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 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
- If using dry beans, presoak the beans.
- Prepare the ham bone by rinsing off any honey coating and trimming any large pieces of fat.
- Dice carrots, celery, and onion.
- If using precooked beans, drain and rinse to decrease the sodium.
- Add all the ingredients to a large crock pot. Work the ham to the bottom of the pot.
- Cook on low for a total of 8 hours with precooked beans or 10 hours if dry beans.
- 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.
- 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
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.
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.
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.
Good refrigerated for 3-4 days. Good in the freezer for 3-4 months.
📖 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
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
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.
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 celery ribs, 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 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.
Place meat back into the cooker, stir 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.
📖 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
- 6 cups water
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.
Your Own 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.
Susan Downey
Hi!
I found your recipe yesterday when I looked up recipes for ham and navy beans soups. I used a smoked pork hock and added 1 TBSP hand crushed Newfoundland Savory to the recipe.
It turned out Awesome! Not too salty and it had a great balance of flavours. I did not need to add any extra water as I have a crock pot with a lock down lid.
My husband enjoyed every bite!
DrDan
Hi Susan,
This is one of those recipes that just works and adapts to individual taste changes.
Thanks for the note.
Dan
Jennifer
On the soak or not-to-soak issue.
Soaking reduces the phytic acid content of the beans. Phytic acid is not denatured by cooking, only by water soak. I always soak oats and beans for this reason. You can look up the problems caused by too much phytic acid - but here is my personal story. We had oats (unsoaked) for breakfast almost every morning to save money one year. My otherwise healthy children (no sodas, no sugar in the house, very health conscious family) had 5 cavities and a ton of precavities by the end of the year. I figured out it was the oatmeal. Or rather, the phytic acid in the oatmeal. We stopped eating it so often, and when we do, I soak it overnight or use it in refrigerator oats with yogurt. My children have had zero cavities in the 4 years since that.
DrDan
The doctor in me says that you had calcium issues due to a large amount of chronic phytic acid intake. The occasional intake would not be much of an issue, but the ongoing phosphorous intake could well be the cause of a lot of calcium issues. You did excellent in figuring that one out. I have read more recipes recently suggesting not to soak but still I would. The old ways are the best ways some times.
Thanks for the note and reminding me of biochemistry from 40 yrs ago.
DrDan
Erica
Can't figure out why you would rinse off any honey coating or spices. The sweetness makes ham and bean soup good.
DrDan
To me, there is way too much sugar on many hams and anything you can do to get the salt decreased here is a good thing.
Dan
Goose
Here's my take: We like BIG beans in our soups, so I used a pound of dried Limas in your recipe. However, by the time that all the ham cooks off the bones (and I used TWO), much of those original dry beans cook down into gravy, so I add a can or two of prepared Great Northerns at the end. I also left out the carrots this time.
Also, by the time the soup has finished, I have added nearly double the cups of liquid, as it cooks down and concentrates. I started with 4 cups water and 1 cup chicken broth, and probably ended up with 4 cups of each, for a nicely savory and concentrated soup.
I pack the extra finished soup into freezer cartons, as there are just the two of us (as the blog is so titled!), so we can enjoy it later. What soup I keep fresh, and what I thaw out later, will be cut with more chicken broth (or perhaps vegetable broth … to avoid losing that great ham flavor!) and perhaps another can of prepared beans, as needed, since the finished soup is well-concentrated.
I agree with you that salt must be added exceedingly sparingly, only as required … and I did end up adding it again and again … as it was bland at first, as you mentioned … right up until the end. The salt was added only ¼ tsp at a time. I used both large crystal kosher-type salt, and also Lawry’s Seasoned Salt. This really did the trick, without wildly missing the mark, and going overly salty.
I also added Liquid Smoke, ⅛ tsp at a time, until the combination of the added salt and Liquid Smoke began to make the near-finished soup savory. I perhaps ended up using ½ tsp total. But, work up to it! The dry beans being cooked down into gravy also adds to the soup’s savory-ness.
Based on my result, I give your recipe a solid 5 out of 5! But, one’s got to have the patience to cook down those ham bones and those dry beans, sparingly adding flavor along the way! Mine easily cooked for 10 hours, and probably more than 12, until the ham was cooked completely off the bone.
