Description
A cozy, slow-cooked Ham and Bean Soup made with tender navy beans, savory ham, carrots, and herbs. Easy, hearty, and perfect for meal prep or chilly nights.
Ingredients
1 (16-oz) bag dried navy beans (about 2½ cups), sorted and rinsed
1 ham bone or ham hock
½ large onion, diced (about 1 cup)
1 large celery rib, diced (about 1 cup)
5 cloves garlic, minced
1 teaspoon fresh thyme (or ¼ teaspoon dried)
1 teaspoon sea salt, or to taste
½ teaspoon black pepper, or to taste
6 cups water or broth
1 large carrot, diced or thinly sliced (about 1 cup)
½ pound ham, diced or shredded (optional)
Instructions
(Optional) Soak the beans overnight in 8 cups of water. Drain and discard soaking liquid.
Add beans, ham bone, onion, celery, garlic, thyme, salt, and pepper to a 5-quart slow cooker.
Pour in water or broth until beans are covered by about 1 inch.
Cook on LOW for 6 hours (soaked beans) or 9 hours (unsoaked beans), adding more liquid if needed.
During the last hour, stir in the carrots and continue cooking until beans are tender.
Remove the ham bone and discard bones or gristle.
Mash some beans in the pot if a creamier texture is desired.
Stir in optional ham, heat through, and serve warm.
Notes
Beans may cook at different speeds depending on age—extend cooking time if needed.
For thicker soup, mash more beans or simmer uncovered for 15 minutes.
Store leftovers refrigerated for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 13 g
- Protein: 26 g
- Cholesterol: 55 mg