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This Slow Cooker Ham and Bean Soup is hearty, comforting, and full of cozy flavor. It’s made with tender white beans, meaty ham hocks, diced ham, fresh veggies and fresh herbs that simmer all day in a savory broth. This easy slow cooker soup is the perfect way to use leftover ham and makes a big batch to feed a crowd or freeze for later.
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A Cozy Crockpot Ham and Bean Soup for Leftover Ham
When the weather turns cool, nothing hits the spot like a big bowl of Crockpot white bean and ham soup. It’s hearty and nourishing, with simple ingredients, slow-cooked flavor, and pure comfort in every bite.
Why You’ll Love Easy Slow Cooker Bean Soup
- Hearty and Flavorful: Tender beans, fresh vegetables, and smoky ham make every bite rich and satisfying.
- Easy to Make: Just add everything to the slow cooker and let it work its magic.
- Perfect for Leftover Ham: A delicious way to repurpose your holiday ham.
- Freezer-Friendly: Makes a large batch that freezes well for future meals.
- Classic Comfort Food: Simple, nourishing, and family-approved.
If you’re craving a classic ham and bean soup that uses up leftover ham and practically cooks itself, this recipe delivers on both!
This white bean and ham soup slowly cooks dried navy beans with smoky ham hocks, vegetables, and herbs until everything is tender and the broth is rich, savory, and full of comforting flavor.
Ingredients for Slow Cooker Ham and Navy Bean Soup
Exact amounts of ingredients are located in the recipe card below.
Beans – Navy beans or Great Northern beans work beautifully.
Ham Hocks or Ham Bone – Adds smoky, deep flavor to the broth.
Bay Leaves – For subtle herbal aroma.
Carrots – Sweetness and color.
Yellow Onion – Adds savory depth.
Celery – Balances the soup’s texture and flavor.
Garlic – Brings warmth and aroma.
Black Pepper – For seasoning.
Fresh Rosemary & Thyme – Add freshness and fragrance.
Chicken Broth – The liquid base; you can use vegetable or beef broth too.
Diced Ham – Stirred in at the end for extra meaty goodness.
Salt (optional) – Adjust to taste after cooking.
💡 Ingredient Swap: If you don’t have ham hocks, use smoked turkey legs or add ½ teaspoon liquid smoke or 1 teaspoon smoked paprika for some smoky flavor.
How to Make Ham and Bean Soup in the Slow Cooker
- Prep the Beans:
Rinse and sort through the beans, discarding any debris. No soaking is needed when cooking them in a slow cooker. - Add Everything to the Crockpot:
Place the beans in the bottom of a 6–8 quart slow cooker. Add the ham hocks or ham bone and bay leaves. - Add the carrots, onion, and celery.
- Add the garlic, black pepper, rosemary, and thyme.
- Add chicken broth (or your preferred broth).
- Stir the contents. Cover and cook on Low for 7–9 hours or High for 4–6 hours, or until the beans and vegetables are tender.
Remove the Ham Bone and Meat:
- Take the ham bone out and place it on a plate. Shred off the meat and discard the bone and fat. Remove the bay leaves from the soup.
Adjust the Consistency (optional):
- For a thicker ham and bean soup, remove 1 cup of beans, mash them, and stir them back in.
- For a thinner soup, add an extra cup of broth or water.
Finish and Serve:
- Add the shredded ham and diced cooked ham to the soup. Heat through, taste, and add salt if needed. Serve with crusty bread or cornbread for a cozy meal.
Cooking Tip: For creamy texture, blend a small portion of the soup with an immersion blender before adding the diced ham.
Recipe Notes
1. Broth Options
Chicken broth adds richness, but vegetable or beef broth also work well. If you pre-soak the beans, reduce the liquid by 1 cup.
2. Adjusting Thickness
Mash or blend 1 cup of the beans for a thicker texture, or add extra broth for a soupier consistency.
