Crockpot Ham and Pinto Bean Soup

  • Author: Kelly McNelis
  • Yield: 6 servings 1x


Serve with crusty bread, a salad, and stories from the adventures of your days.


  • 1 pound dried pinto beans
  • 1.5 pound bone-in ham shank
  • 3/4 cup ketchup
  • Water
  • Salt, to taste


  1. The night before cooking, place beans in the crockpot and cover with about 8 cups of water.  Let sit overnight.  (Do not turn the crockpot on.)
  2. In the morning, add ham shank. Add additional water to cover the ham shank, if necessary.
  3. Cover and cook on “high” for 5-6 hours, “low” for 8 hours, or until beans split.
  4. Remove ham, shred off of bone, and return shredded meat to crockpot.
  5. Stir in ketchup and add salt to taste (The amount of salt needed depends on the cut of ham.  The last time I made this, I added 1/2 teaspoon.).