Slow Cooker Ham and Bean Soup

A rich, smoky, and comforting soup that simmers to perfection in your slow cooker. Perfect for busy weeknights, meal prep, or holiday sides.

Yield: 8–10 servings
Cook time: 8 hours on LOW or 4–5 hours on HIGH (plus optional overnight soaking)

Ingredients

• 2 cups dried navy beans (or Great Northern beans)

• 1 smoked ham hock (or 2 cups chopped leftover ham, added later)

• 1 large yellow onion, diced

• 2 carrots, peeled and sliced into rounds

• 2 celery stalks, finely chopped

• 3 garlic cloves, minced

• 6 cups low-sodium chicken or vegetable broth

• 2 bay leaves

• 1 tsp dried thyme (or 1 tbsp fresh)

• Salt and black pepper, to taste

• Fresh parsley (optional, for garnish)

Directions

Step 1: Prepare the beans

Rinse the dried beans thoroughly. For best results, soak overnight in cold water. For a quick soak, boil for 5 minutes, then remove from heat and let sit for 1 hour. Drain before using.

Step 2: Prep the aromatics

Dice the onion, carrots, and celery. Mince the garlic.

Step 3: Layer ingredients in slow cooker

Add the soaked and drained beans to a 6–8 quart slow cooker. Top with the diced vegetables, minced garlic, and smoked ham hock. Pour in the broth. Add the bay leaves and thyme.

Step 4: Cook

Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beans are tender and the ham hock is falling apart.

Step 5: Finish and season

Remove the ham hock. If using a hock, shred any meat from the bone and stir it back into the soup. If using leftover ham instead of a hock, stir in the chopped ham at this stage. Season with salt and pepper to taste. If the soup is too thick, add more broth or water.

Step 6: Serve

Ladle into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread or a side salad.

Tips

• Bean swap – Great Northern beans work well as a substitute for navy beans.

• Salt later – Ham and broth can be salty, so always adjust seasoning at the end.

• Make ahead – This soup tastes even better the next day, making it excellent for meal prep.

• Storage – Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.