This ham and bean soup is an easy meal to make and the perfect way to enjoy a leftover ham bone.

With no soaking required, this recipe takes just minutes to prepare and cooks in the slow cooker to create a delicious and hearty meal!

Serve it with a piece of cornbread or a crusty loaf for dipping.

bowls of Crock Pot Ham and Bean Soup with corn bread

I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly-warming bean soup recipe.  

Hearty Homestyle Goodness

  • A hearty family meal, this Slow Cooker Ham and Bean Soup recipe is easy to prepare.
  • This simple soup requires few ingredients, starting with Hurst’s® HamBeens® 15 Bean Soup®, onions, and ham – no soaking required.
  • Budget friendly, this soup can be made with leftover ham, a ham bone, smoked turkey, or a ham hock.
  • This soup freezes and reheats well.
HamBeens 15 bean soup package

Ingredients for Ham and Bean Soup

Beans – This ham and bean starts with a mixture of dried beans. I love Hurst’s® HamBeens® 15 Bean Soup® for the variety of beans, quality, and flavor. It includes great northern beans, navy beans, and more. You can find them in the dry bean section of almost any grocery store or order them online.

Seasoning – Each bag of Hurst’s 15 Bean Soup comes with a vegetable-based seasoning packet to add great flavor. The seasoning packet can be replaced with bouillon if needed. I don’t add additional seasonings but you can add dried herbs or bay leaves if you’d like.

Vegetables – I use canned tomatoes (drained), you can also use canned tomatoes with chilis to add a little bit of spice or heat to this ham and bean soup. Sliced celery or carrots can be added.

Ham for Bean Soup

If you have a leftover ham bone from baked ham, this a favorite way to enjoy it.

If you don’t have a ham bone, ask your local butcher or deli for either ham bones (they are usually really inexpensive) or ham hocks. If you don’t have either, leftover chopped ham works beautifully in this recipe, too.

beans in a strainer

How to Make Ham and Bean Soup

  1. Rinse beans and add to the slow cooker with onions, ham, broth, and seasonings (per the recipe below).
  2. Cook on high 5 hours (or low for 7-8) or until beans are tender.
  3. Stir in remaining ingredients and cook for additional 30 minutes.
  4. Easy peasy! Serve warm with cornbread for dipping.
ingredients for bean soup in a crock pot

Tips for Bean Soup

  • Rinse beans well and check for any debris. No soaking is needed when using a slow cooker.
  • If you have already soaked the beans, you can reduce the liquid in the recipe by 1 cup.
  • IMPORTANT: Add acidic ingredients (such as canned tomatoes or lemon juice) after the beans have softened (these ingredients can sometimes interfere with rehydration).
  • For a thinner consistency, add one extra cup of broth or water to your slow cooker. If you’d like a thicker bean soup you can remove a cup or so of the beans, blend them, and add them back into the soup.
a bowl of bean soup

We love this Ham and Bean soup served as is out of the Crock Pot with a big piece of moist cornbread. It can also be served over a bowl of rice too!

Storing Leftovers

Fridge: Leftovers can be kept in the refrigerator for up to 4 days.

Freezer: This ham and bean soup recipe makes a large batch and it freezes well. I divide it into individual portions so it’s easy to thaw as many portions as needed. Thaw in the fridge overnight and heat in the microwave or on the stovetop.

Savory Slow Cooker Meals

Did your family love this Slow Cooker Ham and Bean Soup? Be sure to leave a rating and a comment below!

a bowl of bean soup
5 from 287 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crock Pot Ham and Bean Soup

Ham and Bean soup takes just minutes to prepare and cooks effortlessly in the Crock Pot all day long!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12 servings

Ingredients  

  • 1 package Hurst’s® HamBeens® 15 Bean Soup®
  • 8 cups low sodium chicken broth or chicken stock
  • 1 leftover ham bone with meat or ham hocks, diced ham or 1 lb. cooked sausage
  • 1 medium yellow onion diced
  • 1 garlic clove minced
  • 1 teaspoon chili powder optional
  • 15 ounces diced tomatoes
  • 1 lemon juiced
  • Optional: Hot sauce or crushed red pepper to taste

