If you’re searching for a recipe that combines incredible flavor with effortless preparation, look no further. This crockpot ham and bean soup will quickly become a staple in your meal rotation for several compelling reasons:

• Minimal Effort, Maximum Flavor: With only about 5 minutes of active prep time, this recipe truly lives up to its “dump-and-go” reputation. Simply add your ingredients to the slow cooker, set it, and let the low-and-slow cooking process develop a deep, complex flavor profile that tastes like it took hours of intricate cooking.
• Utilize Leftovers: It’s the perfect solution for that leftover holiday ham or any cooked ham you have on hand. Don’t let anything go to waste; transform it into something new and exciting!
• Wholesome & Hearty: Packed with nutritious vegetables like carrots, celery, and onion, and made with a flavorful vegetable broth instead of a heavy cream base, this soup is both satisfying and good for you. It’s a meal that will keep you feeling full and nourished.
• Budget-Friendly: Ham and canned beans are economical ingredients, making this soup a smart choice for feeding a family without breaking the bank.
• Freezer-Friendly: This recipe makes excellent leftovers and freezes beautifully, making it ideal for meal prepping. Enjoy a fresh batch now and save some for those extra busy days when cooking isn’t an option.
• Comfort in Every Spoonful: There’s something undeniably comforting about a warm bowl of ham and bean soup. It’s the kind of dish that warms you from the inside out, perfect for chilly evenings or when you need a little pick-me-up.

WHAT OTHERS ARE SAYING!

Crockpot Ham and Bean Soup

Made with hearty ham and tender beans, this “dump-and-go” Crockpot Ham and Bean Soup is incredibly easy to prepare and bursting with incredible flavor. It’s the perfect no-fuss meal for any day of the week.

Prep Time: 10 minutes

Cook Time: 6-8 hours (on low)

Total Time: 6 hours 10 minutes – 8 hours 10 minutes

Yields: 6 servings

For best results, we recommend using a 6-quart slow cooker for this recipe.

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Ingredients

• 1 ham bone (essential for the deepest flavor, see notes below for alternatives)
• 4 cups diced ham (leftover ham is perfect, but store-bought diced ham works too)
• 3 cans (15 ounces each) white cannellini beans, drained and thoroughly rinsed (or your preferred white bean)
• 1 ½ cups diced carrots (roughly 2-3 medium carrots)
• 1 cup diced celery (about 2 stalks)
• 1 medium diced onion (adds a sweet, savory base)
• 2 bay leaves (for aromatic depth)
• 1 teaspoon Italian seasoning (a blend of herbs that complements the ham)
• 1 teaspoon black pepper (freshly ground is always best)
• ½ teaspoon salt (adjust to taste, as ham can be salty)
• A pinch of crushed red pepper flakes (optional, for a subtle kick)
• 4 cups vegetable broth (or chicken broth, for a rich liquid base)

Instructions

1. Prepare the Slow Cooker: Place the ham bone, diced ham, drained and rinsed cannellini beans, diced carrots, diced celery, diced onion, bay leaves, Italian seasoning, pepper, salt, and crushed red pepper flakes (if using) into a 6-quart slow cooker.
2. Add Liquid: Pour in the vegetable broth, ensuring all ingredients are mostly submerged. Give everything a gentle stir to combine.
3. Cook: Cover the slow cooker with its lid and set it to the LOW setting for 6-8 hours. The longer cooking time on low allows the flavors to meld beautifully and the ham bone to impart maximum richness.
4. Finish and Serve: Once the cooking time is complete, carefully remove the ham bone and discard it. Ladle the hot Crockpot Ham and Bean Soup into bowls. Serve immediately with your favorite crusty bread, popovers, or a side salad.

Notes

The ham bone is a secret weapon for this soup’s incredible flavor. If you don’t have any leftover ham with a bone, you can purchase a ham hock instead. A ham hock will provide a slightly smokier flavor, which is equally delicious. For tips on how to adjust the soup’s thickness to your liking, as well as detailed storage information, please refer to the sections below in the article.

Nutrition (per serving)

• Calories: 364kcal
• Carbohydrates: 56g
• Protein: 30g
• Fat: 4g
• Saturated Fat: 1g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
• Cholesterol: 41mg
• Sodium: 986mg
• Potassium: 1178mg
• Fiber: 12g
• Sugar: 6g
• Vitamin A: 5765IU
• Vitamin C: 4mg
• Calcium: 189mg
• Iron: 7mg

Nutritional information provided is an estimated calculation and can vary based on specific product brands, ingredient substitutions, and preparation methods. If precise dietary information is crucial, it is recommended to calculate it independently.

While this Crockpot Ham and Bean Soup recipe is straightforward, a few simple tips and variations can help you tailor it to your exact preferences or what you have available.

• The Magic of the Ham Bone vs. Ham Hock: The ham bone is truly what elevates this soup, infusing it with unparalleled depth and savory notes. When you cook with a ham bone, all the marrow and connective tissues melt into the broth, creating a rich, unctuous base. If you’re using leftover ham, always include the bone if possible. No ham bone? A smoked ham hock is an excellent alternative. It will provide a wonderful smoky flavor, slightly different from a fresh ham bone but equally delicious. You can usually find ham hocks in the meat section of your grocery store.
• Choosing Your Beans: While canned white cannellini beans are my go-to for their creamy texture and mild flavor, this recipe is incredibly versatile. Navy beans or Great Northern beans are fantastic alternatives, offering similar creamy results. If you prefer to use dry beans, you certainly can, but remember they will need to be soaked overnight (or quick-soaked) and likely require a slightly longer cooking time than simply dumping canned beans. Always rinse canned beans thoroughly to reduce sodium content and remove excess starch.
• Broth Matters: I lean towards vegetable broth in this recipe because it allows the rich ham and bean flavors to shine through without competing. However, chicken broth is a perfectly acceptable substitute if that’s what you have on hand. For an even deeper flavor, consider using a low-sodium broth and adjust the salt at the end.
• Spice It Up: The pinch of crushed red pepper flakes adds a subtle warmth, but feel free to increase it for more heat. A dash of smoked paprika can also enhance the smoky notes, especially if you’re using a ham hock or plain diced ham without a bone. Fresh herbs like a sprinkle of chopped parsley or thyme added just before serving can brighten the flavors considerably.
• Boost the Veggies: Don’t limit yourself to just carrots, celery, and onion. This soup is wonderfully forgiving. Consider adding diced potatoes, green beans, or even a handful of spinach in the last 30 minutes of cooking for added nutrients and color.