This slow cooker ham and bean soup has been a staple in my kitchen for years — the kind of recipe that comforts you on chilly evenings and brings everyone to the table with little effort. I first combined ham, soaked great northern beans, and simple pantry aromatics during a busy holiday week when a leftover bone begged to be turned into something glorious. The long, slow simmer transforms humble ingredients into a broth that tastes rich and complex without hours of stirring. The texture is a cozy balance of silky beans and tender diced ham with soft vegetables that melt into the stock.

I love this soup because it requires minimal hands-on time: a brief prep in the morning and a whole pot of satisfying results by dinnertime. The mustard and sage lift the savory backbone of the ham, while a bay leaf and garlic impart subtle depth. Whether you’re serving it as a main course with crusty bread or as a warming first course at a family dinner, this dish feels both nostalgic and reliably delicious. It’s forgiving, adaptable, and perfect for using up leftover ham after celebrations.

Ingredients

• Great northern beans (1 lb): Choose uniform, dry beans and sort to remove any debris before an overnight soak; they become creamy without falling apart and are milder than navy beans.
• Cooked ham (2 cups, diced): Use leftover holiday ham or ham steak; lean, well-smoked ham works best for deep flavor. Reserve a ham bone if available for extra richness.
• Chicken broth (8 cups): Low-sodium broth lets you control salt — use a quality boxed or homemade stock for the cleanest flavor.
• Carrots (2, sliced): Peel and slice on the bias for visual appeal; they add natural sweetness and body to the broth.
• Onion (1 large, diced): Yellow or sweet onion provides savory depth; sautéing before adding is optional but speeds flavor development.
• Celery (2 stalks, sliced): Classic aromatic for balance and texture — choose crisp stalks without blemishes.
• Dijon mustard (3 tbsp): Adds a sharp tang and emulsifying quality that brightens the broth; choose a smooth Dijon like Maille or Grey Poupon.
• Rubbed sage (1 tsp) or dried sage (1/2 tsp): Sage pairs beautifully with ham; use sparingly to avoid an overpowering herbal note.
• Garlic powder (1 tsp): Consistent background savory flavor — fresh garlic may be used (2 cloves, minced) for a punchier profile.
• Bay leaf (1): A single bay leaf adds subtle herbal complexity to long-simmered broths.
• Ham bone (optional): If you have one, it intensifies the smoky, meaty character of the soup; remove and shred remaining meat later.
• Salt and black pepper: Season to taste at the end to avoid over-salting, especially if using salty ham or store-bought broth.
• Fresh parsley (for garnish): A handful of chopped parsley brightens each bowl before serving.

Instructions

Prepare the beans: Drain the beans from their overnight soak and rinse thoroughly under cold water. Inspect for skins or debris. Soaking shortens cooking time and helps achieve a creamier texture; if you’re short on time, use the quick-soak method by boiling beans 2 minutes then letting them sit 1 hour before draining. Layer ingredients in the slow cooker: Into a 5-quart slow cooker add the drained beans, diced ham, sliced carrots, diced onion, and sliced celery. Layering helps even cooking; softer vegetables can sit near the top while the beans stay lower to cook uniformly. Add liquids and flavorings: Pour 8 cups of chicken broth over the ingredients to ensure everything is covered. Stir in 3 tablespoons Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon rubbed sage (or 1/2 teaspoon dried), and the bay leaf. Taste the broth for balance but reserve final salt until the end because of salty ham. Optional bone and cooking: Place the ham bone into the center if using. Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the beans are tender but not mushy. Visual cues: beans should be soft when pressed between fingers and the broth should be slightly thickened and glossy. Finish and adjust: Remove the ham bone, shred any remaining meat with a knife, and return the meat to the pot. Discard the bone. Season with salt and freshly cracked black pepper as needed. If the soup seems thin, simmer on HIGH uncovered for 15–20 minutes to reduce, or mash a cup of beans against the side to naturally thicken. Serve: Ladle hot soup into bowls, garnish with chopped fresh parsley, and serve with crusty bread or a simple green salad. Leftovers deepen in flavor if rested overnight.

Storage Tips

Allow the soup to cool to room temperature for no more than two hours before refrigerating. Store in airtight containers for up to 4 days; for longer storage, freeze in meal-sized portions for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags and leave a little headspace for expansion. To reheat, thaw overnight in the refrigerator when possible and warm slowly on the stove over medium-low heat, stirring occasionally. If the broth has thickened considerably after refrigeration, add a splash of hot water or broth while reheating to reach the desired consistency.

Ingredient Substitutions

If you don’t have great northern beans, navy or cannellini beans are excellent substitutes with similar creaminess. Swap chicken broth for vegetable broth to make a pescetarian-style base, though you’ll need a non-meat protein if removing the ham entirely. For less salt, use low-sodium ham or reduce the ham amount and add smoked paprika or a splash of liquid smoke for that smoky element. Fresh garlic (2 cloves) may replace garlic powder for vibrancy; increase sage slightly if using fresh chopped sage versus dried.

Serving Suggestions

Serve bowls with thick slices of crusty country bread, buttered cornbread, or a warm baguette to soak up the broth. A crisp green salad with a citrus vinaigrette complements the soup’s savory depth by adding brightness. For a heartier meal, top with a drizzle of good olive oil and a sprinkle of grated Parmesan, or pair with roasted root vegetables in colder months. Garnish with chopped parsley or thinly sliced scallions for a fresh finish.

Cultural Background

Beans and ham have a long tradition in American home cooking, particularly in the Northeast and Southern regions where preserved pork and dried legumes were pantry staples. Slow-simmered bean stews were practical, economical dishes passed down through generations, often made on hearths or in cast-iron pots. The addition of mustard and sage reflects European flavor influences and modern adaptations that lift deep, meaty broths with tang and herbaceous notes.

Seasonal Adaptations

In colder months, leave the ham bone in and add diced winter squash or parsnips for additional sweetness and texture. During spring and summer, lighten the meal by using less ham, adding fresh herbs like thyme and parsley at the end, and serving with a chilled cucumber salad. For holiday adjustments, stir in a handful of kale near the end of cooking for color and nutrition, or finish with a squeeze of lemon to brighten the flavors for spring gatherings.

Meal Prep Tips

Make a double batch and freeze half in individual portions for easy lunches or single-serve dinners. Label containers with date and contents. If preparing for a workweek, portion with a side of bread or a small salad in separate containers to keep textures fresh. The soup’s flavors often improve after a day in the refrigerator, so consider making it a day ahead for entertaining — simply reheat gently and finish with fresh herbs just before serving.

This slow cooker ham and bean soup is one of those satisfying, reliable dishes that invites small personal tweaks. Whether you’re using a ham bone from a holiday roast or a deli ham steak, the approach is forgiving and rewarding. Enjoy the cozy, layered flavors and don’t be afraid to make it your own — swap herbs, adjust cooking time, or add vegetables to suit your family’s tastes.