There’s nothing like walking into your home after being out and being greeted by the savory, smoky aroma of ham and beans. It’s the ultimate “hug in a bowl.” But let’s be honest: usually, that hug requires a lot of forethought—like remembering to soak dried beans the night before (which I almost always forget).
That’s precisely why this Easy Slow Cooker Ham & Bean Soup is a total game-changer for my winter rotation.
The “No-Soak” Secret
If you’ve ever been intimidated by bean soup because of the “rinse, sort, and soak” routine, I have great news for you. We are skipping the dry beans entirely and reaching for canned navy beans.
By using canned beans, we eliminate the prep work without sacrificing that creamy, hearty texture we all crave. There is no “fuss or muss” here—just a dump-and-go recipe that lets your slow cooker do 100% of the heavy lifting.
Why You’ll Love This Version:
- Zero Prep Stress: No overnight soaking or checking for pebbles.
- Budget-Friendly: A fantastic way to use up a leftover ham bone or diced ham.
- Perfect Texture: Navy beans hold their shape beautifully while still getting tender and delicious.
Whether it’s a rainy or snowy Tuesday or you’re just looking for a low-effort meal that tastes like it took all day, this shortcut soup is about to become your new best friend.
Easy Slow Cooker Ham & Bean Soup
“Put that leftover ham to good use with this ultra-easy Slow Cooker Ham & Bean Soup. We’re swapping dry beans for canned navy beans to save you time and energy, creating a thick, creamy soup that tastes like it simmered all day.”
- Prep Time: 10 Minutes
- Cook Time: 3 Hours
- Total Time: 3 hours 10 minutes
- Yield: 9 Servings
- Category: Soups & Stews, Slow Cooker Recipe’s
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 5- 15.5oz can of Navy Beans (with juice)
- 3- 8oz Ham steaks diced (or 2-3 cups of diced or chopped leftover holiday ham)
- 1- 14.5oz can of sliced or diced carrots (or 1 1/2 cups fresh sliced or diced carrots)
- 4- Cups chicken broth
- 1 Yellow onion diced
- 1/2- Tbsp onion powder
- 1/2- Tbsp celery salt (or 1 1/2 cups fresh diced celery)
- 1/2- Tbsp paprika
Instructions
- If your using fresh carrots and celery dice those using a vegetable chopper. Also dice the onion and ham.
- In your slow cooker add the 5 cans of navy beans. Add onion powder, celery salt (if using) and paprika and combine well.
- Next add the vegetables onion, canned diced or sliced carrots, diced ham (and fresh diced celery and carrots if using) combine well.
- Now add the chicken broth.
- Set your slow cooker to high for 3 hours. (or low for 4 hours).
- Serve and ENJOY!
Notes
— If you’re using fresh celery and carrots you may need to add cooking time to make sure they are soft.
— Store leftovers in an airtight container, in refrigerator for up to 5 days.
— This stores well in the freezer for up to 4 months. Thaw overnight in refrigerator or in a saucepan on the stove.
YOU WILL NEED
- 6 or 7 quart Slow Cooker
- Vegetable chopper
- Sharp knives
- Cutting board
- Wooden spoon
- Serving bowls
- Ladle
- Storage container
Easy, budget-friendly, and packed with protein—this Slow Cooker Ham and Bean Soup is a staple in my recipe rotation especially during the colder months. It’s proof that you don’t need fancy ingredients or hours of standing over a stove to make something truly delicious.
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