Crockpot full of ham and bean soup.

Ham and Bean Soup

Servings: 9
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes


  • 2 cups (13 oz) dry great northern beans
  • 3 cups water, plus more for soaking beans
  • 1 (3 lb) leftover meaty ham bone, trimmed of excess visible fat
  • 1 cup chopped carrots (about 3)
  • 1 cup chopped celery (about 3)
  • 1 cup chopped yellow onion (1 small)
  • 1 Tbsp minced garlic (3 cloves)
  • 1 Tbsp chopped fresh thyme leaves (or 1 tsp dried)
  • 4 cups unsalted chicken broth
  • Salt and pepper
  • 3 Tbsp chopped fresh parsley


  1. Place great northern beans in a large mixing bowl, add enough water to cover by a couple of inches. Let rest overnight.

  2. The next morning, drain beans then add to a 6 or 7 quart slow cooker. Add meaty ham bone, carrots, celery, onion, garlic, thyme, chicken broth and 2 cups water. Season with 1 tsp pepper and salt to taste*. 

  3. Cover and cook on high heat until beans are tender, about 5 1/2 - 6 hours.

  4. Remove ham and shred. Discard ham bone and excess fat.

  5. Add shredded ham to slow cooker along with 1 cup water and parsley, stir. Serve warm.

Recipe Notes

*Remember ham can be on the salty side so I like to season lightly with salt at the beginning then add more at the end after the salts have soaked from the ham into the soup.