Hearty Crockpot Bean Soup made with beans, ham, veggies, and a flavorful broth. The perfect cozy, slow-cooked comfort food for any day!
Let me paint the picture: It’s a gray, chilly Saturday, and I’m standing in my kitchen staring at a ham bone left over from a family dinner. You know how it goes—after a big holiday meal, there’s always that one thing you don’t want to waste, but you’re also not sure how to use. I was so close to tossing it in the freezer “for later” (translation: I’d probably forget about it).
Then I remembered a soup my grandmother used to make—simple, hearty, and packed with beans and veggies. She called it her “everything but the kitchen sink soup” because she’d just toss in whatever she had. I didn’t have her exact recipe, but I figured I’d channel her energy and wing it.
By the time this Crockpot Bean Soup was done, the house smelled like a warm hug, and honestly? It tasted like one too. It reminded me of sitting at her old wooden table, eating soup out of mismatched bowls while she told us stories about growing up. That’s the magic of this recipe—it’s comforting, nostalgic, and ridiculously easy to make. Plus, it’s the perfect excuse to slow down for a bit.
Why You’ll Love This Crockpot Bean Soup Recipe?
- Cozy and Hearty: This soup is packed with beans, ham, and veggies, making it filling enough to be a meal on its own.
- No Fuss Cooking: Throw everything into the crockpot and let it do the work. It’s practically foolproof.
- Budget-Friendly: Dried beans and leftover ham keep things affordable without sacrificing flavor.
- Customizable: Got random veggies or a different type of meat? Toss them in—this soup plays nice with substitutions.
- Make-Ahead Magic: It tastes even better the next day, so it’s perfect for meal prep.
Ingredient Notes:
Let’s talk about why these ingredients work so well together:
- Dry Bean Soup Mix: The star of the show. These beans soak up all the flavors from the broth and seasonings. No mix? Navy, cannellini, or pinto beans are great substitutes.
- Ham Bone or Leftover Ham: Adds a smoky, savory depth that’s hard to replicate. No ham? Smoked turkey legs or sausage can fill in beautifully.
- Carrots, Celery, and Onion: These classic soup veggies create a sweet and earthy base.
- Broth and Water: Unsalted broth is a must—you’ll want to control the saltiness, especially if you’re using ham.
- Spices and Herbs: Smoked paprika and chili powder give the soup a little warmth without making it spicy. The fresh rosemary or thyme adds a touch of earthiness that ties it all together.
- Red Wine Vinegar: It sounds fancy, but it’s not. Just a splash at the end wakes up the flavors in the best way.
How To Make Crockpot Bean Soup?
Making Crockpot Bean Soup is as low-maintenance as it gets. Here’s how it all comes together:
Step 1. Rinse the Beans
Start by rinsing your beans under cold water. Check for any little pebbles (because no one wants to bite into that). Once they’re clean, toss them straight into the crockpot.
Step 2. Sauté the Veggies
Heat some olive oil in a skillet and sauté the onion, carrots, and celery until they’re just starting to soften. Add the garlic for the last 30 seconds—just long enough to make your kitchen smell amazing. Then, scrape it all into the crockpot.
Step 3. Add the Rest
Now for the fun part: throw in the ham bone (or diced ham), broth, water, diced tomatoes, potatoes (if using), bay leaf, smoked paprika, chili powder, and your choice of rosemary or thyme. Give it a quick stir—it doesn’t have to be perfect.
Step 4. Let It Cook
Cover and cook on low for 7–8 hours or high for 4–5 hours. The beans will get tender, and the flavors will meld into a rich, savory broth. Stir occasionally if you remember, but if not, no big deal.
Step 5. Finish and Serve
Once the beans are tender, fish out the bay leaf and herb stems. If you used a ham bone, remove it, shred any meat left on it, and stir the meat back into the soup. Add the red wine vinegar and peas, then taste and adjust the seasoning. Serve it hot, ideally with some crusty bread on the side.
Want To Save This Recipe?
