Ham and Bean soup - slow cooker, instant pot or stove top

 Best bean soup ever!!!

Thank you The Cozy Cook for this recipe

Ham and Bean Soup

prep time: 10 MINUTES

cook time: 1 HOUR

total time: 1 HOUR 10 MINUTES

5 from 18 votes

SERVINGS: 13 CUPS

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This hearty ham and bean soup is a perfect recipe for the Slow Cooker, Instant Pot, or Stove Top. It's made with navy beans and delicious bites of ham and carrots in a thick and flavorful broth!

Ingredients

US CUSTOMARY - METRIC

• 2 Tablespoons olive oil
• 1 Tablespoon unsalted butter
• 1 small yellow onion, diced
• 2 cups ham, diced. (equal to two 8 oz. ham steaks.)
• 2 cups carrots, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 ham bone, see notes for alternatives
• 1 lb. dried Navy beans, rinsed
• 2 teaspoons onion powder
• 1 bay leaf
• 2 sprigs thyme

Instructions

Stove Top

• Rinse the beans under cold water.
• Heat the olive oil and butter in a large soup pot over medium heat and add the onions.
• Cook for 5 minutes, until soft and translucent.
• Add the carrots, diced ham and the garlic and cook for 1 minute.
• Add the chicken broth, water, ham bone, navy beans, 2 tsp onion powder, bay leaf, and thyme. Bring to a boil, then reduce to a simmer.
• Simmer with the lid partially cracked for 2 hours, or until it's thickened to your desired consistency. Stir occasionally as the beans will settle to the bottom of the pot.
• Remove the ham bone/hock, the bay leaves, and thyme stems. Serve and enjoy!
• *Add a little additional water if the soup ends up thicker than you’d like.

Slow Cooker

• Rinse the navy beans under cold water. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
• Cook on low for 9+ hours or on high for 5+ hours. It's ready to serve once the beans are tender and the soup is thickened to your desired consistency.
• Remove the ham bone/hock, the bay leaves, and thyme stems and serve!

Instant Pot

• Rinse the navy beans under cold water.
• Add the olive oil and butter to the Instant Pot and hit the “Sautee” button. Add the onions and cook until soft and translucent, about 5 minutes.
• Add the diced ham and the garlic and cook for 1 minute.
• Add the remaining ingredients and secure the lid.
• Press the ‘cancel’ button, followed by the ‘Pressure Cook’ button.
• Set the timer to 45 minutes. The Instant Pot will take some time to get up to pressure.
• Once finished, let 10 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
• Remove the ham bone/hock, the bay leaves, and thyme stems and serve!

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Notes

Ham Bone Substitutes

Smoked ham shanks or ham hocks are a great alternative and also add tremendous flavor. (A shank is meatier and more preferable for this recipe.)

Salted pork and/or a few strips of uncooked smoked bacon can also be substituted. (But try for a shank or hock first.)

If you're unable to use a ham bone or any of the substitutes: Use 8 cups of chicken broth instead of 4.

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If you enjoy this recipe, then you have to try my split pea soup recipe. (It's also Stove Top, Slow Cooker, and Instant Pot friendly!)