Crock-pot Navy Bean And Ham Soup

by Sheryl

Cook Time: 8 hrs | Yields: 8 to 10

Scrumptious, mouthwatering, and full of exciting flavours. This soup has everything you need to warm your soul in cold nights. Crock-pot Navy Bean and Ham Soup are loaded with simple ingredients that make this dish filling and satisfying.

This is perfect for busy nights and busy bees like me. You just put everything in a pot, set this to cook for about 8 hours, and leave. You don’t need to spend eternity in the kitchen because this is so quick to prepare. When ready to serve, ladle this into bowls and serve with cornbread. Your family will surely love and enjoy this soup and ask for it over and over again!

Ingredients

1 lb small navy beans (or your favourite bean)
1 onion; chopped
2 sticks celery; chopped
3/4 c chopped carrots
2 tbsp chopped garlic from a jar
1/2 tsp pepper
2 bay leaves, dried
Leftover ham bone with meat on it
1-1/2 c chopped up ham; optional
4-5 c water
Broth from the cooked ham
3 tbsp fat from ham broth

How to make Crock-pot Navy Bean And Ham Soup

Step 1: Sort the beans to remove any bad beans. Soak them overnight in water with 2 tbsp baking soda.

Step 2: When ready, drain and rinse the beans.

Step 3: Add the sliced carrots, celery, and onions in a crock-pot followed by the meaty ham bone, grease from the ham, and the leftover juice.

Step 4: Pour in water into the crock-pot and add in the rest of the spices.

Step 5: Cook on the stove over medium heat for about 6 hours or until done.

Step 6: Discard the bone and cook for 2 hours more.

Step 7: Once done, serve warm with cornbread. Enjoy!

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Leave a Comment