White Bean Soup with Ham, Bacon and Cheddar

"If you serve ham for Easter dinner, make sure to save some for this soup the next day! This ham and bean soup is creamy, and chock full of ham, beans, bacon and cheddar."

Prep Time

15 minutes

Cook Time

8 hours



235 Crockpot White Bean Soup With Ham  Bacon And Cheddar 236 Slow Cooker White Bean Soup With Ham  Bacon And Cheddar


  • 1 (20 oz) package of Hurst's Great Northern HamBeensĀ®

  • 3 tbsp salt

  • 1 quart water (for soaking the beans)

  • 8 cups water

  • 3 minced garlic cloves

  • 2 tbsp dried onion flakes or 1 small onion, diced

  • 1 tsp salt

  • 2.5 oz real bacon pieces (you can buy the package of real bacon bits or your can cook and crumble your own bacon)

  • 8 oz cubed ham

  • 2 cups shredded sharp cheddar

  • Salt and pepper

Cooking Directions

  1. Place dried beans in a large bowl (reserve the seasoning packet for later use). Add in 3 tbsp of salt and a quart of water (or enough to cover the beans by a good 2 inches). Let the beans soak overnight (I let mine soak for 12 hours).

  2. Pour beans into a colander and rinse. Add the beans to the slow cooker. Add in 8 cups water, garlic, onion and salt.

  3. Cover and cook on HIGH for 5-7 hours or LOW for 8-10 hours, or until beans are tender.

  4. Use a measuring cup to add 4 cups of the cooked beans to a blender. Add in 1 1/2 cups of the broth to the blender. Puree until smooth and creamy. Add mixture back into the slow cooker. Stir.

  5. Add in bacon, ham, cheddar and packet of seasoning that was reserved.

  6. Salt and pepper to taste and serve.