Let Me Tell You About My Ham & Bean Soup Routine

You know those days when your plans for making dinner turn into a wild goose chase for missing ingredients and—if you’re me—your slow cooker gets dusted off way more than your tiny soup pot? Well, that’s how this Crockpot Ham & Bean Soup thing started. Years ago, after a holiday (you can guess which one), I looked at the leftover ham bone sitting in the fridge and thought, why not? It was one of those lazy Sundays—kids making forts in the living room, and me, just hoping the soup would work its magic before anyone started complaining about hunger.

Honestly, the first time I made this, I was sure nobody would eat it. Spoiler: they did, went for seconds, and now, whenever they see a ham bone, they ask for “that bean thing.” Also, for what it’s worth, making this soup is my go-to way to make the kitchen smell like I actually know what I’m doing (I don’t always, but shh…).

Why I Keep Coming Back to This Soup

I make this Crockpot Ham & Bean Soup when the weather’s doing its best impression of a bad mood or the fridge is looking a bit thin. My family basically hovers around the kitchen whenever it’s on (not sure if it’s the smell or the hope of bread on the side). There’s something about tossing a bunch of stuff into the slow cooker in the morning and then forgetting it (mostly) until dinner that just makes me feel clever. Plus, soup is one of those forgiving meals—it’s hard to totally mess it up, though I have, of course, managed once or twice. If you’ve ever been annoyed by beans not cooking or ham disappearing into shreds (been there), this method smooths some of those bumps out.

Here’s What I Throw In (and What You Can Too)

1 meaty ham bone (leftover is best, but trust me, any chunk of ham will do in a pinch)
2 cups dried beans (navy, great Northern, pinto—sometimes I just use a “soup mix” bag from the store)
1 onion, chopped (red or white or, honestly, whatever’s in the bag)
2-3 carrots, chopped (I skip peeling if I’m in a hurry; don’t tell my grandma)
2 celery stalks, diced (optional, but my mother-in-law swears by it)
3 garlic cloves, minced (from a jar if I’m feeling extra lazy, but fresh is “fancier”…)
6 cups chicken broth (broth cubes and hot water totally work—Brand X or Y, whatever’s on sale)
1 tsp dried thyme (or Italian seasoning, or nothing, it’s not a deal-breaker)
Salt & pepper to taste (but really, wait to salt until the ham’s done its thing)
A bay leaf (I sometimes forget, and life goes on just fine)

How I Usually Get This Going (It’s Not an Exact Science)

If I remember, I soak the beans overnight in cold water. If I forget (happens more than I’d like to admit), I do the “quick soak”—boil, sit 1 hour, drain. Or, frankly, just use canned beans and shave hours off. Canned is fine (just rinse them!).
Dump the soaked beans, vegetables, ham bone, broth, garlic, bay leaf, and thyme into the slow cooker. If your ham bone’s too big, wedge it in like a stubborn puzzle piece. No one’s judging.
Give everything a little stir. Lid on. Set to low for about 8 hours, or high for 4-5 if you’re running behind. This is usually when I wander away and forget I’m “cooking.”
About an hour before eating, I fish out the ham bone (mind the steam!), shred any meat left on, and plop it back into the soup. Discard the bone. Taste, then add salt and pepper. Sometimes I toss in a handful of corn or a pinch of cayenne. This is also where I usually sneak a taste—call it quality control.
If the soup’s too thick, add some extra broth or hot water. If it’s too thin, mash a cup of beans and stir ‘em back in. Don’t worry if it looks a little weird; it always thickens up at the end!
Fish out that bay leaf before serving (though if you forget, no biggie—just don’t eat it!).

Notes from My “Not-a-Chef” Kitchen

Once I tried skipping the soaking step and the beans stayed kind of… crunchy. Still edible, but not my best work.
Sometimes I add a splash of apple cider vinegar at the end; gives it a little zing. Actually, I find it works better if I do it after stirring in the ham meat.
If I’m out of broth, I’ve even used water and just upped the seasoning. Not award-winning, but still hit the spot.

Variations—The Good, The Okay, and the “Don’t Repeat”

Smoky twist: A spoonful of smoked paprika once convinced my husband it was “fancy.”
Veggie overload: Added diced sweet potato one time. Not bad, just, well, odd.
One regret: Tried with lentils instead of beans. Turned into mash. Wouldn’t do again.
Herb swap: Rosemary is nice if you love strong flavors but go easy, it can take over.

What You Actually Need (And What to Improvise With)

Slow cooker / crockpot – obviously important, but if you don’t have one, a heavy Dutch oven on low heat on the stove works, too. (I’ve even used a big stockpot in the oven on super low, but it’s a bit fiddly to check.)
Cutting board, sharp-ish knife, and a ladle. If you don’t have a ladle, use your favorite mug. I won’t tell.

Storing the Leftovers (Assuming There Are Any)

I stick leftovers in a big container in the fridge—let it cool first or things get a bit sweaty (tried it, regreted it). Should keep for 3-4 days, but honestly, in my house, it never lasts more than a day! Freezes brilliantly too, just leave some room in the container because it does expand. Reheat in the microwave or gently on the stove. If it thickens too much, a splash of broth or water loosens it up.

How I Like to Serve It (Bread is Kind of Non-Negotiable)

Big bowls, lots of fresh cracked pepper, and a slab of good bread (if I’m going all out, no-knead bread like King Arthur’s is our jam), maybe a pat of butter. Sometimes I add a glug of hot sauce. My dad likes his with a side of pickles—don’t ask me why, but tradition’s tradition.

Pro Tips I’ve Learned the Slow Way

Don’t rush the cook time. I once tried switching to high heat in the last hour and got half-mushed, half-crunchy beans. Not worth the ten minutes saved.
Wait to add salt until after the ham flavors the broth. Adding it too soon made my beans tough once. Lesson learned.
If the soup’s thin at first, give it a few stirs and some time—trust me, it thickens as it cools. If you want more actual technique, Simply Recipes has a nice walk-through.

FAQs, as Answered in My Kitchen

Can I make Crockpot Ham & Bean Soup without a ham bone?
Oh, for sure! Use diced ham, or even smoked sausage in a pinch; it’s not quite the same, but you’ll still get that “warm belly” feeling. Someone once asked if you could use turkey—probably, but I haven’t tried.
What if I only have canned beans?
Honestly, I use them when I’m out of time. Just drain, rinse, and reduce the cook time a bit—you just want the flavors to blend, not turn them to mush. (Maybe double-check your beans aren’t too salty, depending on what else you’ve added!)
Will it work in an Instant Pot?
I’ve had people say yes, but I always get nervous fiddling with times and pressures. There are a million guides out there; Pressure Cook Recipes has a decent rundown. Just remember beans expand!
Can I freeze this?
Yep! It freezes like a dream—though I tried freezing individual portions once, and they vanished before I could label them. Go figure.

And if you’re anything like me, you’ll probably get halfway through and realize you forgot a carrot or misread the amount of broth. It’s all good. That’s soup for you. Just go with the flow and enjoy the cozy result. Now, who wants seconds?

Crockpot Ham & Bean Soup: Cozy Slow Cooker Recipe Guide