopped cooked ham. Adding a ham bone during simmering enriches the flavor, although it’s optional.
• Great Northern Beans: Canned beans are convenient. Rinse and drain before use. Substitute with cannellini, navy, or other white beans if unavailable.
• Fresh Parsley: For garnish and a burst of freshness.

How to Make Ham and Bean Soup

Prepare the Base: 

Heat olive oil in a large pot over medium heat. Sauté onion and celery until tender, about 3-5 minutes. Add garlic and cook for another minute.

Add Spices and Simmer: 

Incorporate bay leaves, thyme, paprika, and red pepper flakes. Pour in the broth and bring to a gentle boil. Reduce heat, then add ham and beans. Season with salt and black pepper to taste.

Cook: 

Let the soup simmer for 15-20 minutes, stirring occasionally.

Final Touches: Remove bay leaves. Serve the soup in bowls, garnished with fresh parsley if desired.

Tips for Making Bean Soup

• Thoroughly rinse the beans and remove any debris. There’s no need to soak the beans if you’re using a slow cooker.
• If the beans are pre-soaked, decrease the liquid in the recipe by 1 cup.
• Important: Add acidic components like canned tomatoes or lemon juice only after the beans have softened, as they can hinder the rehydration process.
• Adjust the soup’s consistency by adding an extra cup of broth or water for a thinner soup, or for a thicker soup, blend a cup of the cooked beans and stir them back into the pot.

Storage

• Storing: Allow soup to cool completely before transferring to an airtight container. Refrigerate for up to 4 days. Reheat in the microwave or on the stovetop.
• Freezing: Cool soup thoroughly. Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ham and Bean Soup

Yield: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

5.0 Stars (1 Review)

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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• A pinch of crushed red pepper flakes
• 4 cups chicken or vegetable broth
• 2 cups chopped cooked ham
• 2 cans (15 oz each) Great Northern Beans, rinsed and drained
• Kosher salt and black pepper, to taste
• Optional: Chopped fresh parsley, for garnish

Instructions

Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until tender, approximately 3-5 minutes. Add garlic and continue to cook for an additional minute.

Mix in bay leaves, thyme, paprika, and red pepper flakes.

Pour in the broth and bring to a gentle boil. Reduce heat to low, and incorporate the ham and beans. Season with salt and pepper to your liking. Allow to simmer for 15-20 minutes, stirring occasionally.

Discard the bay leaves. Serve the soup hot in bowls, garnished with fresh parsley if using.