This slow cooker ham and bean soup has been a quiet star in my kitchen for years. I first combined these humble pantry staples on a rain-soaked weekend when I wanted something nourishing and effortless. The result was a bowl that felt like a warm blanket: creamy beans, pockets of diced ham, and a broth brightened by a touch of Dijon mustard. It’s the kind of meal that slips into weeknight rotation because it requires little hands-on time but delivers big, comforting flavor.

I usually set the slow cooker in the morning and come home to a house smelling like a deli and a farmhouse kitchen. The texture of the beans—soft but intact—and the savory depth from a ham bone make it richly satisfying. This version uses great northern beans for their mild taste and creamy mouthfeel, along with simple aromatics and pantry spices so you can always pull it together when you have cooked ham and dried beans on hand.

Ingredients

• Great northern beans (1 lb): Choose a fresh bag of dried beans; they cook to a creamy texture without falling apart. One pound is roughly 2 to 2 1/2 cups dried beans and yields about 8 cups cooked.
• Cooked ham (2 cups, diced): Use leftover baked ham, holiday ham, or a smoked ham steak. Diced small for even distribution—reserve a ham bone if you have one to enrich the broth.
• Chicken broth (8 cups): Use low-sodium chicken broth so you can adjust salt at the end. If you prefer stronger flavor, use regular broth or a mix of broth and water with the ham bone.
• Carrots (2, peeled & sliced) and celery (2 stalks, sliced): Classic mirepoix elements add sweetness and structure. Cut uniformly so they cook evenly in the slow cooker.
• Onion (1 large, diced): Yellow onion offers a mellow, sweet base; you can swap for white or red in a pinch.
• Dijon mustard (3 tbsp): Adds a bright, tangy lift to the broth—don’t skip it. If you only have yellow mustard, reduce to 1 tbsp and taste before adding more.
• Garlic powder (1 tsp) and rubbed sage (1 tsp or 1/2 tsp dried): Subtle aromatics that complement the ham without overwhelming the beans.
• Bay leaf (1): Adds background savory flavor—remove before serving.
• Salt and black pepper: Add sparingly at the end; ham and broth often provide plenty of salt.
• Fresh parsley (for garnish): Brightens the finished bowl and adds a fresh herb note.

Instructions

Soak and prepare the beans: Rinse the dried great northern beans and cover with cold water in a large bowl. Soak overnight—8 to 12 hours—then drain and rinse. Soaking reduces cooking time, improves digestibility, and helps achieve a creamy interior while keeping skins intact. Layer the slow cooker: Place the drained beans in the bottom of a 5-quart slow cooker. Add the diced ham, sliced carrots, diced onion, and sliced celery on top, distributing evenly so heat circulates around the beans. Add liquids and seasonings: Pour 8 cups of chicken broth over the ingredients, ensuring everything is submerged. Stir in 3 tablespoons Dijon mustard, 1 teaspoon garlic powder, the bay leaf, and 1 teaspoon rubbed sage (or 1/2 teaspoon dried sage). Taste a spoonful of the broth and adjust mustard or sage if desired. Include the ham bone (optional): Press the ham bone into the center of the slow cooker if you have one—this imparts collagen and deep smoky notes as it cooks. Cover and set to cook. Cook: Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beans are tender but not mushy. Low-and-slow yields creamier beans; high works when time is limited. Finish and check seasoning: Remove the ham bone and cut any meat from it; return the meat to the pot. Discard the bone and bay leaf. Season with salt and freshly ground black pepper to taste. If broth needs brightening, stir in an extra teaspoon of Dijon. Serve: Ladle into warmed bowls and garnish with chopped fresh parsley. Serve with crusty bread or cornbread for a satisfying meal.

Storage Tips

Cool the soup to room temperature within two hours of cooking, then transfer to airtight containers. Refrigerate for up to 4 days and reheat gently on the stove over medium-low heat, adding a splash of water or broth if it thickened. For longer storage, freeze in portion-sized containers for up to three months. Thaw overnight in the refrigerator and reheat slowly to avoid splitting the beans. Glass jars with wide mouths or BPA-free plastic containers work well; leave 1 inch headspace when freezing to allow expansion.

Ingredient Substitutions

If great northern beans aren’t available, cannellini or navy beans are great substitutes and yield similar creaminess—adjust cook time slightly if using smaller navy beans. Replace chicken broth with vegetable broth for a lighter flavor, but note the soup will be less rich without the chicken base. For a smoky variation, add 1/2 teaspoon smoked paprika or substitute a smoked ham hock for the ham bone. To reduce sodium, use low-sodium broth and rinse the diced ham under cold water before adding.

Serving Suggestions

Serve with rustic slices of crusty bread, corn muffins, or warm biscuits. A simple side salad with a bright vinaigrette cuts through the richness, while pickled vegetables or a squeeze of lemon add acidity to lift the bowl. Garnish with freshly chopped parsley or chives and a drizzle of extra-virgin olive oil for shine. For a heartier meal, offer shredded kale or chopped spinach stirred in during the last 10 minutes of cooking.

Cultural Background

Bean-and-ham soups are deeply rooted in American farmhouse tradition, especially in the Northeast and Midwest where preserved pork and dried legumes were pantry mainstays. Variations like New England’s bean versions often include salt pork or ham hocks; in the South, navy beans and collards appear alongside ham. This slow-cooker adaptation modernizes the method while preserving the historical pairing of cured pork and legumes, a beloved comfort combination across many regional cuisines.

Seasonal Adaptations

In winter, lean into the heartiness with roasted root vegetables and a splash of apple cider vinegar to brighten each bowl. Spring versions benefit from adding tender fresh peas or chopped asparagus near the end of cooking. For a summer twist, lighten the broth, use less ham, and finish with chopped fresh basil and a squeeze of lemon. Holidays are perfect for using leftover baked ham—this recipe transforms holiday scraps into a week of satisfying meals.

Meal Prep Tips

Prep the night before by soaking the beans and chopping the vegetables; store them together in the refrigerator so you can assemble quickly in the morning. If you're batch-cooking, double the recipe and freeze in single-serving portions for lunches. Reheat in the microwave or on the stovetop with a splash of water. Label containers with the cooking date and use within three months for best quality. Keep a small container of Dijon in the fridge to refresh the flavor when reheating.

This slow cooker ham and bean soup is warm, unfussy, and reliably delicious—perfect for sharing. Make it your own with a pinch more spice, a different bean, or extra greens; however you serve it, this bowl brings comfort and ease to the table.