Slow Cooked Ham and Bean Soup

Name: Slow Cooked Ham and Bean Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings
Ingredients: 2 cups dried mixed beans (like navy, pinto, and kidney beans); 1 pound ham, diced; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 6 cups chicken broth; 1 teaspoon thyme; 1 bay leaf; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Weeknight Meals

I absolutely love making Slow Cooked Ham and Bean Soup on chilly days. There's something so comforting about the aroma that fills my kitchen as it simmers away. This dish is not only hearty and filling but also incredibly easy to prepare. With just a few simple ingredients and some patience, we have a delicious meal that warms us from the inside out. It's a perfect recipe for meal prepping or feeding a crowd, and the flavors only get better with time!

Created by

The Cheftobycooks Team

Last updated on 2026-02-14T16:34:18.634Z

I recall the first time I made Slow Cooked Ham and Bean Soup; it was a cold winter evening, and I wanted something that would warm our souls. I combined leftover ham with a variety of beans and spices, and as it simmered, the flavors melded beautifully. The best part was how simple it was to prepare; I just had to set it and forget it for a few hours!

One tip I've learned over the years is to soak the beans overnight before cooking. This not only helps them cook more evenly, but it also reduces cooking time and makes them easier to digest. By the time it was ready, we had a soul-satisfying meal that felt like a warm hug in a bowl.

Why You'll Love This Recipe

Rich smoky flavor from the ham
Hearty and nutritious blend of beans
Easy to make with minimal cleanup

The Art of Bean Selection

Choosing the right beans is crucial for achieving a hearty texture and flavor in your Slow Cooked Ham and Bean Soup. I recommend using a mix of navy, pinto, and kidney beans to create a beautiful color palette and a delightful variety of textures. Each type of bean contributes to the overall creaminess and richness of the soup. For a quicker preparation, you can opt for canned beans, though soaking dried beans overnight truly enhances the flavor and prevents the soup from becoming too starchy.

When you soak the beans, ensure they are covered by at least two inches of water, as they will expand. This step not only helps in digestibility but also helps bring out their natural flavors. After soaking, it’s important to drain and rinse the beans thoroughly to get rid of any impurities that might affect the soup's clarity and taste.

Elevating Flavor Enhancements

For an extra layer of flavor, consider adding a splash of apple cider vinegar or a touch of Dijon mustard just before serving. These acidic notes can brighten the dish and balance the richness from the ham. A teaspoon of smoked paprika can also enhance the smoky essence of the soup, complementing the ham beautifully. If you are looking for a spicier kick, diced jalapeños can be added alongside the garlic.

Fresh herbs like thyme and bay leaves play an essential role in the soup's fragrance and depth. Make sure to remove the bay leaf before serving, as it can be quite fibrous if ingested. If you're a fan of herbs, try experimenting with rosemary or parsley for different aromatic profiles that will add freshness to each bowl.

Ingredients

Gather these ingredients for a hearty soup that will warm your soul.

Ingredients

2 cups dried mixed beans (like navy, pinto, and kidney beans)
1 pound ham, diced
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth
1 teaspoon thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish

Make sure to rinse and soak the beans overnight for a better texture in the soup.

Instructions

Follow these steps to create a savory bowl of ham and bean soup.

Prepare the Beans

Rinse the dried beans thoroughly and soak them in water for at least 8 hours or overnight. Drain and set aside.

Sauté the Vegetables

In a large skillet, sauté the chopped onion, carrots, and celery over medium heat until softened, about 5 minutes. Add the minced garlic and sauté for an additional minute.

Combine Ingredients

In your slow cooker, combine the soaked beans, sautéed vegetables, diced ham, chicken broth, thyme, and bay leaf. Season with salt and pepper.

Cook the Soup

Cover and cook on low for 6-8 hours or until the beans are tender. Stir occasionally and add more broth if needed.

Serve

Before serving, remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley. Enjoy your delicious creation!

Allow any leftovers to cool before refrigerating for easy reheating later.

Pro Tips

For a spicier soup, consider adding diced jalapeños or crushed red pepper flakes to the mix.

Make-Ahead Tips

One of the best aspects of this ham and bean soup is its make-ahead capability. You can prepare the ingredients the night before; just store the soaked beans, diced ham, and chopped vegetables in the refrigerator until you're ready to cook. In fact, this soup tastes even better the next day as the flavors meld beautifully, making it a perfect option for meal prep.

If you plan to freeze leftover soup, allow it to cool completely before transferring it to airtight containers. This soup can be stored in the freezer for up to three months. When you're ready to enjoy it again, simply thaw in the refrigerator overnight and reheat gently on the stovetop, adding additional broth if necessary to achieve your desired consistency.

Serving Suggestions

This Slow Cooked Ham and Bean Soup is hearty enough to stand alone, but a few sides can elevate your meal further. Serve it with crusty bread or cornbread for a comforting touch and to soak up every drop of that delicious broth. A fresh side salad featuring crunchy greens can provide a refreshing contrast to the rich, savory soup.

If you're hosting a gathering, consider pairing the soup with a charcuterie board. The various meats, cheeses, and pickled items will complement the smoky flavors of the ham and the texture of the beans nicely. Just be sure to keep the soup warm in a slow cooker or on the stove so guests can serve themselves at their leisure!

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, you can replace dried beans with 5 cans of beans. Rinse them before adding to the slow cooker. Adjust cooking time accordingly.

→ Is it okay to freeze the soup?

Absolutely! This soup freezes well. Just let it cool completely before transferring it to an airtight container.

→ What can I serve with the soup?

This soup pairs wonderfully with crusty bread or a light salad for a complete meal.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to three days or in the freezer for up to three months.