This post may contain affiliate links. Please read our disclosure policy.
This old-fashioned ham and beans recipe pairs tender white beans with smoky ham for true, homemade comfort. It’s an easy, delicious way to use leftover holiday ham.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
After you’ve made a tasty, gorgeous spiral ham, the next question is: What will you do with the bone? This slow-cooker ham and bean soup will make the most of the ham bone and any leftovers.
Ham and beans are often called ham and bean soup or navy bean soup. This soup is so popular because it's absolutely divine! Slow-cooking a leftover spiral ham bone with white beans unlocks so much flavor—it's smoky, savory, and even sweet.
The best part, it only takes a few steps to make this hearty, budget-friendly ham and bean soup. Your whole family will thank you.
Ingredient notes
This is the best ham and bean soup for any cooking level because it’s just so simple. Here’s what you’ll need to make it. Ingredient amounts are in the recipe card below.
- dried navy beans - Or small white beans or great northern beans.
- ham bone with meat – I used the bone from my orange-glazed spiral ham, but a smoked ham hock from any grocery store will work too. You can even use chopped ham from deli meat.
- onion - Any large onion will work with ham and bean soup.
- celery - This adds a nice texture and flavor to this classic recipe.
- garlic - I prefer to use fresh garlic, but granulated would work too.
- thyme - Dried or fresh thyme.
- sea salt and black pepper
- water - You can use broth, but the bone flavors the water so nicely after a long, slow cook. So, save your money and keep this one budget-friendly.
- carrots - These go in during the last hour to prevent overcooking.
How long can you keep a ham bone to make soup?
A cooked ham bone will last up to a week in the refrigerator, or it can be frozen for several months. So don’t worry, you can relax the day after your holiday instead of spending it making soup.
If you're looking for more ways to use leftover ham, be sure to check out my Ham and Pea Pasta recipe, too!
Soaking navy beans for ham and bean soup is optional, however doing so greatly reduces the cook time. I did a side-by-side slow cooker test and found that the overnight-soaked navy beans slow cooked perfectly in 6 hours. The unsoaked beans took closer to 9 hours in the slow cooker. So, that's a pretty big difference to take note of when you're planning your soup strategy.
I prefer to soak navy beans for 8 to 12 hours. To soak beans, first rinse and drain them. Then, place in a large bowl or pot and add enough water to cover the beans by 4 inches because they will double in size. You can refrigerate or not during the soaking process. Once beans are soaked, rinse, drain, and they're ready to cook.
What can I use instead of a bone?
If you don’t have a leftover bone to make this recipe, you can use smoked ham hocks instead. They're usually available year-round at most grocery stores in the meat department. You'll want to add chopped ham steak or deli ham to your soup near the end because ham hocks have very little ham on them.
How to make ham and bean soup
Here are instructions to make ham and beans in the slow cooker or stove.
Slow cooker ham and bean soup
Start the soup. Add the beans, bone, onion, celery, garlic, thyme, salt, and pepper to the slow cooker. Add enough water or broth to cover the ingredients by at least an inch. Cook on low for 6 hours (for soaked beans) or 9 hours (for unsoaked beans).
Add the carrots. At the 5-hour mark, stir in the carrots. Continue to cook the soup until the beans are tender.
Finish. Remove the bone from the cooker. Cut off the ham, chop it, and add it back to the beans before serving, discarding the gristle and bone. I was shocked by how much ham we were able to get from the bone – it was plenty!
To make ham and bean soup on the stove
Sauté the vegetables. Heat 2 tablespoons of olive oil in a 4-quart soup pot over medium high heat. Add the onions, celery, and garlic; sauté until they're tender.
Bring to a boil. Add the beans, bone, thyme, salt, pepper, and 6 cups of water to the pot. Bring the mixture to a boil.
Simmer. Once the soup has come to a boil, cover it with a loose-fitting lid and reduce the heat to a simmer. Cook for 2 to 3 hours, stirring occasionally and adding more water as needed.
