Use that leftover holiday ham bone to make this hearty, old-fashioned Crock Pot ham and bean soup. This classic slow cooker recipe cooks all day with dry or canned white beans, a meaty ham bone (or some diced ham), and veggies. Perfect slow cooker comfort food after the holidays.
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Featured Comment by Andie:
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"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!"
📝 TL;DR — Recipe Summary
What: An old-fashioned crock pot ham and bean soup made with a ham bone, white beans, and simple vegetables.
Why: The ham bone builds a rich broth for an easy, hearty comfort-food soup.
How: Use canned beans for the easiest preparation, or soak dry beans first, then cook everything on low until tender.
🐷 Ingredients for Crock Pot Ham and Bean Soup
- 🐖 Ham Bone – Use a ham bone with some meat remaining. Or use diced ham if you don't have a bone.
- 🫘 White Beans – Navy, Great Northern, or Cannellini. Use soaked dry beans or drained and rinsed canned beans.
- 🥕 Vegetables – Onion, carrot, and celery. Carrots and celery are optional but recommended.
- 🧂 Seasoning – Garlic powder, black pepper, and an optional bay leaf. Hold the salt until the end.
- 💧 Liquid – Water to cover, or low-sodium broth if you're not using a ham bone.
👨🍳 How to Make Ham and Bean Soup in a Crock Pot
1. Rinse a meaty ham bone under running water and scrape off any surface fat or coating.
2. Dice the carrots, celery, and onion. If using dry beans, soak them properly before cooking—see the bean section below.
3. Add the beans, ham bone, and remaining ingredients to the crock pot. Cover with water (about 6–8 cups) and cook on low for 8 hours with canned beans or 10 hours with soaked dry beans.
✅ Pro Tip: A slow cooker works best when no more than about ¾ full. Remove a little liquid if needed.
4. During the last 1–2 hours, remove the ham bone. Remove the meat from the bone and return it to the soup.
5. Finish cooking, then adjust the seasoning and thickness if needed. Serve hot, or refrigerate overnight to skim off the fat before reheating.
👇 Scroll to the recipe card for complete step-by-step photo instructions, or keep reading for pro tips, FAQs, and serving ideas.
😊 Tips for Crock Pot Success
- Don’t overdo the liquid: Add just enough water to cover everything—usually about 6 cups and no more than 8. If the ham bone sticks out too far, trim it down.
- Broth: Use low-sodium chicken broth instead of some or all of the water for more flavor, with or without a ham bone.
- Hold the salt: The ham and broth may already provide plenty of salt, so wait until the end to add any.
- Vegetables are flexible: Add potatoes, green beans, or other vegetables you like. Add delicate vegetables later so they don't overcook.
- Bad ham = bad soup: If your ham lacked flavor to begin with, it won’t magically improve in the crock pot. The texture won’t get better either. If the soup tastes flat, try a little ham bouillon or ham soup base to boost the flavor.
- Make it today, eat it tomorrow: The soup is great day one, but chilling overnight lets you skim the fat and brings the flavors together even better.
🐖 Ham Bone Options
A ham bone with some meat left on it gives the soup the best ham flavor.
Remove extra fat and any glaze: Trim off any thick fat. If your leftover ham came from a sweet glazed spiral ham, rinse well and scrape off the glaze—it can make the soup too sweet.
Not much meat on the bone? Add 1–2 cups of diced ham.
No ham bone? Use 2–4 cups of diced ham. Since you won't get as much flavor from the bone, use low-sodium chicken broth instead of water. A little ham bouillon or ham soup base can also boost the flavor, but add carefully because they can be salty.
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🫘 Beans—Types, Prep, and Tips
White beans: Navy beans are traditional, but Great Northern or Cannellini beans also work well.
15-bean soup mix: You can substitute a 15-bean mix, but discard the seasoning packet and soak the beans according to the package directions.
Dry or canned: Dry beans need to be soaked before cooking. Drain and rinse canned beans before adding them directly to the crock pot.
Quick soak: Cover the beans with water, boil for 2 minutes, remove from the heat, cover, and let stand for 1 hour. Drain and rinse before using. Quicker and more effective than an overnight soak.
Classic overnight soak: Cover dry beans with plenty of water and soak for 8–12 hours. Drain and rinse before adding them to the crock pot.
🍽️ How to Serve
This hearty soup is great with something to mop up the bowl:
❄️ Leftovers and Storage
Refrigerate in an airtight container for 3–4 days, or freeze for 3–4 months. Thaw overnight in the refrigerator before reheating.
To reduce the fat: Chill the soup overnight, then skim off the solidified fat before reheating.
