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Crockpot Ham and Bean Soup Recipe
This Crockpot Ham and Bean Soup is the ultimate comfort food for chilly days and a perfect way to use up leftover holiday ham! With tender beans, smoky ham, and a blend of simple ingredients, this hearty soup is a great way to feed the whole family.
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 6 -8 servings
Calories: 353 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 pound dried great northern beans, soaked overnight
- 2 cups cooked ham diced
- 1 large onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 8 cups chicken broth
- 3 Tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon rubbed sage
- 1 bay leaf
- 1 ham bone (optional)
- salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
- Drain and rinse the soaked beans, then place them in a large slow cooker.
- Add the diced ham, onion, carrots, and celery to the crockpot with the beans.
- Pour the chicken broth over the ingredients, making sure all the beans and vegetables are submerged.
- Add the mustard, garlic powder, sage, and bay leaf and stir everything together gently to combine. Place the ham bone in the center of the ingredients, if using.
- Cover the crockpot and cook on low for 8-10 hours, or on high for 4-5 hours, until the beans are tender and the flavors are well blended.
- Remove the ham bone and cut off any excess meat. Set the bone aside and add the excess ham back into the slow cooker. Taste the soup, adjusting the salt and pepper if needed.
- Ladle the soup into bowls and sprinkle with the optional fresh parsley before serving. Best when served warm.
Cup of Yum
Notes
- Using canned beans: You can definitely use canned navy beans instead of dried! Canned beans are already cooked, so the cooking time will be much shorter, and they won't absorb as much flavor during the slow cooking process. Here’s how to adjust the recipe: Drain and rinse two cans (about 15 ounces each) of navy or great northern beans. Add the canned beans to the crockpot during the last 1-2 hours of cooking instead of at the beginning. This way, they’ll warm through and absorb some flavor without becoming too mushy. You can reduce the broth by 1-2 cups if you prefer a thicker soup, as the beans won't absorb as much liquid.
- Store: Refrigerate in an airtight container for up to 3-4 days.
- Freeze: Cool completely, then store in freezer-safe containers or bags for up to 3 months.
- Reheat: Warm on the stovetop over medium-low heat or microwave in short intervals until heated through.
- Make Ahead: Cook the soup a day in advance to let the flavors meld even more. Store in the fridge and reheat before serving.
Nutrition Information
Calories
353kcal
(18%)
Carbohydrates
53g
(18%)
Protein
26g
(52%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
34mg
(11%)
Sodium
1707mg
(71%)
Potassium
1324mg
(38%)
Fiber
17g
(68%)
Sugar
5g
(10%)
Vitamin A
3417IU
(68%)
Vitamin C
15mg
(17%)
Calcium
164mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 353
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 26g | 52% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 34mg | 11% |
| Sodium | 1707mg | 71% |
| Potassium | 1324mg | 28% |
| Fiber | 17g | 68% |
| Sugar | 5g | 10% |
| Vitamin A | 3417IU | 68% |
| Vitamin C | 15mg | 17% |
| Calcium | 164mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.