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Crockpot Navy Bean and Ham Soup is the ultimate comfort food, combining tender navy beans, savory ham, and hearty vegetables in a flavorful broth. This slow-cooked classic is perfect for chilly nights or as a make-ahead meal for busy weeks.
Let your crockpot do all the work while you enjoy a warm and filling dish that’s packed with protein and flavor.
Why You’ll Love This Recipe
- Effortless: Minimal prep and the crockpot takes care of the rest.
- Flavorful: The ham infuses the soup with rich, smoky goodness.
- Budget-Friendly: A delicious way to use leftover ham or ham hocks.
- Nutritious: Packed with fiber, protein, and hearty vegetables.
- Perfect for Leftovers: Tastes even better the next day!
What to Serve with Navy Bean and Ham Soup
- Crusty Bread: Perfect for dipping into the flavorful broth.
- Green Salad: A light side to balance the hearty soup.
- Cornbread: A sweet and savory pairing that’s always a hit.
- Pickles or Relish: Adds a tangy contrast to the rich flavors.
- Cheese Board: A simple snack to serve alongside for variety.
Crockpot Navy Bean and Ham Soup
A hearty and comforting navy bean and ham soup slow-cooked to perfection, ideal for cozy dinners or meal prep.
Ingredients
- 1 pound dried navy beans, rinsed and sorted
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ham bone or 2 cups diced cooked ham
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper, to taste
Optional Garnishes:
- Chopped parsley
- Crumbled bacon
- Shredded cheese
Instructions
- Rinse the navy beans and soak them overnight in water. Drain and rinse before cooking. (For a quick soak, boil the beans for 2 minutes, then let them sit for 1 hour and drain.).
- Add the soaked beans, onion, carrots, celery, garlic, ham bone (or diced ham), chicken broth, thyme, paprika, and bay leaf to the crockpot.
- Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the beans are tender and the flavors are well combined.
- If using a ham bone, remove it from the crockpot, shred any remaining meat, and stir it back into the soup.
- Taste the soup and adjust the seasoning with salt and pepper. Ladle into bowls and garnish with parsley, bacon, or cheese if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled soup in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Vegetarian Option: Omit the ham and substitute with smoked paprika or liquid smoke for flavor.
- Thicker Soup: Mash some of the beans or use an immersion blender for a creamier texture.
- Herb Variations: Add fresh rosemary or bay leaves for extra flavor.
Frequently Asked Questions
Can I use canned beans instead of dried ones?
Yes, use 3 (15 oz) cans of navy beans, drained and rinsed. Reduce the cooking time to 3-4 hours on low.
What’s the best way to add flavor without a ham bone?
Use diced ham, smoked sausage, or a few drops of liquid smoke to mimic the smoky flavor.
Can I make this soup in an Instant Pot?
Yes, cook on high pressure for 25-30 minutes, then allow a natural release for 10 minutes.
Wrapping it up
Crockpot Navy Bean and Ham Soup is a cozy, comforting meal that’s as nutritious as it is delicious. With tender beans, savory ham, and a rich broth, this recipe is sure to be a hit at your dinner table.
Whether for a busy weeknight or a leisurely weekend meal, this soup is a satisfying and easy option.
Grab your crockpot and enjoy a bowl of warm, homemade goodness!
