Slow Cooker Navy Bean and Ham Soup Recipe2022-02-01
- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat0.8 g
Trans Fat1.2 g
Unsaturated Fat0.5 g
Slow cooker navy bean and ham soup recipe.This navy bean and ham soup is a warm, hearty meal for any time of the year. Great for winter nights or when you need to use up that ham bone.
What are some variations of the ham and bean soup?
There are many variations of ham and bean soup. Some include a combination of beans, tomatoes, celery, onion, garlic, bay leaves and water.
Others include a combination of canned or cooked beans with a ham bone or ham hock. The soup is then seasoned with salt and pepper to taste.
What are the benefits of this soup?
Many people wonder what the benefits of ham and bean soup are. Ham and bean soup is a dish that has been around for centuries, but many people are still not aware of its benefits.
Ham and bean soup is a dish that consists of beans, ham, vegetables, seasonings, and water. It’s usually served with bread or crackers on the side. The ingredients in this dish come together to create an excellent source for protein, vitamins, minerals, antioxidants, phytonutrients and fiber.
Ham and bean soup can be eaten at any time of the day because it provides so many nutrients to your body. It’s also great for weight loss because it keeps you feeling full throughout the day while providing your body with energy that lasts without giving you an energy crash later.
Can I freeze this ham and bean soup?
Yes, you can freeze this soup for up one week. Just make sure that the soup is cooled before you put it in the freezer. You can also use freezer bags or containers to store it.
Slow Cooker Navy Bean and Ham Soup
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- 1 ½ quarts (1 ½ L) chicken broth
- 1/2 pound (240 g) dried Navy beans
- 1½ cups sliced lean smoked ham
- 2/3 cup chopped yellow onion
- 2/3 cup chopped carrots
- 2/3 cup chopped celery
- 1 clove garlic, peeled and minced
- 1/4 teaspoon dried thyme
- 1 bay leaf
- salt and freshly ground black pepper, to taste
In a 6-quart (6 L) slow cooker, combine all ingredients, except seasoning. Cover the pot and cook on a low-heat setting for 8-10 hours.
Turn the cooker and open the lid. Discard bay leaf. Season the soup with salt and black pepper, to taste. Serve hot.