Fire up the slow cooker to make some delicious ham and bean soup from that leftover ham bone. There is nothing much more traditional than this classic soup. Please enjoy one of the best soups you can make at home.
Introduction
Ham and bean soup has always been a personal favorite of mine. Combine that with what to do with the ham bone leftover from Easter, Thanksgiving, or Christmas dinner, and most of us need this recipe.
This recipe is my take on traditional Senate Bean Soup. It is a simple soup made with navy beans, ham hocks, and onion. It is always on the menu in the dining room of the United States Senate. There are two versions, with one using mashed potatoes to thicken the soup.
I combined about five recipes and methods, so no specific inspiration piece other than the Senate recipe. Most recipes use chicken broth for all or part of the liquid, but we won't need the broth by using the ham bone.
Some of the recipes suggested 8 hour cooking times on low, even with dry beans. It took a total of 10 hours with the overnight soaked beans to be the right consistency.
Lastly, the amount of liquid varied from 6 cups to 12 cups. Many commenters thought the high-end was just too much liquid. I suggest 6 cups. It did not completely cover the ham but was just right. They, like me, want a thicker bean soup.
My Rating
A low five for us ham and bean soup lovers—a nice 4 for everybody else.
🐖 Ham for Bean Soup
The ham in the recipe is a huge variable. Start with a "meaty" bone. If you stripped it, you would have no meat.
All hams have a considerable amount of salt. Many hams have been coated with honey or other sweet products. Also, you have a large amount of fat, much of it on the surface.
All those things are a problem that could ruin your soup. So the preparation of the ham is critically essential.
Use running water to remove surface sugar. Scrape off any fat that you can. And be careful with adding any sodium.
What if I don't have a ham bone?
This recipe is designed around the ham bone since we use it for the meat and create a broth to make the soup. BUT, it is relatively easy to make it without a ham bone.
You can use about 2 cups of diced ham, and instead of water, use low-sodium chicken broth.
Beans for Ham and Bean Soup
The beans are usually white beans like navy or great northern beans. The navy beans are smaller and more traditional for this soup.
Sure, various kinds of beans may be used and will provide other flavors and textures.
Cannellini beans (AKA white kidney beans) are commonly used. Mixtures of various beans are sold as bean soup mix and make an excellent substitute.
Either dry or precooked beans will work fine in this recipe.
But, this was a great recipe to start using dry beans. And if you're on a budget, it makes this soup very cheap, considering you were going to toss that ham bone.
The 1 pound of dry will equal approximately three cans or one 48 oz jar of precooked beans.
You should drain the beans and rinse them well to decrease any added salt. Of course, use low sodium products.
The cooking time will decrease by a few hours with precooked beans vs. dry beans.
Many will say yes, and you will find recipes that don't soak. But, not the wisest answer in my experience
Generally, dry beans should be soaked before cooking. It was always done in the "good old days." A nice overnight soak was always done to decrease the gas associated with beans. Also, picking through the beans for pebbles and rocks was important. We frequently found them.
There is also a "quick-soak" method that involves bringing them to a boil for a few minutes then allowing them to rest for an hour. Some studies show this is more effective than overnight soaking.
The no-soak crowd thinks soaking is a waste of time. Tradition says less gas and more even cooking. Tradition is right.
Let me explain. There are some simple carbohydrates in beans that humans can not digest. But your intestinal bacteria can digest them, which produces a lot of gas.
Well, our friends at Cooks Illustrated in The Science of Good Cooking have done some testing and found that there is less gas.
Soaking decreases these carbohydrates some but the rapid method even more. But neither technique comes anywhere close to eliminating them. Now, don't you feel smarter?
✔️Tips and FAQs for Ham and Bean Soup
Most hams have a lot of salt. Please don't add any until you're sure you need it near the end.
The best way is to add a finely diced potato about halfway through cooking. You can also add ¼ to ½ cup of potato flakes near the end of cooking.
The second recommended method is to remove about a cup of beans, run them through a blender and mix them back into the soup.
I do not suggest corn starch since it may gel some with cooling and change the texture later.
