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Easy Slow Cooker Ham Bone Bean Soup

Easy Slow Cooker Ham Bone Bean Soup

A savory, hearty soup utilizing a leftover smoked ham bone and dried mixed beans, slow-cooked to perfection for maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base & Vegetables
  • 1 large smoked ham bone (with some meat attached is ideal)
  • 1 pound bag dried mixed beans (15-bean soup mix, or Great Northern beans)
  • 6 cups low-sodium chicken broth or vegetable broth
  • 2 cups water
  • 1 large yellow onion finely chopped
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 tablespoon olive oil (optional, for sautéing aromatics)
Seasoning & Finishing
  • 2 whole bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper (freshly ground is preferred)
  • 1 tablespoon apple cider vinegar or lemon juice (for finishing)
  • to taste Salt (Add only after the ham bone is removed and the soup is tasted)

Equipment

  • Slow Cooker (6-7 Quart)
  • Large Skillet (Optional)
  • Tongs

Method
 

Step 1: Preparation of Beans and Aromatics
  1. Inspect the dried beans carefully, removing any debris, stones, or broken beans. Rinse the beans thoroughly under cool running water using a colander.
  2. (Optional Sauté) If desired, heat the tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables begin to soften. Stir in the minced garlic during the last minute of cooking until fragrant.
Step 2: Loading the Slow Cooker
  1. Place the cleaned and rinsed dried beans directly into the basin of a large 6-quart or 7-quart slow cooker.
  2. Add the sautéed aromatic vegetables (if you completed the optional step), or simply add the raw chopped vegetables, over the beans.
  3. Nestle the large smoked ham bone into the center of the beans and vegetables. Pour in the 6 cups of chicken or vegetable broth and the 2 cups of water. Ensure all ingredients are submerged.
Step 3: Seasoning and Initial Cooking
  1. Add the seasonings: the two bay leaves, dried thyme, dried parsley, and black pepper. Do not add additional salt at this stage.
  2. Cover the slow cooker tightly with the lid. Cook the soup on the LOW setting for 8 to 10 hours, or on the HIGH setting for 4 to 5 hours, or until the beans are completely tender and soft.
Step 4: Finishing the Soup
  1. Once the cooking time is complete and the beans are tender, carefully remove the ham bone from the slow cooker using tongs. Discard the bay leaves.
  2. Allow the ham bone to cool for a few minutes. Pick any remaining meat from the bone, shred it or chop it into bite-sized pieces, and return the cooked ham meat to the slow cooker. Discard the remaining bone and any excess fat/gristle.
  3. If you prefer a thicker soup, smash about 1 cup of the cooked beans against the side of the pot or briefly use an immersion blender to thicken a portion of the liquid. Stir well.
  4. Taste the soup and add salt, if necessary (remember the ham is salty). Stir in the 1 tablespoon of apple cider vinegar or lemon juice to brighten the flavor.
  5. Stir the finished soup well and let it sit covered on the WARM setting for 15 minutes before serving to allow the flavors to fully meld. Serve hot.

Notes

Using a 15-bean mix provides a complex texture and flavor profile. If using regular dried beans (like Great Northern or Navy), ensure they are fresh to guarantee proper softening. This soup freezes exceptionally well; allow it to cool completely before transferring to airtight containers.