Crockpot Navy Bean and Ham Soup: A Slow-Cooked Symphony of Comfort


Embark on a culinary journey with our Crockpot Navy Bean and Ham Soup, where simplicity meets sophistication in a slow-cooked symphony of flavors. This soul-warming creation brings together the humble navy beans, smoky ham, and an array of aromatic ingredients to craft a comforting masterpiece. Join us as we delve into the art of slow cooking, uncovering the steps to create a velvety soup that captivates both the palate and the senses.

Ingredients Unveiled:

  1. Dried Great Northern or Navy Beans (1 pound):
    • These hearty legumes serve as the heart of the soup, providing a wholesome and nutritious base.
  2. Smoked Ham Bone, Ham Hock, or Ham Shank (1 large):
    • The smoky essence of the ham bone, hock, or shank imparts a rich depth that elevates the overall flavor profile.
  3. Carrots (2 cups, shredded, julienned, or diced):
    • Carrots add a touch of sweetness and vibrant color, enhancing both visual appeal and nutritional value.
  4. Celery (1 medium stalk, sliced):
    • Sliced celery contributes a refreshing and aromatic note, complementing the earthiness of the beans.
  5. Garlic (4 cloves, minced):
    • Minced garlic introduces a pungent kick, infusing the soup with savory complexity.
  6. Low-Sodium Chicken Broth or Stock (7 cups):
    • Chicken broth forms the liquid foundation, providing a savory backdrop for the beans and ham.
  7. Bay Leaves (2):
    • Bay leaves impart a subtle herbal essence, enhancing the aromatic bouquet of the soup.
  8. Dried Parsley (1 tablespoon):
    • Dried parsley contributes a hint of herbaceous freshness, elevating the overall flavor profile.
  9. Celery Salt (1/2 teaspoon):
    • Celery salt intensifies the celery flavor, adding a nuanced savory element to the soup.
  10. Dry Mustard Powder (1/2 teaspoon):
    • Mustard powder introduces a gentle spiciness, complementing the smoky notes from the ham.
  11. Freshly Ground Black Pepper (to taste):
    • Ground black pepper provides a mild heat, harmonizing with the other spices.
  12. Hot Pepper Sauce (several dashes, e.g., Tabasco):
    • A few dashes of hot pepper sauce offer a touch of heat, enhancing the overall flavor complexity.

Artful Instructions:

Crafting the Slow-Cooked Symphony:

  1. Preparing the Beans:
    • Rinse and drain the dried beans, placing them at the base of a large (7- to 8-quart) slow cooker.
  2. Assembling the Layers:
    • Nestle the smoked ham bone, hock, or shank in the center of the beans. Add shredded carrots, sliced celery, and minced garlic on top.
  3. Pouring the Elixir:
    • Carefully pour low-sodium chicken broth over the ingredients, creating a harmonious blend of flavors.
  4. Seasoning the Melody:
    • Sprinkle bay leaves, dried parsley, celery salt, dry mustard powder, black pepper, and hot pepper sauce. Cover and set the slow cooker on low for 7 to 9 hours until the beans are tender.

Elevating the Composition:

  1. Harvesting Ham Goodness:
    • Remove the ham bone, hock, or shank. Pull any ham meat from the bone, shred, and set aside. Discard the bone and any undesirable components.
  2. Creating Creaminess:
    • Utilize an immersion blender to puree a portion of the soup, achieving a creamy consistency while leaving most beans whole.
  3. Weaving the Ham Back In:
    • Stir the shredded ham back into the soup, along with any additional diced ham for added texture and flavor. Allow the soup to simmer until heated through.


In conclusion, our Crockpot Navy Bean and Ham Soup stands as a testament to the art of slow cooking—a culinary symphony that transforms humble ingredients into a comforting masterpiece. This velvety soup, with its tender navy beans, smoky ham, and aromatic spices, promises to warm hearts and nourish souls. Whether enjoyed on a chilly evening or shared with loved ones, this slow-cooked creation invites you to savor the essence of home-cooked goodness. Elevate your dining experience with the richness and depth of flavors found in every bowl of this Crockpot Navy Bean and Ham Soup.


1 pound dried Great Northern OR navy beans, picked over

1 large smoked ham bone, ham hock, OR ham shank

2 cups (approximately 6 ounces) shredded, julienned, or diced carrots

1 medium stalk celery, sliced

4 cloves garlic, minced

7 cups low-sodium chicken broth OR stock

2 bay leaves

1 tablespoon dried parsley

1/2 teaspoon celery salt

1/2 teaspoon dry mustard powder

Freshly ground black pepper

Several dashes of hot pepper sauce, such as Tabasco

Rinse and drain the beans and place them in the bottom of a large (7- to 8-quart) slow cooker. Nestle the ham bone/hock/shank in the center, and add the carrots, celery, and garlic on top. Carefully pour the chicken broth over the ingredients in the slow cooker, and then sprinkle with the bay leaves, parsley, celery salt, mustard powder, black pepper, and hot pepper sauce. Cover and cook on low for 7 to 9 hours or until the beans are tender.
Remove the ham bone/hock/shank. Pull any ham meat from the bone, shred, and set aside; discard the bone and any fat or cartilage. Use an immersion blender to puree just enough of the soup to give it a creamy consistency, leaving most of the beans whole. Stir the shredded ham (from the bone) into the soup, along with any additional diced ham you’d like to add. Allow to cook for a few more minutes until just heated through.