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    🏠Home » Recipes » Soup Recipes

    Crock Pot Ham and Bean Soup

    Nov 9, 2021 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 131 Comments

    Recipe Table of Contents    
    4.17 from 534 votes

    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.

    spoonful of ham and bean soup

    Jump To:
    • 👨‍🍳How to make this recipe
    • Ingredients
    • How to use dry beans
    • ❓FAQs
    • 📖 Other Ham Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    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 easy ham and bean soup recipe is my version of 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, one using mashed potatoes to thicken the soup.

    I combined about five recipes and methods, so there is no specific inspiration piece other than the Senate recipe. Instead of ham hocks, I'm using the ham bone with leftover ham, and other options are provided, including dry beans.

    👨‍🍳How to make this recipe

    1. If using dry beans, presoak the beans.
    2. Prepare the ham bone by rinsing off any honey coating and trimming any large pieces of fat.
    3. Dice carrots, celery, and onion.
    4. If using precooked beans, drain and rinse to decrease the sodium.
    5. Add all the ingredients to a large crock pot. Work the ham to the bottom of the pot.
    6. Cook on low for a total of 8 hours with precooked beans or 10 hours if dry beans.
    7. Two hours before the end of cooking, pull out the ham bone. After it cools a bit, strip off the meat, and discard the bone and waste. Return the meat to the crock pot and finish cooking time.
    8. Serve hot or cool overnight in the refrigerator and skim off fat the following day.

    Ingredients

    🐖 Ham

    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

    The beans are usually white beans like navy or great northern beans. The navy beans are smaller and more traditional for this soup. They are so common that this soup is frequently called "White Bean and Ham Soup."

    Mixtures of various beans are sold like 15 bean mix to make 15 Bean Soup and an excellent substitute. Or use the beans you like.

    Precooked vs. Dry beans: Either dry or precooked beans will work fine in this recipe. The cooking time will decrease by a few hours with precooked beans vs. dry beans.

    If you use precooked beans, you will need 48 ounces. You should drain the beans and rinse them well to decrease added salt. Of course, use low sodium products.

    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 pre-cooked beans.

    How to use dry beans

    You should not just add dry beans and cook, although 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." An overnight soak was always done to decrease the gas associated with beans having a non-absorbed carbohydrate. It helps some.

    There is a "quick-soak" method to prepare dry beans that may be more effective. Bring the beans to a boil for a few minutes, remove them from heat, and allow them to rest for an hour.

    Also, picking through the beans for pebbles and rocks was important. We frequently found them 50 years ago but none since then.

    ❓FAQs

    How do you thicken ham and bean soup in the crock pot?

    The best way is to add a finely diced potato halfway through cooking. You can also add ¼ to ½ cup of potato flakes near the end of cooking.

    The second 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.

    What vegetables to use?

    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.

    Why do you suggest refrigerating overnight before reheating and serving?

    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.

    What to serve with ham and bean soup?

    I love Cornbread Biscuits or Old Fashioned Cornbread with this soup.

    How to store ham and bean soup?

    Good refrigerated for 3-4 days. Good in the freezer for 3-4 months.

    📖 Other Ham Recipes

    Old Fashion Scalloped Potatoes and Ham

    What to Do With Leftover Ham

    Puerto Rican Chuletón Soup AKA Xmas Ham Bone Soup

    Ham Bone Vegetable Soup – Crock Pot Edition

    This recipe is listed in these categories. See them for more similar recipes.

    Crock Pot Recipes, Featured | Crock Pot Recipes, Pork | Ham and Bacon Recipes, Soup Recipes
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    🖼️Step-by-Step Photo Instructions

    meaty ham bone with soup makings

    A nice meaty ham bone and some simple ingredients are needed. Dry beans are in the picture, but you may use 48 oz. of precooked navy or great northern beans.

    soaking beans in water in white bowl

    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.

    rinsing ham bone under running water

    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.

    chopped vegetables on a black board

    Dice two medium carrots, two celery ribs, and one medium onion. Carrot and celery are options but recommended.

    pouring vegetables into crock pot

    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.

    stripping ham off bone on black board

    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 the 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.

    ham and bean soup in a ladel

    Place meat back into the cooker, stir well, and finish cooking. This is a good point to taste test for adding salt if needed.

    Ham and bean soup on spoon

    If you have time, refrigerate overnight and scrape the fat off the top the next day before reheating.

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    📝Recipe

    Ham and bean soup on spoon

    Crock Pot Ham and Bean Soup

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.17 from 534 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 15 minutes
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric
    • 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
    • 6 cups water
    Prevent your screen from going dark

    Instructions

    • You may use one pound of dry beans or 48 oz. of pre-cooked beans.
      meaty ham bone with soup makings
    • 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.
      soaking beans in water in white bowl
    • 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.
      rinsing ham bone under running water
    • Dice 2 medium carrots, two ribs celery, and one medium onion. Carrot and celery are options but recommended.
      chopped vegetables on a black board
    • 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.
      pouring vegetables into crock pot
    • 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.
      stripping ham off bone on black board
    • Place meat back into the cooker and finish cooking. This is a good point to taste test for adding salt if needed.
      ham and bean soup in a ladel
    • If you have time, refrigerate overnight and scrape the fat off the top the next day before reheating.
      spoonful of ham and bean soup
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. Use a large crock pot of 6 quarts or above.
    2. Hambones (and hams) vary a lot. So this is like many recipes; these are guidelines and not rules.
    3. If yours is honey-coated or spiced heavily, you need to rinse as much of that off as possible. Also, scrape off surface fat.
    4. Most hams have LOTS of salt. Don't add any until you're sure you need it, and use low sodium products if possible.
    5. 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.
    6. Dried beans should have an overnight soak in water to decrease gas production.
    7. It is a good idea to cool this soup in the refrigerator and when cold, remove any fat on top.
    8. 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.
    9. The total cooking time for the dry bean version is 10 hours and 8 hours using pre-cooked beans.
    10. Stores well refrigerated for 3-4 days. And will freeze well for 3-4 months.
    Nutrition is an estimate. It may vary due to the fat and salt in your ham.

    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

    Nutrition Facts
    Crock Pot Ham and Bean Soup
    Amount Per Serving
    Calories 410 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 4g20%
    Cholesterol 35mg12%
    Sodium 695mg29%
    Potassium 929mg27%
    Carbohydrates 38g13%
    Fiber 15g60%
    Sugar 4g4%
    Protein 25g50%
    Vitamin A 2593IU52%
    Vitamin C 2mg2%
    Calcium 100mg10%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Soup
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published December 13, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    More Soup Recipes

    • Small Crock Pot Beef Stew
    • Crock Pot Chicken Stew
    • Old Fashioned Vegetable Beef Soup—Stovetop or Crock Pot
    • Old Fashioned Chicken Noodle Soup in a Crock Pot

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    1. Marie

      December 29, 2022 at 7:43 am

      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?

      Reply
      • Dan Mikesell AKA DrDan

        December 29, 2022 at 8:40 am

        Hi Marie,
        It is at the end of the second step of rinsing off any coating. Before the veggie chopping.
        Dan

    2. Celesti

      November 15, 2022 at 7:04 pm

      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.

      Reply
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