Crockpot Ham and Bean Soup
Easy, Delicious, and Gluten-Free

Bowl of Crockpot Ham and Bean Soup #SoupSoFineCrockpot Ham and Bean Soup

This crockpot ham and bean soup is gluten-free and takes just 10 minutes of simple prep to start. And the best part? It's absolutely delicious! The beans and pieces of ham are tender and flavorful, making this soup so much better than the stovetop ham and beans I was accustomed to.

No Soaking Needed

Another great thing about this recipe is that the dried beans don't need to be pre-soaked. That means less planning for you, because no extra time is needed for either overnight soaking or the quick stovetop method. You only need to sort and rinse the dried beans, chop an onion, two carrots, and some garlic, then you're out the door to start the rest of your day!

When you come home, you'll be welcomed by the wonderful aroma of this satisfying soup. The ham does need to be removed from the bone, and you might want some cornbread or biscuits to go along with it. But other than that, this soup is ready to serve! It's fantastic!

Bowl of Crockpot Ham and Bean Soup #SoupSoFineCrockpot Ham and Bean Soup

Print PDF

Prep Time: 10 minutes      Cook Time: 8-10 hours LOW       Total Time: 8 hours 10 minutes       Serves: 6-8

Ingredients for Crockpot Ham and Bean Soup

1 meaty, smoked ham shank (1.5 to 2 pounds)

1 pound bag dried great northern beans, sorted and rinsed - no soaking needed

1 onion, chopped

4 cloves garlic, minced

2 medium carrots, peeled and sliced

1/2 teaspoon dried rosemary

1 dried bay leaf

8 cups chicken stock

Crockpot Ham and Bean Soup Pin  #SoupSoFine

Directions for Crockpot Ham and Bean Soup

  1. Add shank: To a 6-quart crockpot/slow cooker, add the ham shank with the meaty side facing down. This will help ensure the meat stays submerged and becomes tender.
  2. Sort and rinse: Sort through the dried beans looking for small pebbles and discolored beans - discard. Place the beans in a colander or fine mesh strainer and rinse thoroughly under running water.
  3. Add: Add the chopped onion, minced garlic, peeled and sliced carrots, dried rosemary, bay leaf, and chicken stock.
  4. Cook:  With lid on, cook for 8-10 hours on LOW (or 5-6 hours on HIGH). The cooking is finished when the ham easily separates from the bone and the beans are tender.
  5. Shred ham: When the cooking has finished, place the shank on a plate. When it is cool enough to touch, pull off the meat and shred into bite-sized pieces. Return ham to crockpot/slow cooker and discard the bone.
  6. Season to taste with salt and black pepper.
  7. Ladle soup into bowls and serve. Tastes great with cornbread or biscuits.
  1. Home
  2.  ›
  3. Savory Bean Soups
  4.  ›
  5. Crockpot Ham and Bean