Go Back

Crockpot Ham and Bean Soup

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours 45 minutes
Total Time 8 hours
Course Soups
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 2 cups dried navy beans or great northern beans, rinsed and soaked overnight
  • 3 cups diced ham (leftover or cooked ham steak)
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: splash of apple cider vinegar or hot sauce for serving

Instructions
 

  • Step 1: Rinse and soak the dried beans overnight or for at least 6–8 hours. Drain before using.
  • Step 2: Spray the crockpot with cooking spray or lightly grease it. Add soaked beans, diced ham, onion, carrots, celery, garlic, chicken broth, bay leaf, thyme, and smoked paprika. Stir to combine.
  • Step 3: Cover and cook on low for 6–8 hours or on high for 3–4 hours until beans are tender and soup has thickened slightly.
  • Step 4: Remove the bay leaf. Taste and adjust seasoning with salt and black pepper.
  • Step 5: Ladle soup into bowls and garnish with chopped fresh parsley. Optional: add a splash of apple cider vinegar or hot sauce for extra flavor.