📖 More Ham Bone Recipes
- Ham and Vegetable Soup — A lighter ham bone soup packed with vegetables.
- Puerto Rican Chuletón Soup AKA Xmas Ham Bone Soup — Our Christmas tradition and a delicious change from traditional ham soups.
❓ FAQs
Mash or blend about a cup of the cooked beans and stir them back into the soup, or stir in ¼ to ½ cup of potato flakes near the end. I don't recommend cornstarch because it can gel when cooled and change the texture.
Soaking improves texture and helps remove some of the indigestible carbohydrates that can cause gas or GI upset. You can use a traditional overnight soak, but the quick soak is faster and more effective.
📖The Recipe Card
Crock Pot Ham and Bean Soup (With Ham Bone)
Video Slideshow
Ingredients
- 1 ham bone - meaty
- 48 ounces Canned Navy, Great Northern, or Cannellini beans—drained and rinsed - (may use 1 pound dry beans, properly prepared)
- 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
- 6 to 8 cups water or low-sodium chicken broth - enough to cover ingredients
Step-by-Step Instructions
Prepare the beans, ham bone, and veggies
- If using canned beans, drain and rinse 48 oz. (about 3 cans).
- If using dry beans, rinse 1 pound of beans. Cover with plenty of water, boil for 2 minutes, remove from the heat, cover, and let sit for 1 hour. Drain and rinse.
- Rinse a meaty ham bone under running water to remove any coating or glaze. Scrape off excess surface fat.
- Dice two medium carrots, two celery ribs, and one medium onion. Carrots and celery are options, but recommended.
Load the crock pot and cook
- Add the beans, ham bone, diced vegetables, garlic powder, pepper, and bay leaf to a large crock pot. Add just enough water or broth to cover the ingredients—usually about 6 to 8 cups. Cook on low for 8 hours (canned beans) or 10 hours (dry beans).
Strip the ham bone
- About 2 hours before the end of cooking, remove the ham bone to a cutting board and let it cool 5–10 minutes. Remove the meat, discard the bone, fat, and other waste
Finish and serve
- Return the meat to the crock pot and finish cooking. Taste and add salt only if needed.
- Serve hot, or refrigerate overnight and skim the fat off the top before reheating.
Recipe Notes
Pro Tips:
- Use a 6-quart or larger crock pot.
- Ham bones and hams vary, so amounts are guidelines.
- For glazed ham, rinse well and scrape off the glaze.
- Ham is salty. Use low-sodium broth and canned beans, and add salt only at the end if needed.
- For easier fat removal, refrigerate overnight and skim off the solidified fat.
- No ham bone? Use 2–4 cups diced ham and low-sodium broth; add ham bouillon or soup base if needed.
- Refrigerate for 3–4 days or freeze for 3–4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published December 13, 2014. Updated with expanded options, refreshed photos, and improved organization for easier navigation.
Joyce Difani says
Can I use dried small red beans for this recipe?
Dan Mikesell AKA DrDan says
Hi Joyce,
Welcome to the blog.
I assume you mean dry beans–precooked beans is a definite yes. The general answer is that dry beans cook about the same, and most of the variability is from the size... larger beans take longer. So, cook until tender and if they are about the same size as white beans, it will be the same... And beans have a wide tolerance for cooking.
Hope that helps
Dan
Marie says
Is there a point that I’m missing in the steps that says add the hambone to the crockpot? Should the hambone go in when the onions carrots celery & Beans go in?
Dan Mikesell AKA DrDan says
Hi Marie,
It is at the end of the second step of rinsing off any coating. Before the veggie chopping.
Dan
Celesti says
I tried several times to use your print button on this recipe. I like to print out recipes because I have a small kitchen that doesn't accommodate space for my computer. Your French Onion Soup recipe was a copy and paste on word which is a pain. I am having difficulty printing your recipes to my printer. I don't have this problem from other cooking sites. Any suggestions ? ... Thanks.
Stacey says
I wanted to do this too, but what do you put in your stock? It looks like Everything is put in at once. Thank you.
Dan Mikesell AKA DrDan says
Hi Stacy,
The water is put in at the start. Later, the hambone is removed and stripped with the meat going back in and the bone and waste discarded.
In all probability, you just the water will make broth with the hambone and veggies. You could use chicken/vegetable/ham broth instead if water if you want.
Dan
Stacey says
Can you add parsley at the end?
Dan Mikesell AKA DrDan says
Hi Stacey,
Yes, if that is what you like.
Dan
Carolyn S. says
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 says
Could I make this with dried baby Lima beans?
Dan Mikesell AKA DrDan says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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