Ham and Bean Soup

If Ham and Bean Soup had a love language, it would be “I’ll feed you for days and ask for nothing in return.” This is the kind of cozy, slow-cooker hero that makes your kitchen smell like someone’s been lovingly stirring a pot all afternoon… even if you’ve been answering emails, chasing kids, or pretending laundry folds itself.

And yes—this Ham and Bean Soup is the real deal: tender navy beans, savory ham bone flavor, sweet carrots, and a broth that’s rich enough to feel like a hug in a bowl. Bonus: it’s budget-friendly, meal-prep friendly, and the leftovers somehow taste even better (like they’ve had time to “get their life together”).

Why You’ll Love This Ham and Bean Soup

• Set-it-and-forget-it comfort food. Slow cooker does the heavy lifting.
• Big flavor, simple ingredients. Pantry staples + one mighty ham bone.
• Feeds a crowd… or your future self. Hello, lunch all week.
• Flexible. Soaked or unsoaked beans—both work.
• Creamy option without cream. Just mash a few beans and let them work their magic.

Ingredients You’ll Need

Here’s what goes into your pot of happiness:

• 1 (16-oz) bag dried navy beans (about 2½ cups), sorted and rinsed
• 1 ham bone or ham hock
• ½ large onion, diced (about 1 cup)
• 1 large celery rib, diced (about 1 cup)
• 5 cloves garlic, minced
• 1 tsp fresh thyme (or ¼ tsp dried)
• 1 tsp sea salt, add to taste (especially if using salted broth)
• ½ tsp black pepper, or to taste
• 6 cups water or broth
• 1 large carrot, diced or thinly sliced (about 1 cup)

Optional (but very welcome):

• ½ lb ham (or ham steak), diced or shredded

Step-by-Step: Slow Cooker Ham and Bean Soup

1) Optional: Soak the beans

You’ve got two paths:

• Soaked beans: Soak overnight in 8 cups water, then drain and discard the soaking water.
• Unsoaked beans: Skip soaking entirely. (Busy-day approved.)

2) Load up the slow cooker

In a 5-quart slow cooker, add:

• Navy beans
• Ham bone/ham hock
• Onion
• Celery
• Garlic
• Thyme
• Salt + black pepper

3) Add liquid

Pour in water or broth until the beans are covered by about 1 inch.

Quick note from Chef Omar: Beans are thirsty little things. Check once or twice during cooking and add more liquid if the level dips below the beans. We want them swimming, not stranded.

4) Cook low and slow

Set to LOW and cook:

• 6 hours for soaked beans
• 9 hours for unsoaked beans

(Your slow cooker may vary a bit—beans are famously dramatic depending on age and brand, so don’t panic if they need a little longer.)

5) Add carrots near the end

During the last hour, stir in the carrots. Keep cooking until both beans and carrots are tender.

6) Remove the ham bone

Once beans are done, pull out the ham bone/hock. Remove any bones or gristle, and set aside any good meat you want to return to the soup.

7) Make it creamy (optional but amazing)

Want that thicker, creamier broth? Use a potato masher to mash some beans right in the pot. Instant cozy upgrade.

8) Add optional ham + serve

Stir in your diced/shredded ham (if using) and let it warm through. Ladle into bowls and… devour like you’ve earned it. (Because you have.)

Chef Omar’s Tips for Soup That Tastes Like You Tried Hard

• Salt smart: If you’re using broth (especially boxed), taste before adding more salt at the end. Some broths are already salty enough to start arguments.
• Thicker soup, no fuss: Mashing beans is the easiest way to thicken—no flour, no cornstarch, no awkward slurry situation.
• Beans not tender yet? They may just need more time. Keep cooking on LOW and add a splash more liquid if needed.
• Garlic lovers: Five cloves is already a vibe, but if you measure garlic with your heart… I’m not stopping you.
• Flavor booster: Broth instead of water makes things richer, but water works great with a flavorful ham bone.

