Did you know a warm bowl of Slow Cooker Ham and Bean Soup can provide 20 g protein per serving, for comfort food that feeds a crowd and stores well? Slow Cooker Ham and Bean Soup is a classic, budget-friendly recipe that turns pantry staples into a hearty main course, and this guide is built for fast social traffic, clear steps, and tried tips that top food blogs use. In this guide, you will learn how to make it start to finish, suggested swaps, storage hacks, and related recipes to try next.
What Is Slow Cooker Ham and Bean Soup?
Slow Cooker Ham and Bean Soup is a slow-simmered soup made from dried beans, a meaty ham bone, aromatics, and simple seasonings. The slow cooker extracts flavor from the ham bone while the beans become tender, creating a rich, satisfying broth with minimal hands-on time.
This method excels for meal prep and feeding families, because the slow cooker requires little babysitting and yields consistent results. The recipe scales easily, freezes well, and pairs beautifully with cornbread or a crisp green salad.
Quick Facts about Slow Cooker Ham and Bean Soup
- Servings: about 8 servings
- Main ingredient: 900 g dry great northern beans (2 pounds)
- Liquid: 1.9 L water (8 cups)
- Approx. calories: 350 kcal per serving, variable with added ham
- Nutrients: high in protein, fiber, iron
- USDA resource: USDA food data
Slow Cooker Ham and Bean Soup
Ingredients
Main Ingredients
- 900 g dry great northern beans Soaked overnight in cold water
- 1.9 L water To cook beans
- 1 large onion, diced
- 1 tbsp chopped parsley For garnish
- 2 tsp garlic powder
- 1.5 tsp salt Adjust to taste depending on ham saltiness
- 1 tsp black pepper
- 1 to 2 cups diced ham To add at the end
Instructions
Preparation
- Soak the dry great northern beans in cold water overnight, then drain and rinse.
- Add the soaked beans, garlic powder, salt, black pepper, chopped parsley, bay leaf, ham bone, diced onion, and water to a 6 quart slow cooker.
Cooking
- Cook on low for 7 to 8 hours.
- Remove ham bone and bay leaf, then stir in diced ham.
- Cook for another 30 to 60 minutes. For thicker soup, remove 1 cup of cooked beans, mash them, and stir back in.
Storage
- Store leftovers in airtight containers; refrigerate for up to 7 days or freeze for up to 3 months.
Notes
Nutrition
Step-by-Step Instructions
Follow these steps for tender beans and deep ham flavor, using a 6 quart slow cooker for the quantities given. Each step lists the action and the expected result to guide beginners to a perfect batch.
Ingredients added first ensure even cooking and a consistent broth texture. Adjust salt near the end if your ham is very salty.
- Soak 900 g dry great northern beans in cold water overnight, then drain and rinse. Action: softens beans, reduces cooking time. Expected result: even texture after slow cooking.
- Add beans, 2 tsp garlic powder, 1.5 tsp salt, 1 tsp black pepper, 1 tbsp chopped parsley, 1 bay leaf, 1 meaty ham bone, 1 large diced onion, and 1.9 L water to a 6 quart slow cooker. Action: assemble flavors. Expected result: full-bodied broth as ingredients meld.
- Cook on low for 7 to 8 hours. Action: slow simmer. Expected result: beans fully tender, broth rich and savory.
- Remove ham bone and bay leaf. Stir in 1 to 2 cups diced ham. Action: finish with diced ham. Expected result: added texture and protein.
- Cook another 30 to 60 minutes. For thicker soup, remove 1 cup cooked beans, mash, then stir back in. Action: thicken without cream. Expected result: creamy body while keeping whole beans intact.
- Store leftovers in airtight containers, refrigerate up to 7 days, or freeze up to 3 months. Action: cool quickly and portion. Expected result: easy reheating and meal prep.
Variations & Substitutes
Adapt this soup to dietary preferences and regional flavors without losing comfort. Small swaps can change nutrition, cook time, and texture, so use the notes below to guide your changes.
- Vegetarian: omit ham, use smoked paprika and vegetable stock, cook time stays similar but add 1 tbsp soy sauce for umami.
- Low sodium: use low-sodium ham or skip added salt, add salt at the end to taste.
- Different beans: navy or cannellini beans work, adjust soak time slightly for larger beans.
- Spicy: add 1 chopped jalapeno or 0.5 tsp red pepper flakes, increases heat but not cook time.
Mistakes to Avoid
Beginner cooks often make a few repeated errors that affect texture and flavor. These five checks will prevent gummy beans, bland broth, and other common problems.
- Not soaking beans, fix: soak or use long slow cook setting to avoid uneven cooking.
- Salting too early, fix: add most salt at the end if ham is salty.
- Adding acid too soon, fix: avoid vinegar or tomatoes until beans are soft.
- Overfilling slow cooker, fix: leave 4 cm headspace for safe simmering.
- Skipping bone, fix: use a meaty ham bone or smoked ham hock for depth.
Chef tip: Keep a small bag of soaked beans in the fridge for up to 2 days to speed weeknight batches.
Storage, Reuse
Proper storage keeps flavor and food safety in check, and creative reuse turns leftovers into new meals. Cool soup quickly to preserve texture and limit bacterial growth.
- Refrigerate in airtight containers, 0 to 4 C, up to 7 days.
- Freeze in portions, 0 F (-18 C) or lower, up to 3 months.
- Repurpose idea, make ham and bean shepherds pie by topping leftover soup with mashed potatoes and baking 20 minutes at 200 C.
Related Recipes / See Also
If you love this, try our creative sandwich ideas for quick weeknight sides that pair well with soup.
Pair with a protein-rich bread or dessert from these favorites: high-protein sandwiches, chocolate zucchini bread, and if you want a quick sweet finish, try banana loaf made in a bread maker or our bread and banana pudding.
Conclusion
Slow Cooker Ham and Bean Soup is simple to make, economical, and excellent for meal prep. With the steps and swaps here, you will get reliable texture, deep flavor, and flexible leftovers. Enjoy a comforting bowl tonight, or make a double batch for the freezer.
