One Pot to Rule Cold Nights: Soup Beans in Crock Pot, Ham and Beans Stovetop, Ham Bone Soup Recipes, Navy Bean Recipes, Bean Soup With Ham Bone, Leftover Ham Recipes, Bean and Ham Hock Soup, White Bean Soup With Ham, Ham and Beans Crockpot Recipes, Navy Bean Soup With Ham

Cold day, shoes off, hunger at DEFCON 2—this is your move. Beans, a ham bone, and time turn into a bowl that tastes like someone finally paid your flavor taxes. It’s cheap, it’s hearty, and it’s the one pot your week needs to stop being chaotic and start being cozy.

Think: tender navy or white beans, smoky ham throughout, and a broth that’s thick enough to hug back. Stovetop or crock pot, ham bone or ham hock, leftover ham or all of the above—this recipe doesn’t care, it just wins. FYI: it’s even better on day two, which sounds suspiciously like meal prep without the lecture.

Why This Recipe Works

This soup extracts flavor from bones, scraps, and pantry staples like it’s running a profit margin. Ham bones and hocks add gelatin and smoke, which gives the broth body and that slow-cooked depth you can’t fake.

Navy or white beans hold their shape yet turn creamy inside, absorbing salt and smoke perfectly. Aromatics—onion, celery, carrots, garlic—build a savory foundation so every spoonful tastes complete.

You can set it on low in a crock pot and walk away, or simmer it on the stovetop and keep an eye on it. Either way, the beans turn tender, the ham enriches the broth, and the finish stays bright with a splash of vinegar or lemon.

What Goes Into This Recipe – Ingredients

• 1 pound (2 cups) dried beans — navy beans are classic; great northern or cannellini also work.
• 1 meaty ham bone or 1–2 ham hocks — leftover spiral ham bones are perfect.
• 1–2 cups diced leftover cooked ham — optional, for extra meatiness.
• 8 cups low-sodium chicken broth — or water plus 2 bouillon cubes; add more as needed.
• 1 large onion, diced
• 2 ribs celery, diced
• 2 carrots, diced
• 3–4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme — or 1 tablespoon fresh.
• 1 teaspoon smoked paprika — optional, enhances the ham’s smokiness.
• 1/2 teaspoon black pepper — plus more to taste.
• Kosher salt — to taste; hold off until beans are tender.
• 1 tablespoon apple cider vinegar or lemon juice — bright finish.
• Fresh parsley — chopped, for garnish.

Note: If using canned beans, use 4–5 cans (rinsed and drained) and reduce the simmer time drastically.

Step-by-Step Instructions

Crock Pot Method (Soup Beans In Crock Pot, Ham And Beans Crockpot Recipes)

1. Prep the beans. Rinse dried beans. For extra tenderness, quick-soak: cover with hot water, add 1 tablespoon salt, soak 1 hour, drain and rinse. Or skip soaking—low-and-slow still works.
2. Build flavor in the slow cooker. Add onion, celery, carrots, garlic, thyme, bay leaves, smoked paprika, and black pepper to the crock.
3. Add ham. Nestle the ham bone or ham hocks into the aromatics. Sprinkle in diced leftover ham if using.
4. Pour liquids. Add beans, then 8 cups broth. Beans should be covered by 1–2 inches of liquid. Do not add salt yet.
5. Cook. Cover and cook on Low for 7–8 hours (or High for 4–5 hours) until beans are tender and creamy.
6. Fish out the bone. Remove ham bone/hocks. Shred any meat clinging to them and return to the pot. Discard bay leaves.
7. Finish. Stir in vinegar or lemon juice. Taste, then add salt only if needed—ham can be very salty. Adjust pepper. If you like it thicker, mash some beans against the side of the crock.
8. Serve. Ladle into bowls and top with chopped parsley. Optional: a drizzle of olive oil or a pinch of crushed red pepper.

Stovetop Method (Ham And Beans Stovetop, Navy Bean Soup With Ham)

1. Prep beans. Rinse. Optional: soak 6–8 hours in salted water (1 tablespoon salt) for more even cooking. Drain and rinse.
2. Sweat aromatics. In a large pot or Dutch oven, sauté onion, celery, and carrots in 1 tablespoon oil over medium heat for 5–6 minutes until soft. Add garlic for 30 seconds.
3. Add ham and beans. Drop in the ham bone or hocks, add beans, thyme, bay leaves, smoked paprika, and pepper.
4. Pour broth. Add 8 cups broth. Bring to a boil, then immediately reduce to a gentle simmer.
5. Simmer gently. Cook uncovered for 75–120 minutes, stirring occasionally. Keep the simmer low to prevent splitting beans. Add more liquid if needed.
6. Shred and season. Remove bone/hocks, shred attached meat, return to pot. Stir in diced leftover ham. Taste before salting—ham may provide enough.
7. Brighten and thicken. Add vinegar or lemon juice. For a thicker soup, blend 1 cup in a separate bowl and stir back, or mash beans in the pot.
8. Serve. Finish with parsley. Optional: cracked pepper, hot sauce, or a splash of extra virgin olive oil.