You can also create a roux with flour and butter and add the last hour of cooking.
None other than the onion in the traditional soup. I suggest carrot and celery since they made it more interesting taste-wise.
A diced potato added halfway through cooking will help thicken some. You can also add a half or a full cup of mashed potatoes near the end to thicken.
Good refrigerated for 3-4 days. Good in the freezer for 3-4 months.
All ham soups have a lot of animal fats. By refrigerating, the fat will come to the top and be solid. It can be removed, and your soup will be healthier.
I love Cornbread Biscuits or Old Fashioned Cornbread with this soup.
📖 Other Ham Recipes
Old Fashion Scalloped Potatoes and Ham
Puerto Rican Chuletón Soup AKA Xmas Ham Bone Soup
Ham Bone Vegetable Soup – Crock Pot Edition
🖼️Step-by-Step Photo Instructions
A nice meaty ham bone and some simple ingredients are all that's needed. Dry beans are in the picture, but you may use 48 oz. of precooked navy or great northern beans.
Rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight. The quick-soak method is discussed in the post.
Under running water, rinse any coating off a meaty ham bone. Also, scrape off any surface fat that you can. Add to a larger crock pot.
Dice two medium carrots, two ribs celery, and one medium onion. Carrot and celery are options but recommended.
Add the beans, carrots, celery, and onion to the crock pot. Add ½ teaspoon garlic powder, ½ teaspoon black pepper, and one bay leaf. Add 6 cups of water.
Cook on low for 8 hours total if using precooked beans and 10 hours for dry beans. Two hours before the end of cooking, remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste.
Place meat back into the cooker, stir in well, and finish cooking. This is a good point to taste test for adding salt if needed.
If you have time, refrigerate overnight and scrape the fat off the top the next day before reheating.
📖Full Recipe
Crock Pot Ham and Bean Soup
Ingredients
- 1 pound dry navy beans - or great northern; see note about precooked beans
- 1 ham bone - meaty
- 2 carrots - medium - diced - optional
- 2 ribs celery - - diced - optional
- 1 onion - medium - diced
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 bay leaf - optional
Instructions
- You may use one pound of dry beans or 48 oz. of pre-cooked beans.
- If using dry beans, rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight.
- Under running water, rinse any coating off a meaty ham bone. Also, scrape off any surface fat that you can. Add to a larger crock pot.
- Dice 2 medium carrots, two ribs celery, and one medium onion. Carrot and celery are options but recommended.
- Add the beans, carrots, celery, and onion to the crock pot. Add ½ teaspoon garlic powder, ½ teaspoon pepper, and one bay leaf. Add 6 cups of water.
- Cook on low for 8 hours total if precooked beans and 10 hours for dry beans. Two hours before the end of cooking, remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste.
- Place meat back into the cooker and finish cooking. This is a good point to taste test for adding salt if needed.
- If you have time, refrigerate overnight and scrape the fat off the top the next day before reheating.
My Private Notes
Recipe Notes
Pro Tips:
- Use a large crock pot of 6 quarts or above.
- Hambones (and hams) vary a lot. So this is like many recipes; these are guidelines and not rules.
- If yours is honey-coated or spiced heavily, you need to rinse as much of that off as possible. Also, scrape off surface fat.
- Most hams have LOTS of salt. Don't add any until you're sure you need it, and use low sodium products if possible.
- You can use pre-cooked navy or great northern beans. You will need 48 oz., and they should be drained and rinsed. Use low sodium is possible.
- Dried beans should have an overnight soak in water to decrease gas production.
- It is a good idea to cool this soup in the refrigerator and when cold, remove any fat on top.
- If you don't have a ham bone, you can still make this soup with about two cups of diced ham and use low-sodium chicken broth for the water.
- The total cooking time for the dry bean version is 10 hours and 8 hours using pre-cooked beans.
- Stores well refrigerated for 3-4 days. And will freeze well for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published December 13, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Carolyn S.
Great recipe and perfect for cool weather!
