Slow Cooker Ham and Bean Soup

Name: Slow Cooker Ham and Bean Soup
Prep time: 30 min
Cook time: 510 min
Total time: 540 min
Ingredients: 2 tablespoons olive oil (or vegetable oil); 1 yellow onion (diced); 3 cups cubed ham (can be leftover ham); 5 cloves garlic (minced); 1/2 teaspoon dried thyme; 1/2 teaspoon oregano; 1/4 teaspoon red pepper flakes; 1 teaspoon Kosher salt; 1/2 teaspoon ground black pepper; 2 cups carrots (diced); 2 cups celery (diced); 2 cans (15 ounces each) white cannellini beans (drained and rinsed); 3 bay leaves; 4 cups chicken broth (or more if needed); 4 tablespoons unsalted butter; 1/3 cup all-purpose flour (you can use gluten-free); 1 1/2 cups heavy cream; Parsley

Recipe Video Print

Everytime I have some leftovers ham on hands, I make this easy, yet very delicious slow cooker ham and bean soup. My house smells divine as it simmers and the soup tastes just as amazing! It works wonders in this cold weather as it is warm and comforting!

a ladle filled with slow cooker ham and bean soup

Why you will love this recipe
What you’ll need to make crockpot ham and bean soup
How to make slow cooker ham and beans soup?
Expert tip
Recipe variations and add-ins:
Serving suggestions:
Frequently asked questions
How to store:
More crockpot soup recipes to try:
Recipe tips:

Crockpot Ham and Bean Soup recipe comes in handy when I am too busy to watch the stove and also have some leftover that needs to be used. Making comfort food is usually a long process of baking, frying, or roasting. But with this recipe, I let the crockpot take over, and then dinner is ready to be served when I get home.

All I have to do is thicken it up a bit and heat up some rolls or bread for dipping. I like a plate of fresh dinner rolls, like these easy 30-minute dinner rolls, which really only take 30 minutes to make.

Another reason I love this recipe so much is that it is so inexpensive to make. Using leftover ham, this whole pot of soup should cost less than $10 to make. For feeding a family of four with lots of leftovers, that is extremely affordable.

two bowls of slow cooker ham and bean soup

The flavor is outstanding with my favorite mixture of herbs and spices. There is no reason to add anything else because it is perfectly balanced for the right amount of each seasoning. The soup is hearty, filling, rich and creamy, so good that it will warm your soul.

The amount I call for in this recipe feeds six but I highly recommend doubling it to make extra. Not only is it great to have some for those who want seconds (or thirds) but it is also a good idea to save some for later. It can be refrigerated for up to six days or frozen for six months. I usually put mine in freezer bags, so they do not take up much room and they thaw and reheat easily.

Why you will love this recipe

Comfort food for a winter fill-up: This slow cooker recipe makes a big pot of comforting soup. Brown the ham and let the slow cooker take over. It will cook everything to the perfect consistency without having to lift another finger.
This is a very inexpensive dinner: For less than $10, feed the whole family and still have leftovers.
It tastes incredible: Savory smooth beans, salty, chewy meat, and a little kick of red pepper—this soup has a variety of flavors. After soaking for hours, the beans will have taken on a multitude of flavors from everything added to the soup.
Make a bunch and stock up: This makes a big batch, but I recommend making extra because it freezes well. I like to divide it into smaller portions so it is easy to thaw as many portions as needed.

slow cooker ham and bean soup ingredients in bowls on a table

What you’ll need to make crockpot ham and bean soup

Special items

Slow cooker – I use a six-quart slow cooker.
Medium saucepan – For making a roux.
Bowls
Cooking utensils

Ingredients

For the soup:

Ham – Any kind of cooked ham (leftover ham is great for this meal) will do but make sure it is high-quality meat.
White cannellini beans – I use two 15-ounce cans, drained and rinsed well. Since they are one of the main ingredients, use top-quality beans like Goya or Napolina.
White onion – I like white onions in this recipe because they have a mild flavor and a little bit of a kick when biting into them.
Garlic – I prefer (and recommend) mincing my own fresh garlic because it has a bolder and fresher flavor without the bitter aftertaste.
Carrots – I use about four medium organic carrots, peeled and chopped into bite-sized pieces.
Celery – It took about four stalks of organic celery, rinsed and chopped into the same-sized pieces.
Chicken broth – I also use organic chicken broth, the low-sodium kind to keep the soup from being too salty. I like to add my own salt and pepper.
Thyme – To add a concentrated herbal taste with hints of grass and wood.
Oregano – Gives the soup a wonderful aroma as well as a pungent and earthy flavor that can actually numb the tongue.
Red pepper flakes – This spice will give the soup a spicy kick with a hint of fruitiness.
Bay leaves – For a delicate warm taste similar to both thyme and oregano with a slightly floral aroma.
Salt and Pepper
Olive oil
Parsley – For a pop of color and added fresh natural flavor.

For the roux:

Unsalted butter – I prefer butter without salt so I can add the salt as I prefer it.
All-purpose flour – This flour works best for roux because it offers the smoothest structure while giving it a nice even thickness.
Heavy cream – Offers the best thickness and creaminess instead of milk or light cream.

How to make slow cooker ham and beans soup?

Brown: First, I brown the ham on all sides in a pan with olive oil.

