Crockpot white bean and ham soup is hearty, smoky, and perfect for slow cooking—the beans turn creamy and the ham gives it deep flavor with almost no effort.
Crockpot White Bean & Ham Soup
Ingredients
- 2 cups dried white beans (Great Northern or cannellini), rinsed
- 2–3 cups cooked ham (cubed or shredded)
- 1 onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (chopped)
- 3–4 cloves garlic (minced)
- 6 cups chicken broth (or water + bouillon)
- 1–2 bay leaves
- 1 tsp thyme (dried or fresh)
- 1/2 tsp black pepper
- Salt (add at the end, ham is already salty)
- Optional: chili flakes, smoked paprika, splash of lemon juice
Instructions
1. Add everything to crockpot
- Beans (no need to pre-cook, but soaking overnight helps)
- Ham
- Onion, carrots, celery, garlic
- Broth
- Bay leaves + thyme + pepper
2. Slow cook
- Low: 7–9 hours
- High: 4–6 hours
Cook until beans are soft and soup is thick and creamy.
3. Finish
- Remove bay leaves
- Mash a small portion of beans in the pot for thicker texture (optional)
- Taste and add salt only if needed
- Add a splash of lemon juice or vinegar at the end to brighten flavor
Optional upgrades
- Add diced potatoes for extra heartiness
- Stir in spinach or kale near the end
- Blend a cup of soup and mix back in for a creamier texture
- Add a little butter for richness
Serving ideas
- With crusty bread or naan
- Over rice for a filling meal
- Topped with black pepper or fresh herbs
If you want, I can give you a no-soak fast version, a smokier ham-hock style version, or a thicker stew-like version.
