I’m sharing my Crockpot ham and beans recipe built around a ham bone or ham hock, and there’s a single clever step that changes everything.

Jump to Recipe

I’ve been obsessed with a simple Crock Pot Ham And Bean Soup lately, made with dried navy beans and a smoked ham hock that gives everything this deep, meaty note. It’s not just soup, its layers of smoky, earthy, slightly sweet flavors that change with each spoonful and keeps you guessing whats coming next.

There are little surprises in the broth that make you want to taste more, chew slower, think about that next bite. Some folks know it as Crockpot Ham And Beans, but to me it keeps revealing tiny secrets every single time I eat it.

Ingredients

Print Recipe (No Advertisments)

Beans: great source of fiber and plant protein, fill you up and steady blood sugar.
Ham bone or hocks: adds smoky meaty flavor and lots of savory salt, hearty protein.
Onion: gives sweet, mellow depth when cooked, adds vitamin C and antioxidants too.
Carrots: bring natural sweetness, vitamin A, a bit of crunch if not overcooked.
Garlic: punchy, aromatic, immune boosting compounds, makes soup taste homey.
Chicken broth: savory liquid backbone, adds salt and umami without heavy fat.
Apple cider vinegar: optional brightens flavors and balances richness with gentle acidity.
Parsley: fresh herb lift, adds color, vitamin K and a clean finish.

Ingredient Quantities

1 pound dried navy beans or great northern beans (about 2 cups)

1 large ham bone with meat attached or 1 to 2 smoked ham hocks (about 2 to 3 pounds total)

1 large onion

2 medium carrots

2 celery stalks

3 cloves garlic

8 cups low sodium chicken broth

4 cups water

2 bay leaves

1 teaspoon dried thyme

1/2 teaspoon black pepper

1 teaspoon kosher salt

1 tablespoon apple cider vinegar (optional)

2 tablespoons fresh parsley (optional)

How to Make this

Print Recipe (No Advertisments)

1. Sort and rinse the beans, removing any stones, then soak them overnight covered by a couple inches of water OR do a quick soak: put beans in a pot, cover with water, bring to a boil for 2 minutes, remove from heat and let sit 1 hour; drain and rinse.

2. Roughly chop 1 large onion, 2 carrots and 2 celery stalks, and mince 3 cloves garlic.

3. Place the drained beans in the crock pot, add the large ham bone with meat attached or 1 to 2 smoked ham hocks, the chopped vegetables, minced garlic, 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon black pepper and 1 teaspoon kosher salt.

4. Pour in 8 cups low sodium chicken broth and 4 cups water so everything is covered by about an inch, give it a good stir.

5. Cover and cook on low for 6 to 8 hours or on high for about 4 hours. If you soaked the beans first, cook on low 4 to 6 hours or on high 2 to 3 hours. Check occasionally for tenderness.

6. Skim any excess foam or fat off the top with a spoon, then remove the ham bone or hocks, pull off the meat with a fork, discard bone and cartilage and return the shredded meat to the pot.

7. Taste and adjust seasoning. If it needs brightness stir in 1 tablespoon apple cider vinegar and let simmer another 10 to 15 minutes.

8. Remove and discard the bay leaves, stir in 2 tablespoons chopped fresh parsley if you like.

9. If soup is too thick add a splash more water or broth to reach the consistency you want, then serve hot with crusty bread.

Equipment Needed

1. 6-quart slow cooker or crock pot
2. Large stockpot (for quick soak or pre-boil)
3. Fine-mesh colander for rinsing and draining beans
4. Cutting board
5. Sharp chef’s knife
6. Wooden spoon or heatproof spatula for stirring
7. Measuring cups and spoons
8. Slotted spoon or ladle for skimming and serving
9. Tongs or fork for pulling the ham meat

FAQ

Do I have to soak the beans first? Answer: No, you dont have to, but soaking helps. Soak overnight or do a quick soak (cover with water, boil 2 minutes, let sit 1 hour) to cut cooking time and reduce gas. Unsoaked beans just need more time in the Crock Pot.

Can I use canned beans instead of dried? Answer: Yes. Add rinsed canned beans in the last 60 to 90 minutes of cooking so they dont fall apart, and cut back on the broth a bit since canned beans add liquid. Adjust salt at the end.

How long should I cook it in the slow cooker? Answer: Cook on Low about 8 to 10 hours, or on High about 4 to 6 hours. If beans were soaked first you can expect the shorter end of those ranges. Soup is done when beans are tender and meat pulls off the bone.

My soup is too salty, what can I do? Answer: Ham bones can make the soup salty. Fixes: add more water or unsalted broth, toss in a peeled potato to absorb salt then remove it, stir in a splash of apple cider vinegar to balance flavors, or add more unsalted beans or rice to stretch it out.

How do I thicken the soup if its too thin? Answer: Mash some beans against the pot edge or use an immersion blender for a chunkier, thicker base. You can also simmer with the lid off to reduce, or stir in a small slurry of cornstarch and water if you want a quicker thickener.

How should I store and reheat leftovers? Answer: Cool quickly, refrigerate up to 3 to 4 days or freeze up to 3 months in airtight containers. Thawed or refrigerated soup often thickens because beans soak up liquid, so add a splash of water or broth when reheating and heat until simmering.

Crock Pot Ham And Bean Soup Recipe Substitutions and Variations

Dried navy/great northern beans: use 4 cans (15 oz) of cannellini or navy beans, drained and rinsed. Add them in the last 45-60 minutes since they’re already cooked, and cut back on added salt.
Large ham bone or hocks: swap for 2 smoked turkey legs or 1 lb smoked ham steak or leftover cooked ham. Turkey gives a similar smoky note but milder, and you can shred the meat into the soup.
Low sodium chicken broth: substitute low sodium vegetable broth for a meatless version or beef broth for a richer savory base. If you go veg, add a pinch of smoked paprika or a drop of liquid smoke to mimic ham flavor.
Apple cider vinegar: lemon juice or white wine vinegar work the same, use about 1 tablespoon. Or skip it if you don’t want any tang, but it helps brighten the flavors.

Pro Tips

1) Soak and test the beans first, cuz old beans can stay hard no matter how long you cook em. If they seem stubborn after the recommended time, simmer them a bit on the stove before the crock pot so you dont waste hours.

2) Brown the ham bone or hocks a little and sauté the onions and carrots first if you got time. It adds way more depth than tossing everything in cold, and you wont miss that extra step once you taste it.

3) Chill the soup overnight to remove excess fat easily, or skim the top while it cools. Also, if it gets too oily, a handful of torn kale or a couple ice cubes in a cheesecloth will help pull fat up while keeping flavor.

4) Finish with acid and texture fixes at the end not the start. A splash of vinegar or lemon brightens it, and mashing a cup of beans or blitzing 20 to 30 percent with an immersion blender will thicken it without adding cream. Adjust salt last especially if your ham’s salty.