Ham and Bean Soup
Take that leftover holiday ham and turn it into something cozy, hearty, and downright comforting! This Crockpot Leftover Ham and Bean Soup is a classic slow-cooker favorite – simple to make, easy to customize, and the kind of meal that warms you from the inside out. All you have to do is soak the beans, toss everything into the crockpot, and let the magic happen while you go about your day.
This recipe makes great use of every bit of ham, turning it into a rich, flavorful soup that’s perfect for chilly nights or meal prepping for the week ahead.
Ingredients
- 1 pound dried Great Northern beans
- 1 pound ham, cubed
- 4 ½ cups chicken broth
- 1 medium yellow onion, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder (optional)
Directions
- Sort through the beans and soak them in water for about 8 hours or overnight. Drain well.
- Add all ingredients to the crockpot and cook on high for 4 hours, or until the beans are softened and the soup is thick and hearty.
- Adjust seasonings to taste. Serve warm and enjoy!
If you love easy comfort food that makes the most of holiday leftovers, you’ll want to save a few more recipes for your Thanksgiving menu. Pair this hearty soup with my Sweet Potato Casserole, warm Bread Machine Dinner Rolls, or follow it up with a slice of Classic Pecan Pie. And if you still have leftover ham, don’t miss my Crockpot Ham, Green Beans, and Potatoes – it’s another simple, satisfying meal idea!
Ham and Bean Soup
Ingredients
- 1 pound dried Great Northern beans
- 1 pound ham cubed
- 4 ½ cups chicken broth
- 1 medium onion chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder optional
Instructions
- Sort the beans, and soak them in water for about 8 hours or overnight. Drain.
- Add all ingredients to the Crockpot and cook on HIGH for 4 hours or until the beans are softened.
- Adjust seasonings to taste.
Nutrition
Tips & Variations
- Garlic: Garlic is optional – if you prefer, swap the garlic powder for ½ teaspoon of minced garlic for a little extra punch.
- Bean Options: Navy beans and cannellini beans also work well in place of Great Northern beans.
- Add Veggies: Want to stretch it a little further? Add chopped carrots, celery, or a handful of spinach near the end of cooking.
FAQs
Yes! If you’re short on time, canned beans work great. Be sure to drain and rinse them well before using. Keep in mind that since canned beans are already cooked, you’ll want to reduce the simmering time so they don’t get too soft.
Leftover ham from a holiday meal, a ham bone, or diced ham steak all work beautifully. The bone adds incredible flavor, so if you have one, definitely toss it in!
Yes. You can mash a few beans against the side of the pot with a spoon or use an immersion blender for a thicker, creamier texture.
You can store ham and bean soup in the refrigerator for up to 4 days and in freezer-safe containers in the freezer for up to 3 months.
Last Bite
If you love recipes that help you make the most of your leftovers, you’ll want to keep this one handy! Don’t forget to save it on Pinterest, share it with friends, or drop a comment letting me know how you make yours.
