This tasty ham bone soup makes perfect use of a leftover ham hock. It's hearty, delicious and sure to become a new family favorite!

Warm, fresh rolls like Potato Rolls or Homemade Crescent Rolls would be perfect for sopping up the deliciously creamy broth of this hearty ham and bean soup. This is perfectly lovely bowl of fall comfort food!

white bowl filled with ham and bean soup

Hearty fall soup

It's no secret we love soup in this house! Especially during fall, soups and chilis are a go-to to warm our bellies.

This ham and bean soup is a best-loved here. It's an elevated version of one my mom use to make when I was little.

We typically had ham and bean soup after a large holiday meal where ham was the star ingredient. This recipe utilizes a left-over ham bone. Now the good news is you do not need to wait for a holiday meal to have this soup. You can easily use thick sliced ham, but a ham hock adds tons of flavor!

I love using a variety of colorful beans, which is a change from the soup of my youth. Back then we typically only used navy. I feel like the variety of beans elevates the dish a bit, adding color, texture variety, flavor, and added health benefits from all of those tasty legumes. This is one hearty and delicious soup!

ingredients for ham and bean soup

Prepping Dried Beans

SOAK. Pour dry beans into a bowl or pitcher and cover with at least 2 inches of water above the beans to soak over night.

WATER LEVEL. Check to see if you need to add more water to keep the beans covered before going to bed.

dried beans for ham and bean soup

Making Ham Bone Soup

BEANS. Drain the beans and pour into a slow cooker. Nestle the ham bone into the center of the beans. Add water until the beans are covered by an inch. Cook on high for 6 hours or low for 10.

VEGGIES. Half way through the cooking time, stir in the carrot, celery, onion and minced garlic.

HAM. With 15 minutes left of cook time, take out the bone, cut off any usable meat and add enough of the diced ham to total 2 cups.

SEASON + SERVE. Stir the meat in along with the salt and pepper to finish cooking.

beans and ham hock for ham and bean soup

Pressure Cook Beans

To save time instead of soaking your beans overnight you can use an Instant Pot to pressure cook them before adding to the soup.

FILL. Place seasoning and beans in pressure cooker. Cover with about 1 ½ inches of hot water over the level of the beans. Be sure to not fill the cooker over half way.

COOK. Cook for 22 to 30 minutes, depending on the variety. Allow pressure to release.

DRAIN. Drain immediately.

chopped veggies for ham and bean soup in a crock pot

Recipe Tips

Do not add any salt to your soup until it is completely cooked. The hambone will give the soup a good amount of saltiness.

Freeze a leftover hambone to use to make this soup later. Wrap it tightly in aluminum foil or store in a Ziploc freezer bag for 1-2 months.

ingredients for ham and bean soup in a crock pot

Variations

  • Good news for veggie lovers – add in your favorites such as diced potatoes, sweet potatoes, corn kernels, peas, green beans, etc.
  • For a thicker consistency remove some of the soup prior to adding the diced ham and give it a few pulses with your regular or immersion blender. Return to the pot and mix it all together.
Ham and bean soup in a crockpot

Storing Info

STORE leftover soup in an airtight container in the fridge for up to 3-4 days.

TO FREEZE leftovers make sure they have cooled completely first, then store in an airtight container or Mason jar leaving some room for expansion at the top. Leftover soup can be frozen for up to 3-6 months.

Defrost frozen soup in the fridge overnight and then reheat in a pot on the stove.

Ham and bean soup served in a white bowl

More hearty and delicious soups:

  • Split Pea And Ham Soup
  • Cheesy Cauliflower Soup
  • Loaded Potato Soup
  • Turkey Soup
  • Creamy Sausage Tortellini Soup

Print Recipe

  • 1.5 lbs dry assorted beans - (I used a 20 oz bag of 15 bean soup mix)
  • 1 ham bone or ham hock - (I used 15 oz)*
  • 5 carrots - peeled and diced small
  • 3 celery ribs - diced small
  • 1 large onion - diced small
  • 2 tsp minced garlic
  • 1.5-2 cups ham steak - diced *
  • 1 tsp salt
  • 1/4 tsp pepper

  • Pour dry beans into a bowl or pitcher and cover with at least 2 inches of water above the beans to soak over night. Check to see if you need to add more water to keep the beans covered before going to bed.

  • Drain the beans and pour into a slow cooker. Nestle the ham bone into the center of the beans. Add water until the beans are covered by an inch. Cook on high for 6 hours or low for 10.

  • Half way through the cooking time, stir in the carrot, celery, onion and minced garlic.

  • With 15 minutes left of cook time, take out the bone, cut off any usable meat and add enough of the diced ham to total 2 cups. Stir the meat in along with the salt and pepper to finish cooking.

Serve with a dollop of ketchup or splash of hot sauce stirred in right before eating.

* You can use leftover ham bone and its meat or buy a ham hock and ham steak.

Slow Cooker

Nutrition Facts

Ham Bone Soup Recipe

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!