Cook: Then, I add all of the soup ingredients to the slow cooker, give it a good stir, and cook it on high for six hours or on low for three to four hours.

adding ham and bean soup ingredients to the slow cooker

Make the roux: After, I make the roux by adding the butter to a medium saucepan and letting it melt over medium-low heat. Then, I whisk in the flour while slowly adding the heavy cream a little at a time. The flour has to be whisked constantly and simmered for about 10 minutes while adding the cream just a small amount every minute or so.

stirring a butter and flour roux in a skillet

Thicken the soup and serve: Then, add the roux to the slow cooker and whisk it to combine well. Let it cook for 30 minutes on low or 15 minutes on high. If it is too thick, add hot chicken broth and let it cook again for the same amount of time.

adding a creamy roux to crockpot ham and bean soup

Serve: Once it is the right consistency, garnish with parsley and serve.

overhead shot of homemade slow cooker ham and bean soup

Expert tip

The old-fashioned way to make ham and bean soup

Most people made ham and bean soup in the old days with dried beans and ham bones. Actually, that is still one of my favorite ways to make it. Not only is it easy, but it is also economical and the bones add such a deep flavor.

In fact, I used a ham bone from my leftover ham the night before and some dried beans, and the only other things I needed were seasonings. I usually use garlic, onion, thyme, and some celery.

After soaking the beans overnight, I cook them with the rest of the ingredients in the slow cooker for six hours on low. Then, I remove the bone and get any ham I can find off of it. To make it thicker, mash some of the beans right in the pot and add the ham back just before serving.

I also like to add other vegetables, such as peas, green beans, and even some potatoes, sometimes to make it a heartier soup. And if there is not enough ham, add some more. This is a versatile soup that can be made as the occasion calls for.

overhead shot of slow cooker ham and bean soup

Recipe variations and add-ins:

Different meat: If ham is not available, sometimes I use turkey or chicken, which both taste wonderful in this recipe.
Add veggies: Make this a more filling meal by adding extra veggies like potatoes, mushrooms, zucchini, green beans, and peas.
Heat it up: Spicy food lovers will enjoy it even more if you add some chopped jalapenos or poblano peppers to the pot. But remember to remove the seeds and membranes to keep it from being too hot.
Sweeten the pot: Add a bit of brown sugar, some honey, chopped apples, pumpkin, and sweet potato for a sweet and savory soup.
Italian-style ham and beans: It already has thyme and oregano so why not add some of my Italian seasoning to give it some more Italian flavor?
You can also check out the stovetop ham and bean soup and Instant Pot version of this recipe.

Serving suggestions:

I serve this delicious ham and beans soup with my homemade Southern cornbread for dipping.
My kids love it when I serve it in homemade bread bowls.
Also, if you have more leftovers on hand, make these turkey cranberry sliders to go with the soup.
For a wine pairing, I like Pinot Noir because of its red fruit flavors such as cranberry and cherry that go well with ham.
Adding extra shredded cheese, herbs, and croutons on top can boost the soup’s flavor.
For dessert, serve this moist and tender pumpkin cheesecake bread!

a bowl of creamy crockpot ham and bean soup

Frequently asked questions

Why is my ham and beans soup watery?

Too much liquid is always a nuisance when making soup. That is why I always add a roux recipe to my soup recipes. It is there whether you need it or not. I suggest measuring carefully first. Then, cook longer on high with the lid off to let the liquid evaporate and allow the soup to thicken on its own. If that doesn’t work, an immersion blender or handheld potato masher should be used to mash some of the beans, and it should thicken them up. Otherwise, the roux is perfect.

Why does my soup taste bland?

If following my recipe, it is impossible for this soup to come out bland. However, there are some things that everyone should remember. First, do not just wait to season the soup at the end. I add salt and pepper to my soup several times during the cooking process. Also, sautéing/browning/roasting the ham gives the soup an incredible flavor and locks in juices so do not skip it. Sprinkling some dried cheese like parmesan or romano on top, adding other herbs, or even croutons are also some great ideas.

Can I use dry beans?

Using dry beans is fine, but there are a few things to remember. The most important is that kidney beans have to soak for at least six hours and then boil for at least 30 minutes before adding them to the pot. There is a toxin (phytohemagglutinin) in kidney beans that causes severe stomach upset. Cooking them in the slow cooker does not kill this toxin. In fact, all dry beans should be soaked for at least six hours. Then, rinse and dry them before cooking them in the slow cooker.

Why are my beans mushy?

The most obvious reason for mushy beans is overcooking them. If they are left in the slow cooker too long, they can turn to mush. Anything over four hours should be set to low. Undercooking them is better than overcooking them because at least they can be cooked longer. Once they are overcooked, there is no way to go back and uncook them.

overhead shot of crockpot ham and bean soup

How to store:

Refrigerate: This soup stores very well. It can be refrigerated for five to six days in an airtight container.
Freezing: It can also be frozen for up to six months in heavy-duty freezer bags. It is best to ladle them out into quart freezer bags and store them flat, so they do not take up too much space. Just be sure to put the date on them.
Defrost: Defrost it in the fridge overnight or in a bowl of warm water for the best taste and texture.
Reheating: Pour into a saucepan and reheat on the stove until hot or in the microwave for 60 to 90 seconds.

More crockpot soup recipes to try:

Recipe tips:

If your slow cooker has an insert for browning, don’t get another pan dirty, just use that to brown the ham.
It may be tempting to skip the browning, but it really makes a difference in flavor.
Instead of making a roux for this recipe, just mash some beans to thicken it. Use an immersion blender or potato masher.
Don’t forget to remove the bay leaves. They are tough and leathery, making them hard to swallow.
You can use dry or canned beans for this soup, but remember to soak the beans overnight and boil them first if using dry beans.
Also, do not overcook the beans, or they will become mushy. Keep the slow cooker on low for anything over four hours.