Slow Cooker Ham and Bean Soup is a hearty, comforting recipe that’s perfect for chilly days and easy family dinners. The ham slowly flavors the broth while the beans become tender and creamy, creating a satisfying soup that tastes like it simmered on the stove all day.

Servings

8 servings

Prep Time

15 minutes

Cook Time

8 hours on LOW

Total Time

8 hours 15 minutes

Ingredients

• 1 pound dried navy beans, rinsed and sorted
• 2 cups cooked ham, diced
• 1 ham bone (optional)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Ingredients

Rinse the beans thoroughly under cold water and inspect them for any small stones or damaged beans. There is no need to soak the beans overnight, although soaking can slightly reduce the cooking time.

Dice the ham into bite-sized pieces and chop the vegetables into evenly sized pieces so they cook uniformly.

Step 2: Build the Soup Base

Place the beans, onions, carrots, celery, and garlic into the slow cooker.

Add the diced ham and the ham bone if using. The ham bone adds an incredible amount of flavor and richness to the broth.

Sprinkle in the thyme and add the bay leaf.

Step 3: Add the Broth

Pour the chicken broth over the ingredients.

Do not stir excessively. Simply make sure all of the beans are submerged in liquid.

Step 4: Slow Cook All Day

Cover and cook on LOW for approximately 8 hours.

As the soup slowly cooks, the beans absorb the broth and become soft and creamy. The vegetables release their natural sweetness while the ham flavors the entire pot.

Try not to remove the lid during cooking, as maintaining a consistent temperature is essential for properly cooking the beans.

Step 5: Finish and Serve

Remove the ham bone and discard it.

Taste the soup and season with salt and pepper if necessary.

If you prefer a thicker soup, use a potato masher to mash a small portion of the beans directly in the slow cooker.

Garnish with fresh parsley and serve with warm cornbread or crusty bread.