Slow Cooker Ham and Bean Soup

This slow cooker ham and bean soup is hearty, comforting, and packed with flavor from simple ingredients. It’s an easy way to use up leftover ham and makes a big, satisfying batch.

Make Slow Cooker Ham and Bean Soup Anytime, Not Just After a Holiday

This slow cooker ham and bean soup is something I always make the day after a holiday when ham was the main course. I cube up the leftovers and toss them into the slow cooker with a mix of beans, vegetables, and broth. It all cooks together until the beans are tender and the flavors have blended into a hearty, filling soup.

I stick with a one-pound bag of 13 or 15 bean soup mix (but any beans work) and keep the rest simple—canned tomatoes, Yukon Gold potatoes, celery, onion, and a few seasonings to round it all out. The slow cooker does most of the work, and the result is a thick, flavorful soup that’s perfect for a big bowl.

If I’m craving it any other time of year, a cubed ham steak from the store works just as well. It makes this easy to throw together whenever I want something hearty and homemade.

Why I Love This Recipe

• It makes a big batch, so I’ve got dinner and a few lunches covered without any extra effort.
• The beans thicken the soup naturally, so there’s no need for cream or flour.
• It’s freezer-friendly, which means I can stash some away for a no-cook night later on.

Ingredients

Here’s what I use to make this slow cooker ham and bean soup and why it works for me:

• 13 Bean Soup Mix: Any 13, 15, or 16 bean mix is fine, just don’t go over a pound.
• Canned Diced Tomatoes: I stick with plain. The flavored ones throw the soup off.
• Cooked Ham: Leftovers, a ham steak, or pre-cubed from the store all work.
• Yukon Gold Potatoes: No peeling needed, and they hold up better than Russets.
• Celery: Adds texture and doesn’t turn to mush.
• Yellow Onion: Milder and sweeter than white, which can be a little too sharp.
• Chicken Broth: I’ve used broth, stock, and even veggie broth, they’re all good.
• Bay Leaf: Fresh ones give the soup more flavor.
• Italian Seasoning: Covers all the bases in one scoop.
• Paprika: Adds a smoky depth I really like.
• Kosher Salt and Black Pepper: Start with a little and adjust after it cooks.
• Parsley: Totally optional, but I like the fresh pop at the end.

How to Make Slow Cooker Ham and Bean Soup 

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (soak the beans)
  Soak your beans in water overnight so they soften up, or do the quick soak method listed on the package if you’re short on time.
• Step Two (load up the slow cooker)
  Drain and rinse the beans, then toss them into the bottom of a 6-quart slow cooker. Add the diced tomatoes, ham, potatoes, celery, onion, broth, all your seasonings, and the bay leaf.
• Step Three (let it slow cook)
  Set the slow cooker to high for 4–5 hours or low for 8–10 hours. You’re looking for the beans to be nice and tender. Give one a taste to check before serving.
• Step Four (season and serve)
  Once the soup’s done, adjust the salt and pepper to your liking. Sprinkle on some chopped parsley if you want, and serve it up warm.

How To Soak Beans Properly

I’ve got two ways I like to soak beans, one’s quick, the other takes a bit longer. Both help soften the beans, make them easier to digest, and cut down the cooking time. Here’s how I do it:

• Quick Soak
  I start by rinsing the beans in a colander and picking out any weird bits or little stones (yep, they pop up sometimes). Then I throw them in a pot, cover with cold water, and bring it to a boil. Once it’s rolling, I turn off the heat, cover the pot, and let the beans sit for at least an hour. If I’ve got more time, I’ll leave them for up to four hours before draining and moving on.
• Overnight Soak (the one I usually do)
  Same deal with rinsing and picking through first. Then I toss the beans into a big pot or bowl and cover them with plenty of cold water, like 2–3 inches above the beans. I cover it and just let them sit overnight. By morning, they’re ready to drain and use.

Recipe Tips

Here are a few tips to help you get the best results from this slow cooker ham and bean soup:

• If your beans aren’t soft by the end of the cook time, they just need a little longer, every slow cooker runs a bit different.
• Wait to salt heavily until the end; salty ingredients like ham and broth can affect the flavor as it cooks and beans absorb a lot of flavor.
• If you happen to have a ham bone, throw it in for more flavor.
• If the soup thickens too much, just stir in a splash of broth or water before serving to loosen it up.
• Chop the potatoes into evenly sized pieces so they cook through at the same rate.
• You can swap out chicken broth for vegetable broth if you want.
• If you like a bit more texture, add extra potatoes or some carrots. You can also throw in some greens like spinach or kale at the end of cooking for an extra boost of veggies.

