Crockpot Ham & White Bean Soup

This Crockpot Ham & White Bean Soup is an easier, set it and forget it, variation of the classic. It’s super simple with a very short ingredient list. It makes it quite a delightful surprise when you first dig in and discover just how incredibly flavorful it is.

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Do any of you other Moms & Dad’s make your kids cook? Because apparently that is listed under to ‘cruel and unusual punishment’ category on Friday nights.

Ya know, the weekly fend fo yo-self night. Son # 2 acts like it’s just unconscionable that his mother wouldn’t want to slave over the stove or toil away in the kitchen for him for one evening a week. Because apparently that’s my job. Ha!

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So, fend for yourself night. Nothing new around these parts, but you’d never know it when listening to the complaining chorus.

Any who, it’s pretty simple make what you want, and leftovers are always divided evenly among the boys. Sometimes though, one son will decide that’s not sufficient, or maybe he’s just having a golden child moment, and decides he’s going make dinner for everyone.

While years ago that would have been boxed mac and cheese (because that’s where they were at), it’s now an actual meal … something say, like Mom would make 😉

While I’ve always been adamant that my boys know there way around the kitchen and be self sufficient, I wasn’t satisfied with knowing how to follow the directions on a packet of pasta, or scramble a few eggs.

(Oh, and to make sure we all know/knew what we were doing we took it back to the stone age by deciding against owning a microwave)

Within the past few months or so though, they’ve caught onto a little piece of meal magic though. The CROCKPOT.

Turns out I’m not the only one who can throw a few ingredients in that sucker and have dinner ready in a few hours.

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It’s Friday? You know where the family recipe books are. Pick one and work together, or there’s always grilled cheese and a can of tomato soup.

Or Ramen noodles. I did say it was fend for yourself night, didn’t I? 

Behold! The sons did not in fact starve this week!! So we’re here to share their latest creation … crockpot ham and white bean soup.

And it’s good you guys.

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Want to know what’s even more ironic?

I made this for them two weeks ago for supper, and you should have heard the resounding complaining chorus. Because, soup. Of any kind. For dinner. My, my … how the tables have turned.

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See? So Simple- a child can do it.

Have an Instant Pot? Pressure Cook This Ham & White Bean Soup recipe for quicker results!

This soup was made for both the slow cooker & the pressure cooker. There’s just a couple adjustments to be made when adding it to the Instant Pot.

Add all of the ingredients to the pot, just as instructed for the slow cooker. Then add two-three additional cups of water. This is necessary for it to come to pressure and cook properly.

Cook the soup on high pressure for 45 minutes, and allow for a completely natural pressure release. 

Once the pressure release is finally done, open the lid & give everything a good stir. You can serve now, or let the soup rest for 10-15 minutes. It will continue to thicken as it sits.

The soup will be hot, so keep that in mind when serving.

The Beans Shouldn’t Have To Soak, How To Ensure They Cook Properly

Whether you choose to make this in the slow cooker or the Instant Pot, the beans should’ve require a pre-soak to come out perfectly cooked.

To ensure they cook properly, use dry beans that you just recently purchased. The only time my beans have come out under cooked, it’s been because I used beans from my pantry store that had been in there for quite some time.

They’re still good, but those definitely require a pre-soak before using in virtually any recipe. The fresher the dry beans, the better the turn out in this particular recipe.

Other Cozy Ham Soup Ideas To Enjoy:

If you’ve tried this CROCKPOT HAM & WHITE BEAN SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Crockpot Ham & White Bean Soup

A simple but filling soup that's made in the crockpot. With how flavorful it is, your guests will be shocked at how few ingredients it requires.
3.88 from 90 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 8 hours 5 minutes
Servings: 8
Calories: 263kcal

Ingredients

  • 1 lb of dried Great Northern Beans rinsed and sorted through
  • about 1 lb of ham large pieces
  • 6 cups of chicken stock or broth
  • 1 medium white onion diced
  • salt and pepper to taste
  • parsley to taste
  • oregano to taste

Instructions

  • Place all ingredients in crockpot, and stir them all together.
  • Cook on low for 8 hours.
  • Ladle into bowls and serve warm.

Notes

We either serve this soup with cornbread, or crusty dinner rolls. Trust me, you want something to sop up the juices in the bottom of the bowl! This meal can also be made ahead of time, or in a double batch, and frozen until ready to use. Just thaw, reheat, and enjoy!

