Crockpot Ham and Bean Soup

5 from 3 votes

Learn how to make a delicious and hearty crockpot ham and bean soup with this easy recipe. You'll dive into a bowl of homemade goodness with this perfect comfort food for a cozy night in. An easy slow cooker soup recipe and great use of leftover ham.

Prep Time15

Cook Time5

Total Time5 15

Course: Soups

Cuisine: American

Servings: people

Calories: 230kcal

Author: Tammi

Ingredients

5 cups uncooked navy beans
8 cups chicken broth
1 leftover ham bone with meat
1 cup leftover ham diced and optional
1 medium yellow onion diced
1 cup carrot diced
2 cloves garlic minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
fresh parsley chopped, for garnish

Instructions

Rinse the navy beans under cold water and remove any debris or stones.
In a large slow cooker, combine the navy beans, chicken broth, diced onion, diced carrot, minced garlic, paprika, salt, and black pepper. Stir well to combine all the ingredients.
Place the leftover ham bone with meat into the slow cooker, submerging it in the bean mixture. If using diced leftover ham, add it to the slow cooker as well for extra flavor and texture.
Cover the slow cooker with its lid and cook the soup on low heat for 9 to 10 hours, or on high heat for 5 to 6 hours. Cooking times may vary depending on your slow cooker.
Once the beans are tender and the flavors have melded together, carefully remove the ham bone from the soup. Use a pair of forks to shred any remaining meat from the bone and add it back to the soup for extra flavor.
Ladle the hot ham and bean soup into bowls and garnish each serving with freshly chopped parsley.

Notes

Overcooking can cause the beans to become mushy. Once the beans are tender, the soup is ready.
Store the soup in the refrigerator for up to 3-4 days. freezer friendly for up to 3 months.

Nutrition