This Crock-Pot Ham and Bean Soup is perfect year-round, but it’s especially great after the holidays when you want to use up leftover ham.
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Crock-Pot Ham and Bean Soup is the perfect way to transform leftover ham into a wonderful, comforting meal. Just add pre-soaked white beans and let the slow cooker do the work of infusing the smoky ham flavor and thickening the broth. This recipe is budget-friendly, uses pantry staples, and feeds a crowd or provides leftovers for the week.
It’s a very no-fuss process, although you do need to remember to soak the beans overnight first. The next day, cube your ham and chop an onion, then add all the ingredients into the slow cooker. Cook on high for 4 hours or until the beans are tender and the flavors have melded together. Adjust the seasonings to your taste before serving. You’ll have a rich, flavorful soup that is sure to become a family favorite.
Crock-Pot Ham and Bean Soup Substitutions
Great Northern Beans: Other white beans that will work well in ham and bean soup are navy beans or cannellini beans. Pinto beans are an acceptable substitute, but the soup will have a different color and slightly different flavor.
Crock-Pot Ham and Bean Soup Recipe
Turn leftover holiday ham into a hearty Crock-Pot Ham and Bean Soup. Simple, easy. satisfying.
Ingredients:
- 1 pound dried great northern beans
- 1 pound ham, cubed
- 4 1/2 cups vegetable broth or chicken broth
- 1 medium yellow onion, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder (optional)
Tools:
- 6-quart Crock-Pot
Directions:
1. Sort the beans and soak them in water for about 8 hours or overnight. Drain the beans.
2. Add the beans, ham, broth, onion, salt, pepper, and garlic powder to the slow cooker and cook on high for 4 hours or until the beans are softened.
3. Adjust the seasonings to taste and serve.
How to Store Leftovers
Store leftover ham and bean soup in an airtight container in the refrigerator for up to 6 days.
How to Freeze Leftovers
Let the ham and bean soup cool completely, then transfer to a freezer-safe container. Leave at least an inch of space at the top of the container for expansion. It can remain in the freezer for up to 3 months. Don’t forget to label the container with the recipe name and date.
How to Thaw Crock-Pot Ham and Bean Soup
Thaw overnight in the refrigerator.
How to Reheat Leftover Crock-Pot Ham and Bean Soup
Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. To reheat larger portions, place the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth to thin the soup if it has thickened.
Printable Recipe for Crock-Pot Ham and Bean Soup
Crock-Pot Ham and Bean Soup Recipe
Equipment
- 6-quart Crock-Pot
Ingredients
- 1 pound dried great northern beans
- 1 pound ham cubed
- 4 1/2 cups vegetable broth or chicken broth
- 1 medium yellow onion chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder optional
Instructions
- Sort the beans and soak them in water for about 8 hours or overnight. Drain the beans.
- Add the beans, ham, broth, onion, salt, pepper, and garlic powder to the slow cooker and cook on high for 4 hours or until the beans are softened.
- Adjust the seasonings to taste and serve.
Nutrition
More Leftover Ham Recipes
Crock-Pot Corn Chowder with Ham
Roasted Potato and Ham Casserole
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