Slow Cooker Ham and Bean Soup (Instant Pot Option)

This slow cooker ham and bean soup is hearty, delicious, and cooks up in record time. It's the perfect way to use up leftover ham for a quick and easy dinner recipe.

The secret ingredient in this hearty soup is a family secret that adds so much freshness. The ham, beans, and the secrete ingredient makes the perfect combination of savory with a hint of tartness.

I've been adding pomegranate seeds to this soup for years and the whole family loves it. Soup recipes like this one and my caprese roasted tomato soup are great ways to fill hungry bellies during those cold winter months.

Another great stew recipe is this instant pot hamburger soup. One thing I love about making soup is the ability to use up leftover meat. You can use leftover chicken for this gluten-free chicken noodle soup.

Not only does soup use up leftovers, but it also makes great leftovers. Cooking up a large pot of soup is such an inexpensive and efficient way to make a lot of food. Warm up for lunch, dinner, or serve a large group of people.

If you need another good recipe, this slow cooker corned beef is filling and easy!

Can I make ham and bean in the Instant pot?

Yes you can make ham and bean soup in the Instant pot or slow cooker. Simply follow the directions below for the instant pot and see the recipe card for the slow cooker instructions.

Step 1: Rinse beans and drain.

Step 2: Turn the Instant Pot on to saute. Add olive oil and onion and saute until tender, about 3-4 minutes.

Step 3: Add remaining ingredients, place the lid on, and cook on high pressure for 60 minutes.

Step 4: Quick release pressure, open the lid, and allow to simmer.

Step 6: Serve hot and add more pomegranate seeds if desired.

What's in ham and bean soup?

Like most soup recipes, this one is very forgiving. Feel free to add more or less vegetables, seasoning, beans, or meat. Although I wouldn't skip the pomegranate seeds!

Ham hock

Ham hock or ham shank is the best ham to use in this recipe. Leftover holiday ham from Thanksgiving or Christmas works perfectly but spiral ham, ham steak, or holiday hams will work just fine too.

Assorted beans

One bag of dry assorted beans will work perfect for this recipe. I like to have some white kidney beans, Cannellini beans, pinto beans, navy beans, white beans, great northern beans, and black beans in my soup.

Onion

A diced red or yellow onion adds a ton of flavor to this soup. I also like adding some green onion if it's fresh at the store.

Pomegranate juice and seeds

Pomegranate juice and seeds adds a bit of tartness which compliments the savory flavors of the beef and beans.

Spices

My favorite spices to use in this recipe are salt, onion powder, garlic powder, and black pepper. Feel free to add more or less depending on your preferences. A bay leaf and or fresh thyme might add great flavor to this bean soup recipe. And be sure to check out this slow cooker beef stew for 2.

How do I make slow cooker ham and bean soup?

I think making this great recipe in the slow cooker allows for a deeper flavor but if you're pressed for time you can make it in the instant pot with the directions above. But here are the directions for the slow cook method...

Step 1: Rinse and sort dry beans in a colander.

Step 2: Cover beans with water in a slow cooker and soak them overnight

Step 3: The following morning add the ham bone, onion and a little more water to the soaked beans

Step 4: Cook on low 7 hours then on high 1 hour

Step 5: About halfway through cooking or 4 hours in, add the pomegranate juice and half the seeds

Step 6: Once everything has cooked for 8 hours, remove bone and take off all the ham you can get and chop or shred it and put it back into the soup

Step 7: Ladle out 1-2 c. beans and puree in a blender then add them back in to thicken the soup naturally

Step 8: Add a bit more salt to taste and enjoy topped with more fresh pomegranate seeds!

Pro tip: You can let the soup sit on medium low heat during a long holiday meal to keep it warm and fresh.

Expert tips and FAQs

Original recipe photo from 2011. Look at that styling and lighting. 😉