Slow Cooker Ham and Bean Soup with Navy Beans and Ham
By Pauline Ortiz
15 min
Prep
480 min
Cook
495 min
Total
8
Servings
Easy
Level
Prepare this eight-serving slow cooker soup recipe if you want to have dinner tonight and leftovers for lunch in the refrigerator. This prepared dish includes navy beans and shredded ham simmered in a thick broth. Minimal preparation is required after cooking.
I cook in a 6-quart slow cooker by putting the soaked beans on the bottom and adding ham bones or hocks on top of other vegetables. I add enough broth or water to cover. I don't add salt until the end because the dish will be very salty from the ham and broth.
Cook at low setting 8-10 hours or high setting 4-5 hours, until beans are tender and most of the meat falls off the ham bone. Discard bay leaves and ham bone. Once the ham is cool enough to touch, shred it and return it to the pot.
To make the stew heartier, mash 1 cup of cooked beans with a fork or hand-held mixer and add them back to the stew. Cook for 15 to 20 minutes. I like to mash beans by hand with a fork. Serve the stew hot with crusty bread for dipping. A green salad with vinaigrette dressing is also a good side dish.
What makes this special
- It serves eight. Enjoy immediately and use leftovers for a later meal.
- The slow cooker cooks the food. The beans soften during the cooking process. The ham breaks up at the end of the cooking process.
- Divide the chilled soup if you need to use the soup at another time.
- Store frozen soups in freezer-safe containers or bags.
- Use ham bones if available. You could also use ham hocks and cut-up cooked ham.
- Mash cooked beans to thicken the broth if you don't have other ingredients.
Ingredients
- •1 lb dried navy beans (soaked overnight and drained)
- •1 large meaty ham bone (or 2 ham hocks)
- •2 ham hocks (alternative to the ham bone)
- •1 large onion (diced)
- •3 carrots (peeled and diced)
- •3 stalks celery (diced)
- •4 cloves garlic (minced)
- •6 cups low-sodium chicken broth
- •2 cups water
- •2 bay leaves
- •1 tsp dried thyme
- •½ tsp black pepper
- •salt (to taste)
Instructions
- 1
Sort and rinse the navy beans, soak them overnight, and drain the soaking water.
- 2
Put the soaked beans, onion, carrots, celery, and garlic in a 6-quart or larger slow cooker, then place the ham bone or ham hocks on top.
- 3
Pour in the chicken broth and water, add the bay leaves, thyme, and black pepper, then stir gently.
- 4
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beans are tender and the meat is falling off the bone.
- 5
Remove the ham bone or hocks and discard the bay leaves, then shred the ham once it is cool enough to handle and discard the fat, gristle, and bones.
- 6
Return the shredded ham to the slow cooker, stir the soup, adjust with salt and pepper if needed, and serve hot.
FAQ
Nutrition (per serving)
Calories
350
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