Ham Bone Soup is an easy way to turn a leftover holiday ham bone into a hearty slow cooker meal. White beans, vegetables, garlic, herbs and smoky spices cook together until the broth is rich and the ham is fall-apart tender.
I use Great Northern or navy beans, but canned beans work too if you want to skip the overnight soak. No ham bone? A smoked ham hock or ham shank works just as well. If you love recipes like this, try my Split Pea and Ham Hock Soup or Instant Pot Ham and Bean Soup next.
Recipe Summary: Ham Bone Soup (Slow Cooker Recipe)
- ✅ Recipe Name: Ham Bone Soup (Slow Cooker Recipe)
- 🕒 Ready In: 6–8 hours on HIGH, plus overnight bean soaking.
- 👪 Serves: 6 (easy to scale)
- 🍽 Calories: 364 per serving
- 🥣 Main Ingredients: Ham bone, Great Northern or navy beans, carrots, celery, onion, garlic, chicken stock
- 📖 Dietary Info: Make-ahead friendly, freezer-friendly
- ⭐ Why You'll Love It: This hearty slow cooker soup turns a leftover ham bone into a cozy, flavorful meal with tender beans, vegetables, and very little hands-on work.
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This Ham Bone Soup is one of my favorite ways to turn a leftover holiday ham bone into a completely new meal without much extra work. The ham bone cooks low and slow with Great Northern or navy beans, carrots, celery, onion, garlic, herbs, and smoky seasonings until the broth is rich, the beans are tender, and the ham falls apart.
It’s hearty enough for dinner, freezes well, and is especially good after a holiday meal when you have leftover ham to use up. If you have another ham bone to use, try my Instant Pot Ham and Bean Soup or Split Pea and Ham Hock Soup next.
"I made this today!! This soup is amazing!! Delish & pretty easy! ❤️ "
- Colleen ⭐️⭐️⭐️⭐️⭐️
Why you'll love this recipe
- The slow cooker does the work. Add the ham bone, beans, vegetables, broth, and seasonings to the Crockpot and let everything cook low and slow with very little hands-on effort.
- Rich, smoky flavor. The ham bone infuses the broth as it cooks, while smoked paprika, thyme, and rosemary add even more depth. A meaty 2–3 pound ham bone gives you the best flavor and plenty of ham to shred back into the soup.
- Creamy, tender beans. Great Northern or navy beans become soft and creamy as they cook. I recommend soaking dried beans overnight for the best texture, but you can skip the soak if needed.
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Key Ingredients
- Great Northern or navy beans. I prefer dried beans soaked overnight for the creamiest texture, but canned beans work too. Add drained and rinsed canned beans during the last hour of cooking.
- Smoked ham bone. A large, meaty ham bone gives the broth its smoky flavor and provides plenty of tender ham to shred back into the soup. Ham hocks or a ham shank also work.
- Carrots, celery, and onion. Dice them fairly small so they soften evenly in the slow cooker.
- Herbs and spices. Smoked paprika, thyme, oregano, rosemary, and bay leaves add depth and complement the smoky ham.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Switch up the beans | Great Northern and navy beans are my favorites here, but cannellini or pinto beans also work well. Just keep in mind that the texture and cooking time can vary a little depending on the bean. |
| Use canned beans | Short on time? Use about 4 cans of drained and rinsed beans instead of dried. Add them during the last 45–60 minutes of cooking so they don’t get too soft. |
| Use a ham hock or ham shank | No leftover ham bone? Either one works beautifully and still gives the broth that smoky, savory flavor. |
| Add extra ham | If your ham bone doesn’t have much meat left on it, stir in diced leftover ham or ham steak toward the end of cooking. |
| Use fresh herbs | Swap the dried thyme and rosemary for fresh sprigs. Add them whole so they’re easy to remove before serving. |
How to make Ham Bone Soup
- Step 1: Add the ingredients. Add the soaked beans, vegetables, garlic, herbs, seasonings and broth to the slow cooker.
- Step 2: Stir well. Mix everything together so the ingredients are evenly combined.
- Step 3: Add the ham bone and cook. Nestle the ham bone into the soup, cover, and cook on HIGH for 6–8 hours, until the beans are tender and the ham easily pulls from the bone.
