Slow Cooker Ham Bean Soup (Printable version)

Hearty blend of ham, beans, and vegetables simmered slowly for a comforting meal.

# What You’ll Need:

→ Meats

01 - 1 pound cooked ham, diced

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced

→ Beans and Legumes

06 - 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed

→ Liquids

07 - 6 cups low-sodium chicken broth

→ Spices and Seasonings

08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - 1/2 teaspoon black pepper
12 - Salt to taste

# Directions:

01 - Add diced ham, carrots, celery, onion, garlic, and drained beans to the slow cooker.
02 - Pour chicken broth into the slow cooker. Add bay leaf, thyme, parsley, and black pepper. Stir all ingredients to combine thoroughly.
03 - Cover the slow cooker and cook on low setting for 7 hours, or until vegetables are tender and flavors have melded together.
04 - Remove and discard the bay leaf. Taste the soup and adjust salt as needed to reach desired seasoning.
05 - Ladle soup into bowls and serve hot. Pair with crusty bread or crackers if desired.

# Expert Advice:

01 -
  • It practically babysits itself: Seven hours of hands-off cooking means you can tackle your weekend without hovering over the stove.
  • One pot equals zero fuss: Throw everything in, walk away, come back to soup that tastes like it simmered all day.
  • It stretches your leftover ham: That small amount of holiday ham suddenly becomes the star of a meal that feeds six people.
02 -
  • Never add salt at the beginning: I learned this the hard way by ending up with soup that was absolutely undrinkable because the ham and broth were already salty, and seven hours of cooking concentrated it further.
  • Mashing some beans thickens the soup naturally: If your finished soup feels a touch watery, scoop out a cup, mash it with a fork or potato masher, and stir it back in—it creates creaminess without heavy cream or flour.
03 -
  • Cut your vegetables consistently: If some carrots are thin ribbons and others are thick chunks, you'll end up with a soup where some vegetables are mushy and others still firm—spend that extra minute with your knife.
  • Use a six-quart slow cooker minimum: This recipe needs room to breathe, and cramming it into a smaller cooker can cause uneven cooking and overflow.
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