If you’re looking for a hearty, soul-warming dish that’s both easy to prepare and bursting with flavor, the Crockpot Ham and Bean Soup Recipe is an absolute winner. This recipe combines tender navy beans with smoky ham and a vibrant mix of fresh vegetables and herbs, slow-cooked to perfection. It’s the kind of meal that feels like a warm hug on a chilly day and effortlessly fills the house with a comforting aroma. Plus, it’s perfect for busy days since the crockpot does most of the work while you relax or take care of other tasks. Let me show you everything you’ll need and how to make this classic, cozy soup your next favorite go-to.
Ingredients You’ll Need
Gathering simple and wholesome ingredients is key to letting the natural flavors shine through in this Crockpot Ham and Bean Soup Recipe. Each component plays a role, whether it’s providing texture, aroma, or that signature smoky depth that makes this soup unforgettable.
- Dried navy beans: These little guys become wonderfully creamy and fill the soup with a subtle sweetness.
- Ham steak: Adds rich, smoky flavor that infuses the entire pot.
- Onion (diced): Offers a savory base note and slight sweetness as it cooks down.
- Celery (diced): Brings a fresh, crunchy element that balances the richness.
- Carrots (diced): Add natural sweetness and vibrant color.
- Garlic (minced): Provides depth with its pungent, aromatic kick.
- Bay leaf: A subtle herbal earthiness that enhances complexity.
- Low-sodium chicken broth: The flavorful but gentle liquid that ties everything together.
- Fresh thyme (chopped): Adds a delicate herbal note that brightens the soup.
- Fresh rosemary (chopped): Offers a pine-like aroma that complements the smoky ham.
- Smoked paprika: Deepens the smoky flavor and lends a warm color.
- Kosher salt: Enhances all the flavors without overpowering.
- Ground black pepper: Adds subtle heat and complexity.
- Green onions (green parts sliced): Bring a fresh, mild onion flavor at the end.
- Fresh parsley (chopped): Brightens the dish with a pop of fresh green color and earthy flavor.
- Parmesan cheese (optional): A salty, nutty garnish that adds richness and a touch of luxury.
How to Make Crockpot Ham and Bean Soup Recipe
Step 1: Prepare the Beans
Start by rinsing your dried navy beans thoroughly and picking through them to remove any debris or small stones. This ensures your soup is clean and smooth, setting the foundation for that creamy texture we love.
Step 2: Add the Ham
Dice your ham steak into bite-sized cubes. This way, each spoonful will have a perfect ratio of smoky meat to tender beans. Toss the cubed ham right into your crockpot along with the beans for that deep infusion of flavor as everything cooks.
Step 3: Combine the Vegetables and Seasonings
Next, add the diced onion, celery, carrots, minced garlic, and bay leaf to the crockpot. Sprinkle in your fresh thyme, rosemary, smoked paprika, kosher salt, and black pepper. Pour in the chicken broth, then give everything a good stir to combine.
Step 4: Cook Low and Slow
Cover the crockpot and set it to cook on high for 5 to 6 hours. This slow cooking allows the beans to soften perfectly while the ham and vegetables meld their flavors together, creating a luscious, hearty soup.
Step 5: Finish with Fresh Herbs
When the cooking time is up and the beans are tender, stir in the sliced green onions and chopped parsley. These fresh ingredients bring brightness and a final burst of flavor to your Crockpot Ham and Bean Soup Recipe, making it truly irresistible.
How to Serve Crockpot Ham and Bean Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese is an optional but magnificent way to top this soup. Its salty, nutty character elevates each bite, adding a little extra indulgence. For a hint of brightness, a light sprinkle of additional fresh parsley works beautifully too.
Side Dishes
This soup is quite filling on its own but pairs wonderfully with warm crusty bread or buttery cornbread. The bread is perfect for dipping into the soup’s rich broth, while a simple side salad can provide a refreshing contrast to the hearty flavors.
Creative Ways to Present
Consider serving the soup in rustic bowls to emphasize its homey nature. Adding a swirl of crème fraîche or a dollop of sour cream can introduce a creamy tang that complements the smoky ham. Or top with crispy fried shallots for a delightful crunch.
