Name: Hearty Crock Pot Bean and Ham Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 min
Yield: 6
Cuisine: American
Ingredients: 1 lb dried navy beans, rinsed and sorted; 1 medium onion, diced; 1 tsp dried thyme; 2 bay leaves; 2 cups diced ham (or ham hock); 2 medium carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 6 cups low-sodium chicken broth; Salt and pepper to taste

This Hearty Crock Pot Bean and Ham Soup is a comforting, flavorful dish packed with tender beans, savory ham, and aromatic vegetables. Slow-cooked to perfection, it’s an easy, wholesome meal that warms the soul, ideal for chilly days or cozy family dinners with minimal effort.

Why You’ll Love This Recipe

This Hearty Crock Pot Bean and Ham Soup is the ultimate comfort food, delivering rich, smoky flavors with every spoonful. The slow cooker does all the work, melding the ingredients into a satisfying, nutrient-packed meal. Perfect for busy schedules, it’s a set-it-and-forget-it recipe that yields a hearty dish everyone will enjoy. Whether you’re feeding a crowd or meal-prepping for the week, this soup is versatile, budget-friendly, and uses simple pantry staples. Plus, the leftovers taste even better the next day as the flavors deepen!

Recipe Tips and Tricks

Rinse the Beans: Always rinse dried beans thoroughly to remove dirt or debris and sort out any small stones.
Soak for Creamier Texture: Soaking beans overnight reduces cooking time and ensures a smoother texture.
Low and Slow: Cook on low for 8 hours to allow flavors to fully develop; high heat can toughen beans.
Add Acid Last: Stir in acidic ingredients like tomatoes near the end to prevent beans from hardening.
Taste and Adjust: Before serving, taste and adjust seasoning, as ham can vary in saltiness.
Use a Ham Bone: If available, a ham bone adds incredible depth; remove it before serving.

Yield: Serves 6

Hearty Crock Pot Bean and Ham Soup

Hearty Crock Pot Bean and Ham Soup is a cozy, flavorful, easy-to-make dish with tender beans and smoky ham.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 8 minutes

Total Time 8 minutes

Ingredients

1 lb dried navy beans, rinsed and sorted
1 medium onion, diced
1 tsp dried thyme
2 bay leaves
2 cups diced ham (or ham hock)
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
Salt and pepper to taste

Instructions

Rinse and Soak Beans: Rinse the navy beans under cold water, removing any debris. For creamier beans, soak overnight in water, then drain.
Prep the Crock Pot: Place rinsed (or soaked and drained) beans into a 6-quart slow cooker.
Add Ham: Toss in the diced ham or ham hock for that smoky, savory goodness.
Chop Veggies: Dice the onion, carrots, and celery into small, uniform pieces for even cooking, and add them to the pot.
Mince Garlic: Mince garlic cloves finely and sprinkle them in for a flavor boost.
Pour Broth: Add 6 cups of chicken broth, ensuring beans are fully submerged for proper cooking.
Season: Drop in bay leaves and dried thyme, giving the soup its warm, aromatic depth.
Cook Low and Slow: Cover and cook on low for 8 hours or high for 4-5 hours, until beans are tender.
Adjust Seasoning: Remove bay leaves (and ham bone, if used). Taste and add salt and pepper as needed.
Serve Warm: Ladle into bowls, serve with crusty bread, and enjoy the cozy, hearty flavors!

Notes

If using a ham hock, shred any meat into the soup after cooking and discard the bone.
For a thicker soup, mash a small portion of beans against the pot’s side before serving.
Check beans for doneness; older beans may take longer to soften.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 224Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 29mgSodium 578mgCarbohydrates 27gFiber 9gSugar 3gProtein 21g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Dried Navy Beans (1 lb): These small white beans are ideal for their creamy texture and ability to absorb flavors. Great Northern or cannellini beans can work as substitutes.
Ham (2 cups, diced): Use leftover ham or a ham hock for rich, smoky flavor. Opt for low-sodium if watching salt intake.
Onion (1 medium): Yellow onions provide a balanced sweetness; white or red onions are fine alternatives.
Carrots (2 medium): Adds subtle sweetness and color; dice uniformly for even cooking.
Celery (2 stalks): Enhances the soup’s savory base; include leaves for extra flavor.
Garlic (3 cloves): Fresh garlic offers robust flavor; minced jarred garlic works in a pinch.
Chicken Broth (6 cups): Low-sodium broth lets you control saltiness; vegetable broth is a good substitute.
Bay Leaves (2): Infuse a subtle earthy note; remove before serving.
Thyme (1 tsp, dried): Adds warmth; fresh thyme (1 tbsp) can be used for brighter flavor.
Salt and Pepper: Adjust to taste, as ham’s saltiness varies.

Variations and Substitutions

Bean Swap: Try pinto, black, or kidney beans for a different texture or flavor profile.
Meat Alternatives: Substitute ham with smoked turkey, bacon, or sausage for a twist, or omit for a vegetarian version (use vegetable broth).
Veggie Boost: Add diced potatoes, kale, or spinach for extra heartiness or nutrition.
Spice It Up: Include a pinch of cayenne or smoked paprika for a subtle kick.
Gluten-Free: Naturally gluten-free, but double-check broth labels for hidden gluten.
Low-Sodium Option: Use low-sodium ham and broth, and season minimally to reduce salt content.
Creamy Twist: Blend a portion of the soup for a thicker, creamier consistency without cream.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove or microwave, adding a splash of broth if thickened.
Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Tip: Stir gently to avoid breaking beans; add water or broth to adjust consistency.