I’m convinced there’s nothing better on a cold, rainy or snowy day than to come home to warm soup cooking in the crock pot.
We partnered with Hurst’s® HamBeens® to bring you the perfect cold-weather dinner. This slow cooker ham and bean soup brought back so many fond memories of my childhood – coming in after playing in the snow or walking home from school on a cold afternoon to a warm bowl of soup and a side of cornbread.
The soup is hearty without being too heavy, and the best part of all? It can feed a large crowd for a reeeaaallllyyyy good price (especially if you’re using leftover ham!).
This soup only takes a few minutes to throw together, and then it simmers in your crock pot all day until you’re ready to eat.
We used Hurst’s® HamBeens® 15 Bean Soup® as the main ingredient in this recipe. You can find these in the dry bean section of your local grocery store.
Each package of beans comes with a vegetable-based seasoning packet that adds the perfect kick of flavor to any soup.
For just a few dollars, these beans are incredibly cost effective. They make the soup very filling and provide great nutrition, too (they’re full of fiber, plant protein, and even more vitamins and minerals).
PLUS – there’s NO SOAKING REQUIRED. I know that can be a drawback for using dry beans while cooking, but using Hurst’s® HamBeens® 15 Bean Soup®, you don’t need to soak them!
This slow cooker soup is the ultimate comfort food and it’s great for family get togethers (we know Christmas and New Year’s Eve are just around the corner).
We used leftover ham in this recipe, but you could also use the entire ham bone, or purchase ham hocks from your local butcher for an even more robust flavor.
How to freeze and store
We made a double batch of this soup (and it feeds a lot in the first place). To store, you can refrigerate in an air-tight container for 3-5 days.
To freeze, let the soup cool, then transfer to a freezer-safe gallon-size ziploc bag. Lay flat in your freezer and store for up to 60 days. To reheat, thaw in your refrigerator for 24 hours, then heat over the stove until warm when you’re ready to serve.
How to make slow cooker ham and bean soup
Step 1: Remove the seasoning packet from beans and set aside for later. Sort any unwanted debris from beans, then rinse and drain.
Step 2: Place celery, carrots, onion, ham (or entire ham bone if you’re using one), chicken broth, garlic, paprika, and beans in a 6-quart slow cooker. Make sure the celery, carrots, and onion are cut as uniformly as possible to ensure even cooking.
Step 3: Cook on high 5 hours (or on low for 7-8) or until the beans are tender. Keep in mind that removing the lid of the crockpot during cooking time will take even longer. (Each slow cooker cooks at different rates, so check the beans for doneness before moving on to the next step).
Step 4: Once tender, remove the bay leaf (and the hambone if used – chop any meat left on the bone and add it back to the pot.) Stir in Ham Flavor packet.
Step 5: Cook for additional 30 minutes, then serve warm.
Want to see how to make it?
Watch our video below.
Other add-ins or substitutions
This is a great recipe to add your own spin to and really make it your own.
- Chopped bacon
- Diced tomatoes (add it at the end of cooking)
- Chopped fresh parsley, for garnish
- Lemon juice (add it at the end of cooking)
- Chili powder
- Chicken or sausage (in place of ham)
- Hot sauce
- Crushed red pepper
- Served over rice
Have you tried our Slow Cooker Honey Baked Ham? It is so easy to make and is our Grandma’s famous recipe!
Slow Cooker Ham and Bean Soup Recipe
- 20 ounces Hurst’s HamBeens 15 Bean Soup (dry beans)
- 2 stalks celery diced
- 3 carrots diced
- 1 onion diced
- 16 ounces cooked ham diced
- 8 cups chicken broth
- 1 Tablespoon garlic minced
- 1 teaspoon paprika
- 1 bay leaf
- 1 teaspoon fresh thyme chopped
- Remove seasoning packet from beans and set aside. Sort any unwanted debris from beans, then rinse and drain.
- Place celery, carrots, onion, ham, chicken broth, garlic, paprika, bay leaf, thyme, and beans in a 6-quart slow cooker.
- Cook on high 5-7 hours (or low for 7-8) or until beans are tender. (Crock pots all cook at different rates, so check the beans for doneness).
- Once tender-remove the bay leaf.
- Stir in the Ham Flavor packet.
- Cook for additional 30 minutes, then serve warm.
*This post was sponsored by Hurst’s® HamBeens®, but all views and opinions are my own. We love promoting products and brands we use and love, and supporting other family businesses is important to us.*