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A cozy bowl of crockpot ham and bean soup, ready to be served.

Classic Crockpot Ham and Bean Soup

A comforting and easy-to-make soup prepared in a slow cooker, featuring tender navy beans, savory ham, and aromatic vegetables.
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Prep Time 8 hours 10 minutes
Cook Time 6 hours
Total Time 14 hours 10 minutes
Servings: 6 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb dried navy beans (or other small white beans), rinsed and sorted
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 ham hock or 1-2 cups cooked ham, diced
  • 6 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Equipment

  • Large bowl
  • Large skillet
  • Slow cooker (6-quart or larger)

Method
 

Preparation
  1. Soak the navy beans in cold water overnight (or for at least 8 hours); drain and rinse.
Cooking
  1. Heat olive oil in a skillet, then sauté onion, carrots, and celery for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute.
  2. Transfer sautéed vegetables to a slow cooker, add drained beans, ham hock (or diced ham), broth, bay leaf, and thyme.
  3. Cook on low for 6-8 hours or on high for 3-4 hours until beans are tender.
  4. Remove ham hock, shred the meat, and return it to the soup; season with salt and pepper.
Serving
  1. Ladle the hot soup into bowls and garnish with fresh parsley, if desired.

Notes

For a quicker soak, boil beans for 10 minutes, then let stand for an hour, then drain. If using diced ham, omit the step of removing and shredding the ham hock. Adjust salt and pepper to your taste, as ham can be salty.