Ham & Bean Soup

  • Author: De Ashton
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8 cups 1x
  • Category: Soups
  • Method: Slow Cooker
  • Cuisine: American


Serve up a steaming bowl of ham soup with vegetables and Great Northern beans. Add a grilled cheese sandwich for a complete meal.



  • 2 cups of ham and any soup bones
  • 1 large + 1 medium onion, chopped evenly
  • Chopped celery with leaves – 2 cups
  • Carrots, sliced into coins – 2 cups
  • 2 large sprigs of fresh thyme
  • 2 large sprigs of fresh sage
  • Small head of savoy cabbage, shredded
  • One (15 .5 oz. ) can of Great Northern beans, drained (2 cans if you like beans)
  • 1 (49 oz.) can of Swanson’s® low sodium chicken broth (any brand of prepared from ham base and hot water)
  • Salt and freshly cracked pepper


  1. Place the ham pieces and bones in the bottom of the slow cooker.
  2. Spread the chopped celery, onions, and carrots evenly over them ham.
  3. Top with half of the shredded cabbage then the thyme and sage.
  4. Pour hot chicken broth over the vegetables. I heated the chicken broth (or the hot water with ham base) so I could reduce the cooking time to 4 HOURS on HIGH.
  5. Close to the end of the cooking time, add the rest of the cabbage and the beans.
  6. If you use the broth at room temperature, you may want to increase the total cooking time to 5 or 6 hours – just keep an eye on the crock pot beyond 5 hours of total cooking time.


  • To double the recipe, will need a 7-quart slow cooker. Add a ham slice (unless you have lost of ham left over) to the slow cooker along with twice as many vegetables. Add another 4 cups of broth. Cook on HIGH for 5 to 5 1/2 hours.


  • Serving Size: 8 servings
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