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Recipe – Slow Cooker Ham & Bean Soup!

Try this easy slow cooker ham and bean soup. 

I like bean and bacon soup. The kind that comes in a can with a red & white label. (Umm…yeah…Campbells.) This soup is fairly close it – except with ham instead of bacon. And it’s homemade, which seems to be healthier even if it really isn’t. But what I love about its homemade-ness is that it makes for a simple way to use leftover ham. Just in case you’ll have some this weekend!

slow cooker ham and bean soup with navy beans, ham, veggies and a blend of seasoning

Best Beans for Ham & Bean Soup

Navy beans, also called the Boston bean or white pea bean, is a white bean that is smaller than other beans. They are bite-sized, tender, and a perfect choice for soups and stews. If you want a copycat Campbell’s soup, navy bean is what you want to use in this recipe. 

You can also use Great Northern beans. They are larger than navy beans and have a delicate flavor that complements this recipe. Cannellini beans, or white kidney beans, are another bean that will work well in this soup. They are larger in size than the other beans, but will still add great flavor to the soup. Choose your favorite white bean (or whatever you have on hand) for this recipe.

Can I Use a Ham Hock in This Recipe?

Yes! I always save the ham hock (and leave some meat on it) whenever I bake a ham. I just freeze the ham hock until I’m ready to add it to my soups or stews. The ham hock will add incredible flavor to this recipe. If there’s not much meat on the bone, make sure to still add some diced ham to this recipe. When the soup is ready, remove the ham hock and serve.

Love soup? Try more of our favorite soup recipes:

Serve this crock pot ham and bean soup with homemade French bread or our simple 5-ingredient beer bread (ready in an hour), for an incredible meal the whole family will love. Enjoy!

Slow Cooker Ham & Bean Soup

Perfect soup recipe for fall or winter
Course Main Course
Cuisine American
Keyword Bean soup
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 15 servings
Author Jayme


  • 1 lb dried navy beans
  • 1/2 lb carrots (about 4 large) sliced
  • 4 celery stalks sliced
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 bay leaf
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • pepper, to taste
  • 2 Tbsp olive oil
  • 4 cups chicken broth
  • 3 cups water
  • 2 cups cooked ham chopped
  • 1 tsp salt (if needed)


  • Rinse beans in a colander. Put in slow cooker.
  • Add veggies, spices (except salt), oil, broth, water to the slow cooker.
  • Cook on low for about 8 hours or until beans are soft but not mushy. After about 4 hours or halfway through the cooking time, add the ham.
  • Add salt, if needed when done. Serve!

Jayme is a wife to 1 and a mother to four little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.

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