Slow-Cooker Ham and Navy Bean Soup
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

You’ve got a leftover ham bone, but not sure what to do with it? There is nothing much more classic then ham and white bean soup. Use up that holiday ham bone with this traditional 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

  1. 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.
  2. 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.
  3. Dice 2 medium carrots, two stalks celery, and one medium onion. Carrot and celery are options but recommended.
  4. 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.
  5. 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.

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