Crockpot Navy Bean and Ham Soup is a hearty, comforting dish that combines tender navy beans, smoky ham, and a flavorful broth. This easy-to-make soup is the perfect use for leftover ham, allowing it to infuse the beans with rich, savory flavor as it simmers low and slow. The beans become tender and creamy, while the vegetables, like carrots, onions, and celery, add a subtle sweetness and texture to the soup. The convenience of the crockpot makes this recipe ideal for busy days, delivering a warm, filling meal that’s perfect for cold weather or any time you need a nutritious, satisfying meal.

Ingredients:

  • 1 lb dried navy beans, rinsed and sorted
  • 1 lb ham (bone-in or diced)
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 large carrots, peeled and diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth (or water)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 tbsp olive oil (optional, for sautéing)
  • 1 tbsp apple cider vinegar or lemon juice (optional, to brighten the flavor)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Beans: If you prefer, you can soak the dried navy beans overnight in water, but this step is optional. If you skip soaking, simply rinse the beans thoroughly and add them directly to the crockpot.
  2. Sauté the Vegetables (Optional): In a large skillet, heat olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes, until the vegetables start to soften. Add the garlic and cook for another 1-2 minutes until fragrant. (This step adds more depth of flavor but can be skipped if you’re in a hurry.)
  3. Add to the Crockpot: Transfer the sautéed vegetables (if used) to the crockpot. Add the rinsed beans, ham (bone-in or diced), chicken broth, thyme, rosemary, and bay leaves. Stir everything together.
  4. Cook the Soup: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beans are tender and the soup is well-flavored. If using a bone-in ham, you can remove the bone halfway through and shred the meat, then return it to the pot.
  5. Final Touches: Once the beans are tender, remove the bay leaves and taste the soup. Adjust the seasoning with salt, pepper, and apple cider vinegar or lemon juice to brighten the flavor.
  6. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley for an added burst of color and freshness.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~250-300 kcal
  • Protein: ~20-25 g
  • Fat: ~7-10 g
  • Carbohydrates: ~30-35 g
  • Fiber: ~8-10 g
  • Sugars: ~5-6 g
  • Sodium: ~600-800 mg (depending on ham and broth used)
  • Vitamin A: ~30-40% of the Daily Value (from carrots)
  • Vitamin C: ~10-15% of the Daily Value (from carrots and parsley)

Notes:

  • Ham Options: If you’re using a bone-in ham, you can add the bone directly to the crockpot for extra flavor. Make sure to remove the bone and any excess fat before serving. For diced ham, you can use leftovers from a holiday ham or purchase pre-diced ham from the store.
  • Vegetarian Option: For a vegetarian version, skip the ham and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to mimic the smoky flavor of ham.
  • Thickening the Soup: If you prefer a thicker soup, you can mash some of the beans with a potato masher once the soup is done cooking, or use an immersion blender to blend a portion of the soup for a creamier texture.
  • Freezing: This soup freezes well! You can store leftovers in an airtight container for up to 3 months. Just be sure to let it cool completely before freezing, and reheat gently when ready to serve.

Enjoy the hearty warmth and rich flavors of Crockpot Navy Bean and Ham Soup, a dish that’s perfect for any occasion and so easy to prepare in the slow cooker!