Crockpot White Bean and Ham Soup
This Crockpot White Bean and Ham Soup is a hearty and comforting meal made effortlessly in your slow cooker! Tender white beans simmer with smoky ham, onions, carrots, and herbs to create a rich, savory broth full of cozy flavor. Perfect for using up leftover ham, this wholesome soup is filling, budget-friendly, and perfect for chilly days!
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.