- Step 4: Shred the ham. Remove the ham bone, pull off the meat, and discard the bone and connective tissue. Return the shredded ham to the slow cooker.
- Step 5: Stir and serve. Give the soup a good stir, taste and adjust the seasoning if needed, then serve.
I just made this soup with pinto beans, and it is DELICIOUS! I stirred a spoonful of plain Greek yogurt into my bowl, and that made it even better. "
- Paula ⭐️⭐️⭐️⭐️⭐️
Expert Tips
- Don’t oversalt at the beginning. Ham bones and store-bought stock can both be salty, so wait until the end to adjust the seasoning.
- Use a meaty ham bone if you can. You want enough meat left on it to shred back into the soup once it’s tender.
- Cut the vegetables fairly small. This helps them soften evenly while the beans cook.
- Go by the beans, not just the clock. Slow cookers vary. If the beans are still firm after 6–8 hours, keep cooking and check again in 30–60 minutes.
- Thicken the soup naturally. Mash some of the beans with a potato masher or briefly use an immersion blender.
- Add canned beans near the end. If you’re using canned beans, stir them in during the last 45–60 minutes so they don’t get mushy.
Ham Bone Soup FAQs
You don’t have to soak the beans, but I recommend it. Soaking helps them cook more evenly and can shorten the cooking time. Drain and rinse the soaked beans before adding them to the slow cooker.
Yes. Use 4 cans of Great Northern or navy beans, drained and rinsed. Since canned beans are already cooked, add them during the last 45–60 minutes so they don’t become too soft.
For stovetop ham bone soup, simmer rather than boil the ham bone. Simmer the soup partially covered for about 3 hours, or until the beans are tender and the meat easily pulls away from the bone. In the slow cooker, cook on HIGH for 6–8 hours.
Mash some of the cooked beans with a potato masher or briefly blend part of the soup with an immersion blender. This thickens the broth naturally without adding flour or cornstarch.
A smoked ham hock or ham shank is the best substitute. If your ham bone doesn’t have much meat left on it, you can also add diced ham or ham steak.
Yes. For the stovetop, simmer the soup partially covered for about 3 hours, until the beans are tender and the ham easily pulls from the bone. For a pressure cooker version, try my Instant Pot Ham and Bean Soup, which is ready in under 2 hours.
What to serve with the soup
Crusty bread, jiffy jalapeno cornbread, or cheddar cheese biscuits are perfect for soaking up the smoky broth.
For something lighter, serve it with a simple green salad and a tangy vinaigrette to balance the richness.
Storage and Reheating
Store leftover ham bone soup in an airtight container in the refrigerator for up to 4 days.
To freeze, transfer the cooled soup to freezer-safe containers or bags and freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave. If the soup thickens as it sits, add a splash of broth or water to loosen it.
More Recipes for Leftover Ham
If you tried this Ham Bone Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Ham Bone Soup Recipe
Equipment
- 7 Quart Crockpot or Slow Cooker
Ingredients
- 3 medium carrots, finely diced
- 2 stalks celery, finely diced
- 1 medium onion, finely diced
- 8 cloves garlic, minced
- ½ teaspoon freshly ground black pepper
- 2 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- 6 cups chicken stock
- 2 bay leaves
- 2 tablespoon fresh chopped parsley, plus more for serving
- 1 lb dried Great Northern or navy beans, rinsed and picked over
- 1 1 large smoked ham bone, yielding about 8 ounces shredded ham
Instructions
- Rinse and pick over beans, and transfer to a large bowl. Cover with water and soak overnight covered on the counter, or in the refrigerator.
- Add broth, soaked (and drained) beans, carrots, celery, onion, garlic, salt, pepper, spices and bay leaf to a slow cooker. Stir to combine. Add the ham bone and submerge in broth. Cover and cook on high until beans are tender, 6-8 hours.
- Discard bay leaves. Remove ham bone and let sit until cool enough to handle. Once cool, shred ham meat and stir into the soup.
- Season soup with additional salt and pepper, to taste (if desired).
