The BEST Crockpot Ham and Bean Soup Recipe For Busy Weeknights
This Crockpot Ham and Bean Soup is a warm and hearty dish perfect for chilly nights, filling your home with the nostalgic aroma of grandma’s kitchen. It’s full of ham, beans, and tasty veggies, making it an easy meal for everyone.
It’s also affordable and makes enough for the whole family, with extra for later. Pair it with some crusty bread, and you’ve got a meal that everyone will love!
Crockpot Ham and Bean Soup
Equipment
- 1 6 Quart or larger slow cooker
Ingredients
- 1 package 15-bean soup (I used Hurst’s HamBeens with Ham Flavor Packet)
- 1 onion (diced)
- 3 celery stalks (sliced)
- 2 carrots (peeled and chopped)
- 3 garlic cloves (minced)
- 2½ pounds Ham hocks (or diced ham)
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 8 cups chicken stock
- 3 bay leaves
- 5 springs fresh thyme
- 1 14 ounce can diced tomatoes
- 1 lemon, juice only
Instructions
- Add veggies and meat to the slow cooker. Dice the onion, slice the celery, peel and chop the carrots, and mince the garlic. Then, add the onion, celery, carrots, garlic, and ham hocks (or diced ham) to the slow cooker.
- Prepare and add beans. Rinse and drain the beans, but keep the seasoning packet. Then, add the beans to the slow cooker with the salt, pepper, chili powder, and seasoning packet.
- Add liquid on top and cook. Pour the chicken stock over the ingredients in the slow cooker. Add the bay leaves and fresh thyme. Cover and cook on HIGH for 5 hours or LOW for 7-8 hours, until the beans are tender.
- Remove meat, mix back in, and add the final ingredients. Remove the ham hocks, bay leaves, and thyme sprigs from the slow cooker. Separate the meat from the ham bones and return the meat to the slow cooker. Add the diced tomatoes and lemon juice. Cook on HIGH for an additional 30 minutes.
- Serve. Serve the soup hot with crusty bread. Garnish with fresh parsley if desired.
Notes
More Tips:
If you don’t have a slow cooker or prefer the stove, you can make this soup in a big pot. The procedure is pretty much the same, but you’ll need to cook the soup on low heat for about 2-3 hours or until the beans are tender. Remember to stir occasionally to avoid sticking.
Begin by placing the veggies at the bottom of the slow cooker. This helps them cook well and adds a great base of flavor to the soup.
Cooking times may vary depending on your slow cooker and the type of beans you use. Check for tenderness after 4 hours on high or 6 hours on low. You’re aiming for beans that are tender but not mushy.
Around halfway through cooking, check the liquid levels. If it looks like it’s thickening too much, add a little more chicken stock or water to keep the beans underwater and cooking evenly.
Using fresh thyme is important in this recipe. If you don’t have any on hand, dried thyme works, too – use about a third of the amount.
Adding the lemon juice at the end helps to enhance the flavors of the soup. If you don’t have a lemon, a splash of vinegar would work too.
Key Ingredients and Tools
To create this soup, you’ll need a few important tools and ingredients to achieve the best results. Here’s what you need and why they’re important:
- Ham hocks: These add a rich, smoky flavor to the soup. You can find them in the meat section, but if you can’t find them, you can use a smoked ham shank or leftover ham pieces.
- 15-bean soup mix: This mix provides a variety of textures and flavors. Look for it in the dry beans section, or use a mix of your favorite beans as a substitute.
- Bay leaves and thyme sprigs: These herbs add depth of flavor during the slow cooking process. Fresh thyme is preferred, but you can use dried thyme if fresh isn’t available.
- Chicken stock: A good-quality stock enhances the soup’s flavor. Homemade or low-sodium store-bought stock works well.
- Slow cooker: This tool is crucial for the low and slow cooking method, as it makes the beans tender and allows the flavors to blend perfectly.
These items contribute to the delicious, comforting flavor of the soup and are worth finding for the best results.
Here are some great ingredient alternatives you can try for this recipe:
- Ham hocks: You can use a smoked ham shank or diced ham instead
- 15-bean soup mix: Combine great northern beans, pinto beans, black beans, kidney beans, navy beans, or cannellini beans.
- Fresh thyme sprigs: Replace with 1 teaspoon dried thyme.
- Chicken stock: Use vegetable stock or water with a bouillon cube for a different flavor.
These substitutions will slightly change the outcome, but you can still make a delicious soup.
This Crockpot Ham and Bean Soup is a simple and comforting meal that’s great for any night of the week. With basic ingredients and a little time, you’ll have a tasty, filling soup that everyone will love.
It’s perfect for meal prep, and the leftovers keep well for busy days. Give this recipe a try and add some homemade comfort to your table.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.