Go Back
+ servings
ham and bean soup in a bread bowl
Print Recipe
4.96 from 45 votes

Slow Cooker Ham and Bean Soup

A super yummy and hearty soup perfect to use leftover ham!
Prep Time10 mins
Cook Time8 hrs
Course: Main Course, Soup
Cuisine: American
Keyword: beans, ham, ham and bean soup, slow cooker
Servings: 10 cups
Author: Star @ the skinny-ish dish


  • 3 cups diced ham
  • 1 lb pinto beans, dried rinsed and picked through
  • 1 ham bone not necessary if you don't have one- see notes
  • 1 yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 tsp garlic powder
  • 1/8-1/4 tsp cayenne powder use more or less depeing on your spice preference. I find 1/4 tsp adds just enough of a kick to notice.
  • 1 bay leaf
  • 4-5 sprigs fresh thyme
  • 8 cups water
  • 1-2 .5 tbsp better than bouillon (use 1.5 tbsp if using a ham bone use 2.5 tbsp if not using a ham bone) **see notes
  • salt and pepper to taste


  • In a large skillet over medium heat spray lightly with cooking spray and saute diced onions, celery, and carrots just until soft. Set aside.
    *you don't have to do this step, but it really does make the end result taste better.
  • In a slow cooker add dried beans, chopped ham, sautéed veggies, spices, bay leaf, thyme, water, and ham bone (if using).
    Important: Add 1 tbsp "better than bouillion" if you ARE using a ham bone. If you are NOT using a ham bone then add 2.5 tbsp "better than bouillon".
  • Cook on low for 8 hours. Salt and pepper, to taste.
    Discard thyme sprigs and the ham bone.


Serving size: 1-1/2 heaping cups 

Click here for WW Personal Points! 

286 calories, 2g fat, 1g saturated fat, 300g sodium, 50g carbohydrates, 17g fiber, 2,5g sugar, (0g sugar alcohol, 0g added sugar) 20g protein

*This soup also freezes super well! Just be sure whatever you are freezing is completely cool. I like to freeze in 2 cup portions in a freezer friendly ziplock bag. Try to press as much air out of the bag as possible before cooking.
**better than bouillon- I use chicken or vegetable flavor base 99.9% of the time. They do make a ham base, but I don't use that enough to justify purchasing it. I would just stick to the chicken or vegetable base unless you think you'll use the ham base often. You can find the better than bouillon at most any grocery store near where they keep cartons and cans of chicken/beef/vegetable stock/broth.