Anyone else craving a bowl of ham and bean soup that warms you from the inside out? This cozy classic is filled with tender beans, savory ham, and a warm, familiar broth. It’s the kind of meal that makes your kitchen smell amazing and brings everyone to the table with a smile.

I can’t even tell you how many times I’ve made this soup—usually when I’m staring at leftover ham and wondering what on earth to do with it! There’s something so satisfying about tossing those scraps and the ham bone into a pot and letting them turn into something delicious. It’s a great reminder that good food doesn’t have to be fancy or complicated. Sometimes it’s just about using what you already have and letting simple ingredients do their thing.

Ingredients For Ham and Bean Soup

Navy beans are the star here. They get so creamy as they cook, making the soup nice and hearty. Plus, they’re packed with protein and good stuff for you.
Chicken broth gives the soup that savory, cozy flavor we all love.
If you have a leftover ham bone with a bit of meat on it, toss it in! It adds so much smoky flavor and makes the broth extra tasty.
A handful of diced leftover ham adds a little extra texture and a salty, rich bite.
Onion, carrot, and garlic are the basics that make the soup taste so comforting and balanced.
A little paprika, mustard, salt, and black pepper are all you need to round out the flavor.
I like to stir in some kale at the end for a pop of color and a fresh finish.
Top your bowl with parsley, cheese, bacon bits, or green onion—whatever you like! It’s fun to let everyone add their own favorite toppings.

If you use a ham bone, this soup will contain bone broth. Read more about the nutritional value of bone broth.

How To Make Ham and Bean Soup

Give your navy beans a good rinse and soak them overnight. This helps them cook up soft and creamy just the way we want them!

Add the soaked beans to your slow cooker, then toss in the onion, carrot, garlic, ham bone, diced ham, and seasonings. Everything goes in together for maximum flavor.

Pour the chicken broth over everything. It’ll settle in and become the base of your soup.

Pop the lid on and let your slow cooker do its thing for about six hours. The beans will get nice and tender, and the broth will turn into a cozy, hearty soup.

Take out the ham bone, shred off any meat that’s left, and stir it back in. You don’t want to miss any of that flavor!

Stir in the kale right before serving so it stays bright and tender. Taste and adjust seasoning if needed.

Ladle the soup into bowls and let everyone add their favorite toppings. Dinner is served!

Looking for more hearty soups. Check out our growing collection here.

Tips for Making Ham and Bean Soup

Give your beans a good rinse and check for any little stones or debris before you start.
If you have a ham bone, definitely use it! It adds so much rich, smoky flavor and helps thicken the broth.
Hold off on adding too much salt at the beginning. The ham and broth usually bring plenty on their own.
Let the soup simmer away until the beans are soft and all the flavors come together.

Variations to Try

You can swap navy beans for great northern or cannellini beans if that’s what you have on hand. The texture will be a little different, but it will still be delicious.
Try tossing in some thyme, bay leaf, or rosemary for a little extra flavor.
A splash of cream or a pat of butter at the end makes it extra rich and cozy.
Want a tangier broth? Stir in some diced tomatoes or a spoonful of tomato paste.
If you like a little heat, add a pinch of chili powder, smoked paprika, or red pepper flakes.
Leftover holiday ham, smoked ham hock, or even bacon all work to add that smoky flavor.
No kale? Spinach or cabbage works just as well for a fresh pop of green.

This ham and bean soup is pure comfort and so easy to make in the slow cooker. Print the recipe and give it a try! And don’t forget to save a pin so you can come back to this cozy favorite whenever you need a warm meal.

Crockpot Ham and Bean Soup

A warm and hearty slow cooker soup made with tender beans, savory ham, and simple ingredients that come together for an easy, comforting meal.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 8

Course: Main Course, Soup

Cuisine: American

Calories: 305

Ingredients Equipment Method Notes

Ingredients

5 cups uncooked navy beans
8 cups chicken broth
1 leftover ham bone with meat
1 cup leftover ham diced and optional
1 medium yellow onion diced
1 cup carrot diced
4 cloves garlic minced
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon black pepper
4 cups kale chopped
Salt to taste
fresh parsley chopped for garnish
Grated cheese, bacon bits, chopped green onion optional toppings

Equipment

Slow cooker
Measuring cups
Cutting board
Chef’s knife
Ladle
Forks for shredding

Method

Rinse the navy beans under cold water and remove any debris or stones. Soak overnight, strain and discard the water.
In a large slow cooker, combine the navy beans, ham bone, ham, diced onion, diced carrot, minced garlic, mustard, paprika, and black pepper.
Add the broth. Stir well to combine all the ingredients.
Cover the slow cooker with its lid and cook the soup on low heat for 6 hours. Cooking times may vary depending on your slow cooker.
Once the beans are tender, carefully remove the ham bone from the soup. Use a pair of forks to shred any remaining meat from the bone and add it back to the soup for extra flavor.
Add the Kale just before serving. Taste and adjust seasoning
Ladle the hot ham and bean soup into bowls and garnish each serving with freshly chopped parsley, cheese, or green onions.

Notes

The ham and broth both contain salt, so don’t add extra without tasting first.
Let the soup simmer until the beans soften, and the flavors blend fully. •
Store the soup in the refrigerator for up to 3-4 days.
This recipe can be frozen for upto 3 months