Crockpot Ham and Bean Soup Recipe

Course: Dinner, Soup

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 5 10

Servings: bowls

Calories: 298kcal

If you're in the market for a simple winter comfort soup, this Crockpot Ham and Bean soup is perfect.

Rinse the beans and check for any debris. Add them to the crockpot.
1 pound dried navy beans
Dice the ham into bite sized cubes and add to the crockpot.
14-16 ounces ham steak
Add the remaining ingredients and stir. Cover and cook on high for 5-6 hours or until beans are tender.
1 onion, 3 ribs celery, 2 carrots, 2 cloves garlic, 1 bay leaf, 6 cups low-sodium chicken broth, 2 teaspoons chopped fresh thyme, 1 teaspoon chopped fresh rosemary, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Stir in the green onions and parsley. Ladle into bowls, top with optional Parmesan, and enjoy.
2 green onions, 1 tablespoon chopped fresh parsley, Parmesan cheese

You can use dried great northern, navy, or cannellini beans in this recipe.
If you can find a ham hock, feel free to use it in addition to or in place of the ham steak. Once the soup has cooked, remove the meat from the bone and cut it into bite-sized pieces. Return it to the soup and serve.
Feel free to add in other veggies, like mushrooms or bell peppers, or anything else you need to use up in your fridge.
You can swap the chicken broth for vegetable broth if you prefer.
Liquid smoke is also a great addition if you are looking for a smokey flavor. I add about ¼ teaspoons when I add it in.

Storage: Store crockpot ham and bean soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.