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Slow Cooker Ham Bone and Navy Bean Soup

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Slow Cooker Ham Bone and Navy Bean Soup is so easy to make and will warm you from the inside out on the coldest winter days.

Slow Cooker Ham Bone and Navy Bean Soup

I’m just going to say it, this is not fancy food.  What this  slow cooker ham bone and navy bean soup is, is good, down-home comfort food.  The kind of food that will warm you up on a cold winter day and make you feel all homey and good.

Slow Cooker Ham Bone and Navy Bean Soup

On another note, I’m really excited today, because this is that last day for 12 glorious days that I will be craving this kind of warm-you-from-the-inside kind of comfort food.  Tomorrow, Steve and I are flying down to Florida and on Friday we set sail from Ft. Lauderdale for 11 sun-filled days in the Caribbean….SQUEEEEE!!!  

Can you tell I’m a little bit excited??  YAY for warm weather vacations, I’m so ready for a break from the cold weather.  

That also means that I will be MIA from Lisa’s Dinnertime Dish for a little while, but don’t worry, I’ll be back with more yummy food before you know it.  You can follow me on Instagram at @lisasdinnertimedish if you want to see what I’m up to while I’m on vacation.

Slow Cooker Ham Bone and Navy Bean Soup

Alrighty, let’s get back to this slow cooker ham bone and navy bean soup.  The slow cooker makes this so incredibly easy. All you do is chop up your veggies, add everything to the slow cooker and let it work its magic.

Slow Cooker Ham Bone and Navy Bean Soup

The ham bone creates a deliciously flavorful stock and a quick puree with an immersion blender thickens it up beautifully.  I bought a smoked ham shank for this, but a ham bone from a leftover ham works equally as well.  

Once it’s done it’s thing in the slow cooker, you end up with a deliciously rich and thick soup that’s so full of flavor.  It’s total comfort food and will definitely warm you up from the inside out.

Slow Cooker Ham Bone and Navy Bean Soup

 

 

 

Yield: 8 servings

Slow Cooker Ham Bone and Navy Bean Soup

Slow Cooker Ham Bone and Navy Bean Soup

Slow Cooker Ham Bone and Navy Bean Soup is so easy to make and will warm you from the inside out on the coldest winter days.

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 1 lb dried navy beans
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 2 large cloves garlic, finely chopped
  • handful of parsley sprigs
  • several sprigs of fresh thyme
  • 1 ham bone and the meat surrounding it (I used a smoked ham shank)
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp pepper
  • 9 cups water

Instructions

  • Tie herbs together with kitchen twine to form a bundle.
  • Combine all ingredients in a slow cooker.
  • Cook on high for 5-6 hours, until beans are tender.
  • Remove herb bundle and ham bone from slow cooker.
  • Allow ham bone to sit until cool enough to handle. Remove meat from bone and chop into bite size pieces.
  • While ham bone is cooling, puree the soup with an immersion blender, just enough to thicken. You still want the soup to be chunky.
  • Stir chopped ham back into the soup.
  • Alternatively, remove about 3 cups of the soup and puree in a blender and then return to the soup.
  • Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 150Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 495mgCarbohydrates: 18gFiber: 7gSugar: 2gProtein: 13g

     

     

     

     

    ENJOY!

     

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    Pat

    Tuesday 15th of March 2022

    I made this and did a few changes. I used 6 cups of chicken broth, not 9 cups of water. This way it was plenty thick, did not need to be puréed and did not need any additional salt. I also added 3 carrots instead of 2, and 4 cloves of garlic instead of 2. Regarding the fresh herbs, I did not bundle them but pulled off the thyme leaves and parsley leaves, discarding the stems, and just threw them all in the pot. I added 1/2 teaspoon of baking soda to help soften the beans and 1/4 teaspoon red pepper flakes to add a little dimension to the soup. I cooked the whole thing on low for 8 hours (as I only had time to soak the beans in salted water for a couple of hours.) It was delicious!

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