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.

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.