I tested this recipe out several times this past week, using some leftover ham I had in the freezer from Christmas. I love that this soup cooks low and slow which makes it great for days when you are out most of the day and need dinner hot and ready by the time you come home. Most ham and bean soup recipes call for a ham hock and water to make broth for the soup, but I found that the better flavor came from using chicken broth and ham. Feel free to use ham hocks if that is what you have on hand. Tip: do be sure to let the slow cooker do its work for at least 8 hours on low if cooking ham hocks in the soup for broth.

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Slow Cooker Ham and Bean Soup

marilynpeight

This ham and bean soup recipe uses simple ingredients and is a great way to use up leftover ham from the holidays. The rich flavor from the garlic, bay and other veggies pairs nicely with the ham and beans tucked into the soup.

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Prep Time 20

Cook Time 8

Course Soup

Cuisine American

Servings

Ingredients

1 cup diced onion
1 cup cubed carrots
1/2 cup diced celery
1/3 cup diced fresh parsley or 1 tablespoon dried
2-3 minced garlic cloves
2 cups smoked and cubed ham
2 15.5 oz. drained great northern beans or pinto beans can use a mixture with red kidney beans
6 cups chicken broth or ham broth *see note
salt and pepper to taste
2 bay leaves optional
2 tablespoons flour rounded

Instructions

Chop and dice the vegetables and ham, then place into a 6 or 7-quart slow cooker. Drain the beans (rinsing optional) and place into the crockpot.
Add broth, then season to preference with salt and pepper (can add more to taste after the soup has cooked if desired) and add the bay leaves. Cover and cook for 7-8 hours on low.
30-60 minutes before the soup is done, remove 1/2 cup of broth and whisk in flour until smooth. Whisk the slurry into the soup and allow it to continue to cook until slightly thickened (30 minutes or more). You can add more or less flour as desired.
Remove bay leaves and allow the soup to cool slightly, then serve with crusty bread or bread sticks and enjoy!

Notes

You can use ham hocks with water for broth in the soup. I would recommend 2-3 ham hocks cooked for no less than 8 hours on low. I found 1 ham hock did not add enough flavor to the soup. You could also add a ham hock along with chicken broth for more flavor!

If you wish to add a smoky flavor without ham hocks, crumbled and pre-cooked smoked bacon can be added.

Ham broth that has been sweetened with pineapple juice does not work well in this soup. Ham broth can be used but should not be sweetened.

Additional notes and step by step photos below.

Keyword Slow Cooker, Ham and Bean Soup, Slow Cooker Soups, Leftover Ham

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Ingredients needed for this ham and bean soup: Chicken broth, beans, celery, bay leaves, salt and pepper, garlic, parsley, ham, carrots and onion.

Can veggies be taken out of this soup?

Yes, you can omit or even reduce some of the vegetables from this soup. Onion and garlic add a lot of flavor to the ham and bean soup, but you can reduce the amounts if you prefer to. Carrots or celery can be omitted. The bay leave could also be omitted, but there again it adds to the flavor profile of this soup. You can use dried parsley instead of fresh (or Italian seasoning in a pinch).

Step 1: Chop and dice the vegetables and ham, then place into a 6 or 7-quart slow cooker. Drain the beans (rinsing optional) and place into the crockpot.

Crockpot size:

I used my 7-quart crockpot for this soup, but you could also use a 6 quart. I do believe a 5 quart would work, but if using a 3-4-quart crockpot you will need to halve the recipe to keep the cooking times accurate.

Step 2: Add broth, then season to preference with salt and pepper (can add more to taste after the soup has cooked if desired) and add the bay leaves. Cover and cook for 7-8 hours on low.

Step 3: 30-60 minutes before the soup is done, remove 1/2 cup of broth and whisk in flour until smooth. Whisk the slurry into the soup and allow it to continue to cook until slightly thickened (30 minutes or more). You can add more or less flour as desired.

Do you need to thicken the soup?

Technically you do not need to thicken the soup, but it does tend to be watery if not thickened. You can add more flour for a thicker base, or less if desired. Cornstarch would also work as a thickener, but I would recommend cooking it over the stovetop with broth from the soup before adding it to the crockpot.

Last step: Remove the bay leaves from the soup and then allow it to cool for about 10-15 minutes before serving. We enjoy this soup with fresh homemade bread, sourdough bread or bread sticks!

Storage for leftover ham and bean soup:

Leftover soup can be kept refrigerated for up to 5 days or frozen for several months if stored in an airtight container.

Thank you for stopping by! Feel free to pin this recipe for later and be sure to leave a rating and comment below. Thank you for your support! -Marilyn Stoltzfus Peight

Slow cooker Ham & Bean Soup (without Ham Hock)