Crock Pot Ham and White Bean Soup
Prep time
Cook time
Total time
A super easy recipe for slow cooker white bean soup with ham.
Recipe By:
Recipe Type: Soup
Cuisine: slow cooker
  • 2 Tbsp Olive Oil
  • 1 C diced Yellow Onion (approx ½ large)
  • 5 to 6 Garlic cloves, minced
  • 1 Ham bone from spiral cut ham, with some meat still attached. If you don't have one of these, try using bone-in ham steaks or asking your butcher for a ham bone.
  • 2 lbs dried Great Northern Beans
  • 8 C Water
  • 2 tsp dried Rosemary
  • 1 tsp dried Herbs de Provence
  • 1 no-salt added Vegetable bouillon cube - I like the brand Rapunzel, because they have all real, readable ingredients.
  • 1 tsp Salt, a little less if you're sensitive to salt.
  • ½ tsp ground Black Pepper
  • If reheating the soup later on, you may need some additional water or stock to thin it out, as it thickens after sitting overnight.
  1. Set up your Crock Pot or slow cooker and set it to high.
  2. Add the olive oil, onions, garlic and ham.
  3. Rinse off the dried beans and pick through them to remove any stones or any funky or shriveled up beans.
  4. Add the beans to the pot, along with 8 C of water, or enough to cover the beans by about 2 inches.
  5. Toss in the rosemary, herbs de provence, bouillon cube, salt and pepper.
  6. Put the lid on the pot and then let it cook away on high for 5 hours, when you can check on it to stir and test the beans for tenderness. It will probably need another hour or so of cooking at that point.
  7. The soup is finished when the beans are tender and the cooking liquid starts to thicken if you give the pot a good stir (this breaks up some of the beans, but by and large leaves the rest of the beans intact).
  8. Remove the ham from the pot and discard any bones, gristle or other unpleasantness. Shred the remaining meat and add it back to the soup.
  9. Serve the soup and enjoy!
This makes a big pot of soup, so you will likely have leftovers. The soup thickens dramatically upon chilling, so stir in some hot water or broth when reheating the soup to get it back to the right consistency. The soup has a lot of flavor, so it can withstand the additional dilution.
Recipe by Peaches Please at