A Soup That Belongs to Cold Days and Quiet Kitchens
There are some meals that don’t need explaining. You smell them before you see them. They drift down the hallway, wrap themselves around your coat as you come in the door, and quietly tell you that you’re home.
This slow cooker ham and bean soup is one of those meals.
It’s the kind of soup that feels especially right on a chilly day — when the sky stays gray a little longer, when the windows fog up from the heat inside, and when supper doesn’t need to be fancy to be meaningful. This is food that was meant to cook while life happened around it.
In many homes, ham and beans wasn’t something written down on a recipe card. It was something you just knew. A leftover ham bone saved from Sunday dinner. A bag of dried beans tucked into the pantry. A pot that stayed warm on the stove or simmered quietly all day long.
This version brings that same spirit into the slow cooker — no soaking required, no fuss, no rushing — just honest ingredients and time doing what it does best.
Why Ham and Bean Soup Has Always Been a Staple
For generations, ham and beans showed up when the weather turned cold and the pantry needed stretching. It was filling, affordable, and forgiving. If you had more broth, you added it. If the beans were thicker than expected, nobody complained.
In farm kitchens and small-town homes, this soup simmered while laundry dried and children came in and out of the door. It was ladled into deep bowls, sometimes poured right over cornbread, and always tasted better the next day.
Slow cookers didn’t exist back then — but if they had, this soup would have lived in them.
The slow cooker simply gives us a modern way to honor an old habit: letting supper take its time.
What Makes This Slow Cooker Version So Special
One of the best things about this recipe is how little it asks of you.
There’s no soaking the beans overnight.
No standing at the stove.
No complicated steps.
You rinse the beans, add everything to the slow cooker, and let the hours do the work.
As the soup cooks low and slow, the beans soften naturally. The ham releases its smoky flavor into the broth. The onions and garlic melt down until they’re almost invisible. By the end of the day, the soup is thick, rich, and deeply comforting — the kind of food that warms you from the inside out.
Ingredients (Simple Pantry Comfort)
8 cups low-sodium chicken broth
(Water, beef broth, or vegetable broth can be used)
1 leftover ham bone with meat or ham hocks or diced ham
1 lb cooked sausage (optional substitution)
1 clove garlic, minced
1 teaspoon chili powder (optional)
1 (15-oz) can diced tomatoes
Juice of 1 lemon
1 onion, diced
1 package Hurst’s 15 Bean Soup
Optional: hot sauce or crushed red pepper, to taste
Step-by-Step Instructions:
Step 1: Rinse and Sort the Beans
Pour the beans into a colander and rinse thoroughly under cold water. Take a moment to sort through them and remove any small debris. This small step makes a big difference.
Step 2: Build the Soup Base
Add the rinsed beans to the slow cooker along with the diced onion, garlic, broth, and chili powder if using. Nestle the ham bone or ham hocks right into the center.
Step 3: Let It Cook Low and Slow
Cover and cook on LOW for 7–8 hours or HIGH for 4½–5 hours, until the beans are tender and creamy.
Step 4: Remove and Shred the Ham
If using a ham bone, carefully remove it once the beans are soft. Chop or shred any remaining meat and return it to the soup.
Step 5: Finish with Flavor
Stir in the diced tomatoes, ham flavor packet, and lemon juice. Let the soup cook for another 30 minutes, allowing everything to settle together.
Step 6: Taste and Adjust
Ham Hock Substitutes (When You Need Options)
Not everyone has a ham bone waiting in the freezer — and that’s perfectly fine.
Bacon
Cooked, chopped bacon adds smoky flavor and richness.
Smoked Turkey
A wonderful substitute with a similar depth of flavor.
Sausage
Adds heartiness and spice, especially on colder days.
Vegetarian Options
Use smoked paprika, liquid smoke, or smoked tofu for depth without meat.
How This Soup Was Often Served
In many homes, ham and beans weren’t eaten alone.
They were spooned over:
Crumbly cornbread
Warm biscuits
Even leftover mashed potatoes
Sometimes a pan of cornbread was broken right into the pot — no plates needed.
This soup wasn’t about presentation. It was about being full, being warm, and being together.
Leftovers Taste Even Better
If there’s one thing every grandmother knew, it’s this: ham and bean soup improves overnight.
The beans continue to absorb flavor, the broth thickens, and the soup becomes even more comforting the next day. Store leftovers in the refrigerator for up to five days, or freeze for later.
A Soup That Still Belongs at the Table
Some recipes follow trends. Others stay because they’re needed.
This slow cooker ham and bean soup belongs to the second kind. It doesn’t rush. It doesn’t pretend to be fancy. It simply does what it’s always done — fills the kitchen with warmth and the table with comfort.
And sometimes, that’s exactly what we need.
What to eat with ham hocks and beans:
If you’re looking for something to serve with your beans and ham hocks, there are a number of options. Here are some ideas for what to serve with this hearty and flavorful dish:
Bread: A slice of crusty bread or a dinner roll is a classic and easy option that goes well with any soup. You can also try serving the soup with cornbread for a Southern-style meal.
Salad: A fresh green salad with a light vinaigrette dressing can help balance out the richness of the soup. Consider using ingredients like mixed greens, cherry tomatoes, cucumber, and avocado.
Grilled Cheese: A classic grilled cheese sandwich is a perfect complement to ham hock and bean soup. Use your favorite bread and cheese, and serve it hot off the grill.
Roasted Vegetables: Roasted vegetables like Brussels sprouts, carrots, and sweet potatoes can add some variety and texture to your meal. Toss the veggies in olive oil, salt, and pepper, and roast in the oven until tender and slightly crispy.
Fruit: A light and refreshing fruit salad or a plate of sliced fruit can provide a nice contrast to the savory flavors of the soup. Try using seasonal fruits like apples, pears, or oranges.
Frequently Asked Questions:
Do I need to soak the beans first?
A: No! That’s the beauty of this recipe—no soaking required when using a slow cooker.
What kind of beans should I use?
A: Great Northern beans, navy beans, or pinto beans all work well. Use what you like or have on hand.
Can I use leftover holiday ham?
A: Absolutely. Leftover ham adds incredible flavor. A ham bone with some meat on it works especially well.
Can I make it vegetarian?
A: Yes! Swap the ham with smoked paprika and use veggie broth for a vegetarian version.
How long does it take to cook?
A: Cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beans are tender.
Can I freeze the soup?
A: Definitely. Let it cool, store in airtight containers, and freeze for up to 3 months.
Can I add veggies?
A: Yes—try adding carrots, celery, or spinach toward the end of cooking for extra nutrition and texture.
What’s the best way to thicken the soup?
A: Mash a few beans with a spoon or blend a cup of soup and return it to the pot for a thicker consistency.