Smoked ham bone, navy beans, garlic, carrots, onion, and celery simmer together in this comforting Crockpot Navy Bean and Ham Soup.
Let me start by saying I am not a person who plans ahead for soup. I’m more of a “what’s in the fridge and what can I pretend is dinner?” kind of cook. But a few years back—maybe four or five—I made this honey-glazed ham for Easter. It was glorious. Pink, tender, sticky edges. The kind of meal where everyone’s quiet because they’re too busy chewing.
Anyway, the next day, I’m looking at this big ol’ ham bone that I almost tossed out, like I usually do. You know how it goes: You tell yourself you’ll use it. You wrap it in foil. Then two weeks later, it becomes a science experiment. But this time, I didn’t throw it away. Maybe it was guilt. Maybe I was bored. Maybe my fridge was otherwise empty.
So I grabbed some dry navy beans, didn’t soak them, tossed the bone in the Crockpot with some chopped veggies, and just… left it there. All day. I didn’t expect much, but six hours later, the house smelled like something magical. Warm, garlicky, savory. Like I had tried harder than I actually did.
And just like that, Crockpot Navy Bean and Ham Soup became one of those recipes I make every single winter—usually around the time I forget what the sun looks like and just want something that tastes like my grandma’s house smelled in 1996.
Why You’ll Love This Crockpot Navy Bean and Ham Soup Recipe?
You know how some recipes feel a little… smug? Like they require too much prep and then act like you should be grateful? This one doesn’t. It’s humble. Cozy. Honest. It shows up in the way only comfort food can. You throw everything in a slow cooker, forget about it, and a few hours later, it basically hugs you from the inside.
The ham bone (I know, not sexy—but stick with me) gives this incredibly rich, smoky flavor that no amount of bouillon could fake. The navy beans soak it all up and go creamy. The veggies do their job quietly, and the garlic just rounds it all out with that deep warmth you didn’t know you needed until it’s already comforting your soul.
Plus? It’s cheap. Like, “I forgot to buy groceries but we’re still eating good tonight” kind of cheap. One pot feeds a small army or at least one very tired adult who needs leftovers that don’t taste like sadness.
Ingredient Notes:
Let’s walk through what you’ll need—and what I’ve swapped, skipped, or accidentally doubled over the years.
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1 lb navy beans – Dry, unsoaked. Yep, really. Just rinse ’em well and pick out the weird ones. I’ve made this with great northern beans too—still delicious.
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1 large smoked ham bone – Doesn’t matter if there’s much meat on it. It’ll still do the heavy lifting in the flavor department. I’ve used leftover spiral ham, even one I burned a little (oops), and it still worked.
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1 chopped onion – Yellow or white, doesn’t matter. I’ve definitely used frozen chopped onion once while half-asleep and didn’t notice a difference.
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2 celery stalks, chopped – Optional, honestly. But it adds a nice herbal background if you’re into that sort of thing.
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¾ cup chopped carrots – I usually go heavy here. Adds sweetness and color. Feels like you’re getting your vitamins.
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2 tablespoons garlic – I eyeball this. I’m heavy-handed with garlic, but if you’re not, you do you. Fresh, jarred, doesn’t matter.
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½ teaspoon pepper – Taste as you go. Add more at the end if it needs a little kick.
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2 bay leaves – Forgetting to take them out is tradition. Just warn people.
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4–5 cups water – The ham bone makes its own broth as it cooks. Add enough water to cover everything, then a little extra.
How To Make Crockpot Navy Bean and Ham Soup?
Step 1: Dump and walk away.
Seriously. Rinse your beans, chop your veggies (or use pre-chopped—no judgment), and throw everything into the Crockpot. The ham bone goes in last like the king it is.
Step 2: Set it on low for 6–8 hours.
Don’t peek. Don’t stir. Just let it do its thing. Your kitchen will start smelling like a tiny soup café halfway through, and you’ll wonder why you don’t do this every week.
Step 3: Fish out the ham bone.
Once it’s done, pull that bone out and let it cool a minute. If there’s any meat on it, shred it up and toss it back in. It’s like bonus bacon, honestly.
Step 4: Taste, stir, and maybe swoon.
Remove the bay leaves (if you can find them). Stir everything up. Give it a taste. Add more pepper or even a splash of vinegar if you like a little brightness.
Want To Save This Recipe?
Storage Options:
Once it cools down, you can store the leftovers in the fridge for up to 5 days. It thickens overnight in the best way—like next-day chili vibes. When reheating, add a splash of water or broth if it gets too thick.
It also freezes like a dream. I like to freeze it in individual portions because future me is often overwhelmed and needs small wins. Just defrost, reheat, and eat in your pajamas. Preferably while watching reruns of The Golden Girls.
Variations and Substitutions:
I rarely make it exactly the same way twice. Here’s what’s worked—and what’s… well, interesting:
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No ham bone? Use diced ham. Not the same, but still tasty. Or a smoked turkey leg if you’re feeling wild.
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Want it spicier? A few dashes of hot sauce at the end do wonders.
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Add greens – A handful of spinach or kale in the last 10 minutes gives it that rustic, earthy vibe.
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Herbs? A sprig of thyme or rosemary adds depth. Or skip them. I forget them half the time.
What to Serve with Crockpot Navy Bean and Ham Soup?
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Crusty bread or cornbread – Required, basically.
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A sharp, vinegary slaw – Balances the richness.
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Pickles or olives – Trust me. Something briny on the side works.
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Hot sauce, sour cream, or shredded cheese – Sounds weird? Try it.
Frequently Asked Questions:
Do I have to soak the beans?
Nope. Crockpot takes care of it. Just rinse and toss in.
What if I forget to take the bay leaves out?
Then you get bonus points for authenticity. It happens to everyone.
Can I make this stovetop?
Yep. Simmer everything in a big Dutch oven for about 2–3 hours, checking the beans for doneness.
And that’s it. One bone, a bag of beans, a little time—and boom. You’ve got yourself a big pot of Crockpot Navy Bean and Ham Soup that feels like home, even if your house is a disaster and you’re eating it off a paper towel on the couch.
Try it out. Make it your own. And if your version includes a random twist, tell me—I wanna hear all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crockpot Navy Bean and Ham Soup
Ingredients
- 1 pound dried navy beans rinsed and sorted
- 1 large smoked ham bone
- 1 medium yellow onion finely chopped
- 2 stalks celery diced
- ¾ cup carrots chopped
- 2 tablespoons minced garlic
- ½ teaspoon ground black pepper
- 2 bay leaves
- 4 to 5 cups water
Instructions
Prepare the Ingredients
- Rinse the navy beans thoroughly under cold water and discard any debris or damaged beans. Finely chop the onion, dice the celery, and chop the carrots into small, uniform pieces to ensure even cooking.
Assemble in Crockpot
- Place the rinsed beans, smoked ham bone, chopped onion, diced celery, carrots, minced garlic, black pepper, and bay leaves into a standard 6-quart slow cooker. Pour in 4 to 5 cups of water, or enough to cover the ingredients by approximately one inch.
Cook
- Cover the Crockpot with a lid and set it to cook on the low heat setting for 6 to 8 hours. The soup is ready when the beans are tender and the ham has imparted its flavor into the broth.
Shred the Ham
- Once cooking is complete, carefully remove the ham bone using tongs. Allow it to cool slightly. Shred any remaining ham meat from the bone and return the meat to the soup. Discard the bone and bay leaves.
Stir and Serve
- Stir the soup thoroughly to combine all ingredients. Taste and adjust seasoning if necessary. Serve warm as a comforting main course.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
