Imagine the comforting aroma of a hearty ham and bean soup simmering away in your kitchen.
There’s something about the simplicity of tossing wholesome ingredients into a crockpot that transforms them into a cozy, satisfying meal.
As the hours pass, the flavors meld together, creating a rich, savory soup that warms you from the inside out.
Let’s bring this delightful dish to life for a taste of homey goodness.
Kitchen Tools Required
- 1 Crockpot
- 1 Measuring cup
- 1 Cutting board
- 1 Chef’s knife
- 1 Stirring spoon
Ingredients
- 1 pound cooked ham, diced
- 1 pound dried navy beans, soaked overnight
- 1 large onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 4 cups chicken broth
- 4 cups water
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon olive oil
- Salt to taste
Cook & Prep Time
To efficiently manage your time while making Crockpot Ham and Bean Soup, follow this timeline:
- Day Before Cooking:
- Evening: Soak 1 pound of dried navy beans overnight (approximately 8-12 hours).
- Cooking Day:
Preparation (15 minutes):
- Gather all ingredients and equipment.
- Dice 1 pound of cooked ham.
- Dice 1 large onion.
- Slice 3 medium carrots.
- Slice 3 stalks of celery.
- Mince 2 cloves of garlic.
Cooking Steps:
- Heat 1 tablespoon of olive oil in a skillet (2 minutes).
- Sauté the diced onion, minced garlic, sliced carrots, and sliced celery until softened (5 minutes).
- Rinse and drain the soaked navy beans (2 minutes).
- Add the sautéed vegetables, diced ham, and rinsed beans to the crockpot (2 minutes).
- Pour in 4 cups of chicken broth and 4 cups of water (2 minutes).
- Add 1 teaspoon of black pepper and 2 bay leaves, stir to combine (2 minutes).
3. Cooking in Crockpot (8 hours):
– Set the crockpot to cook on low for 8 hours.
4. Post Cooking:
- Remove bay leaves from the soup (2 minutes).
- Taste and adjust seasoning with salt if needed (2 minutes).
- Let the soup rest for 10 minutes before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Rinse and drain the soaked navy beans.
Heat olive oil in a skillet and sauté onions, garlic, carrots, and celery until softened.
Add the sautéed vegetables, diced ham, and rinsed beans to the crockpot.
Pour in chicken broth and water, then add black pepper and bay leaves.
Stir all ingredients together to combine.
Cover the crockpot and set it to cook on low for 8 hours.
Remove bay leaves before serving.
Taste and adjust seasoning with salt if needed.
Let the soup rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a slice of warm, crusty bread for dipping and added texture.
- Green Salad: Pair with a fresh green salad for a balanced and invigorating side.
- Cornbread: Enjoy a piece of sweet cornbread to complement the savory flavors of the soup.
- Pickled Vegetables: Add pickled vegetables on the side for a tangy contrast.
- White Rice: Serve over white rice to make the meal more filling and hearty.
Storage
To store Crockpot Ham and Bean Soup, let it cool completely.
Then transfer it to airtight containers.
Refrigerate for up to 3-4 days or freeze for up to 3 months.
Freezing
To freeze Crockpot Ham and Bean Soup, cool it completely.
Divide it into airtight containers.
Label with the date.
Consume within three months for best flavor and texture.
Reheating
To reheat Crockpot Ham and Bean Soup, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, microwave individual portions, covered, on medium power.
Stir halfway through for even heating.
Final Thoughts
Crockpot Ham and Bean Soup is a comforting and hearty dish perfect for any occasion.
The slow cooking process allows the flavors to meld together beautifully, resulting in a rich and satisfying meal.
This recipe is simple to prepare, requiring minimal effort and only a few essential ingredients.
The combination of ham, navy beans, and vegetables creates a nourishing and delicious soup that can be enjoyed by the whole family.
Don’t forget to soak the beans overnight for the best texture and reduced cooking time.
Feel free to customize the soup to your taste by adjusting the seasoning or adding additional ingredients.
Whether you’re serving it for a casual family dinner or a special gathering, this Crockpot Ham and Bean Soup is sure to be a crowd-pleaser.
Enjoy the convenience and deliciousness of this homemade comfort food.
Frequently Asked Questions
Can I Use Canned Beans Instead of Dried Navy Beans?
You can use canned beans instead of dried. Drain and rinse them well, then reduce the liquid by half. Cook for 4 hours on low. This shortcut saves time and still delivers a flavorful result.
Is It Possible to Make This Soup Vegetarian?
You can make it vegetarian by omitting ham, using vegetable broth instead of chicken broth, and adding smoked paprika for depth. Include extra vegetables like bell peppers or zucchini for texture and flavor. Adjust seasonings to taste.
What’s the Best Way to Thicken the Soup?
To thicken your soup, blend a portion of the beans and vegetables, then stir them back in. Alternatively, make a slurry with 2 tablespoons cornstarch and 2 tablespoons water, and mix it in while simmering.
How Can I Make the Soup Spicier?
Add 1-2 teaspoons of cayenne pepper or crushed red pepper flakes for heat. Balance with 1 tablespoon of apple cider vinegar for tang. Incorporate 1-2 diced jalapeños, seeds removed, to enhance flavor without overpowering.
Can I Substitute Another Type of Meat for Ham?
You can substitute ham with smoked turkey or sausage for a savory twist. Use 1 pound, slice it finely for even distribution, and pair with smoked paprika to enhance flavor. Adjust salt levels, as needed.
Crockpot Ham and Bean Soup
Equipment
- 1 Crockpot
- 1 measuring cup
- 1 Cutting board
- 1 Chef's knife
- 1 Stirring spoon
Ingredients
- 1 pound cooked ham diced
- 1 pound dried navy beans soaked overnight
- 1 large onion diced
- 3 medium carrots sliced
- 3 stalks celery sliced
- 4 cups chicken broth
- 4 cups water
- 2 cloves garlic minced
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Rinse and drain the soaked navy beans.
- Heat olive oil in a skillet and sauté onions, garlic, carrots, and celery until softened.
- Add the sautéed vegetables, diced ham, and rinsed beans to the crockpot.
- Pour in chicken broth and water, then add black pepper and bay leaves.
- Stir all ingredients together to combine.
- Cover the crockpot and set it to cook on low for 8 hours.
- Remove bay leaves before serving.
- Taste and adjust seasoning with salt if needed.
- Let the soup rest for 10 minutes before serving.
Notes
