Warming Slow Cooker Ham Bone Navy Bean Soup

Making the most of a leftover ham bone can feel like a puzzle, especially when you’re staring at it in your fridge wondering what to do with it besides tossing it out. Most of us grab a ham for the holidays or a special dinner, enjoy the main event, and then we’re left with this big bone that seems too good to waste but not exactly inspiring.

That’s where this slow cooker ham bone navy bean soup comes in. It transforms that leftover bone into a hearty, comforting soup that practically makes itself while you go about your day, and it’s packed with protein, vegetables, and all those cozy flavors that make you want to curl up with a bowl and a good book.

What Kind of Beans Should I Use?

Great Northern beans are called for in this recipe, but you’ve got some flexibility here. Navy beans work just as well and are actually the traditional choice for ham and bean soup – they’re small, creamy, and hold their shape nicely during the long slow cooker time. If you can’t find either of those, cannellini beans are another white bean option that’ll give you similar results. You can use dried beans like the recipe calls for, or if you’re short on time, canned beans will work too – just add them in the last hour of cooking so they don’t turn to mush. Whatever you choose, just make sure to rinse dried beans and pick through them for any small stones before tossing them in the slow cooker.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Great Northern beans: Navy beans are actually the traditional choice for this soup and work perfectly. You can also use cannellini beans or even dried lima beans. Just keep the cooking time the same – they all need that long, slow simmer.
• Ham bone: If you don’t have a ham bone, you can use a ham hock or even a couple of smoked turkey wings. They’ll give you that smoky flavor and help thicken the broth as they cook down.
• Chicken broth: Vegetable broth works fine here, or you can just use water since the ham bone will create plenty of flavor on its own.
• Celery salt: Don’t have celery salt? Just use regular salt and add an extra stalk of chopped celery to the soup.
• Dry mustard powder: You can substitute with 1 tablespoon of prepared yellow mustard, or skip it altogether if you don’t have either on hand.
• Fresh vegetables: Feel free to add other vegetables like diced potatoes, parsnips, or turnips. Just add them during the last 2-3 hours of cooking so they don’t turn to mush.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with bean soup is skipping the bean-soaking step, which can lead to tough beans and longer cooking times – soak your Great Northern beans overnight or use the quick-soak method (boil for 2 minutes, then let sit for an hour) before adding them to the slow cooker.

Don’t remove the ham bone too early, as it needs the full cooking time to release all its flavor and collagen into the broth, which gives the soup that rich, silky texture.

When blending part of the soup for creaminess, make sure to let it cool slightly first and only fill your blender halfway to avoid hot liquid explosions – an immersion blender works even better and is much safer.

Finally, taste and adjust your seasonings at the end since the ham bone and broth can vary in saltiness, and you might need more pepper or a splash of hot sauce to brighten up the flavors.

What to Serve With Ham Bone Navy Bean Soup?

This hearty soup is pretty filling on its own, but I love serving it with a big piece of cornbread or some warm dinner rolls for soaking up all that smoky, savory broth. A simple side salad with a tangy vinaigrette helps cut through the richness of the beans and ham, or you could go with some coleslaw for a nice crunch. If you want to make it a full meal, add some crusty French bread on the side and maybe some pickled vegetables like dill pickles or pickled onions to brighten things up. For extra comfort, I sometimes serve it with buttered biscuits that you can tear apart and dip right into the bowl.

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge! Store it in an airtight container for up to 5 days. The beans will soak up some of the liquid as it sits, so you might need to add a splash of broth or water when you reheat it.

Freeze: Bean soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. Just leave a little room at the top since it’ll expand as it freezes.

Reheat: Warm the soup on the stovetop over medium-low heat, stirring occasionally and adding extra broth if it’s gotten too thick. You can also microwave individual portions, but stir it halfway through to heat evenly. The flavors really come together after reheating!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 135-155 g
• Fat: 35-45 g
• Carbohydrates: 210-230 g

Ingredients

• 1.5 lb great northern beans (rinsed and sorted for stones)
• 1 large smoked ham bone
• 6 oz carrots (diced into 1/2-inch pieces for even cooking)
• 1.5 celery stalks
• 4 garlic cloves (freshly minced for best flavor)
• 8 cups chicken broth (I use Swanson Less Sodium)
• 2 bay leaves
• 1 tbsp parsley
• 1 medium onion (diced)
• 1/2 tsp dried thyme
• 1/2 tsp celery salt
• 1/2 tsp dry mustard (I prefer Colman’s for a nice kick)
• 2 cups ham (cut into 1/2-inch cubes)
• black pepper to taste
• a few dashes of hot pepper sauce

Step 1: Prepare the Beans and Aromatics

• 1.5 lb great northern beans
• 1 medium onion
• 6 oz carrots
• 1.5 celery stalks
• 4 garlic cloves

Rinse the great northern beans thoroughly under cold water and sort through them carefully to remove any stones or debris.

Dice the onion into bite-sized pieces, dice the carrots into uniform 1/2-inch pieces (this ensures even cooking throughout the slow cooker), chop the celery stalks into 1/2-inch pieces, and mince the garlic cloves.

Having everything prepped and ready before adding to the slow cooker ensures even flavor distribution and cooking.

Step 2: Build the Soup Base in the Slow Cooker

• Prepared vegetables from Step 1
• 1.5 lb rinsed beans
• 1 large smoked ham bone
• 8 cups chicken broth
• 2 bay leaves
• 1 tbsp parsley
• 1/2 tsp dried thyme
• 1/2 tsp celery salt
• 1/2 tsp dry mustard

Add the rinsed beans, ham bone, and all diced vegetables (onion, carrots, celery) and minced garlic to the slow cooker.

