Easy Slow Cooker Ham and White Bean Soup

Okay, here we go! This is my all-time favorite cozy-up soup. It’s basically a hug in a bowl, and it’s ridiculously easy because the slow cooker does ALL the work. Seriously, dump, set, forget. Plus, it’s a great way to use up leftover ham (if you ever have leftover ham!). You just HAVE to try this – it’s about to become your new fave, I promise!

My husband, bless his heart, isn’t the biggest soup guy, BUT… he goes to town on this one. He literally does a happy dance every time I make it. One time, I forgot to add the carrots (oops!), and he didn’t even notice. That’s how good it is! Honestly, I’ve made this soup so much that my slow cooker practically begs for it. It’s a staple, especially when the weather’s trying to kill us with cold.

Why You’ll Love This Easy Slow Cooker Ham and White Bean Soup

• It’s so easy it’s almost embarrassing. Seriously, you can’t mess it up (well, almost).
• It’s the ultimate comfort food. Like, better-than-a-blanket-on-a-snowy-day comfort food.
• It’s budget-friendly. Beans are cheap, and you’re using up leftover ham – win-win!
• It makes your house smell AMAZING. Seriously, better than any candle.
• Even picky eaters will probably eat it. And if they don’t? More for you!

How to Make It

Okay, so first things first, grab your slow cooker – the bigger, the better, especially if you want leftovers (and trust me, you do). Throw in your diced ham – leftover from Easter, Christmas, or just a random Tuesday? Doesn’t matter! Then, dump in your rinsed white beans. I usually use cannellini, but great northern work too. Don’t even THINK about skipping the rinsing part, unless you want… gassy results. Heh.

Next, chop up your onion, carrots, and celery. Don’t stress if they’re not perfect; we’re not going for a beauty contest here. Toss ’em in the slow cooker. Mince your garlic (or use the pre-minced stuff, no judgment) and throw that in too.

Now, pour in your chicken broth. Make sure everything’s covered! If not, add a little water. Season with salt, pepper, dried thyme, and bay leaf. Don’t skip the bay leaf – it adds a little something-something.

Give everything a good stir, pop the lid on, and cook on low for 6-8 hours or on high for 3-4 hours. Honestly, I usually just set it and forget it until dinnertime.

Before serving, fish out the bay leaf (nobody wants to accidentally eat that!). You can also use an immersion blender to puree some of the soup for a creamier texture, but I usually just leave it chunky. Serve with some crusty bread for dipping, and you’re good to go!

Ingredient Notes

• Ham: Leftover is the BEST, but you can also use a ham steak. Just dice it up. If you’re using a really salty ham, you might want to cut back on the added salt later.
• White Beans: I usually go for cannellini, but Great Northern beans are just as good. Just make sure you rinse them, okay?
• Chicken Broth: This is your liquid base. If you don’t have chicken broth, veggie broth works too. Or even water, in a pinch, but broth adds way more flavor.
• Onion, Carrots, Celery: The holy trinity of soup! Don’t skip these, they add a ton of flavor. If you’re feeling lazy, you can buy them pre-chopped. I won’t tell.
• Dried Thyme: Adds a nice, earthy flavor. If you have fresh thyme, even better! Just use a little more.
• Bay Leaf: Don’t forget this! It adds a subtle but important flavor. Just remember to take it out before serving unless you want a choking hazard.

Recipe Steps:

1. Combine: Add diced ham, rinsed white beans, chopped onion, carrots, celery, minced garlic, chicken broth, salt, pepper, dried thyme, and bay leaf to a slow cooker.
2. Stir: Mix all ingredients thoroughly.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove: Before serving, remove the bay leaf.
5. Puree (Optional): Use an immersion blender to puree some of the soup for a creamier texture.
6. Serve: Ladle into bowls and serve with crusty bread.

What to Serve It With

Crusty bread, for sure. Grilled cheese sandwiches are also amazing alongside this soup. Or, if you’re feeling fancy, a side salad with a vinaigrette. But honestly, just a spoon works too!

Tips & Mistakes

• Don’t over-salt! Ham can be salty, so taste before you add any extra salt.
• If your soup is too thick, add a little more chicken broth or water. If it’s too thin, let it cook with the lid off for a bit to let some of the liquid evaporate.
• Don’t forget to remove the bay leaf before serving! I’ve done it before, and it’s not fun to bite into.
• If you don’t have time to soak dried beans, canned beans are totally fine. Just rinse them well.

Storage Tips

Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Honestly, it tastes even better the next day! You can also freeze it for up to 2-3 months. Just thaw it out in the fridge overnight before reheating. And yeah, I’ve totally eaten it cold straight from the fridge for breakfast. Don’t judge.

Variations and Substitutions

• No ham? Use smoked sausage or bacon instead. Or skip the meat altogether for a vegetarian version!
• Different beans? Navy beans or kidney beans would also work.
• Spice it up! Add a pinch of red pepper flakes for a little heat.
• No thyme? Use Italian seasoning or rosemary instead.
• I once used leftover rotisserie chicken instead of ham – it was surprisingly good! Also, one time I was out of carrots, so I threw in some sweet potatoes. It was a little sweeter, but still delicious. Don’t be afraid to experiment!

Frequently Asked Questions

Easy Slow Cooker Ham and White Bean Soup

This comforting and hearty slow cooker ham and white bean soup is perfect for cool weather. It combines tender ham, creamy white beans, and flavorful herbs in a savory broth, making it an easy and delicious one-pot meal.

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Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lbs ham hock smoked
• ▢ 1 cups diced onions
• ▢ 2 cloves garlic minced
• ▢ 2 cups carrots sliced
• ▢ 2 stalks celery sliced
• ▢ 1 lbs dried white beans rinsed and sorted
• ▢ 8 cups chicken broth low sodium
• ▢ 2 tsp dried thyme
• ▢ 1 tsp black pepper
• ▢ 2 cups spinach chopped, optional
• ▢ 1 tsp salt or to taste

Instructions

Preparation Steps

• Place the ham hock in the slow cooker.
• Add the diced onions, garlic, carrots, and celery to the slow cooker.
• Rinse and sort the white beans, then add them to the slow cooker.
• Pour in the chicken broth and stir in the dried thyme and black pepper.
• Cover and cook on low for 8 hours, or until the beans are tender.
• Remove the ham hock and shred the meat. Return the meat to the slow cooker.
• Stir in the chopped spinach, if using, and let it wilt.
• Taste and season with salt as needed before serving.

Notes

For a vegetarian version, skip the ham hock and use vegetable broth instead of chicken broth.