A Little Story From My Kitchen

This Ham and Bean Soup became one of my go-to “save the day” meals after a holiday weekend when I had a leftover ham bone and exactly zero desire to cook something complicated. I tossed everything into the slow cooker, walked away feeling suspiciously productive, and came back to a pot of soup that smelled like a cozy cabin vacation… without the bugs or questionable mattresses. Now it’s the recipe I make when life is busy and I still want dinner to feel like a win.

FAQs About Ham and Bean Soup

Cozy Bowls, Happy Week

There’s something deeply satisfying about making Ham and Bean Soup—it’s low-effort, high-reward, and it turns simple ingredients into a meal that feels like you’ve got everything under control (even if your day says otherwise). Serve it with crusty bread, a simple salad, or just a big spoon and a quiet moment. And if you mash a few beans for that creamy finish? Your soup might just earn a standing ovation from the dinner table.

When you’re ready for comfort you can count on, Ham and Bean Soup is always the move.

Keep the Cozy Vibes Going: Internal Links You’ll Love

• If you’re craving another warm, spoonable comfort classic after this Ham and Bean Soup, tuck into Tuscan White Bean Soup with cozy Italian flavor—it’s like a rustic trattoria moment in your own kitchen.
• Want a lighter, veggie-forward bowl that still feels hearty? Try Kale, Quinoa, and White Bean Soup for a nourishing weeknight dinner (hello, feel-good comfort that doesn’t skimp on flavor).
• If you loved the creamy-beans trick in this recipe, you’ll be obsessed with White Bean Tomato Soup that’s silky, bright, and dunkable—bring on the grilled cheese energy.
• And for a fast, satisfying side that pairs beautifully with soup night, whip up Sautéed Garlic Spinach and White Beans for an easy 10-minute boost (it’s basically a glow-up for your bowl).

Now it’s your turn: If you made this Ham and Bean Soup, please leave a quick review and rate it with stars ⭐⭐⭐⭐⭐—your feedback helps more home cooks find the recipe (and it totally makes my chef heart happy!).

Ham and Bean Soup

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• Author: Omar
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x

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Description

A cozy, slow-cooked Ham and Bean Soup made with tender navy beans, savory ham, carrots, and herbs. Easy, hearty, and perfect for meal prep or chilly nights.

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Ingredients

Scale 1x2x3x

• 1 (16-oz) bag dried navy beans (about 2½ cups), sorted and rinsed

• 1 ham bone or ham hock

• ½ large onion, diced (about 1 cup)

• 1 large celery rib, diced (about 1 cup)

• 5 cloves garlic, minced

• 1 teaspoon fresh thyme (or ¼ teaspoon dried)

• 1 teaspoon sea salt, or to taste

• ½ teaspoon black pepper, or to taste

• 6 cups water or broth

• 1 large carrot, diced or thinly sliced (about 1 cup)

• ½ pound ham, diced or shredded (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. (Optional) Soak the beans overnight in 8 cups of water. Drain and discard soaking liquid.

2. Add beans, ham bone, onion, celery, garlic, thyme, salt, and pepper to a 5-quart slow cooker.

3. Pour in water or broth until beans are covered by about 1 inch.

4. Cook on LOW for 6 hours (soaked beans) or 9 hours (unsoaked beans), adding more liquid if needed.

5. During the last hour, stir in the carrots and continue cooking until beans are tender.

6. Remove the ham bone and discard bones or gristle.

7. Mash some beans in the pot if a creamier texture is desired.

8. Stir in optional ham, heat through, and serve warm.

Notes

Beans may cook at different speeds depending on age—extend cooking time if needed.

For thicker soup, mash more beans or simmer uncovered for 15 minutes.

Store leftovers refrigerated for up to 5 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Soup
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1½ cups
• Calories: 380 kcal
• Sugar: 4 g
• Sodium: 780 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 13 g
• Protein: 26 g
• Cholesterol: 55 mg