Add the carrots. Stir in the carrots during the last 20 to 30 minutes of simmering.
Finish. Once the beans and carrots are tender, remove the bone from the pot. Cut off the meat, shred it, and add it back to the soup. Discard the gristle and bone before serving.
Recipe tips
Here are a few additional pointers for perfect ham and bean soup.
- About the beans. I like using navy beans because of their size and relatively quick cooking time. Cannellini, great northern, or small white beans can be used too.
- Not enough leftover meat? If you have a bone without any (or much) meat on it, you can still use it to make ham and bean soup. Additional ham, even deli ham, can be added at any point during the cooking time.
- Water vs. broth. Some recipes for ham and beans call for chicken broth. I find that the bone adds more than enough flavor, which is why I use water. You're welcome to use any broth, or even turkey stock, if that interests you.
- Ham and bean soup will naturally thicken once it cools down from initial cooking. It will loosen up during reheat, but if you want it less thick after that, you can always add more broth.
What to serve with ham and bean soup
I'm always up for a nosh of homemade French bread with ham and bean soup. I'll take it straight from the loaf or toasted and slathered with melted butter. The sweetness of cranberry walnut bread also complements the savory ham in the soup. Cornbread or cornbread muffins are always welcome and, if I'm honest, a first choice. It's so Southern and so crave-worthy!
How to store and reheat leftovers
Allow the ham and beans to cool, then transfer to an airtight container. Store in the refrigerator for up to 5 days, then reheat in a microwave or stovetop.
Can this recipe be frozen?
Ham and bean soup is a great recipe for freezing! Allow it to cool, transfer it to an airtight container or freezer bag, and freeze it for up to 3 months. Let it thaw in the refrigerator overnight and reheat on the stove or in the microwave.
More soup recipes
- Crockpot Chicken Vegetable Soup
- Italian Stuffed Pepper Soup
- Unstuffed Cabbage Roll Soup
- Minestrone Soup Recipe
- Zuppa Toscana
📖 Recipe
Ham and Bean Soup
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Video
Note about scaling
When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
Ingredients
- 1 (16-oz bag) Dried Navy Beans, about 2 ½ cups, sorted and rinsed
- 1 Smoked Ham Bone, or smoked ham hock
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt, or to taste
- ½ teaspoon Black Pepper, or to taste
- 6 cups Water, or broth
- 1 large Carrot, diced (1 cup)
Instructions
- (Recommended) Soak the beans overnight in 8 cups of water, then drain and discard the liquid. Alternatively, you can use unsoaked beans–I've included cooking times in the recipe.
Crockpot Instructions (see stove instructions below)
- Add NAVY BEANS, HAM BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a 5-quart slow cooker.
- Add enough WATER to cover the beans by 1 inch. You may need to add more during the cooking cycle.
- Set the slow cooker on LOW for 6 hours (for soaked beans) or 9 hours (for unsoaked beans).Note: Timing may vary; see the footnote about the final cook time.
- During the last hour of cooking, stir in the carrots and continue cooking until both the carrots and beans are tender.
- Once the beans are done, remove the ham bone and strip any edible ham from it. Discard any bones or gristle.
- For a creamier soup like you see in some of my recipe photos, use a potato masher to mash some beans in the pot to thicken the broth. Add the shredded ham back to the soup and serve warm.
- To store, cool the leftovers to room temperature and refrigerate in airtight containers for up to 5 days or freeze for up to 3 months.
Recipe Notes
____________________________________ Stove instructions
Heat 2 tablespoons of OLIVE OIL in a 4-quart soup pot over medium-high heat. Sauté the ONIONS, CELERY, and GARLIC until tender. Add the BEANS, HAM BONE, THYME, SALT, PEPPER, and 6 cups of WATER. Bring to a boil, then reduce heat and simmer for 2 hours (for soaked beans) or 6 hours (for unsoaked beans), covered with a loose-fitting lid. During the process, add enough WATER to keep the liquid just above the surface of the beans. During the last hour, add the CARROTS and continue cooking until they soften, stirring as needed. Proceed with step #5 above.
