Hearty Crock Pot Bean Soup With Ham

Bean Soup

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Prep: 15 mins
Cook: 5 hrs
Total: 5 hrs 15 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
521 Calories
3g Fat
94g Carbs
33g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 521
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 4mg 1%
Sodium 320mg 14%
Total Carbohydrate 94g 34%
Dietary Fiber 28g 101%
Protein 33g
Calcium 250mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This ham and white bean soup is the perfect crock pot meal to fix on a snowy day. Toss everything in the crockpot and go skiing, sliding, skating, or snowshoeing. Or sit back and relax in front of a good movie. It's a stick-to-your-ribs soup that you'll fix again and again.

White beans—great northern or navy beans—cook low and slow with canned tomatoes, corn, and fresh carrots and celery. Smoked ham hocks season the beans nicely. If you have a leftover ham bone, use that and add some leftover diced ham along with it. It's a very forgiving recipe, a blank canvas for all kinds of substitutions and additions. If you aren't a fan of carrots, feel free to leave them out or replace them with another vegetable. For color, you might add some diced red bell pepper. Or, instead of all white beans, use one-third to one-half pinto beans or black beans for a two-tone effect. The lima beans add color and texture to the soup, but if you aren't a fan, replace the lima beans with black-eyed peas or add more corn and other vegetables. Chopped fresh spinach or kale can add color and flavor to the soup as well.

Serve this great tasting, hearty slow cooker bean soup recipe with hot baked cornbread or corn muffins. Store leftovers in the refrigerator — it's even better the next day!


  • 2 smoked ham hocks (or a meaty ham bone)
  • 1 quart vegetable broth
  • 1 1/2 cups carrots (sliced)
  • 1 1/2 cups celery (sliced)
  • 1 medium onion (diced)
  • 1 cup frozen baby lima beans (cooked and drained)
  • 3 (15-ounce) cans white beans (e.g., great northern, navy, etc.)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 (14.5-ounce) cans diced tomatoes (with juices)
  • 1/2 cup corn kernels (canned or frozen)
  • Dash salt (or to taste)
  • Dash pepper (or to taste)

Steps to Make It

  1. In a slow cooker, combine the ham hocks or ham bone, vegetable broth, carrots, celery, and onion.

  2. Cover and cook on high for 3 hours or low for about 6 hours, or until vegetables are tender.

  3. Carefully strain the broth into a bowl and skim off excess fat. Return the skimmed broth to the slow cooker. Remove the ham bone or hocks to a plate; let it stand until it's cool enough to handle.

  4. Remove the meat from the bones; chop it and return it to the broth.

  5. Meanwhile, cook the frozen baby lima beans following the package directions; drain well.

  6. Drain the canned beans and add them to the pot along with the cooked lima beans, pepper, tomatoes, and corn.

  7. Taste and season with salt, as needed. Continue cooking on high for 30 minutes to 1 hour.

  8. Garnish the soup with chopped green onions, fresh parsley, or homemade seasoned croutons. Or sprinkle servings with some grated Parmesan cheese.