This slow-cooker navy bean and ham soup pulls you in with its warm, rustic aroma and no-nonsense charm. Beans soak up rich broth, carrots and celery soften around the edges, and the ham bone stars at the center, turning humble pantry staples into something you can’t wait to taste. Every bowl feels like coming home—hearty, honest, and just the right amount of cozy, exactly how my family liked it. We always called it Bean Soup, and honestly, there’s nothing more comforting on a cool evening.
PrintHow to Make Hearty Navy Bean and Ham Soup in a Slow Cooker
This slow-cooker navy bean and ham soup pulls you in with its warm, rustic aroma and no-nonsense charm. Beans soak up rich broth, carrots and celery soften around the edges, and the ham bone stars at the center, turning humble pantry staples into something you can’t wait to taste. Every bowl feels like coming home—hearty, honest, and just the right amount of cozy, exactly how my family liked it. We always called it Bean Soup, and honestly, there’s nothing more comforting on a cool evening.
Ingredients
1 (16 oz.) package dried navy beans, soaked overnight according to package directions, drained, and rinsed
4 cups water
2 cups vegetable broth
1 cup chopped yellow onion
1/2 cup chopped peeled carrot
1/2 cup chopped celery
1 garlic clove, minced
1/2 tsp. black pepper
1 large, meaty roasted ham bone
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Instructions
1. Add beans and vegetables to slow cooker: Place beans, water, broth, onion, carrot, celery, garlic, and pepper in a 5- to 6-quart slow cooker; stir to combine.
2. Add ham bone to mixture: Place ham bone in center of mixture.
3. Remove ham meat from bone, and add back to soup: Remove ham bone and any gristle. Return any ham meat to soup.
Notes
To make it, you’ll need:
- Dried navy beans: Soaked overnight, drained, and rinsed.
- Water: The base of the broth, water soaks up flavor from the beans, mirepoix, and ham.
- Vegetable broth: Adds deep flavor to the broth.
- Yellow onion, carrot, and celery: For a classic mirepoix to build flavor and bulk up the soup.
- Garlic clove: Adds depth of flavor.
- Black pepper: Adds a hint of peppery flavor.
- Large, meaty roasted ham bone: Adds flavor to the broth and gets shredded to incorporate meat into every bite of this soup.
Variations for Navy Bean and Ham Soup
A soup this simple is just made for variations. Here are a few ideas to get you started:
- The type of beans: Navy beans can be substituted with Great Northern beans, cannellini beans, or small white beans.
- Herbs and spices: Parsley, thyme, paprika, and more can add complexity.
- Add veggies: Mushrooms, carrots, diced tomatoes, bell peppers, Swiss chard, and more can be added for additional color and flavor.
- Swap the ham: If you can’t find a meaty ham bone, swap with a ham hock, diced ham, or smoked turkey leg.
- Add a kick: Serve with a dash of hot sauce or sprinkle of cayenne for a spicy twist, or opt for fresh lemon zest for a bright finish.
- Creamy texture: Add a splash of cream at the end of cooking for a creamy texture.
What To Serve with Navy Bean and Ham Soup
Pair this soup with cornbread or rice, a light salad, or your favorite veggies to round out the meal.
How To Store and Reheat Leftover Navy Bean and Ham Soup
Refrigerate leftovers of navy bean and ham soup in an airtight container for up to four days, or freeze for up to three months. Consider freezing in individual portions for quick thawing. Reheat in the microwave or on the stovetop until hot throughout before serving.
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