We all love a good crock pot soup recipe, right? Just set it and go.
For this crockpot ham and bean soup, I prepped the veggies the night before, placed them in a storage container and popped them in the fridge.
This soup recipe was a hit with my family. (And my weeknight cooking blues)
Crock Pot Ham & Bean Soup
I’m always looking for a different ham bone soup to use those bones sitting in my freezer.
You can use a leftover ham bone or chopped ham steaks. Either works great.
Choose either great northern beans or navy beans. And there is no need to soak the beans when slow cooking.
How to Make Slow Cooker Ham and Bean Soup
Placed the dried beans, ham, onions, carrots, celery, garlic, water, chicken broth, bay leaf, thyme, salt, and pepper in the slow cooker.
Cook on high for 2 hours.
After 2 hours set to low and cook another 6 hours.
To make this soup thicker, I removed the lid at about 6 1/2 to 7 hours of cooking time and let it keep cooking until we were ready to eat.
I would say that was about 2 hours later. If you don’t have time for that you could make a slurry or just mash some of the beans with a potato masher.
Serve and enjoy.
Best Slow Cooker Ham and Bean Soup Recipe
Crockpot Bean & Ham Soup
- 32 oz Dried Northern Beans
- 1 Ham bone or diced ham chunks
- 1 Onion diced
- 4 Carrots diced
- 4 Stalks Celery diced
- 1 Clove Garlic minced
- 4 cup Water
- 4 cup Chicken Broth
- 1 Bay Leaf
- 1 tsp of Thyme
- Salt and Pepper to taste
- Sort beans and remove any debris or rocks.
- Rinse beans under cold water.
- Add all ingredients to slow cooker.
- Cook on high for 2 hours.
- Then cook on low for about 6 hours (until beans are tender)
- Remove bay leaf and serve.