Equipment
- 5 quart slow cooker or 4 quart soup pot
- potato masher (optional) to mash beans for thickening
Julie Osborne says
This recipe is exactly what I was.looking for! Just like I remember as a child, delicious!
Traci says
Awww that was exactly my intent with this recipe 🙂 So glad to hear it. Thanks for making my recipe and for taking the time to let me know. Enjoy! xoxo
Mark says
I have made ham and bean soup for years and it was always just ham bone with some meat left on it, water, and the beans. I thought it was really good. I was hungry for it and thought I would try something different with it. That's when I found your recipe. I followed it almost to a T. The only thing I did different was I used smoked pork jowls. (couldn't find any ham hocks and wasn't going to buy a whole ham) I cut the jowls into big chunks and simmered it right along with the beans. It was so much better than my version. Kudos to you and thanks for sharing your recipe.
Traci says
Thank you so much for the kind words! It means a lot that you gave my version a try after years of making your own! Your swap sounds delicious and I'm so glad it hit the spot. Appreciate you taking the time to share!
Jerry says
This is my go to recipe, it’s so simple and so good!
I had some ham stock that I made and used, instead of water and added a ham steak along worth two hammocks! Absolutely fantastic!
Thanks for a simple, but wonderful recipe!
Traci Antonovich says
Perfect!! I'm loving that this is your go-to! Thanks so much for bringing my recipe into your kitchen and for sharing this feedback. Much appreciated!
Peggy G Ayers says
It was excellent. I would recommend 1/2 tsp salt. I used a ham hock and it was just a bit salty. But I will definitely make in the future.
Traci Antonovich says
Hi Peggy! I’m so glad you enjoyed it. The recipe does list the salt “to taste” for that very reason—ham hocks can definitely vary. Always smart to adjust based on what you're using. Thanks for mentioning it 🙂 Enjoy
Cindy says
This was so good! I ended up blending some of the beans at the end to make it creamier. Definitely making it again. 🙂
Traci says
I'm so glad you enjoyed it. Thank you for trying my recipe and sharing your experience. xoxo
Rachel says
Can you use canned beans in the stovetop recipe?
Traci says
You could use canned beans, but add them near the end to avoid overcooking since they’re already fully cooked. Canned beans need much less cooking time, but the ham bone still needs to simmer to develop flavor. Let me know if you have any more questions. Enjoy!
Steven Scheel says
Great recipe, used turkey stock from thanksgiving and added bacon. This old Marine loves your recipe and when reheating we add a little heavy cream.
Semper Fi and thank you
Traci says
This makes my day 🙂 Thank you for trying my recipe and for taking the time to let me know. So glad you enjoyed!
Cheryl B-C says
I don't have the greatest track record with soup, but this recipe is so easy to follow!
I used Great Northern Beans and added a ton of extra ham, but omitted the celery and carrots, as I am not of fan of either.
I used 5 cups of water and the juices from the Easter roasting pan. About thirty seconds with my immersion blender and it had the perfect consistency. I did add a little more salt and pepper to my bowl, but after sitting overnight I didn't need to. It stuck with me for a long time too, wasn't hungry several hours later.
Wish I could give this recipe a hundred stars!
Traci says
This absolutely made my day! I’m so glad the recipe worked out for you—and I love the tweaks you made to make it your own. Thanks for sharing and for the hundred stars! 😊🌟
Pat Diehl says
Made this soup and it was the best bean soup I have ever made!
Make it, you will love it!👍
Traci says
Love hearing that! So glad you enjoyed it. Thank you for the kind words and for sharing to encourage my other readers! Really appreciate it 🙂
Brad says
My 1st time trying ham and bean soup in the crock pot. I think I'll go back to the conventional stove top next time. It doesn't thicken in the crock pot the way it does on the stove top. I make ham and bean a few times a year to work off left over honey ham from holiday meals.