DrDan
Hi Goose
Thanks for the comments. As you well know, recipes are just "guidelines" and should be modified according to taste and things like ham bones. Your hard work has paid off with a ton of great soup.
And thanks for the rating.
Dan
Hope
Does cooking it on high make a difference? I didn't have 10 hours to wait only 8. It's on hour 5 right now
DrDan
I suspect high is ok for a shorter time of course. Make sure the beans are done.
DrDan
Hope
My soup is turning out very watery. Any advice?
DrDan
Hi Hope,
You're right this can be a bit watery so here are some options. 1) less water.... A lot of recipes use 10 cups and I only do 6. Plus you need to cover the ham mostly. 2) More beans... A fairly good solution and use a potato masher a little near the end of cooking...Just a little. 3) add potatoes diced at the beginning as one other commenter suggests. The starch will help thick some. 4) Along the same line as #3 add some mashed potato flacks near the end. 5) something like tapioca can be used.
Notice I did not include flour. I have never had any luck thicken in a crock pot with flour even when cooked on high. Flour needs a higher temp to thicken and I believe none of my three crock pots run that hot. I will say that arrowroot and cornstarch are not my favorite choices above because on reheating they do not do very well.
So numbers 2,3 or 4
DrDan
Shelia
try instant potato flakes.
Keith C
Just made recipie as is but also added some fresh oregano I had lying around. Fantastic! Finally a great outlet for all that left over ham!
Leslie
Followed your recipe, only I used pinto beans (that's all I had at home), tasted great and not bland. Thankyou
Leslie
I plan on making your lunch lady rolls in my new kitchen aid mixer and this soup, however the only dried bean I have is pinto, can I use them is this recipe? Thank you
DrDan
I believe pinto will be similar to the navy beans but I'm not positive.
Dan
Pauk
I already knew how to make this soup but I did not have a hambone planning of him though so I came here looking for ideas on how to thicken it up one of the other people left the comment that they took some of the ham and beans and put in a blender to help thicken it that is a good idea
Marion
Bean soup is one of my favorites! To use smoked turkey necks in a crock pot,if I mix all the ingredients at the start, will the turkey necks get done when the rest of the soup does ?
DrDan
Since I have never seen or hear of a "smoked turkey neck" I will guess. Almost anything will be cooked by 8-10 hours in a crock pot. I assume they are smoked to preserve them so they are not raw meat but even raw turkey should be cooked in the 8-10 hours.
How is that for an uninformed answer?
If you do it, come back and report.
DrDan
RossC
Just made slow cooker navy beans w/ham hock last week, pretty much the same as your recipe..
Navy beans and ham hock was a staple growing up in our family.. My grandmother made a big batch on the stove top once a week.. I too make it in the slow cooker now-a-days and its pretty close to hers..
When I was a kid (back in the 40's) my grandfather taught me to mash the beans and ham together and add a splash of ketchup and mix it all together... Still do it to this day and my wife still rolls her eyes when I do so...
DrDan
You know if my wife saw me do that she would slap me up not just roll the eyes. I loved ham soup as a child. I think I even asked for it for my birthday once. In this recipe I even did the dried beans but I don't find any rocks in them like old times.
Again thanks for the note and rating
Dan
Cherie
What size crock pot would you recommend? I have a 5 quarter crock and I don't think I could have fit all of this in it.
DrDan
At least 6 qt due to the ham size.
Dan
Maxine G
I followed your recipe but added a can of stewed tomatoes The seasoning in the tomatoes gives the soup a nice flavor. I also put a few cups of the cooked soup in the blender and added it back into the crockpot to thicken it up a bit and give it a nice consistency. Great recipe and so easy to use the crock pot!
Monica
Wonderful recipe! Thanks!
Ida
My husbands beloved Aunt always made great ham and bean soup. This is my second try and it looks delicious. My question is can I add potatoes to this or will it ruin it? I am making it tomorrow. Thank you!
DrDan
The potato should be fine. Put it in with the carrots. I think two medium diced would be about right but just guessing there.
DrDan
Barry
The recipe is great with onion, celery, and carrots. One more thing my mother always put in
was diced potatoes.
