Delicious Slow Cooker Ham and Bean Soup, use up leftover ham or cube up a ham steak. The beans and potatoes give it a hearty texture and the seasonings add a slightly earthy flavor. Great with crusty bread.
Ham and Bean Soup in the Slow Cooker
I love a good slow cooked meal for a variety of reasons, but mostly because it allows me to worry about other things while it turns out meals that are tender, flavorful and absolutely delicious. It’s a game changer for a busy life.
This ham and bean soup is no exception in the flavor and ease department. And while it’s a great recipe to use up leftover ham, it’s just as easy to cube up a ham steak and go from there, allowing you the flexibility to make this soup all season long.
While this version of soup is inspired by a hearty, slow-simmering ham-bone soup, this recipe proves just as worthy while being far faster and easier to pull together.
Enjoy every bite!
Ingredients
Let’s break down what goes into this ham and bean soup recipe…
- 13 Bean Soup Mix – available at most grocery stores, you can also use a 15/16 bean soup mix too. What’s most important is only using the required amount (1 pound).
- canned diced tomatoes – without any other flavorings
- cooked ham – leftover ham or cube up a ham steak and they also sell cubed ham already packed or buy some from the deli
- Yukon Gold potatoes – definitely preferred over Russet potatoes
- celery
- yellow onion
- vegetable stock – can also use chicken broth
- bay leaf – make sure it’s fresh
- Italian seasoning
- paprika
- kosher salt and black pepper
- parsley – for garnish
Making Ham and Bean Soup
Because we are utilizing the slow cooker, the process of putting this soup together is easier than you imagine.
The most important part of this recipe requires a little planning ahead. Soaking your beans in water overnight or following the instructions on the package for a quick soak.
Drain and rinse the soaked beans and place them into the bottom of a 6- quart slow cooker with the diced tomatoes (undrained), ham, potatoes, celery, onion, stock, seasonings and bay leaf.
Cook on high for 4-5 hours or low for 8-10 hours, until the beans are tender and cooked through.
Adjust salt and pepper to taste. Garnish with parsley and serve, enjoy!
GET THE FULL (PRINTABLE) SLOW COOKER HAM and BEAN SOUP RECIPE BELOW. ENJOY!
How To Soak Beans Properly
There a couple of methods when it comes to soaking beans, overnight soaking and a quick soak method. Soaking beans helps break down complex sugars that make beans hard to digest (for some people). Soaking prior to cooking also help cut down cooking time.
Quick Soak
- Rinse your beans in a colander and carefully pick through beans, removing any stones. (Stones are very common.)
- Cover your beans with cold water in a stock pot or other pan and bring the beans to a boil. (uncovered)
- Remove beans from heat, cover them and let the beans stand at least one hour, but if you can up to four.
- Make the soup using these beans.
Overnight Soak
- Rinse your beans in a colander and carefully pick through beans, removing any stones. (Stones are very common.)
- Transfer the beans to a stock pot or other pan and fill with cold water, making sure to add at least two to three inches of extra water to the top. Beans swell up by soaking up this extra water.
- Cover pot and let the beans sit overnight.
- Make the soup using these beans.
Other Slow Cooker Recipes To Make
- Slow Cooker Chicken Burrito Bowls
- Slow Cooker Thai Pulled Pork
- Slow Cooker Root Beer Beans
- Slow Cooker Chile Colorado
- Slow Cooker Honey-Soy Pulled Pork
- Slow Cooker Pork with Cranberry-Pineapple Sauce
FYI: Please join our NOBLE PIG FACEBOOK GROUP for a more in depth look at recipes, cooking tips and other member contributions.
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! TAG @NOBLEPIG ON INSTAGRAM WITH YOUR CREATION. DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW. ALSO FOLLOW ALONG ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR LOTS OF FOOD INSPIRATION AND A PEEK INTO EVERYDAY LIFE.
Slow Cooker Ham and Bean Soup
Ingredients
- 1 lb. 13 bean soup mix (or 15/16 bean)
- 1 14.5 oz can 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 vegetable stock
- 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
- Prior to cooking, soak your beans in water overnight or follow the instructions on the package for a quick soak.
- Drain and rinse the soaked beans and place into the bottom of a 6 quart slow cooker with the diced tomatoes, ham, potatoes, celery, onion, stock, seasonings and bay leaf.
- Cook on high for 4-5 hours or low for 8-10 hours, until the beans are tender and cooked through. Taste them for softness!
- Adjust salt and pepper to taste. Garnish with parsley and serve, enjoy!
Nutrition
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.