Slow Cooker Navy Bean and Ham Soup

Slow Cooker Navy Bean and Ham Soup is a hearty, comforting classic packed with tender navy beans, smoky ham, and flavorful vegetables.

Slowly simmered for hours, the ingredients meld together into a rich, satisfying soup that is perfect for chilly evenings, family dinners, meal prep, and using leftover holiday ham.

Why You’ll Love This Recipe

This Slow Cooker Navy Bean and Ham Soup is the definition of comfort food. The slow cooker transforms simple ingredients into a deeply flavorful soup with very little hands-on effort. The navy beans become creamy and tender while absorbing the savory flavors of smoky ham, onions, carrots, and celery.

It’s a budget-friendly meal that stretches ingredients without sacrificing taste. This recipe is ideal for busy weekdays because the slow cooker does all the work while you go about your day.

It’s also a wonderful way to use leftover ham from holidays or family gatherings. Nutritious, filling, and incredibly satisfying, this soup is one you’ll want to make again and again throughout the colder months.

Yield: 8 servings

Slow Cooker Navy Bean and Ham Soup

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Creamy navy beans and smoky ham slow-cooked together for a hearty, comforting soup perfect for family meals.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 8 hours

Total Time 16 hours 20 minutes

Ingredients

• 1 pound dried navy beans, rinsed and sorted
• 2 cups cooked ham, diced
• 1 meaty ham bone (optional)
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• Salt to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Sort through the dried navy beans, removing any debris or damaged beans. Rinse them thoroughly under cold running water.
2. If desired, soak the beans overnight in plenty of water. Drain and rinse them before adding them to the slow cooker.
3. Place the navy beans into the bottom of the slow cooker, spreading them evenly to create the base of the soup.
4. Add the diced ham, ham bone, onion, carrots, celery, and garlic on top of the beans.
5. Pour the chicken broth over the ingredients, ensuring everything is well covered by the liquid.
6. Add the bay leaves, dried thyme, and black pepper. Stir gently to distribute the seasonings throughout the mixture.
7. Cover the slow cooker with the lid and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beans are completely tender.
8. Once the beans are soft, remove the ham bone if used. Shred any remaining meat from the bone and return it to the soup.
9. For a thicker consistency, use a spoon to mash a portion of the beans directly in the slow cooker. Stir well and taste for seasoning, adding salt only if needed.
10. Ladle the hot soup into serving bowls and garnish with freshly chopped parsley. Serve with warm crusty bread or crackers for a comforting meal.

Notes

• A ham bone adds exceptional depth and richness to the soup.
• Soaking beans is optional but may help them cook more evenly.
• The soup naturally thickens as it cools.
• Great for meal prep and freezer-friendly storage.
• Adjust the consistency by adding more broth if desired.
• Always taste before adding salt, since ham can vary greatly in saltiness.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 233Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gCholesterol 58mgSodium 1578mgCarbohydrates 21gFiber 7gSugar 3gProtein 25g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Sort and rinse dried beans thoroughly before cooking.
• Soaking the beans overnight can help reduce cooking time and improve texture.
• Use a ham bone if available for extra flavor.
• Avoid adding acidic ingredients until the beans are tender.
• Stir the soup occasionally if possible.
• Mash some beans near the end for a naturally thicker soup.
• Taste before adding extra salt, as ham can be quite salty.
• Fresh herbs added at the end brighten the flavors.
• Leftovers often taste even better the next day.
• Freeze portions for easy future meals.

Ingredients Notes

Navy beans are small, creamy white beans that become tender and velvety during slow cooking. They provide protein, fiber, and a rich texture that makes the soup hearty and satisfying. Ham contributes smoky, savory flavor and pairs beautifully with the mild beans.

A leftover ham bone can add even more depth and richness. Onion, carrots, and celery form the traditional flavor base, creating a well-rounded soup with natural sweetness.

Garlic adds aromatic depth, while chicken broth enhances the savory profile. Bay leaves and thyme provide subtle herbal notes that complement the smoky ham without overpowering the dish.

Variations and Substitutions

If navy beans are unavailable, great northern beans or cannellini beans can be substituted with excellent results. Smoked turkey can replace ham for a lighter variation while still providing a smoky flavor.

Vegetable broth can be used for a less intense taste, though chicken broth remains the traditional choice. Add potatoes for extra heartiness or kale and spinach for added nutrition. For a spicier version, include crushed red pepper flakes or diced jalapeños.

Fresh rosemary can be substituted for thyme, and parsley makes an excellent garnish. If using canned beans, reduce the cooking time significantly and add them during the final hour.

Storage Options

• Refrigerate in an airtight container for up to 4 days.
• Freeze individual portions for up to 3 months.
• Thaw overnight in the refrigerator before reheating.
• Reheat on the stovetop over medium-low heat or in the microwave.
• Add a splash of broth or water if the soup thickens during storage.

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Until you can read,Slow Cooker Mocha Custard recipe