Description
Hearty and comforting Ham and Bean Soup made with tender navy beans, flavorful ham bone, fresh vegetables, and aromatic herbs. Slow-cooked to develop rich flavors and perfect for a cozy meal, this recipe is flexible for using either soaked or unsoaked beans and can be adapted with leftover ham or canned beans.
Ingredients
Scale
Beans and Meat
- 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
- Leftover ham, shredded or diced (amount as desired, added near the end)
Vegetables
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 large Carrot, diced (1 cup)
Seasonings and Liquids
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt (adjust if using salted broth)
- ½ teaspoon Black Pepper, or to taste
- 6 cups Water, or broth (chicken or turkey broth if no ham bone)
Instructions
- Prepare Beans: (Optional) Soak the dried navy beans overnight in 8 cups of water, then drain and discard the soaking liquid. This reduces cooking time and improves digestibility, but unsoaked beans can also be used with longer cooking.
- Add Ingredients to Slow Cooker: Place the navy beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and black pepper into a 5-quart slow cooker. Add enough water or broth to cover the beans by about 1 inch. Note that liquid levels may need to be topped up during cooking.
- Slow Cook Beans: Set the slow cooker on LOW. Cook for about 6 hours if beans were soaked, or 9 hours if unsoaked. The cook time may vary depending on bean age and soak status; check for tenderness.
- Add Carrots: During the last hour of cooking, stir in the diced carrots to allow them to cook until tender without overcooking.
- Remove Ham Bone: Once the beans and vegetables are tender and fully cooked, carefully remove the ham bone, discarding any bones or gristle.
- Thicken Soup (Optional): For a creamier texture, use a potato masher to mash some of the beans directly in the pot, thickening the broth to your liking.
- Add Leftover Ham: Shred or dice any leftover ham and stir it into the soup. Heat through until the ham is warmed and tender.
- Serve and Store: Ladle the soup into bowls and serve warm. Cool leftovers to room temperature, then refrigerate in airtight containers for up to 5 days or freeze for up to 3 months.
Notes
- Use any white bean such as cannellini or great northern; smaller beans like navy cook faster, but vary depending on age and soaking.
- If not using a ham bone, use chicken or turkey broth for enhanced flavor and skip or reduce added salt accordingly.
- If making soup with only leftover ham and no bone, add ham in the last 30 minutes to avoid toughness.
- Cooking times vary by bean age, size, and soak status; test beans by tasting for tenderness and adjust cooking time as needed.
- For a thicker soup, mash some beans or pulse with an immersion blender just before serving.
- When using canned beans, rinse and drain 4 (15-ounce) cans; add during the final hour of slow cooking or the last 30 minutes on stovetop to prevent overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 40mg
