This Creamy Crock Pot Navy Bean Soup is a velvety, comforting classic. Tender navy beans, rich cream, and savory ham blend into a luscious bean soup crock pot dish—perfect for a warm, hearty meal that simmers effortlessly in your slow cooker.
Recipe Tips and Tricks
Soak dried navy beans overnight—they soften beautifully and cook evenly; don’t skip this for creamy texture. Blend a portion of the soup—it thickens naturally without extra flour. Add cream at the end—it keeps the richness intact without curdling. Use a ham hock—it infuses smoky depth; dice meat after cooking. Adjust consistency—add broth if too thick before serving.
Why You’ll Love This Recipe
Get ready to wrap yourself in a bowl of pure comfort with this Creamy Crock Pot Navy Bean Soup—it’s a bean soup crock pot dream and a crockpot recipes slow cooker standout that’s about to become your new cozy favorite! This soup is a velvety, heartwarming delight: tender navy beans meld with smoky ham and a luscious cream finish, creating a rich, creamy broth that’s the epitome of comfort food—all while your slow cooker does the magic, letting you relax until it’s time to savor. It’s the perfect hands-off meal—toss it in, let it simmer, and come back to a kitchen filled with a soul-warming aroma and a soup so smooth and satisfying it feels like a hug, with every spoonful delivering a blend of creamy beans, savory depth, and a touch of indulgence. Whether you’re craving a hearty dinner, comforting a chilly day, or just want an easy recipe that’s big on flavor and texture, this one’s a total winner—silky, delicious, and guaranteed to make every bite a creamy, comforting treat that keeps you cozy and content!
Creamy Crock Pot Navy Bean Soup
Creamy navy bean soup with ham—crockpot warmth.
Ingredients
- 1 lb dried navy beans (about 2 cups)
- 1 ham hock (or 1 cup diced ham)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- ½ cup heavy cream
Instructions
- Gear Up for Creamy Comfort: Alright, let’s dive into this cozy soup adventure—grab your slow cooker, a colander, a cutting board, a sharp knife, a blender, and a big ladle! This creamy navy bean soup is about to fill your home with warmth and love. Picture that velvety, savory goodness—let’s get started with a big, excited grin lighting up our faces!
- Soak the Beans with Overnight Magic: The night before, measure out 1 lb dried navy beans—about 2 cups—and pour them into a large bowl. Cover them with cold water, at least 2 inches above, and let them soak overnight—imagine them softening up, getting ready to turn into creamy perfection by morning!
- Rinse and Prep the Beans with Care: Next day, grab your colander—drain those soaked beans and rinse them well under cold water, washing away any grit. Run your fingers through them to pick out any odd ones—picture those smooth, white beans shining, all set to star in your slow cooker soup!
- Chop the Veggies with Cozy Vibes: Take your medium onion—peel off the skin, rinse it, and dice it into small, ¼-inch pieces, imagining that sweet aroma blending into the broth. Grab 2 medium carrots—peel if you like, then chop into tiny cubes. Slice 2 celery stalks the same way—picture this colorful veggie trio adding heart to your soup!
- Layer the Slow Cooker with Flavor: Open your slow cooker—pour those rinsed navy beans in first, spreading them out evenly across the bottom. Nestle in 1 ham hock (or 1 cup diced ham if that’s your pick)—place it right in the middle. Add your diced onion, carrots, and celery on top—imagine them all snuggling up for a long, flavorful simmer!
- Pour in the Broth for a Rich Base: Measure 6 cups chicken broth—pour it slowly over the beans and veggies, watching it fill the slow cooker and cover everything by an inch or so. Picture that savory liquid turning into a creamy, hearty soup—give it a gentle stir with your ladle to settle it all in nicely!
- Set the Slow Cooker for Creamy Bliss: Pop the lid on tight—plug in your slow cooker and set it to low for 8-10 hours if you’re in for a slow, dreamy cook, or high for 4-5 hours if you’re eager to cozy up sooner! Hit start and step away—imagine the kitchen filling with that warm, ham-scented aroma while you relax!
- Check the Beans for Creamy Perfection: When the time’s up, lift the lid—inhale that rich, savory scent and grab your ladle to test a few beans. They should be soft and creamy—remove the ham hock with tongs, pulling off any meat to dice and toss back in. Picture that tender texture ready to melt in your mouth!
- Blend for Velvety Creaminess: Scoop out 2 cups of the soup—beans, broth, and all—and pour it into your blender. Blend on high for 30 seconds until smooth, imagining that silky texture thickening the soup. Pour it back into the slow cooker, then stir in ½ cup heavy cream—watch it turn luscious and rich, stirring gently to blend it all together!
- Serve Up Your Creamy Masterpiece: Ladle that velvety soup into bowls—pile it high with creamy beans, veggies, and bits of ham, savoring every spoonful of that rich, cozy flavor! Pair it with crusty bread or enjoy solo—grab a spoon and dig in, relishing every warm, creamy bite. It’s your crockpot triumph, so enjoy every delicious moment with a big, happy grin!
Notes
- Soak beans—unsoaked beans stay firm, so overnight is key for creaminess!
- Add cream last—early addition risks curdling, so keep it smooth at the end.
- Blend carefully—hot soup splashes, so let it cool slightly or use an immersion blender!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 167Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 717mgCarbohydrates 18gFiber 7gSugar 3gProtein 8g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Dried navy beans are the creamy base—15 grams of protein and 20 grams of carbs per cooked cup, high-fiber (9g) and filling (225 kcal). Ham hock adds smoky richness—varies in macros, it’s mostly flavor. Onion brings sweetness—11 grams of carbs per medium, low-calorie (45 kcal). Carrots add subtle sweetness—6 grams of carbs per medium, vitamin-rich (25 kcal). Celery provides depth—3 grams of carbs per stalk, light (15 kcal). Chicken broth forms the base—1 gram of protein per cup, low-calorie (15 kcal). Heavy cream delivers richness—5 grams of fat per tablespoon, it’s indulgent (50 kcal).
Variations and Substitutions
Swap navy beans for cannellini or great northern—cannellini (15g protein per cup), great northern (14g), both creamy. Use bacon or smoked turkey instead of ham—bacon (12g fat per oz), turkey (8g protein), adjust flavor. Sub cream with half-and-half or coconut milk—half-and-half (3g fat per tbsp), coconut (5g), lighter or dairy-free. Replace carrots with parsnips—7g carbs per medium, earthier taste. Add thyme or rosemary—herbal notes without calories.
Storage Options
Store in an airtight container in the fridge for up to 5 days—creaminess holds, flavors deepen! Reheat on the stove over low heat for 10-15 minutes, stirring gently, or microwave for 2-3 minutes—add broth if thickened. Freeze for up to 3 months—portion into containers, thaw overnight, reheat slowly to avoid curdling.
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