What to Serve With Ham and Bean Soup
This hearty ham and navy bean soup pairs perfectly with:
- Buttery Air Fryer Cornbread Muffins
- Blueberry Spinach Salad – a fresh, light side that balances the rich, savory soup.
- Crusty Bread
Storage & Freezing Tips
This slow cooker navy bean soup with ham is freezer-friendly, and even better the next day as the flavors deepen. Cool the soup completely before storing.
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Up to 3 months. Thaw overnight and reheat gently on the stove or in the microwave.
Freezer Tip: Portion into individual containers for easy heat-and-eat lunches!
Love cozy soups like this one? Be sure to follow me on Pinterest for more easy slow cooker recipes!
Making navy bean soup in the Crockpot is one of the easiest ways to enjoy that old-fashioned, simmered-all-day flavor, with almost no effort at all.
More Easy Slow Cooker Soups
Crock Pot Mexican Corn Chicken Soup
Slow Cooker Creamy Tortellini Soup
Slow Cooker White Chicken Chili
Slow Cooker Ham Vegetable Barley Soup
Slow Cooker Clam Chowder
If you make this delicious Slow Cooker Ham and Bean Soup recipe, let me know! Just leave a comment below with a star rating. I’d love to hear from you!
Slow Cooker Ham and Bean Soup
Equipment
Ingredients
- 1 pound Navy Beans (or Great Northern Beans), unsoaked
- 2-3 Ham Hocks (or a Meaty Ham Bone/Shank)
- 2 Bay Leaves
- 3 Carrots, chopped
- 1 large Yellow Onion, diced
- 3 ribs Celery, diced
- 5 cloves Garlic, minced
- 1 teaspoon Black Pepper
- 1-2 Tablespoons Minced Fresh Rosemary
- 3-4 sprigs Fresh Thyme
- 7 cups Chicken Broth (see Note 1)
To Finish
- 2 cups Diced Cooked Ham
Optional
- ½ teaspoon Salt (or to taste)
Instructions
Prep
- Pick through the beans and discard any debris. Rinse and drain the beans.
Make the Soup
- Add the beans to a large (6- to 8-quart) slow cooker (Beans don't need soaking when using a slow cooker).
- Nestle the ham bone/ham hock in with the beans and add the bay leaves carrots, onion, celery, garlic, black pepper, rosemary, and thyme.
- (See Note 1) Pour the chicken broth over the ingredients in the slow cooker. Stir.
Slow Cook
- Cover and cook on low for 7-9 hours or High for 4-6 hours, or until the beans and vegetables are tender.
- Take the ham bone out and place it on a plate. Use forks to remove any meat from the bone and shred it. Set aside (discard the bone, fat, etc.).
- Discard the bay leaves.
Adjust Consistency (optional)
- If you want your soup thicker or thinner, see the Notes below before you add the meat back into the soup (see Note 2).
Finish
- Add the shredded meat from the ham bone back into the soup, along with the diced ham. Allow to cook for a few more minutes until heated through.
- Taste and add salt if you think it needs it.
- Serve with some crusty bread or rolls.
Notes
Consistency
- Broth/Liquid
• Use chicken broth, water, beef broth, or vegetable broth. If you have already soaked the beans, you can reduce the liquid in the recipe by 1 cup. - Thickness
• For a thicker soup, remove 1 cup of the cooked beans, mash or blend them, and stir back into the soup.
• For a soupier consistency, add 1 extra cup of broth.
Storage
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Up to 3 months. Thaw overnight and reheat gently on the stove or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Slow Cooker Ham and Bean Soup FAQs
Yes, use three 15-ounce cans, drained & rinsed, and about 3 or 4 cups of broth. Cook for a shorter time (about 3–4 hours on Low).
Absolutely! They make a delicious slow cooker white bean ham soup with a creamy texture.
Absolutely. You can use just the diced ham and add 1 teaspoon of smoked paprika for flavor.
Instant Pot Ham Hock and Bean Soup is a delicious pressure cooker version of Navy Bean and Ham soup.
