Crockpot Navy Bean and Ham Soup is a beloved dish that embodies warmth and comfort. This hearty soup is not just a meal; it's a cozy embrace on a chilly day. Navy beans, known for their creamy texture, meld beautifully with the smoky flavor of ham, creating a dish that is both satisfying and nutritious. A staple in many American households, this recipe has roots that trace back to traditional cooking methods, where simmering beans and meat together would yield a flavorful stew. The beauty of this recipe lies in its simplicity and versatility, making it a go-to for busy families and meal preppers alike.
Ingredients
Scale:
1 pound navy beans, rinsed and sorted
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 bay leaf
Salt and pepper to taste
6 cups low-sodium chicken broth
2 cups water
2 cups diced ham (smoked or leftover)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
Instructions
Begin by rinsing the navy beans under cold running water to remove any debris. Sort through the beans to discard any damaged ones.
Optional but recommended—soak the beans overnight in water to reduce cooking time and enhance digestibility. Drain and rinse before using.
In your crockpot, add the soaked navy beans, diced ham, onion, carrots, celery, and minced garlic. Ensure everything is evenly distributed.
Sprinkle in the thyme, garlic powder, onion powder, bay leaf, salt, and pepper. Stir everything together to ensure even distribution.
Pour in the low-sodium chicken broth and water. Stir gently to combine all ingredients.
Cover and cook on low for 8 hours or until the beans are tender.