Maybe it's my imagination, but I think that making the ham stock ahead of time improves the flavor. So I put a ham shank in the slow cooker the day before and let it cook all day. Then I chill the stock overnight and skim off the fat.
Angel
Could I make this with dried baby Lima beans?
Dan Mikesell AKA DrDan
Hi Angel,
Welcome to the blog.
It should be similar but I have never cooked dry Lima beans. What I know about Lima beans is that cooking time is simular to Great Northern and other white beans. I'm not sure I would like the taste combination though.
Dan
Karen Conder
Love this soup! However, in all my white bean soups I always add some mashed potatoes. i have left over mashed potatoes today, but if not, I nuke 1 or 2 large baking potatoes, when done let cool, then peel, then mash and add to the soup. I believe this is what they did in the original Senate Bean soup as one of the Senators was from Idaho. It is delicious, and you really don't taste the potato. It thickens it fantastically, and you don't have to mash any of the beans
Karen
Hillary
I've made this soup a few times and my household LOVES IT! I sometimes bake a ham just so I can make this soup the next week 😄 I was curious if you have ever added corn or potatoes to this soup, do you think it would be a good addition and do you think it would change the consistency at all?
Dan Mikesell AKA DrDan
Hi Hillary,
Welcome to the blog.
Glad you are enjoying the recipe. We made this last week and I had two meaty bones. I would call it ham, ham, and bean soup.
About the additions. I have not heard of corn being added. It is a matter of taste, but the corn has lots of sugar and I would hesitate adding it if you had a honey coated ham. Also, I would add it the last hour or so.
Now the potatoes are more interesting. Many recipes include diced potatoes including another version of "Senate Bean Soup." It will tend to thicken a bit due to the release of starch (not a lot). Add with the other veggies.
So I'm a probably yes on the potatoes and a possible but with care on the corn.
Dan
Tammy
This recipe looks great. Any tips on cooking with a frozen ham bone? Should any adjustments be made? Also, I will be using canned beans. About how much time should I give this in the crockpot?
Dan Mikesell AKA DrDan
Hi Tammy,
Welcome to the blog.
First, the frozen hambone. I would caution just like frozen chicken breasts, frozen things in a hot crockpot has been known to break ceramic liners. So thawing is always recommended. But many people do it.
Second, precooked (jar or canned) are covered in the tips but take about 2 hours off the cooking time usually is right. Drain them before adding them.
Dan.
Ron Phillips
I made this soup today I used a ham bone and home canned navy beans mixed with red beans added carrots celery and onions. I made a pone of corn bread and I cooked 5 hours sampled a bowl it was fantastic left it in the crock pot removed the bone and it is now on low. We will enjoy more around dinner time. Thank you for the recipe.
JLL
I've been following you for years. Lots of great recipes! When I offer up something new for dinner, my husband asks "Is this from the Pediatrician?".
I'd never made soup from a leftover ham bone, and, had never soaked beans before! It was a bit intimidating at first. The soup turned out amazing and my husband loved it! I followed the recipe exactly with one exception..At the 8 hour mark, I used a slotted spoon and put some of the solids in the blender and then returned it to the pot. This thickened the soup just enough for us. I'll make it again next time we have a ham! Thanks!
Dan Mikesell AKA DrDan
Hi JLL,
Welcome to the blog (or blog commenting).
I have a ham bone in the freezer waiting for a blizzard and this soup. It goes great with the cornbread dropped biscuits.
Glad you two are enjoying the blog.
Thanks for the note and rating.
Dan
Linda
I’m planning on making this soup but I saw a comment about using 2 crockpots. I guess one just for the meat. Is that right?Linda
Dan Mikesell AKA DrDan
Hi Linda,
Welcome to the blog.
I remember that comment. It seemed a bit odd but to worked for her. I use only one crockpot for the entire cooking. I think one would be better to have the ham cook along with the veggies/beans and creating broth.
Dan
Andie
I am making this for the third time today! This is my go to for ham bone bean soup. I follow the recipe and use dry beans. Perfect every time! So tasty! Thank you!
Maria
Hi. I plan on making this next week. I just want to know, how big is a serving?
