Crockpot white bean ham

This Crockpot White Bean and Ham Soup is a cozy, satisfying meal that brings the warmth of home cooking to your table with minimal effort. Perfect for chilly days or when you want a comforting dish that can simmer slowly while you go about your day, it’s been a family favorite that fills the kitchen with inviting aromas and hearty flavors.

This soup first became a staple after I found myself with a ham bone from holiday dinner. The slow cooker turned it into a delicious, never-waste meal, and now it’s requested on repeat during the cooler months.

Ingredients

• One pound dried great northern or navy beans: these beans hold shape well and provide a creamy texture. If short on time, canned beans work fine just rinse them well to reduce sodium
• One and a half pounds ham bone, ham hock, or diced leftover ham: adds smoky, savory depth and natural saltiness. For best flavor, use a bone with some meat on it
• One medium onion diced: gives a sweet aromatic base
• Three carrots peeled and sliced: adds subtle sweetness and color
• Two celery stalks diced: brings a refreshing crunch and herbal note
• Three cloves garlic minced: boosts savory complexity
• Six cups low-sodium chicken broth or vegetable broth: the cooking liquid and flavor foundation. Low-sodium keeps control over salt level
• One teaspoon dried thyme: earthiness that complements the ham
• One bay leaf: adds subtle herbal fragrance
• Half teaspoon black pepper: mild spice to balance flavors
• Salt to taste: added at the end depending on how salty your ham is
• Optional: One cup chopped kale or spinach for extra greens and nutrients

Instructions

Prepare the Ingredients:

If using dried beans, rinse them thoroughly and soak them overnight to soften and speed cooking. Drain well before adding to the crockpot. While the beans soak, dice the onion, carrots, and celery, and mince the garlic finely.

Layer the Ingredients in the Crockpot:

Place the soaked or canned beans at the bottom of the slow cooker so they cook evenly. Add the ham bone, ham hock, or diced ham on top. Then add the chopped onion, carrots, celery, and minced garlic spread evenly over the meat and beans.

Add Seasonings and Broth:

Sprinkle the dried thyme, black pepper, and bay leaf over the mixture. Pour in the chicken broth until all ingredients are just covered. This liquid will become your flavorful soup base as everything slowly cooks.

Cook the Soup:

Cover the crockpot and set it to LOW for 8 hours or HIGH for 4 to 5 hours. Check that beans are tender and the ham is falling off the bone. This slow cooking allows flavors to meld completely and the meat to become tender and easy to shred.

Finish the Soup:

Remove the ham bone or hock carefully from the pot. Shred any remaining meat and stir it back into the soup. Discard the bay leaf. If you like a thicker texture, mash some of the beans gently with a spoon or use an immersion blender to partially puree the soup.

Season and Serve:

Taste your soup at the end and add salt as needed, depending on the saltiness of your ham. Add more black pepper if desired for extra warmth. Serve the soup hot, ideally with slices of crusty bread or a fresh salad alongside.

I always look forward to the comforting aroma this soup fills the house with. Slow cooking the ham bone with the beans softens it perfectly and turns the broth silky and rich. It’s one of those recipes that connects food to family memories for me especially during colder seasons when everyone gathers around the table.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to preserve texture. This soup also freezes well when cooled completely. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Adding fresh greens when reheating brightens the dish up nicely.

Ingredient substitutions

If you don’t have great northern or navy beans, cannellini beans work just as well and offer a similar creamy texture. Ham bone or hock can be swapped for a smoked turkey leg for a different but still smoky flavor. Vegetable broth can replace chicken broth for a vegetarian twist if you use vegetable ham substitute or omit meat.

Serving suggestions

This soup shines with simple sides like a crisp green salad or crusty bread for dipping. Garnish with a sprinkle of freshly chopped parsley or a squeeze of lemon juice to add freshness. A side of roasted root vegetables pairs beautifully in colder months offering contrasting textures.

This hearty soup is perfect for slow cooking and easy meal prep. Adjust seasonings at the end for a flavor tailored to your taste.

FAQs about Recipes

→ Can I use canned beans instead of dried?

Yes, canned beans can be used to save time. Just drain and rinse them before adding to the pot.

→ What kind of ham works best for this dish?

Ham bone, ham hock, or diced leftover ham all add smoky depth and richness to the soup.

→ How long should I cook the soup in a crockpot?

Cook on LOW for 8 hours or HIGH for 4-5 hours until beans are tender and ham is falling apart.

→ Can I add greens to this dish?

Yes, stirring in chopped kale or spinach near the end adds freshness and extra nutrition.

→ How do I adjust seasoning properly?

Salt is added at the end to avoid over-salting since ham can be salty; taste and season accordingly.