Crockpot Navy Bean And Ham Soup
Crockpot Navy Bean and Ham Soup is a hearty and comforting dish that combines the rich flavors of smoky ham and tender beans in a savory broth. With the slow cooking process, the beans absorb all the flavors of the ham bone, garlic, carrots, and celery, creating a filling meal that’s perfect for chilly days.
The soup’s creamy texture, enhanced by a touch of blending, gives it a satisfying consistency, while the optional addition of extra ham makes it even more indulgent.
This easy, hands-off recipe is a great choice for a cozy family meal.
Why You’ll Love This Recipe:
People will love this Crockpot Navy Bean and Ham Soup because it’s a warm, comforting meal that’s full of flavor and incredibly easy to prepare.
The slow cooker allows the beans to soak up the rich, smoky taste of the ham, creating a savory and satisfying soup with minimal effort.
The addition of vegetables like carrots and celery adds freshness and texture, while the optional extra ham makes it even heartier.
The creamy consistency, with whole beans for texture, offers a perfect balance of flavors, making it a cozy, filling dish that’s perfect for family dinners or meal prepping.
Key Ingredients:
Dried Great Northern or Navy Beans: The base of the soup, providing a hearty and creamy texture once cooked.
Smoked Ham Bone/Hock/Shank: Adds rich, smoky flavor to the broth, infusing the beans with savory goodness.
Carrots and Celery: Provide a natural sweetness and texture to the soup, complementing the beans and ham.
Low-Sodium Chicken Broth/Stock: Forms the savory liquid base that brings all the flavors together.
Garlic: Adds aromatic depth and enhances the overall flavor of the soup.
Seasonings: Bay leaves, dried parsley, celery salt, mustard powder, black pepper, and hot pepper sauce round out the soup with balanced seasoning and a slight kick.
Optional Diced Ham: For an extra boost of flavor and heartiness in the soup.
Crockpot Navy Bean And Ham Soup
Ingredients:
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
1 to 2 cups additional diced ham, optional
Instructions:
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.
Notes:
Soaking the Beans: While not necessary, soaking the beans overnight can help reduce cooking time and improve digestibility. If you skip this step, just ensure to rinse and drain the beans before adding them to the slow cooker.
Ham Bone Options: If you don’t have a ham bone, ham hock, or shank, you can substitute with diced ham or a smoked turkey leg for a similar flavor.
Blending for Texture: Use an immersion blender to puree a portion of the soup, giving it a creamy consistency while leaving the beans mostly intact for texture. If you don’t have an immersion blender, you can carefully transfer a portion of the soup to a blender and return it to the pot.
Adding Extra Ham: If you prefer a more meaty soup, feel free to add 1 to 2 cups of additional diced ham once the ham is shredded from the bone.
Spice Level: Adjust the amount of hot pepper sauce to your liking. If you prefer a milder soup, you can leave it out altogether or use a milder hot sauce.
Leftovers: This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Just make sure to let it cool before storing in an airtight container. Reheat thoroughly before serving.
Salt: Since the ham and broth already contain salt, taste the soup before adding additional salt to avoid over-seasoning.
Nutrition Information:
Calories: 220 kcal | Protein: 16 g | Fat: 6 g | Saturated Fat: 2 g | Carbohydrates: 30 g | Dietary Fiber: 7 g | Sugars: 3 g | Cholesterol: 25 mg | Sodium: 600 mg
Frequently Asked Questions:
Can I use a different type of bean in this recipe?
Yes, you can use a different type of bean in this recipe.
Great Northern beans or cannellini beans would work well as a substitute for navy beans.
Keep in mind that different types of beans may have different cooking times, so adjust the cooking time accordingly.
Can I make this recipe vegetarian or vegan?
Yes, you can make this recipe vegetarian or vegan by omitting the ham and using vegetable broth instead of chicken broth.
You can also add other vegetables or meat alternatives to the soup to add more flavor and nutrition.
Can I make this recipe on the stovetop instead of the slow cooker?
Yes, you can make this recipe on the stovetop if you prefer.
Simply cook the soup in a large pot over medium heat, stirring occasionally, until the beans and vegetables are tender.
The cooking time will be shorter on the stovetop than in the slow cooker, so check the soup often to ensure it doesn’t overcook.
Can I freeze this soup for later?
Yes, you can freeze this soup for later. Let the soup cool to room temperature, then transfer it to a freezer-safe container or plastic bag.
When you’re ready to eat, let the soup thaw in the refrigerator overnight, then reheat it on the stovetop or in the microwave.
Can I add other vegetables to this soup?
Yes, you can add other vegetables to this soup if you like. Chopped carrots, celery, or potatoes would all work well in this recipe, and can add extra flavor and nutrition.
Just be sure to chop the vegetables into small, bite-sized pieces so they cook evenly with the beans and ham.
Can I use canned beans instead of dried beans?
Yes, you can substitute canned beans for the dried ones.
Use about 4 cans (15 ounces each) of drained and rinsed beans.
Add the beans during the last 1 to 2 hours of cooking, as they only need to be heated through.
Can I make this soup in the Instant Pot?
Yes, you can adapt the recipe for the Instant Pot. Use the “Sauté” function to cook the garlic, onions, and ham (if adding), then add the beans, broth, and seasonings.
Cook on high pressure for 30-35 minutes, followed by a natural release.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
You can also freeze the soup for up to 3 months.
When reheating, add a little water or broth to adjust the consistency.
Can I add other vegetables to this soup?
Absolutely! You can add vegetables like diced potatoes, parsnips, or bell peppers.
Just be mindful of the cooking time, as some vegetables may require less time to cook than others.
Can I make this recipe without ham?
Yes! If you prefer a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
You can add smoked paprika or liquid smoke to give it a smoky flavor without the meat.
Do I need to soak the beans before using them in the slow cooker?
Soaking the beans is optional.
If you skip this step, the beans will still cook properly in the slow cooker, but it may take a little longer.
If you do soak them, you can reduce the cooking time by 1-2 hours.
Can I use a different type of ham if I don’t have a ham bone or shank?
Yes, you can use diced ham or even a leftover ham steak.
The ham bone or shank adds extra flavor, but the diced ham will still provide a great taste in the soup.
Just add it toward the end of cooking to keep it from getting too dry.
Can I cook this soup on high in the slow cooker?
Yes, you can cook this soup on high for 4 to 5 hours if you’re short on time.
The beans will cook faster on high, but make sure they’re tender before serving.
How do I know when the beans are fully cooked?
The beans should be tender and fully cooked by the end of the cooking time (7-9 hours on low or 4-5 hours on high).
If they’re still hard, continue cooking them for an additional 30 minutes to 1 hour, checking periodically.
Can I add more seasoning if the soup is too bland?
Definitely! If the soup needs more flavor, you can add additional seasonings such as more hot pepper sauce, celery salt, or black pepper.
Taste as you go and adjust the seasoning to your preference.
Adding extra ham or smoked paprika can also enhance the flavor.