Slow Cooker Ham and Bean Soup Recipe

Crockpot ham and bean soup is a comforting, hearty dish made with ham, dried white beans and simple vegetables. It’s beloved because it’s straightforward, economical and full of savory flavor. One of the best parts: you don’t need to soak the beans. Simply sort and rinse the dried beans and add them straight to the slow cooker. This recipe works beautifully in a Crock-Pot or in an electric pressure cooker like the Instant Pot — instructions for both methods are included below.

Ingredients For Ham And Bean Soup

• Dried white beans (such as great northern or navy beans)
• 1 large ham hock (or leftover ham bone)
• Diced cooked ham
• Water (or a combination of water and low-sodium chicken broth)
• Celery, sliced
• Onion, diced
• Carrots, diced
• Garlic, minced
• Bay leaf
• Seasonings: salt, pepper, dried thyme

How To Make Crock-Pot Ham And Bean Soup

Slow Cooker method

1. Add the rinsed dried white beans, diced cooked ham, water (or part broth), diced onion, sliced celery, diced carrots, minced garlic, dried thyme, salt, pepper, and bay leaf to the slow cooker. Stir to combine, then tuck the ham hock into the mixture.
2. Cook on HIGH for 4–5 hours or LOW for 8–10 hours, until the beans are tender and the flavors have melded.
3. Carefully remove the ham hock with tongs. Pull any meat from the hock, discard bones and excess fat, then return the shredded ham to the pot. Stir and adjust seasoning as needed.
4. Remove the bay leaf before serving.

Instant Pot (pressure cooker) method

1. Select the sauté setting and heat a tablespoon of oil. Sauté the diced onion until soft, then add the garlic and cook one minute more. Turn off sauté.
2. Add the rinsed beans, diced ham, water (or part broth), celery, carrots, thyme, salt, pepper and bay leaf. Stir to combine and add the ham hock.
3. Close the lid, seal the valve, and cook on high pressure for 30 minutes. Allow a natural pressure release for 15 minutes, then quick-release any remaining pressure.
4. Remove the ham hock, shred the meat and return it to the pot. Remove the bay leaf and adjust seasoning before serving.

What Type Of Beans To Use

This recipe calls for dried white beans. Great northern beans are my choice for a balanced, creamy texture, but navy beans also work very well. The slow cooker and Instant Pot both cook dried beans thoroughly without a prior soak — simply sort the beans to remove any debris, rinse them, and add them directly to the cooker.

Ham Hock Recipes

• Hoppin’ John

• Black-Eyed Peas

• Braised Greens with Ham Hocks

• Split-Pea Soup

Storing Ham and Bean Soup

Refrigerate leftovers in an airtight container for 3–4 days. To freeze, cool the soup completely and transfer to freezer-safe containers, resealable bags, or portioned molds. Frozen soup keeps well for up to 2 months. To reheat, thaw overnight in the refrigerator or place frozen soup directly into the slow cooker or Instant Pot and use a low/warm setting until thawed and heated through.

FAQs & Tips

• Leftover ham bones or a ham shank make excellent substitutes for a ham hock and add deep flavor.
• If you prefer a meaty soup, increase the amount of diced cooked ham.
• For more depth, replace some or all of the water with low-sodium chicken broth.
• Slow cookers vary in temperature, so check the beans for tenderness near the end of the recommended cooking time and extend if necessary.
• Because ham and ham hocks can be salty, start with a modest amount of added salt and adjust after cooking.
• If you’re using an Instant Pot, sautéing the onion first builds extra flavor, but you can skip this step for a quicker prep.

Soup Recipes

• Sausage White Bean Soup

• Chicken Gnocchi Soup

• Soul Food Soup

• Beef Pumpkin Orzo Soup

• Turkey or Chicken Wild Rice Soup