Ham and Beans and More

Ham and Beans and More

40 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    6 h
  • Ready In

    14 h 30 m
Recipe by  Roxanne

“Ham and bean soup can be a little bland and requires a lot of salt to be palatable, but not so with this version. It is bursting with flavor.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
  2. Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
  3. Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
  4. Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

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Reviews (40)

Rate This Recipe
Angela Rigsbee

Angela Rigsbee

This recipe is awsome. Best ham and beans I have ever had. Very flavorful. The ony thing I did different on the recipe is used all chicken stock instead of water and I didn't use the bay leave instead added a 1/2 tsp ground temeric.



WOW, the flavors in this dish really really rocks. I was a bit worried going through the steps of cooking the meats then adding to the pot, but it totally works when you add the chicken stock to the pan to deglaze it and add to the slow cooker pot. One thing is at this point I worried because it said to crisp up meat, then add stock to deglaze, but wasn't sure if I should drain off the excess grease. But because it didn't say so, I poured all the grease and chicken stock right in to the pot. And I must say Delish. The broth was just nicely flavored, and the overwhelming leek flavor mellowed in the cooking process. I did a few things but didn't change the recipe at all other then using fresh parsley instead of dried. I also put a finer chop on the onions and the leeks due to my hubby's prefence of not having larger chunks in this. He's not much of an onion person but likes the flavor just not texture of eating onions. Plus I used low sodium, bacon, broth and cooked ham. Will make this again because it really puts that warms in your bones. Just a lovely inviting dish. Thank you.

Paula Wilfong Plunkett

Paula Wilfong Plunkett

This is the first time I've made ham and beans with out hocks. It was very good. The texture and flavors were great. I made the recipe just as stated, no variations at all. Served with bread for dipping, we have leftovers and they are even better heated up.

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Amount Per Serving (8 total)

  • Calories
  • 459 cal
  • 23%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 39.9 g
  • 13%
  • Protein
  • 25.5 g
  • 51%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 945 mg
  • 38%

Based on a 2,000 calorie diet



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Slow Cooker Ham and Bean Soup


next recipe:

Crazy-Simple Cottage Ham, Potatoes, and Green Beans