Description
Hearty and comforting Ham and Bean Soup made with dried navy beans, a savory ham bone, fresh vegetables, and herbs slow-cooked to tender perfection. This classic recipe offers a rich, flavorful broth with tender beans and succulent ham, perfect for a cozy meal.
Ingredients
Scale
Beans and Meat
- 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
Vegetables and Aromatics
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 large Carrot, diced (1 cup)
Seasonings and Liquids
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt, add to taste if using salted broth
- ½ teaspoon Black Pepper, or to taste
- 6 cups Water, or broth
Instructions
- Optional Soaking: Soak the navy beans overnight in 8 cups of water, then drain and discard the soaking liquid to reduce cooking time and improve digestibility. Alternatively, unsoaked beans can be used with an adjusted cooking time.
- Combine Ingredients in Slow Cooker: Add the rinsed navy beans, ham bone, diced onion, celery, minced garlic, thyme, sea salt, and black pepper into a 5-quart slow cooker. Pour enough water or broth to cover the beans by about 1 inch, allowing space for expansion and thorough cooking.
- Slow Cook Beans and Ham Bone: Set the slow cooker to LOW and cook for 6 hours if using soaked beans, or 9 hours if using unsoaked beans. During cooking, monitor the liquid level and add more water or broth if necessary to keep it slightly above the beans.
- Add Carrots and Continue Cooking: During the final hour of cooking, stir in the diced carrots. Continue cooking until both beans and carrots become tender, ensuring even softness and flavor infusion.
- Remove Ham Bone and Prepare Ham: Once cooking is complete and beans are tender, carefully remove the ham bone along with any bones or gristle. Shred or dice any leftover ham from the bone and prepare to add back to the soup.
- Thicken Soup (Optional): For a creamier texture, use a potato masher to mash some of the beans directly in the pot to thicken the broth. This step can be done to your desired consistency.
- Add Ham and Serve: Return the shredded or diced leftover ham to the soup, stir well to combine, then serve hot for a satisfying meal.
- Storage: Cool any leftovers to room temperature before storing in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months for future enjoyment.
Notes
- White bean variety: Any white bean such as navy, cannellini, or great northern can be used. Navy beans typically cook faster, but soaking and bean age affect cooking times.
- Water vs. broth: When using a ham bone, water is sufficient as the bone imparts ample flavor. Without a ham bone, use chicken broth or turkey stock and adjust salt accordingly.
- No ham bone? Use broth instead of water for better flavor and add leftover ham in the last 30 minutes to keep it tender.
- Final cook time varies depending on bean type, age, and soaking; monitor bean tenderness and adjust cooking time as needed.
- For thicker soup, mash some beans or pulse with an immersion blender after cooking.
- If using canned beans, add 4 (15-ounce) cans of rinsed and drained beans during the final hour of slow cooking to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 4.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 35 mg
