Ham and Bean Soup (Crock Pot Version)

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Bean Soup is an easy and inexpensive dish and one of our all-time favorite foods to come home to on a chilly day.

This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long!

This easy recipe is quick to prep and delicious, the perfect way to use up any leftover ham and a great way to feed a crowd!

bean soup with corn bread and parsley

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

Here’s Why You’ll Love This Ham & Bean Soup

Slow Cooker Ham and Bean soup is the perfect family meal!

  • Simple and inexpensive, this is a great way to feed a crowd. This simple soup requires very few ingredients, starting with Hurst’s® HamBeens® 15 Bean Soup®, onions and ham.
  • You’ll need just a few minutes of prep time and best of all the beans do not require soaking.
  • You can use up leftover ham, a ham bone, smoked turkey or a ham hock.
  • It’s healthy and delicious, everyone always loves it! This hearty soup is like a big ol’ hug in a bowl!
  • This soup freezes and reheats well.

The slow cooker does all of the work creating an easy ham and bean soup that will warm you from the inside out.

HamBeens 15 bean soup package



Ham and bean soup is the ultimate comfort food and even more so when you have a beautiful mixture of beans! Hurst’s® HamBeens® 15 Bean Soup® is not only my favorite mixture, I know you guys love it just as much as I do!

Hurst’s HamBeens top-notch for both quality and flavor and are easily found in the dry bean section of almost any grocery store (or you can order them online). Along with the beans, a seasoning packet is included in each package of 15 Bean Soup making it simple and perfectly seasoned every time!


Hurst’s 15 Bean Soup comes with a vegetable-based seasoning packet that really takes this recipe to the next level. It has great flavor, the perfect amount of seasoning, and a hint of smokiness. Adding the seasoning towards the end of cooking gives this soup an amazing flavor boost.

A squeeze of fresh lemon adds freshness.  While I use plain tomatoes, you can also use canned tomatoes with chilis to add a little bit of spice or heat to this ham and bean soup!

Ham for Bean Soup

If you happen to have a leftover ham bone from your holiday baked ham, THIS is the recipe you’re going to want to make with 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. Our deli down the road sells ham hocks for just a few dollars each. If you don’t have either, leftover chopped ham works beautifully in this recipe too.

rinsed beans in a strainer

No Soaking Required

One thing we really love about this ham and bean soup recipe is that you do not have to soak the beans before cooking.

  • 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).

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.

Easy peasy! Serve warm with cornbread for dipping.

ingredients for bean soup in a crock pot

How to Thicken Bean Soup

This soup comes out very thick and hearty, just the way we love it!

If you prefer 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 and blend them and add them back into the soup. You won’t change the flavor this way, just thicken the consistency, the soup will become almost more creamy this way.

We love this Ham and Bean soup served right out of the Crock Pot with a big piece of moist cornbread but it’s delicious served over rice too!

a bowl of bean soup

Can You Freeze Ham and Bean Soup?

Yes, not only is it easy, but this ham and bean soup recipe makes a huge batch and it freezes beautifully. That means cook once, have two dinners and lunches all week… count me in!

We freeze this in individual portions so we can easily grab one for lunches and the smaller portions defrost quicker.

More Slow Cooker Recipes You’ll Love

a bowl of bean soup
4.93 from 225 votes
Review Recipe

Ham and Bean Soup {Crock Pot Version}

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12 servings
Crock Pot Ham and Bean Soup is one of our all time favorite foods to come home to on a chilly day. This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long! Dinner is ready when you are!


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

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

Recipe 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. 
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 beautifully in this recipe 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.

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!

Crock Pot Ham and Bean Soup in a crock pot and in a bowl with writing
Crock Pot Ham and Bean Soup in a bowl with writing
About the author


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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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Recipe Rating


  1. This sounds so good, I want to make it for my family tomorrow night. At first you mention the packet in the beans pack, but you called it a veg pack. At the end you mention a ham pack. Are they both the same thing? I’m just making sure because I’m not good at cooking! Thank you for this recipe.

  2. Hi Holly: I was going to buy a honey baked ham bone or make your crock pot ham for this and other recipes. Can you tell me if there is any problem with using ham leftover with the “glaze” on it in terms of soup flavor etc? I’ve seen recipes saying to get rid of the “glaze” which would seem to defeat the purpose.

    Also, I wondered if you have used the ham base/better than bouillon in any of your ham based soups/chowders? I haven’t purchased but wondered.

    Thanks.5 stars

    1. I personally use leftover glazed ham in recipes all of the time. They may have a little bit of sweetness but for us, it’s not noticeable enough to worry about.

      I haven’t used the better than bouillon in years but I do know my sister uses it due to an MSG allergy in her family and she likes it (I can’t say for sure which flavor she uses without MSG). I think it would work just fine in recipes to replace broth or add additional flavor.