Nutrition

Calories: 263kcal | Carbohydrates: 43g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 266mg | Potassium: 995mg | Fiber: 12g | Sugar: 5g | Vitamin C: 4mg | Calcium: 108mg | Iron: 4mg

 

125 thoughts on “Crockpot Ham & White Bean Soup

  1. Both of my sons now 23 and 26 own crockpots! Nothing better than setting the crockpot to make magic while you are off to class or now, work. Growing up with Doctor Mom they definitely learned to fend for themselves in the kitchen. And they learned quickly that girls swoon for boys who can cook.

    1. Any really. If you’ve got leftover ham, or meat still on the ham bone, from a big dinner you can use that. We’ve also chopped up ham steaks or even made it using pre-packaged diced ham bought in the meat section.

    1. 5 stars
      Hi. Thanks for receipe. Im making it as i write. My question is. I see you posted nutritional facts. How big is serving size? Thank you

  2. I really do appreciate the recipe and your hard work, but PLEASE check your spelling & punctuation before publishing. I want to be delighted without being annoyed.

  3. If you use a ham steak, do you cook it first before you put it into the crockpot with the beans and other ingredients?

    1. The one’s I buy are always fully cooked and ready to use, so you can just throw it in and go with the rest of the recipe.

  4. I have a leftover small ham bone with plenty of meat still on it. Could I just put the entire Hamm and bones in the pot?

  5. I like rivels in my bean soup. You use 2 eggs, 2 cups flour and a 1/4 teaspoon of salt. Scramble the eggs and salt and mix in flour until it’s not sticky. Mix lightly using a fork, you don’t want it to stir into a batter or dough so a light touch kinda dragging it through. If you make it too dry, they’ll fall apart. If it is too dry, add another egg. Drop little bits into your soup about 30 minutes before it’s done. These come from Amish or Mennonite roots. Try them, they’re wonderful.

    1. Holly, I’d say a heaping tsp of both the parsley and the oregano. The salt & pepper, he just needs to start small, stir, and taste the broth until he’s satisfied!

  6. I like mine to be “soupier”, so I use extra broth( about a cup). About 30 minutes before eating, I make corn bread, fry potatoes and make kraut/winners. I love this with onion and buttermilk.

  7. We just had this 2 nights ago! I always make corn bread with ours. My kids love it & they are all married with families.
    Did not ever think of the crockpot though! Genius!!

    1. Crockpots save lives, and sanity, lol! I’m all about getting our fav comfort foods in, especially if it’s in a way that I can sit down, relax, and enjoy too.

  8. Love your recipe however, I like the Senate Bean Soup version with bay leaves and garlic. Other than that, your recipe looks like something I intend to try. I also like to use ham hocks (cooked and defatted) or a portion of a picnic ham. Yum.

    1. My favorite thing about this recipe is that it’s simple enough that everyone can put their own spin on it, and it’s darn near fool proof. Hope you enjoy, Jackie!

  9. Question—do you presoak the beans? I’ve not had luck before with my beans staying hard after cooking even when following directions. Also how do you thicken the broth?

    1. These particular beans in this recipe, I don’t presoak. The longer you let them cook, the thicker the broth will be as the beans break up when you stir. Alternatively, use a potato masher and smash a few then give it a stir.

  10. I will say this is delicious, I made it today, but the quicker version! and used 3 cans of Navy beans and threw in the smoked ham and I really loved it.. I also put half of the mixture into the blender to it would have a thicker, creamer
    texture.
    Thank you!

    1. Love your tip on blending a little to give it a creamier texture! You could also use an immersion blender and keep it in one pot. I’m so glad you liked it, Rose!!

    1. Yep, you’ve got it! We let it cool in the fridge in tupperware (we use to go soup containers from Chinese restaurants) and then freeze them in the deep freezer. Thaw in the fridge when ready to use, heat, and eat.

  11. My mother- in – law always added a little baking soda to prevent gas in the stomach. She would also soak her beans and add dumplings. Do you recommend baking soda ?

  12. Could I switch out the navy beans for split peas? With the temps dropping, I’ve been wanting split pea and ham soup, but haven’t had the time.

    1. Not silly at all. Rinsing removes any dirt, and their can be pea sized stones in bags of beans so it’s always best to look through them beforehand to save your teeth!

  13. Yes, baking soda does help remove some of the ‘gas.’

    Put it in the last hour of cooking, when the beans are softer and more receptive to it.

  14. So it’s five hours in and my beans are still pretty hard. Should I turn the heat up to high at this point? Thank you 🙂

    1. Turkey would work, just wouldn’t be *as* flavorful. Another good substitute is smoked turkey legs or andoullie sausage.

  15. My inlaws are from the hills of west by god Virginia. They always called this “soupbeans and corn bread”. Always used great northern beans as they are a bit smaller. To serve, a piece of corn bread is crumbled in a bowl, ladle in the soup and sprinkle diced sweet onion on top. Warms the body and soul.

