Ham and Beans and More

Ham and Beans and More

Made  times
Roxanne 1

"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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14 h 30 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note
  • Feel free to play with the seasoning amounts to fit your personal choice. Of course, it can be cooked on the stove top for a shorter period of time. I find that the little extra effort of stir-frying the leeks, ham, and bacon brings a richness to this dish and is more than worth it.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.


  1. 62 Ratings

Most helpful positive review

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 leav...

Most helpful critical review

I did not care for this recipe.

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Least positive

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 leav...

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...

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...

Love this recipe..I used 2 cloves fresh garlic chopped and added 1/4 tsp. of celery seed...otherwise kept it as is

I made this twice, used crushed garlic both times. I followed this recipe closely except for the chopped ham, I used a large piece of ham leftover from Easter Dinner with the bone. This soup cam...

Flavor wise this is a 10, but it does produce a very thin soup. I used all chicken broth and eliminated the bacon (since I had a bit extra ham to use up) but followed the rest of the ingredient...

These beans are awesome. Followed the recipe exactly. My teen (picky eater) ate 4 bowls!!! Will be making this again and again.

This is a keeper! Iahve tried many ham and bean soups - never been terribly impressed with any of them. This was delicious. I think the bason and sauteing the ham REALLY make it. Had trouble ...

A little bland for us as written. I added some jalapeno and real minced garlic with the other veggies. Also added some tabasco and a little cider vinegar towards the end of cooking. We enjoyed...

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