Crockpot Navy Bean and Ham Soup
Crockpot Navy Bean and Ham Soup
This hearty navy bean and ham soup is the perfect way to enjoy a warm, comforting homemade meal with minimal effort. Tender white beans simmer slowly with smoky ham, fresh vegetables, garlic, and savory herbs, creating a thick, flavorful soup that tastes like it has been passed down through generations. It’s affordable, filling, and ideal for chilly evenings, family dinners, or feeding a hungry crowd.
Serve it with warm cornbread, crusty sourdough, or homemade dinner rolls for a satisfying meal that everyone will love.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Dried navy beans | 1 pound | Soaked overnight and drained |
| Cooked ham, diced, or ham bone | 2 cups (about 10 ounces) | For smoky flavor |
| Low-sodium chicken broth | 6 cups | |
| Water | 2 cups | |
| Yellow onion | 1 medium | Diced |
| Carrots | 3 medium | Peeled and cut into ½-inch slices |
| Celery | 3 stalks | Diced |
| Garlic | 4 cloves | Minced |
| Bay leaves | 2 | |
| Dried thyme | 1 teaspoon | |
| Smoked paprika | 1 teaspoon | |
| Black pepper | ½ teaspoon | |
| Salt | To taste | Add near the end |
| Fresh parsley | 2 tablespoons | Chopped, optional |
Instructions
- Soak the beans: The night before cooking, place the dried navy beans in a large bowl and cover them generously with water. Let them soak for at least 8 hours. Drain and rinse thoroughly before using.
- Add the ingredients to the slow cooker: Place the soaked beans in a 6-quart crockpot. Add the diced ham or ham bone, carrots, celery, onion, and minced garlic.
- Season the soup: Sprinkle in the dried thyme, smoked paprika, and black pepper. Add the bay leaves, then pour in the chicken broth and water. Make sure the beans are fully submerged in the liquid.
- Cook until tender: Cover the slow cooker and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beans are soft and creamy. Cooking times may vary depending on the age of the beans and your slow cooker.
- Thicken the soup: About 30 minutes before serving, remove the bay leaves. Scoop out approximately 1–1½ cups of beans and mash them with a fork. Stir the mashed beans back into the soup to create a thicker, richer consistency.
- Adjust the seasoning: Taste the soup and add salt as needed. If using a ham bone, remove it and pick off any remaining meat, returning the meat to the crockpot.
- Garnish and serve: Stir in the chopped fresh parsley, if desired. Ladle the hot soup into bowls and serve with cornbread, crusty bread, or your favorite side.
Serving Suggestions
Pair this navy bean and ham soup with:
- Warm cornbread for soaking up the savory broth.
- Crusty sourdough or dinner rolls for a simple, comforting meal.
- A fresh green salad to add a crisp contrast.
- Roasted vegetables for an extra side dish.
Storage and Reheating
- Refrigerate: Allow leftovers to cool, then store in an airtight container in the refrigerator for up to 3–4 days.
- Freeze: Transfer cooled soup into freezer-safe containers and freeze for up to 3 months for the best quality.
- Reheat: Warm gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a little
