There’s something about a big, warm bowl of ham and beans that just feels like home. It’s cozy, it’s simple, and it tastes even better the next day.
This recipe is one I’ve made dozens of times—especially when we have leftover ham in the fridge or a chilly day outside.
Everything goes in the crockpot, and by dinner, your house smells like pure comfort.
You’ll love how low-effort this is—just chop, dump, and let it do its thing.
Why I Love This Recipe
This one brings back memories of cold nights, fuzzy socks, and a pot of soup on the counter that everyone’s waiting to dig into. We’d come home, smell the ham and beans from the doorway, and know it was going to be a good night. It’s hearty, filling, and only takes a few pantry basics.
- No need to soak beans overnight
- Great way to use leftover ham
- One pot, no fuss
- Feeds a crowd
- Freezes well for later
Servings: 6
Cook Time: 7-8 hours on low or 4 hours on high
What You’ll Need
- 1 pound white beans, rinsed
- 1½ cups diced cooked ham
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- Optional: chopped fresh parsley for garnish
Pro Tips
- Don’t skip rinsing the beans – it helps remove extra starch and any dirt or dust.
- Use leftover ham with a bone if possible – the bone adds a deeper flavor.
- Chop veggies small – small dice helps everything cook evenly and get super tender.
- Add salt at the end if needed – ham is salty, and some broths are too.
- This soup thickens as it cools – if it’s too thick when reheating, add a splash of broth or water.
Tools You’ll Need
- Black oval crockpot (slow cooker)
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Garlic press (optional)
Substitutions and Variations
- Use pinto or navy beans instead of Great Northern
- Swap turkey ham or smoked sausage if you don’t have ham
- Add spinach or kale at the end for some greens
- Make it spicy with a dash of red pepper flakes
- Use vegetable broth for a no-chicken version
Make Ahead Tips
- Dice your veggies and ham the night before and store them in the fridge.
- Measure and mix your seasonings in a small prep bowl to dump in later.
- You can prep the whole crockpot the night before and store it (covered) in the fridge, then start it in the morning.
How to Make Crockpot Ham and Beans Soup
Step 1: Rinse the Beans
Place 1 pound of white beans in a colander and rinse under cool water to remove any dust or debris. No soaking needed.
Step 2: Add Beans and Ham to Crockpot
Add the rinsed beans and 1½ cups diced cooked ham to the crockpot.
Step 3: Add the Veggies
Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the crockpot.
Step 4: Add Garlic and Seasonings
Sprinkle in 4 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon black pepper, and 1 bay leaf.
Step 5: Pour in Broth and Oil
Pour in 6 cups low-sodium chicken broth and drizzle 1 tablespoon olive oil over the top.
Step 6: Cook on Low for 7-8 Hours
Cover the crockpot with the lid and cook on LOW for 7-8 hours or HIGH for 4 hours, until beans are soft and everything is tender.
Step 7: Stir and Serve
Open the lid, remove the bay leaf, stir well, and serve hot. Garnish with chopped fresh parsley if desired.
Step 8: Spoon Into Bowls
Spoon into round white ceramic bowls and serve with bread if you like.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Freezes well for up to 3 months—cool completely before freezing
- Reheat gently on the stove or in the microwave with a splash of broth
Why This Recipe Works (Quick Science)
Beans are starchy and absorb liquid slowly. Cooking them low and slow in broth with the ham lets their starch thicken the soup naturally without cream or flour. The collagen in ham (especially with a bone) breaks down and adds richness to the broth.
Common Mistakes
- Not rinsing the beans – can cause grit or bitterness
- Using too much salt early – wait and taste at the end
- Undercooked beans – they need the full cook time to get creamy
- Adding acid early (like tomatoes or vinegar) – it can slow down bean softening
What to Serve With
- Crusty bread or cornbread
- Side salad with vinaigrette
- Sliced pickles for a tangy contrast
- Roasted green beans or Brussels sprouts
FAQ
Can I use canned beans instead?
Yes, but reduce cooking time and use 3 cans (drained). Add them during the last 1-2 hours.
Can I use a ham bone?
Definitely. It adds tons of flavor. Just pull it out before serving and remove any meat.
How do I make this vegetarian?
Skip the ham and use veggie broth. Add extra seasonings and maybe smoked paprika for flavor.
Can I cook this on the stovetop?
Yes, but simmer on low for 2-3 hours, checking beans for doneness.
Final Thoughts
This crockpot ham and beans soup is everything comfort food should be—hearty, flavorful, and easy to make. I hope it warms up your home like it has mine. Try it out, make it your own, and don’t forget to leave a comment with how it turned out or if you have any questions!