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Easy Crockpot Navy Bean and Ham Soup

Easy Crockpot Navy Bean and Ham Soup

Hearty navy beans simmer low and slow with ham, veggies, and herbs for a cozy, no-fuss crockpot soup.
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1 lb dried navy beans, picked over and rinsed
  • 1.25 lb meaty ham bone or ham hock
  • 1.5 cup diced cooked ham
  • 6 cup low-sodium chicken broth
  • 2 cup water
  • 1.5 cup chopped yellow onion
  • 1.25 cup sliced carrots
  • 1 cup chopped celery
  • 2 tsp minced garlic
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 0.75 tsp black pepper
  • 0.5 tsp kosher salt add more to taste after cooking
  • 1 tbsp apple cider vinegar brightens the finished soup

Instructions

Preparation Steps

  • Rinse and sort the navy beans, discarding any debris.
  • Place beans in the slow cooker. Nestle in the ham bone or hock.
  • Scatter diced ham, onion, carrots, celery, and garlic over the beans.
  • Sprinkle in thyme, smoked paprika, pepper, and salt. Pour in broth and water.
  • Stir gently to combine. Cover and cook on Low for about 8 hours.
  • Remove the ham bone. Shred any meat, discarding bone and excess fat.
  • Return shredded ham to the pot. Stir in the apple cider vinegar.
  • Taste and adjust seasoning. Let stand 10 minutes to thicken, then serve warm.

Notes

Variation: Add a pinch of red pepper flakes for gentle heat, or stir in chopped spinach during the last 10 minutes. For a creamier texture, mash a cup of beans and stir back in. Storage: Refrigerate up to 4 days or freeze up to 3 months; the soup thickens as it rests—thin with broth when reheating.
This recipe is an original creation inspired by classic Easy Crockpot Navy Bean and Ham Soup flavors. All ingredient ratios and instructions are independently developed.