This Slow Cooker Ham and Bean Soup recipe is a delightful blend of hearty flavors and wholesome ingredients, making it a perfect choice for a comforting and nutritious dinner. The combination of carrots, celery, and onions sautéed in olive oil creates a flavorful base, complemented by the richness of a meaty ham bone or ham hocks. The slow-cooking process allows the beans to absorb the savory essence of the broth infused with garlic powder, cumin, paprika, thyme, and a bay leaf, resulting in a robust and satisfying soup.

What sets this recipe apart is its convenience – there’s no need to pre-soak the beans, making it an accessible and time-saving option for a busy day. The slow cooker method ensures that the beans reach a tender consistency while allowing the flavors to meld together seamlessly. The addition of optional chopped cooked ham enhances the soup with extra meatiness, creating a more substantial and fulfilling dish.

With a yield of approximately 12 servings, this soup is not only a delicious choice but also a practical one for feeding a crowd or enjoying leftovers throughout the week. Paired with a crisp salad and some crusty bread for dipping, this Slow Cooker Ham and Bean Soup promises a cozy and complete meal, perfect for warming up during chilly evenings. Whether you’re a fan of traditional American cuisine or simply seeking a wholesome and fuss-free dinner option, this recipe is a delightful addition to any home cook’s repertoire.

Slow Cooker Ham and Bean Soup

This easy recipe for Slow Cooker Ham and Bean Soup is an ultra-comforting and healthy dinner idea. Bonus: There’s no need to soak the beans in advance for this slow cooker soup!

CourseMain Course, Soup


Prep Time20minutes minutes

Cook Time4hours hours 20minutes minutes

Total Time4hours hours 40minutes minutes

Servings12 servings


AuthorMeggan Hill


  • 1 tablespoon olive oil
  • 1 cup carrots sliced (3-4 carrots)
  • 1 cup celery sliced (3-4 ribs)
  • 1 onion chopped
  • 4 cups chicken broth (see note 1)
  • 4 cups water
  • 1 pound dried navy beans or pinto beans, rinsed and picked over (see note 2)
  • 1 meaty ham bone or ham hocks (see note 3)
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • additional cooked ham chopped, optional


  • In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 8 to 10 minutes.
  • Stir in broth, water, beans, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil.
  • Pour into slow cooker. Heat on HIGH for 4 to 6 hours or until beans are tender.
  • Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper.


  1. Chicken broth: Store-bought or homemade chicken broth; either works well.
  2. Beans: To soak beans overnight, add 4 quarts water to a large bowl and add 1 pound of rinsed beans. Soak at least 8 hours. To quick-soak beans, add 1 pound of rinsed beans to a large saucepan and cover with 3 inches of water. Bring to a boil. Boil rapidly for 5 minutes, then remove from heat, cover, and let stand for 1 hour. To substitute canned beans, use 3 to 4 cans of navy, pinto, kidney, cannellini beans, Great Northern beans, or other white beans, rinsed and drained.
  3. Ham bone: A leftover ham bone infuses the broth with so much rich pork flavor. A meatier ham bone will produce a meatier soup. Or substitute ham hocks or ham shanks.
  4. Yield: This recipe makes satisfying 12 servings. Pair with your favorite salad recipe and some crusty bread for dunking for a cozy and complete meal.
  5. Storage: Store leftovers covered for up to 4 days.


Serving: 1 serving | Calories: 158kcal | Carbohydrates: 27g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 672mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1909IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 2mg