Ham And Bean Soup Recipe Crock Pot With Navy Beans
Description
Ham and bean soup is a comforting and delicious meal that is perfect for a cold winter night. This recipe is a slow-cooker version that is made with navy beans and ham, which makes it a great way to use up leftovers. It requires minimal prep work, so you can easily get it in the crock pot and let it do its thing. The beans become tender and flavorful as they simmer in the broth all day, and the ham adds a savory element. Serve this soup with a slice of cornbread or some crusty bread and a salad for a complete meal.
Prep Time
This soup is a cinch to prepare and only takes 10 minutes of prep time. You'll need to gather the ingredients, chop the veggies, and measure out the spices. Once that's done, all you need to do is add everything to the crock pot and let it do its magic.
Cook Time
The cooking time for this soup is 8-10 hours, depending on your slow cooker. For best results, set the timer for 8 hours and check the soup periodically. When the beans are tender and the broth has thickened, it's ready to serve.
Ingredients
- 1 pound dried navy beans, rinsed and sorted
- 1 pound ham, cut into cubes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 bay leaf
- 6 cups chicken broth
- Salt and pepper to taste
Instructions
1. Place the beans in a large bowl and cover with water. Let soak overnight, or for at least 8 hours. Drain and rinse before using.
2. Place the ham, onion, garlic, carrots, celery, thyme, oregano, paprika, bay leaf, and chicken broth in a 6-quart slow cooker. Add the beans and stir to combine.
3. Cover and cook on low for 8-10 hours, or until the beans are tender.
4. Remove the bay leaf and season with salt and pepper to taste.
5. Serve hot with crusty bread or cornbread.
Equipment
- Large bowl
- 6-quart slow cooker
- Knife
- Cutting board
- Measuring spoons
Notes
This soup can be made in advance and stored in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat in a saucepan over medium heat.
Nutrition: Per Serving
- Calories: 345
- Fat: 10 g
- Carbohydrates: 39 g
- Protein: 22 g
- Sodium: 996 mg
- Fiber: 9 g
- Sugar: 5 g
Recipe Tips
If you don't have ham, you can use cooked bacon or smoked sausage. You can also omit the meat altogether and use vegetable broth for a vegetarian version. You can also use other types of beans, such as black beans or kidney beans. For a spicier version, add a pinch of cayenne pepper or a diced jalapeno.
If you like a thicker soup, mash some of the beans with a potato masher or puree a portion of the soup in a blender. You can also add a can of diced tomatoes for an extra layer of flavor.
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