Make Ahead and Storage
Storing Leftovers
Any leftover Crockpot Ham and Bean Soup Recipe can be stored in an airtight container in the refrigerator for up to 4 days. As the flavors meld further overnight, you might find it tastes even better the next day.
Freezing
This soup freezes beautifully. Just transfer it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally until hot. You can add a splash of broth or water if it has thickened too much. Avoid boiling vigorously to maintain the soup’s creamy texture.
FAQs
Can I use canned beans instead of dried?
Absolutely! If you’re short on time, canned navy beans are a great shortcut. Just rinse and drain them well, then add them during the last hour of cooking to avoid overcooking.
Is it necessary to soak the beans beforehand?
This recipe skips the soaking step because the extended crockpot cooking time softens the beans perfectly. However, if you prefer, soaking can reduce cooking time and improve digestibility.
What if I don’t have a ham steak?
You can substitute leftover ham or even smoked sausage. Just chop it into chunks and add it to the crockpot along with the beans for that smoky, savory punch.
Can I make this soup vegetarian or vegan?
Definitely! Replace the ham with smoked paprika or liquid smoke for a smoky flavor, and use vegetable broth. Add extra veggies or plant-based sausage to keep the heartiness intact.
How thick should the soup be?
The soup should be hearty and somewhat thick but still spoonable. If you prefer it thicker, mash some beans against the side of the crockpot before serving, or simmer uncovered for a bit after cooking.
Final Thoughts
This Crockpot Ham and Bean Soup Recipe is honestly one of those comforting classics that feels like it was made just for chilly evenings and family gatherings. It’s straightforward, adaptable, and incredibly satisfying. Give it a try and enjoy the delicious, slow-cooked flavors that only a crockpot can deliver. I promise it’ll quickly become a staple in your recipe rotation!
Print
Crockpot Ham and Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 8 servings (about 8 bowls)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Crockpot Ham and Bean Soup featuring tender navy beans, savory ham steak, and a medley of fresh vegetables and herbs slow-cooked to perfection. This easy-to-make soup offers a rich, smoky flavor from smoked paprika and ham, balanced with aromatic thyme, rosemary, and fresh parsley, ideal for a warming meal any day of the week.
Ingredients
Beans and Meat
- 1 pound dried navy beans
- 14–16 ounces ham steak, diced into bite-sized cubes
Vegetables and Aromatics
- 1 onion, diced
- 3 ribs celery, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 bay leaf
Liquids and Seasonings
- 6 cups low-sodium chicken broth
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
Garnishes
- 2 green onions, green parts sliced
- 1 tablespoon chopped fresh parsley
- Parmesan cheese (optional, for serving)
Instructions
- Prepare the Beans: Rinse the dried navy beans thoroughly under cold water and check for any small debris or stones. Add the cleaned beans to the crockpot to start building the soup base.
- Add Ham to Crockpot: Dice the ham steak into bite-sized cubes. Add these ham pieces directly into the crockpot over the beans for a smoky and hearty flavor infusion.
- Add Vegetables and Seasonings: Add the diced onion, celery, carrots, minced garlic, bay leaf, low-sodium chicken broth, chopped thyme and rosemary, smoked paprika, kosher salt, and ground black pepper into the crockpot. Stir everything gently to combine all ingredients evenly.
- Cook the Soup: Cover the crockpot with its lid and cook on high heat for 5 to 6 hours, or until the navy beans are tender and all flavors have melded beautifully into a thick, flavorful soup.
- Finish and Serve: Once cooked, stir in the sliced green parts of the green onions and chopped fresh parsley to add brightness and a fresh herbal touch. Ladle the soup into bowls and optionally garnish with freshly grated Parmesan cheese. Serve hot and enjoy!
Notes
- Soaking the beans overnight can reduce cooking time and improve digestibility.
- Use low-sodium broth to control salt levels, especially if ham is already salty.
- Leftover soup keeps well refrigerated for 3-4 days or freezes nicely for up to 3 months.
- Parmesan cheese topping is optional but adds a nice savory finish.
