This easy freezer ham and bean soup has all the flavor of the traditional version, but comes together in minutes and can be frozen ahead for busy nights!

Nothing warms up a cold winter day faster than a steaming bowl of delicious homemade soup! Of course there’s not always time to put in a full day of cooking to get that homemade soup just right. I’m always looking for ways to make our family favorites faster and freezer friendly, and this “cheater” version of ham & bean soup was a huge hit!

Traditional ham & bean soup can take a while to make, especially if you are using dry beans, but this quick & easy recipe comes together in minutes using canned beans and pre-cooked ham. You can cook it right away, or freeze it to cook in the crock pot later–it literally doesn’t get any easier!

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Easy Freezer Ham & Bean Soup

Assemble the ingredients for this ham bean soup: beans, celery, carrots, spices, onions and ham.

Here is what you need:

4 large carrots
4 large celery ribs
1 large onion
3 15oz cans great northern beans, rinsed & drained
3 15 oz cans navy beans, rinsed & drained
10 cups chicken broth
4 cups cubed fully cooked ham
2 teaspoons chili powder
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 bay leaf
 

Finely dice the onion for your ham and bean soup.

Step 1: Slice carrots & celery; chop onion.

Assemble all the ingredients in a large bowl: ham, beans, onions, celery, carrots and spices.

Step 2: In large bowl, mix together carrots, celery, onion, garlic, beans, broth, ham, chili powder, garlic, salt, and pepper until well blended.

Ladle the soup mixture into freezer bags to store your ham bean soup.

Step 3: Divide soup mixture into 2 gallon freezer bags. (Be sure to label bags first!)

Add a bay leaf to each freezer bag of soup, for extra flavor.

Step 4: Add 1 bay leaf to each bag; seal and freeze.

When you're ready to cook the ham and bean soup, simply thaw and add to your slow cooker.

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Step 5: Thaw; place soup in crockpot. Cook on low for 4-6 hours, or on high for 2-3 hours. Remove bay leaf. For a thicker soup, use an immersion blender to puree some of the broth, or place a few cups in the blender, then return to pot. (Optional!) Serve with crusty bread.

This easy ham and bean soup is freezer friendly and oh-so-satisfying!

EASY HAM & BEAN SOUP

This super easy to make hearty soup is freezer friendly and delicious!
Course Soup
Cuisine American
Keyword Easy Ham and Bean Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 14 people

Ingredients

  • 4 large carrots
  • 4 large celery ribs
  • 1 large onion
  • 3 15 oz cans great northern beans rinsed & drained
  • 3 15 oz cans navy beans rinsed & drained
  • 10 cups chicken broth
  • 4 cups cubed fully cooked ham
  • 2 teaspoons chili powder
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaf

Instructions

  1. Slice carrots & celery; chop onion.
  2. In large bowl, mix together carrots, celery, onion, beans, broth, ham, chili powder, garlic, salt, and pepper until well blended.
  3. Divide soup mixture into 2 gallon freezer bags. (Be sure to label bags first!)
  4. Add 1 bay leaf to each bag; seal and freeze.
  5. Thaw; place soup in crockpot. Cook on low for 4-6 hours, or on high for 2-3 hours. Remove bay leaf. For a thicker soup, use an immersion blender to puree some of the broth, or place a few cups in the blender, then return to pot. (Optional!)Serve with crusty bread.

Recipe Notes

Preparation time: 5-7 minutes. Cooking time: 4-6 hours on low or 2-3 hours on high in crockpot. Number of servings (yield): 12-14.

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Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup

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