Pour in the chicken broth and add the bay leaves, parsley, thyme, celery salt, and dry mustard.

Stir everything together to distribute the seasonings evenly.

I like using Colman’s dry mustard because it adds a subtle depth without overpowering the soup—it complements the ham beautifully without being obvious.

Step 3: Slow Cook the Soup

• Soup base from Step 2

Cover the slow cooker and cook on low heat for 7-9 hours.

The long, gentle cooking allows the beans to become creamy and tender while the ham bone releases its deep, savory flavor into the broth.

The aromatics will soften and meld with the liquid, creating a rich base for the soup.

Step 4: Remove the Ham Bone and Prepare the Ham Meat

• 1 large smoked ham bone

Carefully remove the ham bone from the slow cooker using tongs and set it aside to cool slightly.

Once cool enough to handle, shred any meat clinging to the bone and discard the bone, fat, and any cartilage.

You’ll be adding the pre-cooked ham cubes separately, but this step captures any additional meat flavor from the bone.

Step 5: Create a Creamy Texture by Partial Blending

• Cooked soup from Step 3

Using an immersion blender, carefully blend about one-third to one-half of the soup while it’s still in the slow cooker, making sure to blend around the ham bone area to catch the starches from the beans.

This creates a naturally creamy texture without adding cream or thickening agents—the broken-down beans thicken and enrich the broth.

Leave plenty of whole beans and vegetables for texture.

Step 6: Add the Ham and Final Seasonings

• Soup from Step 5
• 2 cups ham
• Black pepper to taste
• A few dashes of hot pepper sauce

Stir the 2 cups of diced ham cubes into the soup along with a few dashes of hot pepper sauce and black pepper to taste.

Let the soup heat through for 2-3 minutes on low to warm the ham and allow the pepper sauce to distribute evenly.

Taste and adjust seasonings as needed—I find the hot sauce adds just the right amount of brightness to cut through the richness of the ham and beans.

Step 7: Serve and Enjoy

Ladle the soup into bowls and serve hot.

Remove the bay leaves if they’re visible.

The soup is hearty, warming, and deeply flavorful with tender beans, shredded ham, and vegetables in a rich, creamy broth.

Warming Slow Cooker Ham Bone Navy Bean Soup

Delicious Warming Slow Cooker Ham Bone Navy Bean Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 40 minutes mins

Cook Time 5 hours hrs 30 minutes mins

Total Time 8 hours hrs 12 minutes mins

Servings 8 servings

Calories 1750 kcal

Ingredients

  

• 1.5 lb great northern beans (rinsed and sorted for stones)
• 1 large smoked ham bone
• 6 oz carrots (diced into 1/2-inch pieces for even cooking)
• 1.5 celery stalks
• 4 garlic cloves (freshly minced for best flavor)
• 8 cups chicken broth (I use Swanson Less Sodium)
• 2 bay leaves
• 1 tbsp parsley
• 1 medium onion (diced)
• 1/2 tsp dried thyme
• 1/2 tsp celery salt
• 1/2 tsp dry mustard (I prefer Colman's for a nice kick)
• 2 cups ham (cut into 1/2-inch cubes)
• black pepper to taste
• a few dashes of hot pepper sauce

Instructions

 

• Rinse the great northern beans thoroughly under cold water and sort through them carefully to remove any stones or debris. Dice the onion into bite-sized pieces, dice the carrots into uniform 1/2-inch pieces (this ensures even cooking throughout the slow cooker), chop the celery stalks into 1/2-inch pieces, and mince the garlic cloves. Having everything prepped and ready before adding to the slow cooker ensures even flavor distribution and cooking.
• Add the rinsed beans, ham bone, and all diced vegetables (onion, carrots, celery) and minced garlic to the slow cooker. Pour in the chicken broth and add the bay leaves, parsley, thyme, celery salt, and dry mustard. Stir everything together to distribute the seasonings evenly. I like using Colman's dry mustard because it adds a subtle depth without overpowering the soup—it complements the ham beautifully without being obvious.
• Cover the slow cooker and cook on low heat for 7-9 hours. The long, gentle cooking allows the beans to become creamy and tender while the ham bone releases its deep, savory flavor into the broth. The aromatics will soften and meld with the liquid, creating a rich base for the soup.
• Carefully remove the ham bone from the slow cooker using tongs and set it aside to cool slightly. Once cool enough to handle, shred any meat clinging to the bone and discard the bone, fat, and any cartilage. You'll be adding the pre-cooked ham cubes separately, but this step captures any additional meat flavor from the bone.
• Using an immersion blender, carefully blend about one-third to one-half of the soup while it's still in the slow cooker, making sure to blend around the ham bone area to catch the starches from the beans. This creates a naturally creamy texture without adding cream or thickening agents—the broken-down beans thicken and enrich the broth. Leave plenty of whole beans and vegetables for texture.
• Stir the 2 cups of diced ham cubes into the soup along with a few dashes of hot pepper sauce and black pepper to taste. Let the soup heat through for 2-3 minutes on low to warm the ham and allow the pepper sauce to distribute evenly. Taste and adjust seasonings as needed—I find the hot sauce adds just the right amount of brightness to cut through the richness of the ham and beans.
• Ladle the soup into bowls and serve hot. Remove the bay leaves if they're visible. The soup is hearty, warming, and deeply flavorful with tender beans, shredded ham, and vegetables in a rich, creamy broth.