  16. I cooked this over night on low. Smelled great, but all the broth was gone!
    Still tastes reallllly good. Will add more broth next time.

    1. Oh no! Those beans must’ve really been thirsty 🙂 Sometimes I do have to add a teensy bit more as it cooks too. So glad you enjoyed it!

  17. I’ve made this for years, but use a bay leaf instead the oregano. Try it. I also put in a few chopped carrots and one stalk of celery for extra appeal.

  18. My kids and I are eating a lot of soup these days, and I wanted to try them on bean soup (they are 5 and 7, and beans are an uncertain subject. In chili, yes! In tacos, no! So, soup? Let’s see). Wanted it for lunch, and didn’t have 4 or 8 hours, so I threw it all in the pressure cooker and upped the broth to 8 cups. 30 minutes at pressure, cool slowly, and poof! Soup. Yum.

    1. I’m so glad you were able to make it work for you, Deborah! I’m (hopefully) getting one for Christmas, and this is on the top of my list to adapt for the pressure cooker.

    1. Sorry you had that experience, Sherol. While we don’t find that to be the case, this is a very forgiving dish and can easily be seasoned to your own preferences.

    1. I know what they are, but haven’t used them myself. My guess would be yes, but you’d probably need to increase the cooking time.

  19. Making this right now as I speak. I want to add diced carrots and celery and I’m wondering at what point should they be added to the 8 hour cooking process?

    1. Sorry I didn’t see this yesterday, Crystal. I was out of the office due to family/holiday commitments. I’d add them at the beginning, but if you want them to have a more firm texture, I’d add them half way through.

      1. I added them about halfway through. Turned out perfect, just enough bite with no mush. Your recipe was a hit, No leftovers even. What I found different about yours was the chicken broth, it added a deeper level of flavor. I’ll be using it again, thank you

    1. Cindy, I’m not really sure. I just got one for Christmas though and plan to figure it out soon. I’ll update the recipe when I do!

    1. In theory you could, but it wouldn’t really need to cook much and the beans wouldn’t absorb all the flavor as they hydrate. I wouldn’t recommend it.

  20. I halved the recipe to use in my mini slow cooker! Will be making this as more of a side to along along with collard greens, corn bread and ribs!

  21. 4Sons, You sound like a lovely person! I’ve read through your comments and all of your responses are just so kind…

    I have printed out the recipe and will try it tomorrow. At first, I was thinking it sounded sort of bland and boring, but, after reading the comments and remembering that I tend to lean toward recipes that don’t have a lot of zip in them, I decided to give it a whirl. I will let you know how we like it! Thank you!

    1. Carol, you are just the sweetest! Thank you so much! It does seem like it would be a bit boring at first read, but it ends up being shockingly flavorful!! I can’t wait to hear your review, and hope you find many more recipes to love on our site 🙂

  22. I am going to try this tonight but I want to add potatoes but I don’t want them to mushy so when during the cooking should I put them in? Thank you…Carley

    1. It’s about 6-8 servings for us, depending on how hungry we are and how much cornbread we eat with it, lol. At 6, each serving would be about 425 calories.

    1. You sure can, but if that’s what you’re using I would suggest going ahead and giving them a good soak beforehand.

  23. I have an instant pot that I’m pretty new at using. I’d love too hear some opinions on how long to cook this in the IP and the method used with the IP.

    1. My Grandma and Mother still use them. I keep them stocked in my deep freezer. You can totally sub them for the ham in this recipe if that’s what you’d prefer 🙂

  24. Thought it was time to finally comment. I’ve been making base version of the soup for years. I always go to this page because it’s so simple! Typically add a couple carrots and celery too to get some veg in each serving. But this is soooo yummy!! Fills our belly’s and and is the ultimate comfort food!

    1. It’s one of my favorite Fall soups for so many reason, but a big part of it is the simplicity. Great idea with the carrots and celery! On top of the extra flavor it’s always good to get some extra veggies in.

  25. Hi 4sonsrus!
    I am just seeing this recipe now. Oh boy I can’t wait to make it. It is just myself and I live in SW Florida so soup is not the norm but it sounds so yummy that I will turn down the A/C very cold and enjoy. My question is did you ever get the chance to try it in the pressure cooker yet? If so, how did it come out and please tell me the cooking details. Thank you and happy holidays!

  26. How would I cook this if I did soak my beans overnight? Wanting to cook this today and my beans have been soaking since last night.

    1. You can absolutely use a different broth, beef or even vegetable will also work. You can switch up the beans too. I just can’t guarantee a different dry bean will cook soft in the same amount of time.

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