Slow Cooker Ham and Bean Soup Recipe

The Story in the Pot

This soup is a memory keeper. I learned it from my neighbor, Mrs. Gable. She brought it over one snowy day. Her secret was the brown sugar. It makes everything friendly.

I still laugh at that. I thought soup couldn’t be sweet. But it just gives a warm hug to the beans. Doesn’t that smell amazing when it starts to cook? What food reminds you of a kind neighbor?

Why This Soup Matters

This is a “clean out the fridge” recipe. That’s the first reason it matters. You can use leftover ham from a big dinner. Nothing goes to waste in my kitchen.

The second reason is time. Or, really, the lack of it. You just chop and drop everything in. The slow cooker does the hard work. You get to do other things. This makes a busy day feel simpler.

Let’s Talk Flavor Friends

Those dried herbs are like a little team. Thyme, rosemary, and parsley. They sing together. The paprika and ground mustard are the quiet backup singers. They add depth.

*Fun fact: bay leaves are a magic trick. You don’t eat them. But they let out a wonderful smell while cooking. Always remember to take them out before you serve! Do you have a favorite herb or spice? Mine is thyme.

The Simple How-To

Chop your ham, onion, carrots, and celery. No need for perfect pieces. Rustic is good. Toss them all into the slow cooker. Add the beans and all the spices.

Pour in the broth. Give it one big stir. Now, just float the bay leaves on top. Put the lid on. Choose low for a longer day, or high if you’re hungry sooner. The wait is the best part.

Your Turn in the Kitchen

This soup is very forgiving. No great northern beans? Use navy or cannellini beans. Want more veggies? Toss in some chopped potato. Make it yours.

I love mine with a piece of crusty bread. It’s perfect for dipping. What is your favorite thing to eat with soup? Tell me, do you prefer to cook on low or high when using your slow cooker?

Ingredients:

Ingredient	Amount	Notes
Cooked ham, chopped	4 cups
Yellow onion, diced	1 medium
Carrots, peeled and sliced	3
Celery stalks, chopped	3
Garlic, minced	3 teaspoons
Great northern beans	3 (15 ounce) cans	Drained and rinsed
Dried thyme	1 teaspoon
Dried rosemary	1 teaspoon
Dried parsley	1 teaspoon
Black pepper	1 teaspoon
Paprika	1 teaspoon
Ground mustard	1/2 teaspoon
Brown sugar	1 tablespoon
Low-sodium chicken broth	6 cups
Bay leaves	2

My Cozy Ham & Bean Soup Story

Hello, my dear. Come sit. Let me tell you about this soup. It’s like a warm hug on a chilly day. I learned it from my own grandma, you know. She called it her “forget-about-it” soup. You just put everything in the pot. Then you can go play or read. The slow cooker does all the work. Doesn’t that sound nice? The smell fills the whole house. It makes everyone smile. I still laugh at that. My grandson always asks, “Is it soup time yet?” Let’s make some memories together.

Step 1: Grab your slow cooker. Chop your ham into little, bite-sized pieces. Toss them right into the pot. Now, dice your onion. The carrots and celery need a good chop, too. Just slice them up nice and thin. They’ll get so soft and sweet later. (A hard-learned tip: If the onion makes you cry, chew a piece of bread. It really works!)

Step 2: Time for the good stuff. Add your garlic and all those beans. Don’t forget to rinse the beans first. Now, sprinkle in all the herbs and spices. The brown sugar is my little secret. It makes everything taste just right. Give it all a big, gentle stir. Pour in the golden chicken broth last. Finally, float the two bay leaves on top. They look like little boats. What’s your favorite soup smell? Share below!

Step 3: Put the lid on. That’s the magic part. Turn it to low for 5 or 6 hours. Or use high for about 3 to 4 hours. You can go fold laundry or draw a picture. Just peek once to check the carrots. Are they soft when you poke them with a fork? Perfect. Carefully pull out the bay leaves. Give your soup one last stir. Doesn’t that smell amazing? It’s ready to share with everyone at the table.

Cook Time: 5–6 hours low, 3–4 hours high
Total Time: About 3 hours 15 minutes to 6 hours 15 minutes
Yield: 6 big, cozy bowls
Category: Dinner, Soup

Three Fun Twists to Try

This soup is like a friendly recipe. It loves to play dress-up. You can change it so easily. Here are three ways my family likes it. Try one next time you make it. It feels like a whole new soup.

Smoky & Meaty: Use a big, meaty ham bone instead of chopped ham. The flavor gets so deep and rich.

Veggie Garden: Skip the ham. Add extra carrots and a big handful of fresh spinach at the end.

Zesty Kick: Add a pinch of red pepper flakes with the spices. It gives you a nice, warm little tingle.

Which one would you try first? Comment below!

Serving It Up Just Right

Now, let’s talk about the table. A good soup deserves good friends. I always make a simple side. A thick slice of buttered cornbread is perfect. Or some crunchy crackers for dipping. For garnish, a little fresh parsley looks so pretty. My husband likes a dash of hot sauce on his. It makes him smile.

What to drink? On a cozy night, I love cold apple cider. It’s sweet and tangy. For the grown-ups, a glass of amber ale is nice. It tastes like toasted bread. It goes so well with the smoky ham. Which would you choose tonight?

Making Your Soup Last: Fridge, Freezer & Reheating Tips

This soup is even better the next day. Let it cool completely first. Then store it in the fridge for up to four days.

For the freezer, use airtight containers. Leave an inch of space at the top. The soup will keep well for three months.

I once forgot to leave that space. The lid popped right off! What a mess in my freezer. Now I always remember.

Reheat it gently on the stove. Add a splash of broth if it’s too thick. This keeps the beans from getting mushy.

Batch cooking like this saves busy nights. It means a warm, home-cooked meal is always ready. That matters for a happy home.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Is your soup too thin? Let it cook uncovered for 30 minutes. The extra liquid will steam away and thicken it up.

Is it not flavorful enough? The broth might be the reason. I remember using a very low-sodium broth once. The soup tasted flat.

Always taste your soup at the end. You can add a little more salt or pepper then. This makes sure the flavor is just right.

Are the carrots still hard? Just cook the soup a bit longer. Check them every 20 minutes with a fork.

Fixing small problems builds your cooking confidence. It also makes your food taste the way you want. That is a wonderful feeling.

Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, if you use a gluten-free chicken broth. Always check the broth label to be sure.

Q: Can I make it ahead? A: Absolutely! Make it fully, then cool and store. The flavors blend beautifully overnight.

Q: What if I don’t have great northern beans? A: Navy or cannellini beans work great too. *Fun fact: these beans are all cousins!*

Q: Can I double the recipe? A: Yes, if your slow cooker is big enough. Keep all other cooking times the same.

Q: Any optional tips? A: A squeeze of fresh lemon juice at the end is lovely. It makes all the flavors shine.

Which tip will you try first?

From My Kitchen to Yours

I hope this soup fills your home with a cozy smell. It is one of my favorite comforting recipes. I love sharing it with you.

If you make it, I would love to see. You can share a photo of your bowl. It makes my day to see your creations.

Have you tried this recipe? Tag us on Pinterest! Let’s build a community of happy, full-bellied cooks together.

Happy cooking!
—Lena Morales.