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A rustic blue ceramic bowl brimming with a hearty ham and bean soup recipe, featuring succulent chunks of meat and diced carrots, is served with a spoon. The scene is completed by pieces of cornbread resting on a striped cloth atop the textured blue surface.
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4 from 3 votes

Ham and Bean Soup Recipe (Stove Top, CrockPot, or InstantPot)

This ham and bean soup recipe is the definition of cozy comfort food – thick, hearty, and packed with smoky flavor. Perfect for using up that leftover holiday ham or just warming up on a chilly evening.
Prep Time15 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 8
Author: Melissa Griffiths

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 large onion diced
  • 3 ribs celery diced
  • 3-4 carrots diced
  • 2-3 cloves garlic minced
  • 1 bag Hurst’s Hambeens Great Northern Beans 20 ounces, rinsed and sorted
  • Seasoning packet that comes with the Great Northern Beans
  • 8 cups broth chicken or vegetable is best
  • 2 pounds ham hocks shanks, or leftover ham bone
  • salt and pepper to taste

Instructions

Instant Pot Instructions:

  • Select browning/saute to preheat the pressure cooker. Add the olive oil or butter and onion, celery, and carrots. Saute until the onion is tender, about 3 minutes.
  • Add the garlic and saute until fragrant, about 1 minute.
  • Add washed and sorted Great Northern beans to the pot, add the seasoning packet, and the broth. Stir to combine.
  • Add the ham hocks, shanks, or ham bone to the pot.
  • Lock the lid in place, make sure the vent is set to seal, and select high pressure and 40 minute cook time.
  • When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
  • Remove the ham pieces and bones and place them on a plate. Remove any extra meat and discard the non-edible pieces. Return the ham meat to the pot and stir to combine.
  • Adjust salt and pepper to taste and serve hot

Slow Cooker Instructions:

  • To make ham and bean soup in a slow cooker, sauté the garlic and onion as directed in a pan on the stovetop and then add everything to your slow cooker. Cook on low for 7 to 8 hours or until the beans are tender.

Stovetop Instructions:

  • To make this recipe on the stovetop, sauté the onion and garlic as directed and then add everything else to the pot. Bring to a boil and then reduce the heat to a simmer. Cook covered, stirring often until the beans are tender, about 4 hours.

Video

Notes

  • The 40-minute cooking time lends to beans that still have plenty of structure and chew. If you like a softer cooked bean, cook for 50 minutes.
  • A quick release after cooking in the Instant Pot is the fastest way to make this recipe. If you have the time, feel free to let the Instant Pot do a “natural pressure release” at the end of the cooking time.
  • The seasoning packet adds great flavor (and I have tested this recipe without it and preferred the soup with the seasoning packet). 
  • If you are sensitive to salt, start with using only half of the seasoning packet and add more if needed.

Nutrition

Serving: 1 of 8 servings | Calories: 438kcal | Carbohydrates: 13g | Protein: 33g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 124mg | Sodium: 1283mg | Potassium: 649mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4510IU | Vitamin C: 4mg | Calcium: 155mg | Iron: 5mg

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