Crockpot Navy Bean and Ham Soup
This hearty Crockpot Navy Bean and Ham Soup features navy beans, smoked ham bone, garlic, carrots, onion, and celery for a slow-cooked, comforting winter meal.
7 Servings
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
To ensure this soup is gluten-free, confirm that your smoked ham and any packaged ingredients, such as pre-minced garlic or broth substitutes (if used), are certified gluten-free and free from additives that may contain gluten or be cross-contaminated during processing. Navy beans and fresh vegetables are naturally gluten-free.