Theresa
Do you set the crock pot on low price high?
Theresa
Sorry, I meant low OR high.
DrDan
Low and I just edited to make it more apparent. Thanks for the note.
Dan
Joan Holschuh
Ina, I have never made ham an bean soup before. I have this great ham bone an decided to look at you site for a recipe. My husband's mom always made soup with the ham bone an he thought it was a great idea. I will try it in the next day or two. Thanks Joan
Carole Milligan
My husband asked me to make ham bone and bean soup today. I found this post for your recipe, and it looks like an ideal recipe for the crockpot. I'll add spices at the end, as you and others suggest. Thanks!
Carole Milligan
I made this yesterday, and it turned out very well. At the end, I added garlic powder and fresh ground pepper, as well as more ham. Delicious! Thank you for this easy recipe.
Gigi Schultz
Dr. Dan
I've made a similar soup like this ages ago and couldn't remember the ingredients. Thank you for reminding me! This soup is simple and wonderful. For a little more flavor I add about a cup of V8-juice or tomato juice and a shake or two of Tabasco sauce at about the 8th hour of cooking. Now on to my fabulous ham bone I have thawing on the counter next to my soaking beans and ready to get cooking!
Dawn
Made this today! I've never made a bean soup like this before. It only took me 8 total hours to cook. It really needs to be seasoned at the end. I added garlic, salt, pepper, and Cayenne Pepper. Very good!
DrDan
Hi Dawn,
Yep this is a bland soup and seasoning to taste at the end is a good idea. The salt especially should wait to the end since many ham's have lots of salt already.
Thanks for the note.
DrDan
Dustin
Dr. Dan,
Just finished prepping this recipe. It is now cooking on low in the crockpot. In substitution of the six cups of water, I used the four cups of remaining juices that cooked off the spiral ham I cooked two days ago for Thanksgiving. Then I added another four cups of water. Looking forward to trying this rendition of a childhood favorite with the added carrots, celery, and onion. Will let you know how it turns out.
DrDan
Given those choice... none would be my choice. Don't add any sugar of any type. And ham usually has too much salt to begin with. None of the other spices or veggies do much for me.
Hopefully you have some pepper. It will be nice without the veggies and other spices. If you like spicy then a pinch of the crushed red pepper since it is a bit bland anyways.
DrDan
Naya
I need some help with spics to put in my great northern beans. The only veggies I have are cucumbers and green bell peppers. I have two of each. The spices I have are Cajun seasoning, kosher salt, table salt, sugar, paprika, oregano leaf, crushed red pepper, smoked paprika, ground cumin, tarragon leaves, thyme leaves, and chili powder. I usually use brown sugar but was not able to get it this time around. Please help as soon as you are able. Thank you so much. I appreciate it.
Lorrie
Great recipe, I add smoked ham hocks and the ham bone. My mom always used the smoked ham hocks.
Elane
Hi Dr. Dan,
Just found your site while I was looking for a healthier carrot cake. So I have been scrolling through your recipes and admiring your wonderful dogs. I saw this recipe and I thought I would let you know that I like using smoked turkey parts to make the soup when a ham bone is unavailable. It works out great! Oh yeah, can't wait to try your carrot cake!!! I like your site, thank you and love your dogs.
plantcrone
Great take on the typical "Senate Bean Soup" that my mom and grand mother made. I liked the emphasis on low sodium and, like the author, have decided to use dried beans rather than more expensive (and highly processed) canned beans.
I used several healthy twists of ground black pepper, a tsp of chili pepper flakes and a shake of hot chili powder to spice it up a bit..I thought it was a tad too bland for my spice loving family.
I'd always used chicken or vegetable broth in my ham bone soup before but this time I let the ham bone and ham do the flavoring of the 6 C of water and didn't notice the difference.
Appreciate your easy crock pot version of this American Staple.
DrDan
Thanks for the note. It is a bit bland like most ham/bean soups so your additions are a good idea if you want a little more spice. To me, that bland ham and bean taste is childhood...
In one of my previous ham bone soups, a commenter suggested that the broth was not needed. I now agree.
Again thanks for the comment and rating.
DrDan