Can I make ham and bean soup in a slow cooker?

Yes, you can make this soup in a slow cooker using the dry bean method. Here’s how: To a 6-quart or larger crockpot, add 1 lb of dry beans, 8 cups of water, the veggies, seasonings, and ham hock (if using). Cook on low for 8 hours, then remove the ham hock and stir in the diced ham. Cover and cook for an additional 30 minutes. Stir in the spinach and apple cider vinegar before serving.

What are some common mistakes when making bean soup?

There are two common mistakes when making ham and bean soup: making the soup too salty, and not getting the beans tender enough. Ham is a naturally salty ingredient, so it’s important to taste the soup before seasoning it with more salt. Also, to cut back on saltiness, use water or a low-sodium chicken broth for the liquid. When making this soup with dry beans, a common mistake is not cooking the beans until they are done. Continue to cook the soup until the beans are tender and creamy. Otherwise, use my method for making this soup with canned beans, which is an easy way to ensure the beans are tender.

Can I use the ham bone more than once?

If using a ham bone (also called a ham shank or ham hock) in this soup, simmer it in the recipe as directed. Then, remove the bone and pull any remaining meat off the bone (add it to the soup), but discard the bone. The bone should only be simmered once.

Can you freeze ham and bean soup?

Leftovers of this soup can be frozen in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator and then reheat on the stovetop, adding more water or broth as needed.

How do you soften dry beans?

Dry beans get softened by soaking and cooking in hot water. When making this soup with dry beans (see the recipe card notes section for full instructions), the first step is to cook 1 pound of dry beans in 10 cups of water; bring to a boil, turn off the heat and let the beans soak in the hot water for 1 hour. Then add the remaining ingredients and simmer for another 3+ hours until the beans are tender. Add more chicken stock or water as needed.

Ham and Bean Soup Recipe

Name: Ham And Bean Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, diced (~ 2 cups); 3 stalks celery, diced (~ 1 cup); 3 medium-large carrots, diced (~1 ½ cups); 3 garlic cloves, minced (1 tablespoon); 1 tablespoon Italian seasoning; 2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth); 2 bay leaves; 1 ham hock/ham bone (optional – see notes)*; 20-24 ounces (about 4 cups) chopped or pulled cooked ham pieces*; 3 15-ounce cans Great Northern beans, drained and rinsed; 5 ounces fresh baby spinach leaves (may use chopped kale); 1 tablespoon apple cider vinegar

Servings: 10 cups 1x

Scale

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced (~ 2 cups)
3 stalks celery, diced (~ 1 cup)
3 medium-large carrots, diced (~1 ½ cups)
3 garlic cloves, minced (1 tablespoon)
1 tablespoon Italian seasoning
2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth)
2 bay leaves
1 ham hock/ham bone (optional – see notes)*
20-24 ounces (about 4 cups) chopped or pulled cooked ham pieces*
3 15-ounce cans Great Northern beans, drained and rinsed
5 ounces fresh baby spinach leaves (may use chopped kale)
1 tablespoon apple cider vinegar

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Instructions

In a Dutch oven over medium heat, heat the oil. Add the diced onion, celery, carrots, garlic, and Italian seasoning; saute until the onions are translucent, about 5 minutes.
Add the water/broth, bay leaves, and the ham hock (if using). Cover and bring to a rolling simmer for 10-20 minutes (longer if using the ham hock).
Remove the lid and add the ham and beans. (TIP: See more notes below for a thicker soup). Simmer, uncovered, for a minimum of 10 minutes more but up to 30+ minutes more, especially if you desire a thicker more flavorful soup.
Remove the Dutch oven from the heat and remove the ham hock and bay leaves. Add the spinach and apple cider vinegar to the soup; stir just until the spinach starts to wilt.
To store leftovers: Let soup cool to room temperature, then store in an airtight container in the fridge for up to 5 days.

Notes

*This recipe is a great use for leftover cooked ham from making a baked bone-in ham. If you have a ham bone/ham hock leftover from cooking a whole ham, add it to the soup to help build the flavor of the broth and add some collagen. If you don’t have a ham hock, I recommend using 4 cups of chicken broth and 4 cups of water for the liquid. And, if you don’t have leftover ham, purchase a 1-lb ham steak and cut it into pieces.

For a thicker soup, mash 1 cup of the beans in a small bowl with a fork and add it to the soup when you add the beans. Also, the longer you simmer the soup over low heat, the thicker it will become.

To make this soup with dried beans:

Replace the canned beans with a 1 lb bag of dry white beans (navy beans, Great Northern beans, or cannellini beans). Add the beans to the Dutch oven over medium-high heat and add 10 cups of liquid (water or broth or a mix). Bring to a boil for 2 minutes. Then cover, turn off the heat, and set aside for 1 hour.
After 1 hour, add the ham hock (if using), plus the diced onion, celery, carrots, garlic, Italian seasoning, bay leaves, and a pinch of salt. Return to a boil for 1 minute, then reduce the heat to a simmer. Simmer on low for another 3+ hours, uncovered. Add more liquid (1-3 cups chicken broth/water) as needed to just keep the beans covered.
Remove the ham hock and add the diced ham. Simmer for an additional 30 minutes or until the beans are tender and the soup reaches desired thickness. Continue to simmer on low for as long as needed to get the beans to desired tenderness, adding more broth and water if it gets too low.
Remove from heat and stir in the spinach and apple cider vinegar before serving.

Nutrition Information

Serving Size: 1/8 of the recipe (1 1/4 cups)
Calories: 368
Fat: 9 g
(Sat Fat: 3 g)
Sodium: 708 mg
Carbohydrate: 38 g
(Fiber: 9 g
Sugar: 4 g)
Protein: 34 g
Cholesterol: 70 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free High Protein Nut-free

Recipe By: Jessie Shafer