This Crockpot White Bean and Ham Soup is simple, cozy, and full of flavor. It’s a warm, satisfying meal you can set and forget. The beans turn creamy, the ham adds a smoky taste, and the vegetables make it hearty.
At HomeandFiesta, we love easy meals that taste like you spent hours in the kitchen. This Soup is budget friendly, uses simple ingredients, and makes your house smell amazing while it cooks.
Crockpot White Bean and Ham
Why You’ll Love This Recipe
This Crockpot White Bean and Ham Soup is comfort food made simple.
You’ll love it because:
- It’s easy: 10 minutes of prep.
- It’s budget-friendly: Uses leftovers and pantry beans.
- It’s healthy: High in protein and fiber.
- It’s freezer-friendly: Great for meal prep.
At HomeandFiesta, we believe homemade food should be simple and satisfying. This soup fits right in.
Ingredients You’ll Need
You don’t need fancy ingredients just a few basics:
- Ham: Leftover cooked ham, diced smoked ham, or a ham hock.
- White beans: Great Northern or navy beans hold shape and turn creamy.
- Vegetables: Onion, carrots, celery, and garlic for flavor.
- Broth: Chicken or vegetable broth.
- Seasonings: Bay leaf, dried thyme, black pepper, and a pinch of salt.
Tips:
- Soak dry beans overnight and drain before cooking.
- If using canned beans, rinse well and reduce cook time by half.
- Add salt only after cooking ham adds plenty already.
How to Make Crockpot White Bean and Ham Soup
Prep takes about 10 minutes. The crockpot does the rest.
- Prep: Dice ham and chop vegetables.
- Add to Crockpot: Place beans, ham, vegetables, and broth. Add thyme, bay leaf, pepper, and a little salt.
- Cook: Cover and cook on Low 8–9 hours or High 4–5 hours, until beans are tender and soup thickens.
- Finish: Remove bay leaf. Stir well and taste for seasoning.
Question: How long to cook white bean and ham soup in a crockpot?
Answer: Cook on Low for 8–9 hours or High for 4–5 hours, until beans are soft and soup thickens.
Tips for Creamy and Flavorful Soup
These small steps make a big difference:
- Mash a few beans: Thickens the soup naturally.
- Add a splash of vinegar or lemon juice: Cuts the saltiness.
- Use the right beans: Great Northern for creamy; navy for thick.
- Watch the liquid: Add just enough broth to cover the ingredients.
Serving and Storage Ideas
This soup works great for meal prep or family dinners.
- Serve with: Crusty bread, cornbread, or a fresh salad.
- Toppings: Chopped parsley, shredded cheese, or olive oil drizzle.
- Complete meal: Pair with roasted vegetables or a sandwich.
Storage:
- Fridge: Up to 4 days in airtight containers.
- Freezer: Up to 3 months (leave room for expansion).
Reheat Tip: Add a splash of broth or water when reheating.
Question: How long does white bean and ham soup last in the fridge?
Answer: Store in airtight containers for up to 4 days.
Nutrition Benefits
This soup is hearty, balanced, and good for you.
- Protein: Ham and beans make it filling.
- Fiber: Beans support digestion and fullness.
- Low fat: Especially with lean ham and broth.
- Vitamins: Vegetables add vitamins A and C.
Tip: Use low-sodium broth and rinse canned beans to reduce salt.
Recipe FAQ,s
Can I use canned beans?
Yes. Cook on Low for 3–4 hours since canned beans are already soft.
Can I make it vegetarian?
Yes. Skip the ham and use vegetable broth. Add more vegetables for flavor.
Can I thicken it more?
Mash extra beans or mix 1 tsp cornstarch with 2 tsp water and stir in.
Can I cook it overnight?
Yes. Set on Low before bed. It’ll be ready by morning.
Can I use a ham bone?
Yes. Add it during cooking, remove before serving, and shred leftover meat.
Conclusion
This Crockpot White Bean and Ham Soup is warm, simple, and full of flavor. You only need basic ingredients and a little time in the slow cooker.
Serve it with bread, freeze the leftovers, and enjoy it all week.
Make it this weekend, and check out:
for more easy slow cooker meals on HomeandFiesta.
Crockpot White Bean and Ham Soup
Ingredients
- Ham: Leftover cooked ham diced smoked ham, or a ham hock.
- White beans: Great Northern or navy beans hold shape and turn creamy.
- Vegetables: Onion carrots, celery, and garlic for flavor.
- Broth: Chicken or vegetable broth.
- Seasonings: Bay leaf dried thyme, black pepper, and a pinch of salt.
Tips:
- Soak dry beans overnight and drain before cooking.
- If using canned beans rinse well and reduce cook time by half.
- Add salt only after cooking ham adds plenty already.
Instructions
Prep:
- Dice ham and chop vegetables.
Add to Crockpot:
- Place beans, ham, vegetables, and broth. Add thyme, bay leaf, pepper, and a little salt.
Cook:
- Cover and cook on Low 8–9 hours or High 4–5 hours, until beans are tender and soup thickens.
Finish:
- Remove bay leaf. Stir well and taste for seasoning.
Video
Notes
📝 Notes
- Beans: Great Northern or Navy beans work best — they hold their shape and soak up all the flavors beautifully.
- Ham Bone: Using a leftover ham bone adds incredible richness, but diced ham works too.
- Broth: Low-sodium chicken broth helps control salt levels, especially since ham can be salty.
- No Soak Method: You don’t need to soak the beans first — the slow cooker does all the work!
- Flavor Boost: Add a splash of apple cider vinegar or lemon juice at the end to brighten up the flavor.
- Vegetables: Carrots, celery, and onions add natural sweetness and texture — chop evenly for even cooking.
- Thickening Tip: For a creamier texture, mash some of the beans against the side of the pot before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
