This slow cooker ham and bean soup has been a cold-weather staple in my kitchen for years. I first discovered this combination on a rainy afternoon when I wanted something both frugal and deeply comforting, and a smoked ham bone tucked in the freezer made the decision simple. The long, slow simmer lets the beans break down just enough to create a naturally creamy broth while leaving plenty of whole beans for texture. The result is a bowl that feels like a warm hug—smoky, savory, and subtly sweet from the ham.

What makes this version special is its simplicity: pantry-friendly dried beans, a single smoked ham bone or ham hock, a handful of vegetables, and classic seasonings. I often make it on a Sunday and let it cook all day while I run errands or read on the porch. When I come home, the house smells amazing and dinner is ready. Family members always ask for seconds, and the soup tastes even better the next day after the flavors have married overnight.

Ingredients

• Dried white beans (1 pound): Great Northern or navy beans are ideal for a creamy texture. Pick over to remove small stones, rinse, and drain. Dried beans are far more economical than canned and yield better texture when cooked slowly.
• Smoked ham bone, ham hock, or ham shank (1 large): The smoking and marrow from the bone create deep savory and slightly sweet notes. Use any quality smoked ham item—bone-in ham shanks from the deli or a leftover holiday ham bone work beautifully.
• Carrots (2 cups): Shredded, julienned, or diced carrots add sweetness and body. I prefer shredded for faster breakdown; baby carrots diced small are a great shortcut.
• Celery (1 medium rib): Sliced thin for aromatic balance. If you prefer a milder celery flavor, reduce to a half rib.
• Garlic (4 cloves): Minced to release flavor throughout the long cooking time. Fresh garlic yields the best aroma.
• Low-sodium chicken broth (7 cups): Use low-sodium to control salt, since the ham contributes saltiness as it cooks. Broth gives a lighter, cleaner finish compared to stock.
• Bay leaves (2): Provide subtle depth; remove before serving.
• Dried parsley (1 tablespoon): Adds a fresh herbal note without overpowering the smoky broth.
• Celery salt (1/2 teaspoon): Enhances the aromatic quality of the celery and ties flavors together.
• Dry mustard powder (1/2 teaspoon): Gives a gentle warmth and brightness that lifts the soup.
• Freshly ground black pepper: To taste—start with a few grinds and adjust at the end.
• Hot pepper sauce: Several dashes such as Tabasco to brighten and add a little heat; optional and adjustable.
• Additional diced ham (1 to 2 cups): Optional for more meat and chew; dice leftover ham or use smoked ham steak for the extra bite.

Instructions

Prepare the beans: Rinse the beans thoroughly and pick through them to remove any debris. No pre-soak is required for this slow cooker method, but if you prefer quicker cooking and reduced gas, soak overnight in cold water and drain before adding to the cooker. Layer the slow cooker: Place the drained beans in the bottom of a 7 to 8 quart slow cooker. Nestle the smoked ham bone or hock in the center so it is surrounded by beans for even flavor extraction. Add vegetables and aromatics: Scatter the carrots, sliced celery, and minced garlic over the beans. Pour in the 7 cups of low-sodium chicken broth slowly so the liquid covers the beans and ham. Add the bay leaves, dried parsley, celery salt, mustard powder, a few grinds of black pepper, and several dashes of hot sauce. Slow cook: Cover and set the slow cooker to low for 7 to 9 hours, checking for bean tenderness after 7 hours. The beans should be tender but mostly intact; the ham bone will flavor the broth and begin releasing meat. Finish and texture: Carefully remove the ham bone or hock, let it cool slightly, and pull any ham meat from the bone. Discard excess fat and cartilage and return the shredded ham to the pot. Use an immersion blender to puree about one quarter to one third of the soup to give a creamy base while leaving most beans whole for texture. Stir in any additional diced ham and let heat through for a few minutes before serving.

Storage Tips

Cool soup to room temperature for no more than two hours, then refrigerate in airtight containers for up to four days. For longer storage, freeze in meal-sized portions using freezer-safe containers or heavy-duty freezer bags; leave a little headspace as the liquid will expand. Reheat gently on the stovetop over low heat or in a microwave on medium power, stirring occasionally. If the soup thickens after refrigeration, thin with a splash of broth or water when reheating. Quality indicators include a fresh aroma and bright flavor; discard if any off smell or visible mold appears.

Ingredient Substitutions

If you do not have Great Northern or navy beans, cannellini beans work well though they hold their shape slightly better. For a poultry-free option, use vegetable broth and omit the ham—smoked paprika or liquid smoke can provide a hint of smokiness, though the depth will differ from a real ham bone. If you prefer a thinner soup, increase broth by one to two cups and cook the same time. For lower sodium, rinse any added diced ham in water before adding and choose low-sodium broth. Swapping carrots for parsnips gives a sweeter, earthier flavor and pairs well with the smoke.

Serving Suggestions

Serve with crusty bread, cornbread, or simple oyster crackers to soak up the savory broth. A crisp green salad or steamed greens like collards or kale provide contrast to the hearty soup. Garnish with chopped fresh parsley and a drizzle of good olive oil or a few dashes of hot sauce for brightness. For a heartier meal, top bowls with a spoonful of sour cream or a sprinkle of shredded cheddar if you eat dairy.

Cultural Background

Bean and ham soups have deep roots in American cooking, especially in Southern and New England traditions, where ham bones from holiday roasts were stretched into nourishing meals. The slow simmering technique extracts flavor from the bone and connective tissues, creating rich, unhurried dishes that reflect thrift and comfort. Regional variations include the use of different beans, the addition of greens, or serving with cornbread—a testament to local produce and pantry staples.

Seasonal Adaptations

In winter, leave the soup as written for maximum comfort. In spring, add fresh herbs and a squeeze of lemon at the end to lighten the flavor. For summer, serve smaller bowls as part of a larger spread with chilled sides, or transform leftovers into a bean salad by draining and tossing with olive oil, vinegar, diced vegetables, and fresh herbs.

Meal Prep Tips

Make a double batch and freeze in individual portions for quick lunches. When assembling for the slow cooker, store prepped vegetables and measured spices in a labeled container in the refrigerator so you can start the cooker in minutes. If you plan to reheat multiple times, store the broth and solids separately to maintain the best texture and combine when reheating.

This soup is one of those recipes that rewards patience: the long, gentle cook time melts flavors together into something greater than the sum of its parts. Make it once, and you will find a dozen reasons to return to the slow cooker again and again.