Crockpot Navy Bean and Ham Soup
A cozy, hearty soup packed with creamy navy beans, smoky ham, and tender vegetables. Everything slowly cooks together until rich, comforting, and full of flavor. It’s an easy, budget-friendly meal that’s perfect for chilly days and busy weeknights.
Ingredients
| Ingredient | Amount |
|---|---|
| Dried navy beans | 1 lb, soaked overnight and drained |
| Cooked ham, diced, or ham bone | 2 cups (about 10 oz) |
| Low-sodium chicken broth | 6 cups |
| Water | 2 cups |
| Yellow onion | 1 medium, diced |
| Carrots | 3 medium, sliced |
| Celery | 3 stalks, diced |
| Garlic | 4 cloves, minced |
| Bay leaves | 2 |
| Dried thyme | 1 tsp |
| Smoked paprika | 1 tsp |
| Black pepper | ½ tsp |
| Salt | To taste |
| Fresh parsley | 2 tbsp, chopped |
Directions
- Soak the beans: Place the dried navy beans in a large bowl and cover generously with water. Let them soak for at least 8 hours. Drain and rinse well.
- Add everything to the slow cooker: Place the beans in a 6-quart slow cooker. Add the ham, carrots, celery, onion, and garlic.
- Season and add liquid: Sprinkle in the thyme, smoked paprika, and black pepper. Add the bay leaves, then pour in the chicken broth and water. Make sure the beans are fully covered by the liquid.
- Slow cook: Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beans are very tender and creamy.
- Thicken the soup: About 30 minutes before serving, remove the bay leaves. Scoop out about 1–1½ cups of beans and mash them with a fork. Stir the mashed beans back into the soup.
- Season and serve: Taste and add salt and additional pepper as needed. Stir in the fresh parsley, if desired.
