Navy Beans In A Crock Pot
Navy beans in a crock pot is a hearty, savory soup that’s simple to prepare and perfect for family gatherings. Made with tender navy beans, smoky ham, and cozy spices, this recipe delivers comforting flavor with minimal effort. Serve it on chilly evenings or make ahead for stress free hosting.
Ingredients
- 1 pound dried navy beans
- 4 cloves garlic minced
- 1 medium onion diced
- 4 stalks celery chopped
- ½ pound ham use left over ham pieces or a ham hock, ham bone, or smoked turkey leg for extra flavor
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 quarts chicken broth can also use vegetable broth
Instructions
Prepare the Beans
- Rinse the dried beans and remove any debris or bad beans.1 pound dried navy beans
- Place the beans in a pot of boiling water and boil for 15 minutes, then drain. Don't skip this step.
Prep the Veggies
- While the beans are boiling, chop the onion, celery, and garlic into small pieces.1 medium onion, 4 stalks celery, 4 cloves garlic
Assemble in the Slow Cooker
- Add the drained beans, chopped veggies, ham, bay leaf, thyme, smoked paprika, black pepper, salt, and broth to the slow cooker.½ pound ham, 1 bay leaf, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, ½ teaspoon black pepper, 1 teaspoon salt, 2 quarts chicken broth
Cook the Soup
- Cover and cook on low for 8 hours or high for 6 hours, until the beans are soft.
- When the soup is finished cooking, be sure to remove the bay leaf and discard.
Blend for a Creamy Texture (Optional)
- Remove ⅓ of the soup and blend it with an immersion blender or in a blender until smooth. Stir it back into the pot for a creamier texture.
Video
Notes
Note: Making this navy bean soup is a great way to feed a crowd. Not only is it economical, it's also a filling, delicious dinner. On average, you can plan to serve 1 cup of cooked beans per person.
1 pound of dried beans = 3 cups of dried beans = 6 to 7 cups of cooked beans.
Cook Time: Cook on LOW for 8 hours or HIGH for 6 hours. I prefer LOW because the beans turn out a little softer, but HIGH works when you're in a hurry.
Variations:
- Bone broth: Use chicken bone broth instead of regular chicken stock
- Add other vegetables: Add carrots or potatoes, diced small and all the same size.
- Use a different type of bean: If you can't find navy beans, you can also use Great Northern beans, pinto beans, or cannellini beans.
- Use Ham hock, meaty ham bone, ham shank, or leftover ham: This will add flavor and depth of flavor to your beans. If you don't have any ham on hand, you can also use a smoked turkey leg or some slices of bacon.
- Always boil first: Boil the dried beans hard for 15 minutes and drain them before they go in the crock pot. Don't skip this step.
- Leave room in the crock pot: A 6-quart slow cooker gives everything space to cook without overflowing.
- Don’t over salt early: Ham is naturally salty, so taste and adjust seasoning after cooking.
- For a creamy version: Blend 1/3 of the soup at the end and stir it back in.
- Prep ahead tip: Chop the veggies the night before to make your cooking day extra smooth.
Nutrition
Serving: 1cup | Calories: 446kcal | Carbohydrates: 57g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 1003mg | Potassium: 1300mg | Fiber: 19g | Sugar: 8g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 5mg
