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Crockpot Navy Bean and Ham Soup: A Cozy, Hearty Comfort Food

When the weather turns chilly or you simply crave a comforting bowl of soup, Crockpot Navy Bean and Ham Soup is the perfect dish. This slow-cooked meal combines tender navy beans, smoky ham, and aromatic vegetables into a rich, flavorful broth that warms both body and soul. Best of all, the crockpot does most of the work for you, allowing the flavors to meld beautifully over hours of gentle cooking.

Here’s a step-by-step guide to making this hearty soup.

Ingredients

For this recipe, you’ll need the following:

• 1 pound dried navy beans (about 2 cups), rinsed and sorted
• 1 large smoked ham hock or 2 cups diced cooked ham
• 1 medium onion, diced
• 2–3 carrots, peeled and diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 6 cups low-sodium chicken broth (or water for a lighter version)
• 1–2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional, for extra smokiness)
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish

Step-by-Step Method

Step 1: Prepare the Navy Beans

Dried navy beans need to be prepared before cooking to ensure they are tender. You have two options:

Option A: Overnight Soak (Recommended)

1. Place the beans in a large bowl and cover with 2–3 inches of cold water.
2. Soak overnight (6–8 hours).
3. Drain and rinse the beans before adding to the crockpot.

Option B: Quick Soak

1. Place beans in a large pot and cover with water.
2. Bring to a boil for 2 minutes.
3. Remove from heat, cover, and let stand for 1 hour.
4. Drain and rinse.

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