Instant Pot Option (Bean And Ham Hock Soup, White Bean Soup With Ham)

1. Sauté. Use Sauté to cook onion, celery, carrots in a little oil for 4–5 minutes. Add garlic for 30 seconds.
2. Load. Add beans, ham bone/hocks, thyme, bay leaves, pepper, smoked paprika, and 6–7 cups broth.
3. Pressure cook. Seal and cook on High for 35–40 minutes for soaked beans, 45–50 minutes for unsoaked. Natural release 20 minutes.
4. Finish. Remove bone/hocks, shred meat, return to pot. Add diced ham if using. Season with vinegar/lemon and salt to taste.

Storage Tips

• Cool fast. Remove the bone and spread the soup in shallow containers to cool within 2 hours.
• Refrigerate. Store up to 4 days. It thickens as it chills; add broth or water when reheating.
• Freeze. Freeze portions for up to 3 months. Thaw overnight in the fridge; reheat gently to avoid mushy beans.
• Reheat smart. Low heat on the stovetop with a splash of liquid works best. Avoid a rolling boil.

What’s Great About This

• Budget-friendly. Dried beans plus a ham bone make serious flavor for spare change.
• High-protein, high-comfort. You’ll be full and happy without chasing fancy ingredients.
• Flexible methods. Crock pot when life is busy, stovetop when you want control, pressure cooker when you want speed.
• Leftover magic. That holiday ham becomes the star all over again.
• Better next day. The flavors deepen, which feels like cheating in the best way.
• Feeds a crowd. One pot, many bowls, minimal stress.

Common Mistakes to Avoid

• Salting too early. Salt toughens bean skins. Season at the end once beans are tender.
• Boiling hard. A violent boil splits beans and muddies the broth. Keep it at a gentle simmer.
• Under-liquiding. Beans need enough broth to stay submerged. Top off as needed.
• Ignoring the bone. Don’t toss the ham bone/hocks early—shred the meat clinging to them.
• Skipping the acid. A little vinegar or lemon brightens and balances the richness.
• Not rinsing beans. Dust and debris happen. Rinse well before cooking.
• Over-salting broth. Ham brings salt. Taste first, then adjust.

Alternatives

• Beans: Swap navy beans for great northern, cannellini, or a mix. Pinto beans give a creamier, earthier vibe.
• Meat: No ham bone? Use ham hocks, smoked turkey legs, or bacon plus diced ham.
• Vegetarian: Omit ham; use vegetable broth, mushrooms, a Parmesan rind, and a touch of liquid smoke. IMO, a dash of miso adds a savory boost.
• Greens: Stir in chopped kale, collards, or spinach in the last 10 minutes.
• Spicy: Add crushed red pepper, cayenne, or a spoon of harissa for heat.
• Herb swaps: Try rosemary or marjoram instead of thyme for a different aroma.
• Thicker style: Blend part of the soup or add a small roux; for gluten-free, use a cornstarch slurry.
• Smoky boost: Add smoked paprika or chipotle powder if your ham isn’t very smoky.

FAQ

Do I need to soak the beans?

Soaking reduces cook time and can help beans cook more evenly. Quick-soak for 1 hour or overnight for 6–8 hours with a little salt, then rinse. If you skip soaking, just allow extra time and keep the simmer gentle.

Can I use canned beans instead of dried?

Yes. Use 4–5 cans of navy or cannellini beans, rinsed. Simmer only 20–30 minutes to meld flavors so the beans don’t turn mushy. Adjust liquid down since canned beans add less absorption.

Ham bone vs ham hock—what’s the difference?

A ham bone usually has bits of roasted meat attached and lends a savory, meaty flavor. Ham hocks are cured and smoked, with more connective tissue, which gives the broth a silky, gelatin-rich body. Both work; many cooks use both for maximum win.

How do I keep beans tender and not split?

Keep the heat moderate, avoid a rolling boil, and add salt only after the beans are tender. Acids also slow softening, so wait to add vinegar or lemon until the end. Stir gently and not too often.

Can I make this in an Instant Pot?

Absolutely. For unsoaked beans, pressure cook 45–50 minutes with a natural release for 20 minutes. For soaked beans, 35–40 minutes works. Always check tenderness and add a few extra minutes if needed.

How can I reduce the “bean effect” (gas)?

Soak beans and discard the soaking water, rinse well, and cook thoroughly. Spices like bay, cumin, and a pinch of asafoetida (if you have it) can help. Everyone’s mileage varies—no guarantees, just better odds.

How do I thicken the soup naturally?

Mash some beans in the pot or blend a cup and stir it back. Beans release starch, which thickens nicely. For extra body, shred more meat off the bone and let the collagen do its job.

My beans are still firm—what now?

Keep simmering gently and add a splash of water or broth. If they’re stubborn, a tiny pinch (like 1/8 teaspoon) of baking soda can help soften; don’t overdo it or you’ll get mushy beans.

Is this recipe gluten-free and dairy-free?

Yes, naturally. Just verify your broth and ham don’t have added gluten-containing glazes. If thickening, use cornstarch or pureed beans instead of a flour-based roux.

What should I serve with ham and bean soup?

Cornbread, crusty bread, or biscuits are classics. A simple side salad or pickled veggies add brightness. Hot sauce doesn’t hurt either.

In Conclusion

This is the pot that turns leftover ham into gold and a bag of beans into comfort. Crock pot, stovetop, or pressure cooker—choose your lane and let time and bones do the heavy lifting. Ladle it up, add a splash of vinegar, and enjoy the bowl that makes winter feel shorter and dinner feel easy.