Can I use canned beans for ham and bean soup recipes crockpot?

Yes, you can use canned beans for convenience. Drain and rinse them thoroughly before adding them to the slow cooker. If using canned beans, you might want to reduce the cook time slightly, as they are already cooked. However, for the best flavor and texture, dried beans are recommended.

What if I don't have a ham bone for my crockpot ham and bean soup?

No problem! You can achieve a similar smoky flavor by using two smoked ham hocks or smoked turkey legs. Just add them to the slow cooker along with the other ingredients. Once cooked, remove the meat from the hocks/legs, shred it, and return it to the soup.

How do I thicken my ham and bean soup recipes crockpot?

There are a few ways to thicken your soup. You can remove about 1-2 cups of cooked beans, mash them with a fork or an immersion blender, and stir them back into the soup. Alternatively, you can use an immersion blender directly in the pot to blend a portion of the soup until it reaches your desired consistency. A cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) can also be stirred in during the last 30 minutes of cooking on high.

Can I freeze leftover ham and bean soup?

Absolutely! Ham and bean soup freezes wonderfully. Allow the soup to cool completely, then transfer it to airtight, freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

ham and bean soup recipes crockpot: 7 Delicious

Name: Hearty Crockpot Ham and Bean Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 1 lb dried navy beans (or Great Northern beans), soaked overnight and drained; 1 large ham bone (from a spiral-cut or bone-in ham); 2 cups cooked ham, diced (optional, if extra ham is desired); 1 large yellow onion, diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 8 cups chicken or vegetable broth; 2 cups water (or more, as needed to cover ingredients); 2 bay leaves; 1 tsp dried thyme; 1/2 tsp black pepper; Salt to taste (add carefully, ham is salty); Fresh parsley, chopped, for garnish (optional)

Ingredients

Scale

1 lb dried navy beans (or Great Northern beans), soaked overnight and drained
1 large ham bone (from a spiral-cut or bone-in ham)
2 cups cooked ham, diced (optional, if extra ham is desired)
1 large yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken or vegetable broth
2 cups water (or more, as needed to cover ingredients)
2 bay leaves
1 tsp dried thyme
1/2 tsp black pepper
Salt to taste (add carefully, ham is salty)
Fresh parsley, chopped, for garnish (optional)

Instructions

Step 1: Rinse dried navy beans thoroughly. Soak beans overnight in a large bowl of water, or quick-soak them by covering with water, boiling for 5 minutes, then letting sit for 1 hour. Drain and rinse the soaked beans.
Step 2: In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Place the soaked and drained beans into the slow cooker. Add the ham bone, diced cooked ham (if using), sautéed aromatics, bay leaves, dried thyme, and black pepper. Pour in the chicken or vegetable broth and enough water to ensure all ingredients are submerged.
Step 4: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are tender. The cooking time may vary based on your slow cooker and the age of your beans. Check for tenderness around the 6-hour mark if cooking on low.
Step 5: Carefully remove the ham bone and bay leaves from the soup. Shred any meat from the ham bone and return it to the slow cooker. Taste the soup and adjust seasonings, adding salt as needed. If you prefer a thicker soup, you can mash some of the beans against the side of the pot with a fork or an immersion blender.
Step 6: Ladle the hot ham and bean soup into bowls. Garnish with fresh chopped parsley if desired. Serve hot with crusty bread or cornbread. Store leftovers in airtight containers in the refrigerator or freeze for longer storage.

Notes

For an even richer broth, roast the ham bone in the oven at 375°F (190°C) for 20-30 minutes before adding it to the slow cooker. This caramelizes the bone and deepens the flavor. If you don’t have a ham bone, you can use two smoked ham hocks or smoked turkey legs for a similar smoky flavor profile.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Dinner Dishes
Cuisine: American

Nutrition

Serving Size: 1.5 cups (360g)
Calories: 350 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0.1 g
Carbohydrates: 40 g
Fiber: 15 g
Protein: 25 g
Cholesterol: 45 mg

Keywords: ham and bean soup recipes crockpot, crockpot ham soup, slow cooker ham and bean soup, leftover ham recipe, navy bean soup, comfort food, easy dinner, hearty soup, winter soup, ham bone soup

Ingredients

Instructions

Notes

Nutrition

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