Slow Cooked Ham and Bean Soup

Name: Slow Cooked Ham and Bean Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 1 pound dried navy beans, soaked overnight; 1 ham hock or 2 cups diced ham; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 8 cups chicken broth; 1 teaspoon dried thyme; 2 bay leaves; Salt and pepper to taste; Chopped parsley for garnish

Highlighted under: Diet Food | Weight Loss

I love a warm bowl of soup on a chilly evening, and this Slow Cooked Ham and Bean Soup is my go-to option. The incredible aroma that fills my kitchen as it simmers is just irresistible. Combining tender beans with savory ham, this recipe is a delightful blend of flavors that reminds me of family gatherings. The slow cooking method allows the ingredients to meld beautifully, creating a rich and hearty dish that I am proud to serve. Plus, it requires minimal effort, making it perfect for busy days when I still want a nutritious meal.

Created by

The Chefnoahfoods Team

Last updated on 2026-02-14T15:50:19.404Z

Throughout the years, I've tried many soup recipes, but this Slow Cooked Ham and Bean Soup stands out every time. I especially love how the beans soak up all the rich flavors from the ham and the spices. One tip I can share is to soak the beans overnight; it not only saves cooking time but also ensures a smoother texture.

This recipe is perfect for meal prep too! I often make a big batch and freeze the leftovers in individual portions. It’s a comfort food that warms my soul, and nothing beats enjoying it on a cold winter evening with some crusty bread.

Why You'll Love This Recipe

Aromatic and comforting, perfect for chilly days
Nutritious and filling, packed with protein and fiber
Easy to prepare and perfect for meal prepping

The Art of Slow Cooking

Slow cooking is not just about letting time work its magic; it's about layering flavors. The gradual heat in a slow cooker allows the ham and beans to release their savory juices, enriching the broth. This method also softens the beans perfectly, resulting in a creamy texture that contrasts nicely with the tender chunks of ham. If you ever find that your beans are still firm after cooking, it may be due to their age. Always use fresh dried beans, and if possible, avoid ones that have been sitting on the shelf too long.

While the standard cooking times of 8 hours on low or 4 hours on high usually suffice, keep an eye on your soup towards the end. Every slow cooker is different, and factors like the initial temperature of your ingredients can affect cooking times. You want the beans to be just tender without losing their shape. If they seem undercooked, give them an additional half-hour on low and check again.

Ingredient Insights

Using a ham hock adds depth to the soup in a way that diced ham cannot replicate. The bone infuses the broth with its rich, smoky flavor while the surrounding meat becomes tender. If you prefer a vegetarian option, you can substitute the ham hock with smoked paprika and liquid smoke, which helps mimic that quintessential smoky flavor without the meat. Add a bit of extra salt to compensate for the savory elements you’re missing, which can vary widely between ingredients.

The base of onions, carrots, and celery, known as mirepoix, forms the aromatic foundation of this soup. Their natural sugars caramelize during sautéing, bringing out sweetness that balances the dish. If you're feeling adventurous, adding a diced potato can help thicken the soup and provide an additional boost of heartiness. For a spicy kick, consider throwing in a chopped jalapeño or a sprinkle of red pepper flakes when you sauté the vegetables.

Ingredients

Gather the following ingredients to make the soup:

Main Ingredients

1 pound dried navy beans, soaked overnight
1 ham hock or 2 cups diced ham
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken broth
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
Chopped parsley for garnish

These ingredients will come together for a deliciously hearty soup.

Instructions

Follow these steps to create your Slow Cooked Ham and Bean Soup:

Prepare the Beans

Drain and rinse the soaked beans. Set them aside.

Sauté the Veggies

In a large skillet, sauté the onion, carrots, and celery over medium heat until softened, about 5-7 minutes.

Combine Ingredients

In a slow cooker, add the soaked beans, sautéed vegetables, ham hock or diced ham, garlic, chicken broth, thyme, bay leaves, salt, and pepper.

Slow Cook the Soup

Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.

Finish and Serve

Once cooked, remove the ham hock, shred any meat, and add it back to the soup. Discard the bay leaves and adjust seasoning before serving.

Enjoy your homemade soup with a sprinkle of chopped parsley on top!

Pro Tips

To enhance the flavor, feel free to add a splash of vinegar before serving. It adds a nice tang that balances the richness of the soup.

Storing and Reheating

This ham and bean soup is an excellent candidate for meal prep. After cooking, let it cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for 3 to 4 days. For longer storage, consider freezing portions in freezer-safe bags or containers. Just leave a little room at the top for expansion. When reheating, thaw overnight in the fridge for even consistency, then warm it gently on the stovetop over low heat to prevent separation of ingredients.

When reheating, add a splash of chicken broth or water if the soup seems too thick. Gently stirring while heating helps maintain its uniform texture. If you're in a rush, you can microwave the soup, but be sure to cover the container to avoid splatter. Heat in short increments, stirring in between, until it’s heated through.

Serving Suggestions

This soup is hearty enough to stand alone, but serving it with crusty bread or cornbread can enhance the meal. A sprinkle of freshly chopped parsley on top not only adds a pop of color but also a fresh flavor that cuts through the richness of the soup. Alternatively, you could serve it in a bread bowl for a fun twist that's great for gatherings.

For a well-rounded meal, consider pairing the soup with a simple green salad dressed in a light vinaigrette. This balances the hearty nature of the soup with refreshing acidity. If you're looking for something with a bit of heat, a side of pickled jalapeños could elevate your dining experience, complementing the savory notes of the ham and beans beautifully.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, you can use canned beans. Just rinse and drain them, and add them in the last hour of cooking.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

→ Can I add other vegetables?

Absolutely! Feel free to add vegetables like spinach or potatoes for added nutrition.

→ Is this soup gluten-free?

Yes, this soup is gluten-free as long as you use gluten-free broth and verify that your ham is gluten-free.