Crockpot Navy Bean and Ham Soup is the ultimate comfort food, offering a hearty, savory, and satisfying meal with minimal effort. This slow-cooked soup is perfect for busy days when you want a warm, nourishing dish without having to spend much time in the kitchen. It combines navy beans, ham, and a variety of vegetables like onions, carrots, and celery, all simmered together in a savory broth. The result is a rich, flavorful soup that is both filling and nutritious—ideal for cozy dinners, meal prep, or using up leftover ham from a holiday feast.
The slow cooking process is what really makes this soup shine. As the beans cook slowly over hours in the crockpot, they break down and create a velvety, creamy texture in the broth, without the need for cream or heavy ingredients. The ham adds a wonderful smokiness and depth of flavor to the soup, while the vegetables provide a bit of sweetness and crunch to balance the richness. This soup is naturally high in fiber and protein, making it a great choice for a wholesome meal.
One of the best things about this recipe is how versatile it is. You can use leftover ham or a ham bone, but if you don’t have either, you can substitute with diced ham steak or even smoked sausage. For a vegetarian or vegan version, you can simply skip the ham and use vegetable broth while adding a touch of smoked paprika or liquid smoke to impart the smoky flavor. This soup is also easy to customize with extra vegetables like spinach, kale, or potatoes, depending on what you have on hand.
Crockpot Navy Bean and Ham Soup is a fantastic make-ahead meal that is perfect for busy weekdays. You can set it up in the morning and come home to a hot, delicious meal that’s ready to eat. It’s also great for feeding a crowd, and leftovers taste even better the next day when the flavors have had more time to meld together.
Crockpot Navy Bean and Ham Soup Recipe
Ingredients:
- 1 lb dried navy beans, rinsed and sorted
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 ham bone, ham hock, or 2 cups diced ham (or leftover ham)
- 6 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 2 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 2 cups water (optional, depending on the consistency you prefer)
- Fresh parsley or green onions for garnish (optional)
Instructions:
1. Prepare the Ingredients:
- Rinse and sort the dried navy beans to remove any debris or damaged beans. Set aside.
- Chop the onion, carrots, and celery into small, bite-sized pieces. Mince the garlic.
2. Sauté the Vegetables (Optional):
- While optional, sautéing the onion, carrots, and celery in olive oil for about 5 minutes in a skillet can help develop the flavors before adding them to the crockpot. This step can be skipped if you’re short on time, but it does enhance the overall flavor of the soup.
3. Add Everything to the Crockpot:
- Add the rinsed navy beans, sautéed (or raw) vegetables, garlic, ham bone (or diced ham), chicken broth, and water (if using) to the crockpot.
- Stir in the thyme, oregano, bay leaf, salt, and pepper. Make sure the ingredients are well combined.
4. Slow Cook:
- Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours, until the beans are tender and the soup has thickened. If using a ham bone or ham hock, remove it near the end of the cooking time, shred the meat, and return it to the soup.
5. Adjust Consistency and Seasoning:
- After the beans are cooked and tender, taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or herbs to your liking. If you prefer a thicker soup, you can use a potato masher to mash some of the beans right in the crockpot, or use an immersion blender to blend part of the soup.
6. Serve:
- Ladle the soup into bowls and garnish with fresh parsley or green onions if desired. Serve with a slice of crusty bread or a light salad for a complete meal.
Tips:
- Vegetarian Option: For a vegetarian version, skip the ham and use vegetable broth. Add smoked paprika, liquid smoke, or smoked salt to add depth and a smoky flavor to the soup.
- Storage: This soup stores well in the fridge for up to 4 days. You can also freeze it for up to 3 months. If freezing, let the soup cool completely before transferring it to an airtight container. When reheating, you may need to add a bit more broth or water as the soup thickens upon sitting.
- Add More Veggies: You can add extra vegetables like spinach, kale, or potatoes in the last hour of cooking for additional flavor and nutrients.
- Cook Time Variation: The cook time may vary depending on the age of your dried beans. If your beans are old or if you’re using a different type of bean, you may need to cook them longer. Always check for doneness.