Instructions 

  • Rinse the beans and drain. Sort any unwanted debris and set seasoning packet aside.
  • Place beans, onions, ham bone (or diced ham), broth/water, garlic cloves, and chili powder in a 6qt slow cooker.
  • Cook on high for 5 hours (or low for 7-8) or until beans are tender.
  • Once the beans are tender, remove the hambone (if used), chop any meat left on the bone, and add it back to the pot.
  • Stir in the diced tomatoes, Ham Flavor packet, and lemon juice.
  • Cook for an additional 30 minutes. Season with salt and black pepper to taste and garnish with fresh parsley if desired.

Video

Notes

It is important that acidic ingredients are not added until the beans are soft. Check that the beans are soft before adding the diced tomatoes and lemon juice. 
Replace the chicken broth with water, beef broth, or vegetable broth.
Use a leftover ham bone in this soup. If you don’t have one, ask at the deli counter for ham bones (they are usually really inexpensive) or ham hocks. Leftover chopped ham works well too.
Rinse beans well and check for any debris. No soaking is needed when using a slow cooker. If you have already soaked the beans, you can reduce the liquid in the recipe by 1 cup.
For a thinner consistency, add one extra cup of broth or water to the slow cooker. For a thicker bean soup, remove a cup or so of the beans, blend them, and add them back into the soup.
5 from 287 votes

Nutrition Information

Calories: 259 | Carbohydrates: 34g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 387mg | Potassium: 960mg | Fiber: 8g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 3.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup
Cuisine American

I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love! 

plated Crock Pot Ham and Bean Soup with writing
Crock Pot Ham and Bean Soup with bread and writing
close up of cooked Crock Pot Ham and Bean Soup with a title
Crock Pot Ham and Bean Soup in a bowl and close up with a title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Helpful tips,
    I’ve been cooking beans for many years, so here’s what I do.
    First check date on beans, should not be over a year. Any time more than that and they become harder with time and could take considerable time to soften.
    Second soak over night 12 hours in cold water. This also helps with tummy gas problems later. Pour off soaking water and rinse in fresh water.
    Third, IMPORTANT, DO NOT ADD AND ACIDICS TO THE BEANS. Like tomatoes, ketchup, lemon juice, or additional salt. You can cook your beans with ham or ham bone and herbs. Don’t forget onions, celery and bay leaf. I add about 1/4 to 1/2 head of chopped cabbage, will almost disappear in cooking, but boy does it add flavor.
    Fourth Add your Acidics: Tomatoes, lemon juice, extra salt, tsp. sugar, the last hour of cooking provided your beans have pretty much soft, but not mushy.

    Note: Make sure you heat is simmer and stir occasionally so the stitch does not stick to bottom. Add water as needed.
    If you like your soup with a little body, smash some of the beans against the side of pot or in bowl and stir in to thicken. Do Not use flour or cornstarch to thicken.
    Enjoy that pot of soup with biscuits, cornbread, or homemade bread. What a country feast.
    I in no way intended to add or change the author’s delicious recipe, only to help with some old time cooking skills. Have a bountiful day!!

  2. I was really looking forward to making this, it had such great reviews. I followed the directions of not adding the tomatoes/lemon juice if the beans were still hard. I extended the cook time 2 hours on low because of this, and thought the beans were cooked enough. Unfortunately once sitting to eat we found them to still be a little too hard, but we chose to eat anyway…..bad decision. My stomach was not happy with me! If I was to make again, I would soak the beans first.
    The soup did have good flavor though!!

    1. Sorry this happened to you, Leigh! I would definitely recommend soaking the bean first next time so the beans are cooked all the way through.

  3. This is the second time I’ve made this recipe. Both times, I soaked the beans overnight and cooked for 10 hours and beans were not soft. There is plenty of liquid. The flavor is good but I may have to transfer to a pot and boil in order to have dinner tonight. Any suggestions on what I could do differently? Thank you!4 stars

    1. If your beans are still not soft after soaking and cooking, you can try a couple of things. First, check the freshness of your beans as old beans may take longer to cook. Also, add a pinch of baking soda to the water during cooking, which can help soften the beans. If transferring to a pot, ensure there’s enough liquid and simmer until the beans are tender. I hope that helps, Joanne!