  3. I just made this soup and I’m sure when it’s done it will be delicious. Unfortunately 8 hours on low was not enough. The beans are still hard and I’ve turned it to high. This will definitely not be today’s dinner as I had planned. My daughter had to go out and buy dinner because everyone was hungry. I’m a little disappointed…….

    1. That’s definitely disappointing Sandi. Did you add any of the acidic ingredients to the slow cooker (tomatoes/lemon)?

  4. I would like to make this to take to a neighbor and then also have a good amount left for my family. If I doubled the recipe would it be too much for the large crock pot?

    1. Yes, it would likely be too much for a large slow cooker as this recipe fills it almost ¾ full. This can be cooked on the stovetop as well and if you have a large enough pot it could be doubled.

      Soak the beans 8 hours or overnight.
      Drain water and add fresh broth/water.
      Follow the recipe above simmering about 1 1/2 to 2 hours or until beans are soft.
      Add tomatoes/lemon and simmer 30m more.

      Hope that helps!

  5. Happy New year! I’m currently making this right now and I cannot wait to try it. Thank you for the awesome recipe!

  6. This soup was excellent! Delicious! Made it from leftover ham bone from Xmas. Didn’t even need to add the flavor packet because it was so rich from the ham. I did soak the beans overnight and cooked soup slowly in my Le Creuset pot. Warning, some Beano might be needed though! You won’t want to stop eating it!5 stars

  7. If I don’t have a way to juice a lemon, can I submit with lemon juice from a bottle and if so, how much would I use?

  8. Yeah… thanks for adding the info “if you already soaked your beans”… Because remembering to soak the beans is half the battle. Then finding a recipe… then finding a recipe you DON’T have to soak the beans. lol BUt…if you do. It’s not all bad. Can’t wait to eat this!

  9. My favorite left over from Christmas was my Granny’s Ham Loaf with glaze. it is so different and easy to make and tastes good cold for sandwiches or for another leftover meal. Very few people make it anymore but very festive for the holidays or Easter.

  10. So good. I used smoked ham hocks and followed the recipe the rest of the way. I highly recommend it. Slow cooked on low for 9 hours.5 stars

    1. It’s a great recipe. As all good cooks do, a few minor changes to make it there own. But what I would like to know is how can anyone get this prep time to 10 minutes. Takes longer than that just to peel the garlic. More like an hour. But no matter what it takes it’s all worth the effort. All ingredients in plus whatever else you want, cook for 8 hours it’s great.

  11. I have a picky eater in my house who doesn’t like tomatoes. Would it be better to buy tomato sauce or just blend up the diced tomatoes to achieve the same taste and consistency?

    1. Hi Cassie, I have not tried this soup with tomato sauce. I imagine it would change the texture of the sound but I would lean towards the diced tomatoes to get a similar consistency! Enjoy.

    2. Cassie, I am making this soup right now and instead of tomatoes, I’m going to mash up some pork and beans to give it a little of the tomato flavor because it’s packed in tomato sauce and by mashing the beans up, it will thicken up the soup.

    3. I added my diced fire roasted tomatoes with everything else so they would cook down. My daughter doesn’t like tomatoes. Still waiting to try this soup, looks and smells delish!

    4. What seasonings would you suggest if I didnt get the 15 bean?? I’m using a mixture of great white northern, pinto and red lentil.

    1. Hardly! Your tomatoes may be a bit more tender than expected but this soup will still taste delicious Chelsey!

  12. I have made this before but i lost my recipe. I have never added tomatoes or lemon juice..do they have to be added?

    1. You could leave them out if you prefer Samara, but we think they add the perfect finishing touch to the soup.

  13. Making this now O can’t wait to try it. I’m not a huge artificial flavorings person we had a ham bone with meat on it left over from our Thanksgiving. I’m planning on omitting the Beans ham flavoring Packet. Any tips or suggestions if doing that and I’ve added lemon juice. I just wanted to the natural flavor from the ham bone.

    1. You can leave it out and proceed with the recipe as written. You might like to add in a bit of Italian seasoning, salt and/or pepper for flavor. Enjoy!

  14. I feel silly for asking… but I bought ham hocks just for this recipe and it doesn’t say if I should cook them first (and in what manner should I cook them) before putting everything in the crockpot … sorry! Rookie here

      1. I haven’t tried this in the slow cooker with raw hocks, I’ve only used smoked so I can’t say for sure.

        From what I can see, I think the hocks may need a bit longer than the beans. If you’d like to pre-cook them, I would suggest simmering them in water with some seasonings/onions/bay leaf etc for about 90 minutes. I hope that helps and please let me know how it goes for you!

  15. Looking forward to cooking this recipe! But I am curious if I buy diced ham from the store does the ham need to be cooked ahead of time?