Storage Options:
This soup is the gift that keeps on giving. Here’s how to store it:
- Refrigerator: Let the soup cool completely, then store it in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezer: Freeze leftovers in portion-sized containers for up to 3 months. Thaw overnight in the fridge, then reheat and enjoy.
Variations and Substitutions:
This soup is incredibly forgiving, so don’t be afraid to mix it up:
- Meat: Swap the ham for smoked turkey or sausage.
- Vegetarian Option: Use veggie broth and skip the meat. Add extra beans or mushrooms for a hearty twist.
- Spicy Kick: A pinch of cayenne or a splash of hot sauce will heat things up.
- Extra Veggies: Kale, spinach, or zucchini are great additions—just toss them in during the last hour of cooking.
- Different Beans: Lentils, black beans, or chickpeas work beautifully if that’s what you’ve got.
What to Serve with Crockpot Bean Soup?
This soup is a meal on its own, but pairing it with the right side takes it over the top.
- Crusty Bread: Perfect for soaking up every drop of that delicious broth.
- Cornbread: Sweet and savory, it’s a classic pairing for any bean dish.
- Rice or Quinoa: Serve the soup over a grain for a heartier twist.
- Side Salad: A tangy vinaigrette-dressed salad balances the richness of the soup perfectly.
Frequently Asked Questions:
Can I use canned beans instead of dried?
Absolutely! Just add them during the last hour of cooking since they’re already cooked.
What if I don’t have a crockpot?
No problem! Use a large pot on the stovetop and let it simmer for 2–3 hours.
How do I make this vegetarian?
Skip the ham and use vegetable broth. Add extra beans or mushrooms to make it just as hearty.
So, are you ready to dive into a bowl of this cozy Crockpot Bean Soup? I’d love to hear how yours turns out! Did you tweak the recipe or stick to the classic? Share your thoughts in the comments—I’m always looking for new ideas to try!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crockpot Bean Soup
Ingredients
- 1 pound dry bean soup mix or substitute with navy, cannellini, or pinto beans
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 cup carrots diced (approximately 3–4 medium carrots)
- 1 cup celery diced (approximately 3 stalks)
- 2 cloves garlic minced
- 1 meaty ham bone or substitute with 1 pound diced or shredded leftover ham
- 4 cups unsalted chicken broth or vegetable broth
- 2 cups water plus additional as needed
- 1 15-ounce can diced tomatoes (with juices)
- ¾ pound new or Yukon gold potatoes diced (optional)
- 1 bay leaf
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- 2 large sprigs fresh rosemary or thyme
- 1 tablespoon red wine vinegar
- 1 cup peas fresh or frozen
- Kosher salt to taste
Instructions
Prepare the Beans
- Rinse and drain the dry beans thoroughly under cold water. Check for and remove any debris or small stones. Place the cleaned beans in a 6-quart or larger slow cooker.
Sauté the Vegetables
- In a skillet over medium heat, warm the olive oil. Add the diced onion, carrots, and celery, cooking until the vegetables are tender and the onion becomes translucent (approximately 6 minutes). Add the minced garlic and sauté for an additional 30 seconds until fragrant. Transfer the mixture to the slow cooker.
Assemble the Soup
- To the slow cooker, add the ham bone (or diced ham), chicken broth, water, diced tomatoes with their juices, potatoes (if using), bay leaf, smoked paprika, chili powder, black pepper, and rosemary or thyme. Stir gently to combine.
Slow Cook the Soup
- Cover the slow cooker with a lid and cook on high for 4–5 hours or on low for 7–8 hours, or until the beans are tender. Stir occasionally, if possible, to ensure even cooking.
Finalize the Dish
- Once the soup has finished cooking, remove the bay leaf and herb stems. If using a ham bone, remove it, shred any remaining meat, and return the meat to the soup. Stir in the red wine vinegar and peas. If the soup is thicker than desired, add water to adjust to your preferred consistency.
Season and Serve
- Taste the soup and adjust the seasoning with kosher salt, if needed. Serve hot, garnished with fresh herbs or accompanied by crusty bread, if desired.
Notes
