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Navy Bean And Ham Soup Recipe – Crock Pot

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Ham And Navy Bean Soup Recipe Crock Pot Besto Blog
Ham And Navy Bean Soup Recipe Crock Pot Besto Blog from bestonlinecollegesdegrees.com

Description

An easy, healthy and delicious navy bean and ham soup recipe made in a slow cooker. This recipe is an absolute must-try for any family who loves a hearty and comforting meal. This crock pot navy bean and ham soup is packed with flavor and filled with plenty of healthy ingredients. It's easy to make and perfect for those busy weeknights when you don't have time to cook. Plus, you can't beat the convenience of slow cooker meals.

Prep Time

This navy bean and ham soup recipe takes about 10 minutes to prepare. All you need to do is chop the vegetables and add them to the slow cooker with the remaining ingredients. Then, you just turn it on and let it do the work.

Cook Time

This soup will cook for about 6 hours on low or 4 hours on high in the slow cooker. If you're short on time, you can also cook the soup on the stovetop in just 30 minutes. However, I find that slow cooker meals always taste better when they have more time to cook.

Ingredients

  • 1 pound dried navy beans, soaked overnight
  • 1 pound smoked ham, diced
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon pepper
  • 1 bay leaf

Instructions

  1. Drain and rinse the navy beans and add them to the slow cooker.
  2. Add the diced ham, onion, garlic, carrots, celery, chicken broth, oregano, thyme, pepper and bay leaf.
  3. Cover and cook on low for 6 hours or on high for 4 hours.
  4. Once the soup is done cooking, remove the bay leaf and discard it.
  5. Taste and adjust seasonings, if necessary.
  6. Serve hot with a side of crusty bread.

Equipment

You will need a slow cooker for this navy bean and ham soup recipe. I prefer the 6-quart Crock-Pot slow cooker or the Instant Pot Duo for this recipe.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in a freezer-safe container for up to 3 months. To reheat, let the soup thaw overnight in the refrigerator and then reheat in a saucepan over medium-low heat.

Nutrition: Per Serving

Calories: 252; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 28mg; Sodium: 860mg; Carbohydrates: 34g; Fiber: 7g; Sugars: 6g; Protein: 15g.

Recipe Tips

  • To make this recipe vegetarian, omit the ham and use vegetable broth instead of chicken broth.
  • If you don't have time to soak the beans overnight, you can use quick-soak method. Place the beans in a large pot, cover with water and bring to a boil. Boil for 2 minutes, then cover and let sit for 1 hour.
  • If you want a slightly thicker soup, you can mash some of the beans with a potato masher or blend some of the soup in a blender.
  • For a creamier soup, stir in 1/4 cup of heavy cream at the end of cooking.
  • For extra flavor, add a few strips of diced bacon to the soup when you add the other ingredients.
  • If you want to bulk up the soup, you can add some diced potatoes, frozen corn, or cooked rice.

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