The moment you walk into your kitchen and catch a whiff of Crockpot Ham Bean Soup simmering away, it’s nothing short of comforting. In the air, you can sense the savory aroma of tender ham melding with the creamy beans—a delightful promise of a warm and hearty meal ahead. Picture this: a rustic bowl filled with creamy soup, dotted with pieces of succulent ham and rich, flavorful beans, ready to chase away the chill of a winter evening.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Ham Bean Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Ham Bean Soup

I fondly remember rainy days spent with my grandmother, wrapped up in blankets and sharing stories over bowls of her famous bean soup. The laughter, the warmth, and the rich flavors have stayed with me long after those days, making this recipe my go-to for family gatherings or cozy nights in. Perfect for any time you crave a nostalgic, hearty dish, this Crockpot Ham Bean Soup is more than just a meal; it’s a hug in a bowl! I can’t wait for you to make it and experience the joy it brings.

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and 4 hours in the slow cooker, you can set it and forget it!
Irresistible Flavor: Each spoonful is creamy, smoky, and bursting with the rich depth of ham and beans.
Eye-Catching Appeal: It’s a warm, hearty bowl that looks as delicious as it smells—perfect for impressing guests.
Flexible Serving: Enjoy it as an easy weeknight dinner or serve it at gatherings; it’s perfect for any occasion.
Diet-Friendly Options: You can easily swap the ham for a vegetarian option to keep it delicious and hearty for all!

Ingredients You’ll Need

1 lb dried Great Northern beans: These beans are perfect for soups because they soften beautifully during cooking, creating a creamy texture. If you’re in a pinch, you could use canned beans, but remember to reduce the cooking time.
1 lb ham (cubed): Using leftover ham adds a rich, smoky flavor that makes the soup hearty. You can substitute with diced turkey or leave it out for a vegetarian version!
4½ cups chicken broth: This is the base of your soup, providing depth and richness. Feel free to use homemade broth or a low-sodium store-bought version to control the saltiness.
1 medium yellow onion (chopped): Onions add sweetness and complexity to the flavor. You could mix it up with shallots or even green onions for a different spin.
1 teaspoon salt: This enhances all the flavors in the soup. Adjust according to your taste, especially if you’re using salty ham.
1 teaspoon pepper: Freshly cracked pepper adds a warmth to the soup. You could also try adding a dash of smoked paprika for an extra kick.
1 teaspoon garlic powder (optional): Garlic adds depth of flavor; if you’re a garlic lover, this is a must! Fresh minced garlic can work here too—just add it toward the end of cooking.

How to Make Crockpot Ham Bean Soup

Soak the Beans: To get started, sort through the dried Great Northern beans to remove any debris or stones. Rinse them well, and then soak them for about 8 hours or overnight in plenty of water. This soaking step is crucial as it softens the beans and ensures a creamy texture in the final dish. When you’re ready to cook, drain the beans to eliminate excess moisture.

Combine Ingredients in the Crockpot: Add the soaked and drained beans into your crockpot alongside the cubed ham, chopped onion, chicken broth, salt, pepper, and garlic powder (if using). Stir everything gently to combine, allowing the ingredients to get acquainted with one another! The beauty of this recipe is its simplicity—everything goes in without the need for complicated techniques.

Cook Low and Slow: Set your crockpot to high and let the soup cook for about 4 hours, or until the beans are tender and the aroma fills your kitchen. You’ll know it’s ready when the beans are creamy and the ham flavors have infused throughout the broth, giving it a tantalizing depth. Resist the temptation to peek too often; a covered crockpot cooks best without interruptions!

Season and Serve: Once the soup is ready, give it a taste. You might want to add a little more salt or pepper depending on your preference, especially if your ham was on the saltier side. Ladle the warm soup into bowls, letting the steam rise up and fill you with warmth. This delicious **Crockpot Ham Bean Soup** is perfect for enjoying with crusty bread or a simple side salad.

Storing & Reheating

Store any leftover Crockpot Ham Bean Soup in an airtight container at room temperature for about 2 hours after serving. For longer storage, refrigerate it for up to 4 days. If you want to keep it for a while, feel free to freeze it; just make sure to use a freezer-safe container, and it’ll be good for up to 3 months. When reheating, microwave individual portions for about 2-3 minutes or heat on the stovetop over medium heat until warm, stirring occasionally. Do note that the texture may thicken in the fridge; just add a splash of broth to refresh it while reheating.

Chef’s Helpful Tips

Avoid Overcooking: Keep an eye on the bean texture to prevent them from becoming mushy. They should be tender but still hold their shape.
Experiment with Flavors: Try adding a bay leaf or fresh herbs like thyme for varied flavor profiles. Fresh parsley on top when serving gives a bright finish!
Don’t Skip the Soak: Soaking beans isn’t just a suggestion; it helps them cook evenly and reduces cooking time.
Leftover Ham Works Wonders: This soup is a great way to utilize leftover holiday ham; the more flavor the meat has, the tastier your soup will be.

There’s nothing quite like a bowl of warm Crockpot Ham Bean Soup to wrap your hands around on a chilly day. It’s simple yet filled with flavors that echo home. Don’t hesitate to get a little creative by adding your favorite spices or vegetables! This recipe is a canvas waiting for your personal touch. I hope you find joy in making and sharing it, just like I do with my family.

Recipe FAQs

Can I use canned beans instead of dried?

Absolutely! If you’re in a time crunch, using canned beans is a great option. Just drain and rinse them, then add them in for the last hour of cooking to heat through. This will ensure your soup doesn’t turn too mushy and retains that lovely texture.

What can I serve with this soup?

This soup pairs beautifully with crusty bread, cornbread, or a fresh green salad for a balanced meal. You can also serve it with crackers or grilled cheese sandwiches for a comforting, nostalgic experience—perfect for cozy nights in!

Can I make this soup vegetarian?

Yes, you can easily adapt this Crockpot Ham Bean Soup to be vegetarian by omitting the ham and replacing the chicken broth with vegetable broth. To add flavor, consider incorporating smoked paprika or liquid smoke for that extra depth.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for about four days. If you want to keep the soup longer, it can be frozen for up to three months. Just remember to cool it beforehand and use a suitable container! When reheating, add a splash of broth to bring back the creamy texture.

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Crockpot Ham Bean Soup

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Author: Lina
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Soup
Method: Crockpot
Cuisine: American

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Description

Crockpot Ham Bean Soup is a comforting dish filled with creamy beans and succulent ham. It’s easy to prepare, delicious, and perfect for cold evenings or family gatherings.

Ingredients

Scale

1 lb dried Great Northern beans
1 lb ham (cubed)
4½ cups chicken broth
1 medium yellow onion (chopped)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder (optional)

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Instructions

Soak the beans overnight, then drain them.
Combine soaked beans, ham, onion, broth, salt, pepper, and garlic powder in the crockpot.
Cook on high for 4 hours, until the beans are tender.
Taste and adjust seasoning as needed before serving.

Notes

Soaking beans is crucial for the texture and cooking time.
This soup can be adapted to vegetarian by using vegetable broth and omitting ham.
Store leftovers in an airtight container for up to 4 days in the fridge.