We all love a good slow cooker soup recipe, right? Just set it and go. Comfort foods for those cold winter nights!
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)
Try our Tomato Basil Soup!
Slow Cooker Ham and 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, diced ham, or chopped ham steaks.
Choose either great northern beans or navy beans. And there is no need to soak the beans when slow cooking.
Placed the dried beans, ham hock, onions, carrots, celery, garlic, water, chicken broth, bay leaf, thyme, salt, and pepper in the slow cooker.
Cover and cook on high for 2 hours.
After 2 hours set to low and cook another 6 hours until the beans are tender.
To make this soup thicker, I removed the lid from the crock pot 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.
Check out our Slow Cooker Beef Stew recipe!
Best Ham and Bean Soup Recipe
Slow Cooker Bean and Ham Soup
- 32 oz Dried Northern Beans
- 1 Ham bone or diced ham chunks
- 1 medium Onion diced
- 4 medium Carrots diced
- 4 stalks Celery diced
- 1 clove Garlic minced
- 4 cups Water
- 4 cups Chicken Broth
- 1 Bay Leaf
- 1 tsp Dried 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.
Recipe adapted from raininghotcoupons