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Easy Ham, Bean, & Vegetable Soup

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Submitted by oddity_007

Slow cooker ham and bean soup with diced ham, a leftover ham bone, dried beans, and chopped vegetables seasoned with onion soup mix and Italian herbs. Set it and forget it for 7 hours.

YIELD

12 servings

PREP

10 min

COOK

10 hrs

READY

10 hrs

Easy ham and bean soup is the use-up-the-leftover-ham recipe every home cook should know. After Easter, after Christmas, after any glazed ham dinner, the picked-over bone goes into a slow cooker with dried beans, vegetables, and a packet of onion soup mix, and seven hours later you’ve got a thick, smoky, deeply savory pot of soup that feeds 12.

The ham bone is the secret weapon. Diced ham alone gives you ham flavor; a meaty ham bone gives you marrow, gelatin, and the kind of slow-released depth that takes hours of simmering to unlock. Don’t skip it. If you don’t have a leftover bone, ask your butcher, ham bones often go cheap or free.

Dry onion soup mix is a shortcut that works disproportionately well here. The salt, dried onion, and savory seasonings dissolve into the broth, replacing what would otherwise require a half-cup of additional aromatics and herbs. Two teaspoons of Italian seasoning reinforces the herbal notes.

Soaking the dried beans overnight is the recommended path. Soaked beans cook through evenly, with no chalky centers. If you skip the soak, the recipe’s high-then-low instruction kicks in: 2 hours on high to soften, then drop to low for the long simmer. Plan accordingly.

The long, low cook is what marries everything together. By the time you serve, the beans are creamy, the vegetables have melted into the broth, and the ham is shredded throughout.

Pro Tips

  • Use Great Northern, navy, or pinto beans, or a mix. Avoid kidney beans, which can stay too firm in the slow cooker.
  • Add salt only at the end if needed. Onion soup mix and ham are both salty already.
  • Pull the ham bone out at the end, shred any remaining meat off, and discard the bone.
  • Stir in a tablespoon of cider vinegar at the end to brighten the rich, smoky broth.

Variations

  • Add a chopped tomato or 14-ounce can of diced tomatoes for a brighter, more colorful soup.
  • Stir in chopped kale or spinach in the last 15 minutes for greens.
  • Use smoked turkey legs instead of ham for a leaner version with similar smoky depth.

Ingredients

2 473
CUPS ML BEANS, DRIED
1 237
CUP ML HAM
diced *
1 1
EACH EACH HAM BONE *
1 1
PACKAGE PACKAGE ONION SOUP MIX
dry *
2 10
TEASPOONS ML ITALIAN SEASONING
water to cover *
1 1
MEDIUM MEDIUM CARROT
chopped
1 1
MEDIUM MEDIUM ONION
diced
1 1
STALKS EACH CELERY
chopped
1 1
MEDIUM MEDIUM GREEN BELL PEPPER

Directions

Either soak over night, or rince well the beans.

If you do not soak beans, cook on high for 2 hours, then lower to low for 3 to 4 or until beans are done.

To mix, add beans, ham, onion soup mix, and seasoning.

Add vegetables.

Add water to cover and let simer on low for 7 to 8 hours on low.

Stir occasionally.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 236 4% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 15g 15%
Dietary Fiber 11g 43%
Sugars g
Protein 29g
Vitamin A 36% Vitamin C 30%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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