Dan Mikesell AKA DrDan
Hi Maria,
Welcome to the blog.
I have a honey-baked ham coming for Christmas, so I have plans for this for New Year's.
The volume and nutrition are a bit variable; You don't know how much meat, sodium, or fat cooks off the hambone. Having said that, I have done this recipe many times, and the serving size is usually 1 1/2 cup or a little more. So it is not a huge amount of soup like some other recipes.
I hope that helps. Enjoy some soup.
Dan
Christina
My mom made this a lot when I was a kid. So excited to have come across this recipe as it’s exactly as I remember it. Lately, she started adding all kinds of uncommon leftovers like stuffing (I didn’t get to try it).
Alas, I am making this soup as I type and wondering if adding leftover turkey gravy at the end will thicken up the broth and still taste good!! I’ll keep you posted!!
Dan Mikesell AKA DrDan
Hi Christina,
Welcome to the blog.
I hope the soup works for you. A suspect that adding the gravy will thicken some. The thickening works by the starch (usually flour) absorbing liquid. I think the ham taste will dominate the taste so it will probably taste fine.
Dan
Christina
Thank you Dan! The soup turned out wonderfully and I ended up in a hurry and forgot to add the gravy after all! Since so much was eaten, I decided to add to what was leftover. So the next day I added more ham (this time, country style), chicken broth, and orzo (cooked in the pot after the broth came to a boil). Also added some dried thyme and parsley which really enchanted the already wonderful flavor!!! Thanks for sharing your recipe!
Karen
I keep my recipe for this soup pretty simple. I prefer to use navy beans, don’t use chicken stock, carrots or celery. I use water, white onion and lots of ground black pepper with a meaty ham bone studded with whole cloves. This was my mother’s way of making it and I find it very tasty.
Trudy K Spicer
I like Navy beans and I use half chicken broth and water in my bean soup. It really gives the soup a great flavor
Sam
Try a bowl with a squirt of ketchup. Got that idea as kid from a neighbor who was a cook on a battleship in WWII.
DrDan
Hi Sam,
Welcome to the blog. Sorry for the delayed response, a bit of minor surgery.
I love old ideas like this. And it sounds tasty.
Thanks for the note.
Dan
Carol
In the crock pot now and thinking about adding spinach at the end of cooking time. Thoughts?
DrDan
Hi Carol,
Welcome to the blog.
I see the spinach as a more "delicate" taste. I think the ham might just over power it. But it won't hurt to try.
Thanks for the note.
Dan
Carol
Thanks for the quick response. I tried a small handful in a sample bowl and just let the heat of the soup wilt it. Didn’t like the texture it added. I’ll leave well enough alone! Thanks for the great recipe.
Heather C
Super excited to have found this recipe! We make a ham along with turkey for Friendsgiving and I found your recipe yesterday - I appreciated the simplicity of it. I soaked the beans and let it sit all day in the crockpot. I used the immersion blender to make it a bit creamier - seriously the best soup ever. We are hot sauce people so we added a few dashes at the end and poured the soup over cornbread. Thank you for the awesome recipe!!
DrDan
Hi Heather,
Welcome to the blog.
Glad it worked so well for you.
Thanks for the note.
Dan
Bill Conklin
You can use instant mashed potatoes as a thickener. I also use my immersion blender.
Amy
Just made this and it was amazing. I did add about 1/2 cup of left over mashed potatoes the last 30 minutes and it thickened up perfectly. Definitely making again.
Lynne
What do you prefer to use : Northern beans or Navy beans- and why ? Love to hear everyone's responses as I am a new chef!
DrDan
Hi Lynne,
Welcome to the blog.
Old habits die hard and if using dry, I tend to grab Navy beans. If precooked, I tend to buy Great Northern.
The obvious difference is the size. Navy is a bit smaller and the Great Northern is slightly bigger and slightly firmer.
I think I prefer the Great Northern a bit due to size. But when cooking dry, the smaller Navy bean will cook a little faster and I'm sure it is done.
So no big preference for me.
Dan