Storage and Freezer 

Here’s how I handle storing, reheating, and freezing of this ham and bean soup:

• Leftovers: Once the soup has cooled down, I transfer it to an airtight container and store it in the fridge. It’ll keep well for up to 4 days.
• Reheating: I reheat portions on the stove over medium-low heat or in the microwave, adding a splash of water or broth if it’s thickened in the fridge.
• Freezing: This soup freezes great. I let it cool completely, then ladle it into freezer-safe containers or zip-top bags (leaving some room at the top for expansion). It’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

• Can I use canned beans instead of dried?
  I designed this recipe with dried beans in mind, which soak up flavor and thicken the broth as they cook. But if you’re set on using canned, wait to add them until the last 30–45 minutes of cooking so they don’t turn mushy. Drain and rinse them first, and know the soup will be thinner since canned beans won’t release starch the same way dried ones do. Canned beans will also not absorb the broth flavor.
• What kind of ham works best?
  I use a thick-cut ham steak or leftover holiday ham, cubed. Just avoid anything glazed with strong flavors like honey or brown sugar, it can make the soup taste off.
• Can I use different types of beans instead of a soup mix?
  Yes, you can mix and match dried beans you already have on hand, but try to use ones with similar cook times (like navy, pinto, kidney). Avoid super delicate beans like lentils, which can overcook in the slow cooker.
• Can I skip soaking the beans?
  I don’t recommend it. Soaking helps them cook more evenly and cuts down the overall time they need in the slow cooker. It also helps reduce compounds that make beans harder to digest.
• Do I need to peel the potatoes?
  Nope. I use Yukon Golds and leave the skin on, they hold their shape and the skin gets tender during cooking.
• Why is my soup thicker than expected?
  The beans release starch as they cook, which naturally thickens the broth, especially if you stir it a lot or reheat leftovers. If it’s too thick for your liking, just stir in a little extra broth or water until it loosens up.

More Leftover Ham Recipes To Try

If you’ve got extra ham to use up, here are a few more leftover ham recipes worth making next.

• Ham and Cabbage Soup
• Ham and Cheese Croissant Breakfast Bake
• Monte Cristo Casserole with Croissants
• Leftover Holiday Ham Strata
• Ham and Havarti Sliders
• Ham and Cheese Casserole with Crunchy Topping
• Ham and Cheese Sliders

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Print Recipe

5 from 2 votes

Slow Cooker Ham and Bean Soup

This Slow Cooker Ham and Bean Soup is a hearty, flavorful meal made with a mix of dried beans, vegetables, and ham. Great for using leftovers or making ahead.

Prep Time15 minutes mins

Cook Time10 hours hrs

Total Time10 hours hrs 15 minutes mins

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Ham and Bean Soup

Servings: 6

Calories: 298kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurements of the ingredients.
• mixing bowls To soak the beans overnight.
• slow cooker To cook the soup.

Ingredients

• 1 lbs. 13 bean soup mix (or 15/16 bean)
• 1 can (14.5 oz.) diced tomatoes
• 2 cups diced, cooked ham
• 2 cups peeled, diced Yukon Gold potatoes
• 2 celery stalks, diced
• 1 large yellow onion, diced
• 6 cups chicken broth or vegetable broth
• 1 bay leaf
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 tsp minced parsley, for garnish

Instructions

• Soak the beans in water overnight, or follow the package instructions for a quick soak before cooking.
  1 lbs. 13 bean soup mix
• Drain and rinse the soaked beans, then add them to the bottom of a 6-quart slow cooker along with the diced tomatoes, ham, potatoes, celery, onion, stock, seasonings, and bay leaf.
  1 can (14.5 oz.) diced tomatoes, 2 cups diced, cooked ham, 2 cups peeled, diced Yukon Gold potatoes, 2 celery stalks, diced, 1 large yellow onion, diced, 6 cups chicken broth, 1 bay leaf, 1 tsp Italian seasoning, 1/2 tsp paprika, 1/2 tsp kosher salt, 1/4 tsp ground black pepper
• Cook on high for 4–5 hours or on low for 8–10 hours, until the beans are tender and fully cooked. Check for softness before serving.
• Adjust salt and pepper to taste, garnish with parsley, and serve.
  1 tsp minced parsley, for garnish

Notes

Soaking the Beans: Be sure to check the post for two easy ways to soak your beans—either method works, just pick what fits your schedule.

Bean Amount: No matter which kind you go with, stick to no more than one pound of beans for this recipe.

For optimal outcomes when preparing this slow cooker ham and bean soup, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition

Nutrition Facts

Slow Cooker Ham and Bean Soup

Amount Per Serving (220 g)

Calories 298 Calories from Fat 35

% Daily Value*

Fat 3.9g6%

Saturated Fat 1.2g8%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.9g

Cholesterol 7.5mg3%

Sodium 654.2mg28%

Potassium 279.7mg8%

Carbohydrates 87g29%

Fiber 44.9g187%

Sugar 4.3g5%

Protein 34.4g69%

Vitamin A 2.7IU0%

Vitamin C 27.7mg34%

Calcium 14.7mg1%

Iron 43.2mg240%

* Percent Daily Values are based on a 2000 calorie diet.

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