Today's Slow Cooker Crock Pot Ham and Bean Soup Recipe is perfect for leftover holiday ham or any day of the year.
I love finding new ways to use leftover ham and other holiday items after our big family feasts. You can only eat so many ham and cheese sandwiches or ham and cheese omelets before you are on the hunt for new recipes.
Crockpot Ham and Bean Soup
I, of course, suggest making our Crock Pot Ham for your holiday feast and then using the leftovers if there are any to make this delicious soup. 🙂
This soup is super filling and oh so easy to make which I love!
Do you have any leftover ham recipes that you love to make? I would love to hear about them. I am always on the hunt for ways to spread our food farther and make it taste great again and again.
I have to be honest and admit that I tend to buy multiple hams when they go on sale around Thanksgiving and Christmas. I freeze them so we have them for later in the year.
Make sure and pin this recipe to make sure it is easy to find when you want to make it again!
Ham and Bean Soup Recipe
Ingredients needed for Crock Pot Ham and Bean Soup
- Ham bone with meat on it
- Pinto Beans
- White Onion
- Bay leaf
Serve with a crusty roll or crackers. Enjoy!
Crockpot - We suggest using a crockpot that has a digital timer that automatically switches the slow cooker to warm after a set amount of time. This helps make sure your dinner cooks perfectly and you don't have to stress about what time it is going to be done.
Leftover Ham Recipes
These are some of my favorite ways to use leftover ham
Crockpot Soup Recipes
Slow Cooker Crock Pot Ham and Bean Soup Recipe
- Put all ingredients into the slow cooker with the exception of the beans
- Cook on low for at least 8 – 10 hours or more. You want the meat to fall off the bone
- When cooking time is up, ladle out the meat from the broth. Separate the meat into smaller pieces.
- Add the meat back and add the can of beans
- Cook for another hour on low. Upon serving, remove bay leaf.
Recipe originally shared on November 6, 2017. Updated on April 13, 2020