Easy Crock Pot Navy Bean Soup With Ham Recipe
Description
This navy bean soup is a delicious and easy to make slow cooker meal. It is perfect for a cold winter night or a lazy Sunday afternoon. The soup is made with navy beans, ham, vegetables, and spices. The ingredients are cooked in a crock pot, which makes for a simple and hands-off meal. The soup is hearty and comforting with a slightly smoky flavor from the ham. It is a great way to use up leftover ham and have a delicious dinner with minimal effort.
Prep Time
This soup takes about 10 minutes of prep time to get everything in the slow cooker. You can do this the night before, or in the morning before leaving for the day. The prep time includes washing and cutting the vegetables, measuring out the spices, and adding everything to the crock pot.
Cook Time
This soup cooks for 6-8 hours on low heat in a slow cooker. It can also be cooked on high heat for 4-5 hours. The cooking time will depend on the size and type of slow cooker you are using. If the soup is cooked too long, the beans will become mushy. If it is cooked too short, the beans will remain hard.
Ingredients
- 1 pound navy beans, soaked overnight and drained
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 1 garlic clove, minced
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 2 cups diced ham
- 1 tablespoon Worcestershire sauce
- Salt to taste
Instructions
1. Place the soaked and drained beans in the slow cooker.
2. Add the chopped onion, celery, carrots, garlic, chicken broth, oregano, thyme, black pepper, smoked paprika, and bay leaf to the slow cooker.
3. Stir everything together and cover the slow cooker.
4. Cook on low heat for 6-8 hours or on high heat for 4-5 hours.
5. Add the diced ham and Worcestershire sauce to the slow cooker and stir to combine.
6. Cook for an additional 30 minutes.
7. Taste and add salt if desired.
8. Serve hot with crusty bread or crackers.
Equipment
- Slow cooker
- Measuring cups and spoons
- Knife and cutting board
- Stirring spoon
Notes
This soup can be served with crusty bread or crackers. You can also add a dollop of sour cream and shredded cheese on top. For a vegetarian version, simply omit the ham and use vegetable broth instead of chicken broth.
Nutrition: Per Serving
Calories: 266; Fat: 5g; Carbohydrates: 36g; Protein: 18g
Recipe Tips
Be sure to soak the navy beans overnight before making this soup. This will help soften the beans and reduce the cooking time. You can also add other vegetables such as potatoes, green beans, or spinach to the soup. The soup can also be frozen for up to three months. To freeze, let the soup cool completely and transfer to an airtight container. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
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