Crockpot Ham And Bean Soup

Crockpot ham and bean soup is a classic, hearty soup that uses ham, white beans, and vegetables. This soup is a classic for a reason – it’s easy to make, uses affordable ingredients, and has comforting, savory flavors. No soaking required! Add the dried beans directly to the slow cooker without an overnight or quick presoak. This tasty ham recipe couldn’t get any easier! Instructions to make this easy ham and bean soup in the Instant Pot are also included. 

Ingredients For Ham And Bean Soup

• Dried White Beans
• Ham Hock
• Diced Ham
• Water
• Celery
• Onion
• Carrots
• Garlic
• Bay Leaf
• Seasonings: salt, pepper, dried thyme

How To Make Crock-Pot Ham And Bean Soup

Slow Cooker

1. Add the white beans, diced ham, water, onion, celery, carrots, garlic, thyme, salt, pepper, and bay leaf to the slow cooker. Stir to mix well. Add the ham hock.
2. Cook HIGH 4-5 hours or LOW 8-10.
3. Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the slow cooker.
4. Remove bay leaf before serving.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot add the oil & the onion and cook a few minutes until soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
2. Add the white beans, diced ham, water, onion, celery, carrots, garlic, thyme, salt, pepper, and bay leaf. Stir to mix well. Add the ham hock.
3. Close lid and seal valve. Cook high pressure for 30 minutes. Natural release pressure for 15 minutes then quick release any remaining pressure.
4. Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the Instant Pot.
5. Remove bay leaf before serving.

What Type Of Beans To Use

Crockpot ham and bean soup uses dried white beans. I used great northern beans. Navy beans also work well in this soup. The best part of cooking this easy ham and bean soup in the slow cooker (or Instant Pot) is that there’s no presoaking required! No overnight soak, no quick soak. Sort through the white beans to remove any debris, give them a good rinse then add them directly to the slow cooker. 

Ham Hock Recipes

• Hoppin’ John

• Black-Eyed Peas

• Greens

• Split-Pea Soup

Storing Ham and Bean Soup

If you have leftover slow cooker ham and bean soup, you can refrigerate or freeze it for later use. Store leftover soup in an air-tight container in the refrigerator for 3-4 days. To freeze ham and bean, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat frozen ham & bean soup, you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting.

FAQs & Tips

• Leftover ham bone is a good substitute for the ham hock.
• Feel free to double the amount of diced cooked ham to make this meatier. 
• Add more flavor by using low-sodium chicken broth in place of water or a combination of the two. 
• All slow cookers heat differently so the cooking times may vary. When it’s done, check the beans for tenderness and add more time if needed.  
• Avoid adding too much salt initially since ham can be quite salty. You can adjust the seasoning later.
• I used a 6-quart slow cooker / Instant Pot.

Soup Recipes

• Sausage White Bean

• Chicken Gnocchi

• Soul Food

• Beef Pumpkin Orzo

• Turkey or Chicken Wild Rice

Crockpot Ham And Bean Soup

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Crockpot ham and bean soup is a classic, hearty soup that uses ham, white beans, and vegetables. This soup is a classic for a reason – it’s easy to make, uses affordable ingredients, and has comforting, savory flavors. No soaking required! Add the dried beans directly to the slow cooker without an overnight or quick presoak. This tasty ham recipe couldn’t get any easier! Instructions to make this easy ham and bean soup in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 10 minutes
• Yield: 8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 16 ounces dried white beans
• 1 large ham hock
• 8 ounces diced ham (cooked)
• 8 cups water
• 2 celery stalks, sliced
• 1/2 cup onion, diced
• 2 medium-size carrots, diced
• 2 garlic cloves, minced
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 1 tablespoon oil (for Instant Pot only)
• salt & pepper to taste

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Instructions

Slow Cooker

1. Add the white beans, diced ham, water, onion, celery, carrots, garlic, thyme, salt, pepper, and bay leaf to the slow cooker. Stir to mix well. Add the ham hock.
2. Cook HIGH 4-5 hours or LOW 8-10.
3. Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the slow cooker.
4. Remove bay leaf before serving.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot add the oil & the onion and cook a few minutes until soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
2. Add the white beans, diced ham, water, onion, celery, carrots, garlic, thyme, salt, pepper, and bay leaf. Stir to mix well. Add the ham hock.
3. Close lid and seal valve. Cook high pressure for 30 minutes. Natural release pressure for 15 minutes then quick release any remaining pressure.
4. Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the Instant Pot.
5. Remove bay leaf before serving.

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