Traci says
Hey Brad, the final consistency depends on how long the beans cook, which can vary based on the age of the beans. Also, as I mention in the recipe, smashing some of the beans into the soup helps create that thicker texture. Hope this helps you understand why yours didn't thicken. Thanks!
Pat says
This came out fantastic!! Especially for my first attempt. Very tasty - the beans acquired such a smooth, yet hearty taste! I used the stovetop method because that's what I am most used to.
Traci says
Love hearing that your first attempt was a success! The stove method is such a classic, and I’m so glad you enjoyed the flavor and texture. Thanks for sharing! xoxo
Robert Kinderman says
Great recipe and straight forward directions. I've made this many times now and the family loves it.
Traci says
Yay! I'm so glad you're enjoying my recipe. I'm honored that it's a regular and so loved by your family. Thanks for letting me know!!
Mary says
Question: this sounds amazing! I put the ham bone in the freezer last night - can I add it frozen to the crockpot or should I thaw it first? My first try at ham & bean soup! 😄 Thank you!
Traci says
Great question—and how exciting for your first try at ham & bean soup! You can absolutely add the ham bone to the Crockpot frozen. It will thaw and simmer right along with everything else. Just be sure to add a little extra time on the front end if your slow cooker runs cooler. Enjoy!
Toni Heijnen says
Made your recipe as is and it was very good! Definitely a keeper and my go to for Navy Bean Soup. Thanks very much. Will check out some of your other recipes too!
Traci says
Wonderful! It's our go-to also and I appreciate knowing that it's yours too. Thank you for trying my recipe and for leaving this feedback. Enjoy!!
Anne Symes says
this is a very classic recipe, close to what my mom raised us on. my mom also added a tablespoon or two of ketchup, gave it a hint of sweetness and color.
Traci says
Love that this brings back memories of your mom’s cooking! Love that little twist for sweetness and color. Thanks for sharing!
Souper Dude says
I like the recipe but it definitely needed to be thickened after 6 hours in the slow cooker. I used the immersion blender but that wasn’t enough, so I made a roux with 4 TBS butter and 6 TBS AP flour. I also removed about 3 cups of soup broth from the slow cooker and reduced it in a saucepan. I then added the roux back to the slow cooker with some cumin, paprika, more salt and pepper and a large bay leaf. I let it simmer uncovered in the slow cooker for another 30 minutes and added the thickened soup broth from the saucepan.
When I removed the ham from the bone, I fried about 1/3 of it in bacon fat so it crisped up. It added texture and flavor. The soup turned out fantastic. Next time, I will probably add the cumin, paprika and bay leaf at the beginning. Great soup. Very hearty and delicious.
Traci says
This soup doesn’t naturally thicken during cooking, which is why step 6 suggests using a potato masher to help with consistency. I'm surprise your method didn't work, but also maybe it wasn't done cooking and the beans needed to soak up more liquid. I'm glad you enjoyed it though and made it your own! Your extras sound like a delicious touch. Thanks for trying my recipe and sharing your feedback.
Kathleen says
way too thick. quite bland. I prefer soup that is, well, soupy. even with homemade stock, this soup lacked flavor.
Traci says
The flavor lacking is definitely not a common experience, esp since ham bone makes everything naturally rich and flavorful. As for thickness and with any soup, the recipe suggests adjusting the consistency with broth or water as needed. As for flavor, adding salt to taste with those leftovers you have will be key. It makes all the difference! Hope you enjoy!
Jeanne says
Made this for tonight's dinner using stove top method .The taste is really good! Can't to wait to eat it with my hubby! Best soup and goes in my recipes as a keeper.
Traci says
Yay Jeanne! I'm so glad you went for it! Knowing it's a keeper is the ultimate compliment. Thanks for sharing your feedback. xoxo