Crockpot Ham and Bean Soup

close up view of spoon scooping out ham and bea soup

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The ultimate comfort food, so easy to make, and will make your kitchen smell like you've stepped into grandma's house.

Prep Time20

Cook Time5 30

Total Time5 50

Course: Main Course

Cuisine: American, Southern

Keyword: crockpot soup, dried bean recipes, Fall, ham and bean soup, Slow Cooker, Winter

Servings: servings

Calories: 557kcal

Author: Katie

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

If you can't find a 15-bean mix, you can mix and match your favorite beans like great northern beans, pinto beans, black beans, kidney beans, navy beans, and cannellini beans. Just remember to rinse and drain canned beans before adding them.

If you're using dried beans, it's a good idea to soak them overnight before cooking to help them cook more evenly and reduce the cooking time. Remember to rinse and drain them before adding to the pot.

Ham bones or ham hocks add a lot of flavor to this soup, but may not have a lot of meat. If using either, you may want to have some diced ham on hand to add to the recipe for a heartier meal.

If you can't find ham hocks, you can use a smoked ham shank or even leftover ham pieces. They all add a rich, smoky flavor to the soup. Smoked turkey legs could work great if you don't have ham.

Using good-quality chicken stock makes a big difference in flavor. If possible, use homemade or low-sodium store-bought stock to control the saltiness.

You can add diced jalapeños, cayenne pepper, or a splash of your favorite hot sauce. Adjust to your liking and get ready to feel the burn (in a good way)!

Don’t forget to remove the bay leaves and thyme sprigs before serving. They add great flavor during cooking but aren't pleasant to bite into.

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