Crockpot Ham and Bean Soup

Here’s a warm and hearty comfort classic — Crockpot Ham and Bean Soup! 🥣 Perfect for using up leftover ham, this cozy dish is full of rich, smoky flavor and is hands-off thanks to the slow cooker.

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🫘 Crockpot Ham and Bean Soup

🍴 Servings: 6–8

🕒 Cook Time: 6–8 hours (slow cooker)

🍂 Flavor Profile: Savory, smoky, herby

❄️ Perfect for: Meal prep, cold nights, using holiday leftovers

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📝 Ingredients:

• 1 lb dried great northern beans (rinsed, soaked overnight or use quick soak method)
• 2–3 cups cooked ham, diced (or ham bone with some meat attached)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp black pepper (add salt to taste at the end)
• 1–2 bay leaves
• 6 cups low-sodium chicken broth (or water)
• Optional: parsley for garnish

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🔥 Directions:

1. Prep beans: Soak beans overnight or quick soak by boiling for 2 minutes, removing from heat, and letting sit for 1 hour. Drain.
2. Add to crockpot: Add soaked beans, ham, onion, carrots, celery, garlic, thyme, pepper, bay leaves, and broth to the crockpot.
3. Cook: Cover and cook on low for 8 hours or high for 5–6 hours, until beans are tender.
4. Finish: Remove bay leaves and ham bone (if used). If using a ham bone, shred any remaining meat and stir back in. Season with salt if needed.
5. Serve: Garnish with chopped parsley if desired. Serve hot with cornbread or crusty bread.

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✅ Tips & Notes:

• No pre-soak beans? You can skip soaking, but increase the cook time by 1–2 hours and monitor liquid levels.
• Use leftover holiday ham or a ham hock for added flavor depth.
• Thicker soup? Mash a few beans or use an immersion blender briefly.
• Add-ins: Try a dash of smoked paprika, diced tomatoes, or kale for variety.

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❄️ Storage & Freezing:

• Fridge: Store in airtight container for up to 4 days.
• Freezer: Cools well! Freeze in portions up to 3 months. Reheat gently on stove or microwave.