This hearty homemade ham and bean soup recipe is easy to make – no soaking required! A mixture of beans, ham, onion, and broth simmer in the crockpot for a meal that is as easy as it is delicious! Serve it with a piece of cornbread or a crusty loaf for dipping. I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly-warming bean soup recipe.
Hearty Homestyle Goodness
A hearty family meal, this crockpot Ham and Bean Soup recipe is easy to prepare. This simple soup requires few ingredients, starting with Hurst’s® HamBeens® 15 Bean Soup®, onions, and ham – no soaking required. Budget-friendly, this soup can be made with leftover ham or a ham bone from Christmas or Easter dinner. You can also use smoked turkey or a ham hock. This soup freezes perfectly and reheats well.
Ingredients for Ham and Bean Soup
Beans – This ham and bean soup starts with a blend of dried beans. I use Hurst’s® HamBeens® 15 Bean Soup® as it has a great variety of beans including great northern beans, navy beans, and more. They are sold in the dry bean section of almost any grocery store or online. Seasoning – Hurst’s 15 Bean Soup includes a seasoning packet to flavor. If you don’t have the seasoning packet add a cube of bouillon (any flavor). You can also add dried herbs or bay leaves if you’d like. You can add a little bit of thyme or some minced cloves of garlic if you’d like. Ham – If you have a leftover ham bone from baked ham add it to the soup while it’s cooked for extra flavor. If you don’t have a ham bone, ask the butcher or deli for either ham bones (they’re usually inexpensive) or ham hocks. If you don’t have either, leftover chopped ham works beautifully in this recipe, too. Broth – As the ham adds a lot of salt, I prefer a reduced sodium broth in this recipe. Vegetables – Canned tomatoes are great in this recipe and can be replaced with canned tomatoes with chilis (like Rotel) to add a little bit of spice. Sliced celery or carrots can be added.
How to Make Ham and Bean Soup
Easy peasy! Serve warm with cornbread for dipping.
Tips for Bean Soup
Rinse the beans well and check for any debris. No soaking is needed when using a slow cooker. If you have already soaked the beans, you can reduce the liquid in the recipe by 1 cup. IMPORTANT: Add acidic ingredients (such as canned tomatoes or lemon juice) after the beans have softened (these ingredients can sometimes interfere with rehydration). For a thinner consistency, add one extra cup of broth or water to your slow cooker. For a thicker bean soup, remove a cup or so of the beans, blend them, and add them back into the soup.
Storing Leftovers
Fridge: Leftovers can be kept in the refrigerator for up to 4 days in an airtight container. Freezer: This ham and bean soup recipe makes a large batch and it freezes well. I divide it into individual portions so it’s easy to thaw as many portions as needed. Thaw in the fridge overnight and heat in the microwave or on the stovetop. Did your family love this Slow Cooker Ham and Bean Soup? Be sure to leave a rating and a comment below! I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly-warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
