Crockpot Ham and Bean Soup
This Crockpot Ham and Bean Soup is warm and comforting. It’s the perfect way to use up leftover ham and is easy to make in your slow cooker.
For more crockpot recipes, be sure to check out my Crockpot Chicken Alfredo, Slow Cooker Cilantro Lime Chicken Tacos, and Slow Cooker Taco Soup.
If you have leftover ham and need a great recipe to put it to good use, this crockpot ham and bean soup is the perfect one.
Whenever we have Maple Glazed Ham, I like to use the leftovers in a variety of ways. This is one of my kids’ favorites and it tastes delicious with a big hunk of buttered French bread on the side!
Ingredients for Crockpot Ham and Bean Soup
- unsalted butter
- yellow onion
- carrot
- minced garlic
- fresh thyme
- cannellini beans
- chicken or vegetable stock
- cooked ham
- smoked paprika
How to Make Crockpot Ham and Bean Soup – Step by Step
Step 1: Cook the onion
In a small skillet, melt the butter over medium low heat and cook the chopped onions until soft and translucent, about 5 minutes.
Step 2: Slow cook
Add the cooked onions and the rest of the ingredients to the crockpot and stir. Cook on low heat for 4-5 hours or high heat for 2-3 hours.
Step 3: Serve
Serve your crockpot ham and bean soup with crusty bread and enjoy!
Tips and Notes
- You can substitute the fresh thyme with a 1/2 teaspoon of dried thyme.
- This crockpot ham and bean soup is naturally gluten and dairy free.
- Store leftovers in an airtight container in the refrigerator for up to four days.
How to Make Ham and Bean Soup on the Stove
You can easily make this delicious soup on the stovetop as well. Simply cook the onion, carrots, and garlic in the melted butter in a large sauce pan or dutch oven, then add the rest of the ingredients and bring to a boil. Reduce heat to a simmer and allow to cook for one hour before serving.
More Soup Recipes You Might Enjoy!
Recipe: Crockpot Ham and Bean Soup
Ingredients
- 2 Tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 large carrot, sliced
- 3 cloves garlic, minced
- 2-3 sprigs fresh thyme
- 3 (15 oz) cans cannellini beans, drained and rinsed
- 4 cups chicken broth, or vegetable broth
- 1 pound cooked ham, chopped into small pieces
- 1 teaspoon smoked paprika
Equipment
- Crockpot
Instructions
- In a small skillet, melt the butter over medium low heat and cook the chopped onions until soft and translucent, about 5 minutes.
- Add the cooked onions and the rest of the ingredients to the crockpot and stir. Cook on low heat for 4-5 hours or high heat for 2-3 hours.
- Serve with crusty bread and enjoy!
Notes
- You can substitute the fresh thyme with a 1/2 teaspoon of dried thyme.
- This soup is naturally gluten and dairy free.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Making on the stove: Melt the butter in a large sauce pan or dutch oven. Add the onion and carrots and cook until soft, about 5 minutes. Add the garlic and cook for one minute. Finally, add the rest of the ingredients and bring to a boil. Reduce heat to a simmer and allow to cook for one hour before serving.
I love this! It takes me back to when I was a kid.
It’s also super easy and I love that😋
I never would have thought of putting ham and beans together. I may have to try this out for a crockpot meal for dinner.
This dish is sure to warm you up on a cold winter day! Love it!
Sign me up for this, it reminds of a recipe my mom does, it’s really popular in south of italy
This soup is so hearty and deliscious. It’s a great dish to use leftover holiday ham in too.