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.
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.