Crockpot Ham, Green Bean and Potato Soup Tips, FAQ & printable recipe

Tips for success

Salt is the one thing to manage carefully in this soup. Ham, chicken broth and condensed cream soup all arrive salted, so the pot rarely needs more than a pinch at the end.

Taste first, season last, and if the finished soup reads salty, stir in a splash of unsalted broth rather than more potatoes, which will not fix it once the liquid is set.

Texture is easy to steer once you know the two levers. More potato starch means more body: mash a few cubes against the crock wall and stir them in for a thicker soup without adding anything.

For a thinner pot, keep an extra cup of broth back when you pour and add it at the end. Either way, stir from the bottom before serving so the settled starch evens out.

Variations

• Ham hock depth: Tuck a smoked ham hock into the crock along with the diced ham and remove it before serving. The bone adds a deeper, smokier broth, and the meat that falls off becomes part of the soup.
• Frozen bean version: Swap fresh green beans for a 1-pound bag of frozen cut green beans. Add them straight from the freezer with the potatoes; no thawing needed, and they hold their color through the long cook.
• Yukon Gold cubes: Use Yukon Gold potatoes instead of russets for a soup with distinct, buttery cubes rather than a fully thickened broth. Skip the mashing step and enjoy the clearer texture.
• Extra veggie pot: Add a cup of diced carrots or frozen corn with the potatoes for a fuller vegetable soup. Both hold up well over six hours on low and sweeten the broth slightly.

Storage and make-ahead

Fridge

Airtight containers, up to 3 days; loosen with a splash of broth when reheating.

Freezer

Freezes well up to 2 months; the potatoes soften slightly, so stir well after thawing.

Reheat

Warm on the stove over medium-low, stirring often; add broth or milk to restore the creamy texture.

Cool the leftover soup at room temperature for no more than 2 hours, then transfer it to airtight containers and refrigerate.

The soup keeps its texture well for about 3 days; the potatoes continue to absorb broth, so stir in a splash of milk, water or broth when reheating to loosen it back to its original consistency.

The chopping can be done the night before: dice the ham, trim and cut the beans, and cube the potatoes, keeping the potatoes in a bowl of cold water in the refrigerator so they do not brown.

In the morning, drain them well and build the crock as written. You can also whisk the broth and condensed soup together the night before and keep it covered in the refrigerator.

Serving ideas

Serve this soup in deep, warm bowls straight from the crock, while it is steaming and at its thickest. The ham, beans and potatoes settle as it sits, so give the crock a stir between helpings to redistribute them. Slices of crusty bread or saltines alongside are all the accompaniment it needs.

For a fuller table, set out small bowls of extra black pepper and chopped fresh parsley for people to add at the bowl. The soup also makes a satisfying lunch the next day, reheated gently and poured into a thermos. Keep second helpings in the crock on warm, with the lid on, for up to an hour at the table.

Frequently asked questions

Recipe card

Crockpot Ham, Green Bean and Potato Soup

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 1 lb diced ham, cut into 1/2-inch cubes
• 1 lb green beans, trimmed and cut into 1-inch pieces
• 1 1/2 lb russet potatoes, peeled and diced
• 1 tsp onion powder
• 1/2 tsp black pepper
• 4 cups chicken broth
• 1 can (10.5 oz) condensed cream soup

Instructions

1. Scatter the diced ham evenly over the bottom of a 6-quart slow cooker. Spread it into a single layer so every cube sits in the broth later and releases its smoky flavor into the soup as it simmers. There is no need to brown it first; the long cook builds plenty of depth on its own.
2. Layer the trimmed green beans over the ham, then scatter the diced potatoes on top. Keep the pieces about 1/2 inch so they cook through at the same pace. Resist stirring at this point; the layering keeps the potatoes submerged and the beans from turning gray against the crock wall.
3. Sprinkle the onion powder and black pepper evenly over the vegetables. A light hand is enough, because the ham brings plenty of salt to the pot. Give the crock one gentle shake to settle the seasoning into the layers rather than whisking it through now.
4. In a large measuring cup or bowl, whisk the chicken broth with the condensed cream soup until the mixture looks smooth and uniform, with no streaks of concentrate left. Whisking first prevents gummy pockets of soup from clinging to the vegetables later.
5. Pour the whisked broth mixture slowly around the sides of the crock so the vegetable layers stay mostly intact. The liquid should come close to the top of the potatoes without drowning them. Cover the crock with its lid; the soup is now ready for the long, quiet cook.
6. Set the slow cooker to low and cook for 6 hours, or on high for about 3 1/2 hours. Keep the lid closed the whole time; every peek lets heat escape and adds minutes. The soup is ready when the potatoes slide off a knife with no resistance.
7. Lift the lid and test a potato cube and a bean; both should be fully tender. If the soup looks thinner than you like, mash a few potato cubes against the crock wall and stir them in, or let it cook uncovered on high for 15 to 20 minutes to reduce slightly.
8. Give the soup a full stir and taste it. Adjust the black pepper first, then add salt only if the ham and broth leave it flat. If the pot has been on low all day, the flavors should already read smoky, creamy and savory without much help.
9. Ladle the soup into warm bowls, making sure each one gets a fair share of ham, beans and potatoes. Serve it steaming hot, straight from the crock, with the lid set aside so the remaining soup stays ready for second helpings at the table.

Contains: gluten, milk

Estimated nutrition per serving

Calories

310

Protein

16 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.