Easy to make, Crockpot Ham and Navy Bean Soup is a hearty soup recipe that is both economical and nutritious. Along with fibrous beans and salty ham chucks, this soup is loaded with carrots, celery, onions, and plenty of flavorful spices. Garnish with chopped green onions and shredded carrots then chow down!
Looking for a hearty soup recipe to feed a crowd or your family for several days? If so, this Crockpot Ham and Navy Bean Soup recipe is for you. Chock-full of tender nutritious beans, this delicious soup has plenty of veggies, meaty ham, and flavor enhancing spices to satisfy the hungriest eater.
This recipe is easy to make. Simply toss the ingredients into your crockpot, go about your daily business, and return hours later to a healthy meal. Serve with a tossed salad and maybe a piece of homemade cornbread. So good!
Best of all, this soup freezes extremely well. So, if you don’t want to eat this soup for two or three days in a row, freeze a batch or two to enjoy later. I usually do this since there is only the two of us. Well, there is our dog Chance, but we don’t feed him beans – not that he doesn’t sit by the table hoping some will accidentally come his way.
Now I’m going to take a minute and do something that is probably blogging taboo, but I’m so excited I can’t help myself. This is my first blog post! Hooray! I’ve been working on starting a food blog for some time, and now I have done it. Sorry, I just had to do that. Thanks for indulging me.
Now let’s talk more about this wonderful soup. Anytime I roast a ham, I almost always make navy bean soup so I can use that flavorful ham bone. Sometimes I make it plain like my hubby’s mother made hers, with chopped onion, salt, and pepper. Other times I make like my mother did by adding celery, carrots, onion, spices, and canned tomatoes.
Not that you have to wait until you bake a ham to make this filling soup. Any precooked ham product will work. Also tastes great with Canadian bacon.
That’s the great thing about bean soup. You can make it with what you have on hand. You can use a variety of beans ranging from pinto, black, kidney, 7 variety, 15 variety, or navy beans like I used in this recipe. You can add very little or toss in several ingredients and the result is a tasty, hearty soup.
When I went to make this navy bean soup, I knew I wanted to make it in my large crockpot. I’ve been making navy bean soup for years and years, but I have always slow-cooked the soup in a large pot on the stove. I recently saw a lovely post for crockpot bean soup. Rather than experimenting, I grabbed this great Slow Cooker Ham and Bean Soup recipe prepared by Meggan from Culinary Hill to use as inspiration.
If you are not familiar with Meggan and her beautiful blog, I encourage you to hop on over to her site and look around – when finished here. I have followed her blog for some time and look forward to her posts.
This recipe calls for 1 pound of dried navy beans. You can buy dried beans anytime of the year in prepacked containers or in bulk bins. When in a hurry, you can also make this soup with canned navy beans. Just shorten the cooking time to a couple of hours until well heated. No need to worry about the ham as it is already cooked before adding.
Always pre-soak navy beans, or any dried beans, before cooking to help shorten the cooking time and to make the beans easier to digest. Before soaking, sort through the beans checking for debris, stones, or damaged beans (broken or off-colored). Remove these items, then place the beans in a large strainer and thoroughly rinse them under cold running water.
Now they are ready for soaking. There are two basic pre-soaking methods. The first method is to simply soak the beans in plenty of water for at least eight hours or overnight.
If you forget to do this, don’t worry. Simply use the second method and quick soak the beans by pouring boiling water over them and letting them stand for 1 hour. Before cooking the soaked beans, rinse with cold water. Then go ahead and prepare your soup recipe.
One cup of cooked navy beans provides:
Protein – 15 grams or 30% DRI (Dietary Reference Intake)
Dietary Fiber – 19 grams or 76% DRI
Folate – 255mcg or 64% DRI
Manganese – 0.96 mg or 48% DRI
Copper – 0.38 mg or 42% DRI
Calories – 255 or 14 % DRI
Navy beans are also a good source of phosphorus, iron, magnesium, and vitamin B1. Beans are higher in calories, with one cup cooked charting in with 255 calories. So do be mindful of portion size.
Hearty Crockpot Ham and Navy Bean Soup is tasty and loaded with dietary fiber. #soup #food Click To Tweet
Hope you make this recipe because it’s:
Easy to make
Loaded with healthy ingredients
High in dietary fiber
Feeds a crowd
You and your family can enjoy this navy bean soup anytime of the year. Soups are not just for chilly falls or ice-cold winters. They are just too tasty and too good for you not to eat all year round. Feeling too hot and parched to eat soups in the summer? Try serving with an ice-cold beer. When there’s a will there’s a way.
Use any kind of precooked ham or Canadian bacon for the meat. A little cooked bacon would also be nice.
Add green or red peppers for even more veggies. Toss in a two cups of chopped spinach or kale an hour before end of cooking time for added nutrition.
Serve with a dollop of sour cream, Greek yogurt, or toss on some shredded cheese for even more protein.
If you give this recipe a try, let us know! Leave a comment and tell us how you liked it. Take a picture and tag it #yourdailyfoodchoices on Instagram! We’d love to see what you come up with.
Until next time,
Linda and Steve
Equipment recommended for this recipe:
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P.S. Check out this article if you are looking for more ideas on how to make memorable soups.