Slow-Cooker Ham and Navy Bean Soup
Ingredients
1 lb cooked ham, cut into 1/2-inch cubes (3 cups)
1 cup dried navy beans, sorted, rinsed
2 medium stalks celery, sliced (1 cup)
1 small onion, chopped (1/4 cup)
2 medium carrots, sliced (1 cup)
2 cups water
1/4 teaspoon dried thyme leaves
1/4 teaspoon liquid smoke
1/4 cup chopped fresh parsley
Directions
1. In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
2. Cover; cook on Low heat setting 10 to 12 hours or until beans are tender. Stir in parsley before serving.
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More recipes for Slow-Cooker Ham and Navy Bean Soup
Crock Pot Ham Bone and Bean Soup
Ingredients
- 1pound dry navy beansor great northern
- 1 ham bonemeaty
- 2 carrotsmedium – diced – optional
- 2stalks celery– diced – optional
- 1 onionmedium – diced
- 1/2teaspoon garlic powder
- 1/2teaspoon black pepper
- 1 bay leaf
Instructions
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Rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight.
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Under running water rinse any coating off a meaty ham bone. Also, scrap off any surface fat that you can. Add to a larger crock pot.
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Dice 2 medium carrots, two stalks celery, and one medium onion. Carrot and celery are options but recommended.
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Add the drained beans, carrots, celery and onion to the crock pot. Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, and one bay leaf. Add 6 cups water.
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Cook on low for 10 hours total but at about 8 hours remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste. Place meat back into the cooker and finish cooking. This is a good point to taste test for adding salt if needed.
Recipe Notes
Notes: Ham bone (and hams) vary a lot. So this is like many recipes… guidelines and not rules. If yours is honey coated or spiced heavily you need to rinse as much of that off as possible. Salt note: Most hams have LOTS of salt. Don’t add any until you’re sure you need it.