  4. I followed the directions so far and let it slow cook for 8 hours in an 8 qt Ninja crockpot and the beans are still not soft. I’ve turned it up to high for an hour to see if that helps…I really hope so as it smells really good! Hubby was really looking forward to it after work.4 stars

  5. This was a great alternative to split pea soup! Mine cooked while I was at work, which was about 10 hours. Due to the longer cooking time, I had to add a total of 8 cups of broth. I also did not add the tomatoes or lemon, since I was not home midday. It tasted great without them! Less like chili, more like soup.5 stars

  6. Soooo good. We loved it and very filling. I wasn’t to sure about the lemon, but it worked in this soup. Will be making it again with left over ham bone.5 stars

  7. I am in the process of getting this ready but I don’t have the ham seasoning packet. What can I use in place of this?

  8. Whoa! Damn delicious! One of the best recipes I’ve ever made. It’s not often that I find recipes that are truly keepers, but this soup is one for the books. I did add 3 carrots and 3 ribs of celery-chopped. I also used a 10 oz. can of Rotel with chilies in place of the diced tomatoes and a couple pinches of red chili flakes. I used smoked ham hocks which fell off the bones during the cooking time. Easy to follow, quick to make recipe. Soup was so full of flavor that I didn’t even need to add salt/pepper. Don’t pass this recipe by-you will love it!5 stars

  9. This is my favorite soup and I would not change anything in this recipe. My coworkers love it when I take it to them for lunch.5 stars

  10. I made this recipe yesterday. What a delicious and hearty soup. Simple prep and ingredients….what’s not to love! I followed the recipe exactly and would not make any changes to it. I purchased a ham bone from my local grocer. It was very smoky flavored. The ham fell off the bone after cooking for several hours on high. I served the soup with cornbread right from the oven.
    Spend with Pennies has become my new favorite website for recipes to make weeknight dinners easy and delicious. Thank you.5 stars

  11. This was one of the best soups I’ve ever made. I used navy beans because I had them in the pantry. Since I didn’t have a ham seasoning packet, I used Adobo, thyme, and oregano instead and we devoured it.5 stars

  12. Hi Holly, Thanks for the recipe. What a great way to get a variety of beans in one meal. Are the tomatoes drained before adding or should the liquid be added too? Connie

  13. HOLLY, I WOULD LOVE TO RATE YOUR CROCK POT HAM AND BEAN SOUP. MY CROCK POT IS FIVE QUART, NOT SIX QUART AS YOU MENTION USING. I HAVE THE HURST’S 15 BEAN SOUP, WITH CAJUR SEASONING PACKET READY TO GO, AND HAM READY TO GO BUT DON’T THINK IT WILL FIT MY CROCK POT. COULD YOU HELP ME WITH THIS? THANK YOU SO MUCH. LOOKING FORWARD TO HEARING FROM YOU.

    1. Hi Mary, this recipe should fit in your 5qt slow cooker just fine. It might need a little extra time to cook though, so keep that in mind. I would love to hear how it turns out for you!

      1. Hi Holly, Thank you so much for assuring me that my 5 quart slow cooker will be okay to cook the Beans and Ham receipt in. I will make note of how much additional time it takes and write it on the recipe. I will let you know how it turns out. Thank you so much. Mary

  14. So easy I never expected it to be SO DELICIOUS!! The only change I made was adding four carrots cut into 2-3″ chunks because I had them on hand. This is my new favorite soup to make with a leftover ham bone! It’s so refreshing to read a “this recipe takes just minutes to prepare” and it’s actually true!5 stars

  15. I loved everything about this recipe except the lemon juice. To me it really left an unpleasant taste to the broth. I will make it again without the juice. Loved using the crock pot. I used regular navy beans and they were nice and tender. Thanks for the recipe. I’ve used your recipes in the past and am becoming a regular user.4 stars