Eat till it hurts

Crockpot Ham & Bean Soup

Growing up, my mom always made ham & bean soup with our leftover holiday ham bone and extra pieces of ham and till this day, it’s a tradition to make the soup after the holidays.

I use a 13 bean combo for the beans that you can find in your grocery store in the dry bean section. A trick to soften your beans rather than soaking them overnight is place them in the pressure cooker, cover with water and a touch of salt and cook on high pressure for 15 minutes. Let the pressure release naturally and there you go! Way easier then soaking for 12+ hours!

Let’s get started!


  • 2 cups chopped carrots, celery and onion
  • 1 ham bone
  • 2 cups chopped ham
  • 2 cups dry beans
  • 6 cups chicken stock
  • Salt and pepper to taste
  • 1 tbsp garlic salt
  • 1 tbsp onion salt


  1. Start by softening your beans, either in a bowl and covered with water for 12+ hours or in your pressure cooker, covered with water and a dash of salt on high pressure for 15 minutes. Let naturally release. Drain the water, rinse and then continue with ingredients.
  2. Place the softened beans and all the rest of the ingredients in the crockpot and mix.
  3. Cook on low for 6-7 hours or high 4-5 hours.
  4. Serve immediately!

Eat Till It Hurts Friends !

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