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    Home » Recipes » Soup » Slow Cooker Ham and Bean Soup (Instant Pot Option)

    Slow Cooker Ham and Bean Soup (Instant Pot Option)

    June 25, 2022 By Chandice | 2 Comments | Updated June 25, 2022

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    JUMP TO RECIPE
    Slow Cooker Ham and Bean Soup pin

    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.

     slow cooker ham and bean soup

    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.

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     slow cooker ham and bean soup

    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.

     slow cooker ham and bean soup

    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.

     slow cooker ham and bean soup

    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.

     slow cooker ham and bean soup

    Expert tips and FAQs

    Can soup be a main dish?

    Yes soup can be the main dish but it’s always a good idea to serve with a salad or vegetables for a more complete meal. Roasted vegetables like instant pot carrots would make a great option.

    How long does soup last in the fridge?

    You can keep soup in the fridge for 3-4 days. I recommend letting your soup cool completely before placing it in an airtight container. You can also freeze your soup to preserve freshness for longer.

    Should I thicken ham and bean soup?

    Yes you can thicken this soup by adding more purred beans or vegetables. This thickens the soup naturally but a small amount of cornstarch or breadcrumbs will also work.

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    Slow Cooker Ham and Bean Soup

    Slow Cooker Ham and Bean Soup in a bowl
    5 from 2 votes
    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.
    PRINT RECIPE
    Prep Time: 15 mins
    Cook Time: 8 hrs
    Total Time: 8 hrs 15 mins
    Course: Main Course
    Cuisine: American
    Keyword: gluten free ham and bean soup, ham soup recipe, slow cooker ham and bean soup
    Servings: 12 cups
    Calories: 57kcal
    Author: Chandice Probst

    Ingredients

    • Leftover ham hock bone
    • 1 pound bag dry assorted beans
    • water
    • 1/2 onion diced
    • 1/4 cup pomegranate juice
    • seeds from one pomegranate divided
    • 1 teaspoon salt
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/4 teaspoon black pepper

    Instructions

    • Rinse and sort dry beans in a colander (remove any debris or rocks that sometimes show up in dry bags of beans)
    • Cover beans with water in a slow cooker and soak them overnight
    • The following morning add the ham bone, onion and a little more water to cover the beans
    • Cook on low 7 hours then on high 1 hour
    • About halfway through cooking or 4 hours in, add the pomegranate juice and half the seeds
    • 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
    • Skim off any excess fat or parts of the ham you don’t want in your soup and discard
    • Ladle out 1-2 c. beans and puree in a blender
    • Add them back in to thicken the soup naturally
    • Add a bit more salt to taste and enjoy topped with more fresh pomegranate seeds!

    Notes

    How long can I store soup in the fridge? You can keep soup in the fridge for 3-4 days. I recommend letting your soup cool completely before placing it in an airtight container. You can also freeze your soup to preserve freshness for longer.
    Should I thicken ham and bean soup? Yes you can thicken this soup by adding more purred beans or vegetables. This thickens the soup naturally but a small amount of cornstarch or breadcrumbs will also work. 
    Pro tip: You can let the soup sit on medium low heat during a long holiday meal to keep it warm and fresh.

    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.

    Nutrition

    Calories: 57kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 183mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1.1mg | Calcium: 15mg | Iron: 1.2mg

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

    Share:

    Filed Under: Pork, Soup

    Chandice of This Vivacious Life

    Hi, I'm Chandice!

    Parties, gatherings, gorgeous food and ESPECIALLY holidays with my people are what make my heart pitter patter. Having a place to share our favorite traditions, recipes and celebrations is very important to me. I live each day with unapologetic, authentic happiness and hope to help others do the same. More About Chandice

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    Comments

    1. Penny says

      August 17, 2021 at 2:11 pm

      5 stars
      Yum!! I tried this for the first time this week and my whole family loved it. Thanks for the recipe!

      Reply
      • Chandice says

        August 17, 2021 at 8:18 pm

        Thanks Penny, it is a great one that requires very little work. So glad you loved it!

        Reply

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