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Slow Cooker White Bean and Pastrami Soup

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5 from 1 review

  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8-10 servings 1x


An easy recipe for a creamy crockpot soup made with dried white beans, chopped vegetables, flavorful seasonings and salty pastrami (or you can use ham).


Units Scale

For the soaking

  • 1 lb 4 oz package of Hurst’s Great Northern Beans with Ham Seasoning
  • 1 Tbsp salt

For the day of cooking

  • 7 cups water
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 1 tsp dried thyme
  • 4 tsp chicken bouillon
  • 1 bay leaf
  • 2 tsp dried parsley
  • 23 cups cubed pastrami or ham
  • 1/2 cup heavy cream
  • Salt and pepper to taste


  1. In a large bowl combine the dried beans (save the seasoning packet for tomorrow) and 1 Tbsp salt. Cover completely with water. The beans will soak up a lot of water so make sure they are covered well. Let the beans soak for at least 8 hours.
  2. Drain the beans and rinse them off. Add them to a large slow cooker. Add in 7 cups water, onion, carrots, celery, thyme, bouillon, bay leaf and parsley. Add in half of the pastrami/ham. Add in the seasoning packet.
  3. Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 6-8 hours, or until beans are tender.
  4. Stir in the heavy cream. Add in the rest of the pastrami/ham. Salt and pepper to taste and serve.