This Crockpot white bean and ham soup has been my go to for cold evenings and simple family dinners. I first discovered the flavor combo years ago when I had a leftover ham bone after a holiday meal and wanted something low fuss that would stretch into several meals. The resulting pot simmered all day, filling the house with a smoky, savory aroma and producing thick, comforting bowls that warmed everyone through. The texture is a satisfying balance of creamy beans, tender vegetables, and shredded ham that melts into the broth.

What makes this preparation special is how forgiving it is. Whether you start with soaked dried beans or canned beans for a quick path, the slow cooker transforms humble pantry staples into something soulful. The soup has a gentle smokiness from the ham and a subtle herbal lift from dried thyme and bay leaf. I often serve it with a wedge of crusty bread or cornbread to soak up the broth. Leftovers taste even better as flavors meld, making this a real keeper for busy weeks.

Ingredients

• Beans: Use 1 pound dried great northern or navy beans that have been rinsed and soaked overnight for the best creamy texture, or use three 15 ounce cans drained and rinsed for a quicker version. Look for reliable brands such as Goya or Bob s Red Mill.
• Ham: 1 1/2 pounds ham bone, ham hock, or diced leftover ham. A smoked ham bone yields a deeper savory flavor; use leftover ham for bite sized meat throughout the soup.
• Aromatic vegetables: One medium onion diced, three carrots peeled and sliced, and two celery stalks diced. These provide sweetness and body to the broth when cooked low and slow.
• Garlic and herbs: Three garlic cloves minced, one teaspoon dried thyme, and a bay leaf. These bring a subtle herbal backbone without overwhelming the ham s smokiness.
• Broth: Six cups low sodium chicken broth or vegetable broth to control final salt level; add salt only at the end if needed. Homemade broth or a trusted brand like Swanson works well.
• Finishers: Half teaspoon black pepper and salt to taste after cooking. Optional one cup chopped kale or spinach stirred in at the end adds color and nutrition.

Instructions

Prepare the ingredients: Rinse beans thoroughly. If using dried beans, place them in a large bowl, cover with cold water about two inches above the beans, and soak overnight to reduce cooking time and improve digestibility. Drain before adding to the slow cooker. Dice the onion, peel and slice the carrots, dice the celery, and mince garlic. If using canned beans, drain and rinse well to remove canning liquid. Layer in the slow cooker: Place the drained beans into the bottom of the slow cooker so they are closest to the heat source. Add the ham bone, ham hock, or diced ham on top. Evenly distribute the diced onion, carrots, celery, and minced garlic over the ham. This layering helps the flavors marry while preventing the beans from overcooking on the surface. Add seasonings and broth: Sprinkle in the dried thyme, black pepper, and tuck in the bay leaf. Pour six cups low sodium chicken or vegetable broth over the ingredients until they are submerged by roughly one inch. The low sodium base lets you control final seasoning after the ham releases its salt into the pot. Slow cook: Cover and cook on low for eight hours or on high for four to five hours. You are looking for beans that are tender and creamy and ham that is falling off the bone. If the liquid level drops too much, add a half cup of hot water and continue cooking. Avoid opening the lid frequently because it extends the cooking time. Finish and serve: Remove the ham bone or ham hock and let it cool slightly. Shred any meat and return it to the pot. Discard the bay leaf. For a thicker texture, mash some beans against the side of the pot with a spoon or use an immersion blender on low pulse for a few seconds, keeping some whole beans for texture. Taste and adjust with salt and extra pepper if needed. If using greens, stir one cup chopped kale or spinach in and let wilt for five minutes before serving.

Storage Tips

Allow the soup to cool for about 30 minutes at room temperature before refrigerating. Store in airtight containers and refrigerate for up to four days. For freezing, portion into meal sized freezer safe containers leaving one inch of headspace, and freeze for up to three months. Reheat on the stovetop over medium heat until simmering, or microwave individual portions, stirring occasionally. If frozen, thaw overnight in the refrigerator before reheating to preserve texture. When reheating from frozen, add a splash of broth or water if the soup seems too thick.

Ingredient Substitutions

If you do not have a ham bone or hock, use 1 1/2 pounds diced smoked ham or a smoked turkey leg for a different smoky profile. Swap dried beans for three 15 ounce cans drained and rinsed for speed. Use vegetable broth to keep the pot lighter or chicken broth for classic flavor; reduce added salt if the ham is very salty. For added creaminess without blending, stir in one quarter cup heavy cream at the end or a tablespoon of plain Greek yogurt per bowl for richness.

Serving Suggestions

Serve bowls ladled with shredded ham and a spoonful of mashed beans for thickness. Garnish with chopped fresh parsley or a drizzle of extra virgin olive oil. Pair with crusty bread, cornbread, or a simple green salad dressed with a bright vinaigrette to contrast the soup s richness. For a complete meal, add roasted root vegetables on the side or a wedge of tangy coleslaw to cut through the savory broth.

Seasonal Adaptations

In winter, double the carrots and add parsnips for an earthier flavor. In spring, stir in fresh spinach instead of kale for a tender green. For summer, keep the pot light by using more tomatoes and fresh herbs such as parsley and thyme. For holiday leftovers, use the ham bone from your roast and add a few sprigs of fresh rosemary for additional aroma. Small adaptations like these let you keep the basic method but create season specific variations.

Meal Prep Tips

Prepare the base a day ahead by chopping vegetables and soaking beans overnight. Store the prepped vegetables and drained beans separately in the refrigerator to add to the slow cooker the next day. Make a double batch and freeze individual portions for lunches. If packing for work, include a small container of fresh herbs and bread to toast at the office for a near fresh meal experience. Ladle into microwave safe containers and reheat for five to seven minutes, stirring halfway through.

Finally, this pot is about comfort and practicality. It s simple enough for a weeknight and special enough to serve guests. I encourage you to make it your own by adjusting herbs, greens, and side dishes to suit your family s tastes.