- Note: If you want a thicker consistency, you can use an immersion blender or potato masher to mash up some of the beans.
Notes
- Using canned beans: Substitute 4 (15-ounce) cans of Great Northern or navy beans, drained and rinsed. Cook the soup without the beans, then stir them in during the last 45–60 minutes so they don’t get mushy.
- Using dried beans: For the creamiest, most even texture, soak the beans overnight, then drain and rinse before adding to the slow cooker.
- No ham bone? A smoked ham hock or ham shank works well. If your bone is light on meat, add some diced leftover ham toward the end of cooking.
- For a thicker soup: Mash some of the beans with a potato masher or briefly blend a portion with an immersion blender.
- Salt to taste at the end. Ham bones and stock can vary quite a bit in saltiness, so wait until the soup is finished before adding extra salt.
Nic says
Hi, what is the serving size? I can’t find it, thank you!
Sharon says
Hi! It's about 2 cups per serving.
Sharon says
This is one of my favorite recipes for using up a leftover ham bone, especially after the holidays. I love how rich and smoky the broth gets as it cooks, and the beans turn out super creamy. If you don’t have time to soak dried beans, the canned bean option works great too!
Cindy says
If using canned beans, how long would the cook time be?
Sharon says
Hey! If you’re using canned beans, I’d cook the soup on HIGH for about 4–5 hours, then add the drained and rinsed beans during the last 45–60 minutes so they don’t get too soft.
Vickie A says
Please use a “Jump To Recipe” button. I want to fo straight to the recipe. Also, the page keeps jumping to the top, very unhandy when cooking.
Thanks!
Sharon says
Hi Vickie, there is a "jump to recipe" button right at the top, as with all my recipes 🙂
Vickie A says
Thank you! I couldn’t find it the first time I looked at the recipe!! 🌞🙏
Vickie Anderson says
Sorry! I couldn’t find it the first time I looked at the recipe. 🌞🙏
Sharon says
all good 🙂
Debra Gradinar says
Can I use veal shank instead
Sharon says
Hi Debra! This recipe calls for a smoked ham bone, ham shank, or smoked ham hock. I have never made this recipe with a veal shank, but I imagine it would have a different flavor profile without the smoked element of the ham.
Chelsea says
Hello, looks super yummy! Could I do this on the stovetop? If so, how long would I simmer for? Thank you
Sharon says
Hi Chelsea! Yes! To make this soup on the stovetop, simmer on low for about 3 hours with a partially cracked lid, until beans are tender, and ham bone falls apart.Be sure to stir periodically as well!
If you make it, I'd love to hear how it turns out 🙂
Paula says
I just made this soup with pinto beans, and it is DELICIOUS! I stirred a spoonful of plain Greek yogurt into my bowl, and that made it even better.
Sharon says
Sounds amazing, Paula! Thanks for sharing!
Margie says
This was the best! I didn’t soak the beans and because my crockpot cooks more on the hot side I cooked it on low for 7 hours and it was the perfect consistency.
Sharon says
Thank you Margie! So happy you enjoyed the recipe!
rachel sutherland says
I love this recipe! It is so healthy and I have tons left over to put in the freezer. Yum!
Shawna says
Is that correct, cooking on high setting for 6 hours???
Sharon says
Yes, they are dry soaked beans, so they will take between 6-8 hours to cook.
Gaby says
Can I use yellow split peas or pinto beans?
Sharon Farnell says
You could definitely use dry pinto beans!
Susan says
Do you drain and rinse your beans after soaking them overnight? Want to make this tomorrow.
Sharon Farnell says
Hi Susan, Yes!
Anne AuClair says
Can I use canned beans instead of dried, and then should I add them later?
Sharon Farnell says
I think you could! I would add them in the last hour or so, and drain them well.
Kristin says
Can I make this in the insta pot instead?
Sharon Farnell says
This recipe ws developed for the slow cooker, but I have one coming soon for the Instant Pot!
Sharon Farnell says
Hi Kristin, the Instant Pot version is now available!
Colleen says
I made this today!! This soup is amazing!! Delish & pretty easy! ❤️
Sharon Farnell says
Thanks so much, Colleen! So happy you enjoyed the recipe 🙂