There’s something magical about a slow cooker soup simmering all day, filling your kitchen with warmth and comfort.

Crockpot White Bean and Ham Soup is the perfect example of cozy simplicity. Tender white beans, smoky ham, and aromatic vegetables come together in one pot to create a wholesome, hearty meal.

Whether you’re using leftover holiday ham or a savory ham hock, this soup makes the most of simple ingredients while delivering big flavor.

Plus, it’s budget-friendly, nutrient-rich, and incredibly easy to prepare. Just toss everything into your crockpot, set it, and forget it until dinnertime!

Ingredients You’ll Need for Crockpot White Bean and Ham Soup

This recipe keeps things simple while maximizing comfort and flavor. Here’s what you’ll need:

• White beans: Great Northern or navy beans work beautifully. You can use dried beans (soaked overnight) or canned for convenience.
• Ham: Leftover ham, a meaty ham bone, or a smoked ham hock will infuse the soup with rich, savory depth.
• Aromatics: Diced onions, garlic, celery, and carrots form the flavorful base of this soup.
• Broth: Chicken broth adds a light, savory background. Use vegetable broth for a vegetarian twist.
• Seasonings: Bay leaf, dried thyme, black pepper, and a touch of salt to bring everything together.
• Optional add-ins: Diced potatoes, spinach, kale, or even a handful of corn can boost the texture and nutrition.

How to Make Crockpot White Bean and Ham Soup (Step-by-Step)

This is a true “set it and forget it” kind of recipe. Here’s how to make it:

1. Prep the ingredients: Dice the veggies, rinse the beans (if canned), and trim any excess fat from the ham.
2. Layer in the slow cooker: Add beans, ham, onions, carrots, celery, garlic, and seasonings.
3. Add the broth: Pour enough broth to cover the ingredients by about an inch.
4. Cook low and slow: Set your crockpot to LOW for 8 hours or HIGH for 4–5 hours.
5. Check doneness: When the beans are tender and the ham is falling apart, remove any bones and shred the meat.
6. Thicken naturally: For a creamier consistency, mash a few beans in the pot or blend a small portion with an immersion blender.
7. Taste and adjust: Add salt or pepper if needed, and remove the bay leaf before serving.

Tips for the Best Flavor and Texture

• Soak dried beans: Soaking overnight helps the beans cook evenly and reduces cooking time.
• Mind the salt: Ham and broth can both be salty, so always taste before adding extra salt.
• Brighten the flavor: A splash of apple cider vinegar or a squeeze of lemon juice at the end enhances the flavor balance.
• Add greens: Stir in chopped spinach or kale during the last 10 minutes of cooking for added color and nutrients.
• Make it creamy: Blend a small portion of the soup or stir in a spoonful of cream for extra richness.

Variations and Substitutions

This soup is incredibly flexible and can be adapted to fit your pantry or preferences:

• Different beans: Try cannellini, pinto, or mixed beans for variety.
• Vegetarian version: Skip the ham and use smoked paprika or liquid smoke for flavor depth.
• Lighter option: Substitute diced turkey or chicken instead of ham.
• Add grains: Stir in cooked barley, farro, or rice for a heartier texture.
• Use leftovers creatively: Blend leftover soup for a creamy bean puree or use it as a base for another soup.

Serving Suggestions

A bowl of Crockpot White Bean and Ham Soup pairs perfectly with simple, cozy sides:

• Crusty bread or cornbread for dipping
• A light green salad or roasted vegetable medley
• Garlic toast or buttery biscuits
• Garnish with fresh parsley, cracked black pepper, or shredded Parmesan cheese for extra flavor

This soup also makes an excellent meal prep option—it’s satisfying enough for lunch and comforting enough for dinner.

How to Store and Reheat Leftovers

Leftovers of this soup taste even better the next day, as the flavors continue to develop.

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze portions in freezer-safe containers for up to 3 months.
• Reheat: Warm gently on the stovetop over medium heat, or microwave individual portions.
• Adjust consistency: Add a splash of broth or water if the soup thickens after cooling.

Recipe FAQ’s

Can I use canned beans instead of dried beans?

Yes! Use three (15-ounce) cans of white beans, drained and rinsed. Reduce cooking time slightly since canned beans are already cooked.

Can I freeze this soup?

Absolutely. Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

What side dishes go well with this soup?

It pairs beautifully with crusty bread, cornbread, or a light green salad.