CROCKPOT NAVY BEAN AND HAM SOUP

Warm up your winter with this comforting and hearty Crockpot Navy Bean and Ham Soup recipe! Made with simple ingredients like dried beans, savory ham, and aromatic vegetables, this slow cooker soup is perfect for cozy family dinners or meal prep. Just set it and forget it as your crockpot works its magic, filling your home with delicious aromas. Serve with crusty bread for a satisfying meal that’s sure to please everyone at the table.

Ingredients:

• 1 pound dried Great Northern or navy beans
• 1 large smoked ham bone, ham hock, or ham shank
• 2 cups shredded, julienned, or diced carrots
• 1 medium stalk celery, sliced
• 4 cloves garlic, minced
• 7 cups low-sodium chicken broth or stock
• 2 bay leaves
• 1 tablespoon dried parsley
• 1/2 teaspoon celery salt
• 1/2 teaspoon dry mustard powder
• Freshly ground black pepper
• Several dashes of hot pepper sauce, such as Tabasco

Preparation:

1. Rinse and drain the beans and place them in the bottom of a large (7- to 8-quart) slow cooker.
2. Nestle the ham bone/hock/shank in the center, and add the carrots, celery, and garlic on top.
3. Carefully pour the chicken broth over the ingredients in the slow cooker.
4. Sprinkle with bay leaves, parsley, celery salt, mustard powder, black pepper, and hot pepper sauce.

Slow Cooking Process:

• Cover and cook on low for 7 to 9 hours or until the beans are tender.

Final Touches:

1. Remove the ham bone/hock/shank.
2. Pull any ham meat from the bone, shred, and set aside.
3. Discard the bone and any fat or cartilage.
4. Use an immersion blender to puree just enough of the soup to give it a creamy consistency, leaving most of the beans whole.
5. Stir the shredded ham into the soup, along with any additional diced ham you’d like to add.
6. Allow to cook for a few more minutes until just heated through.

Serving Suggestions:

• Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
• Serve hot with crusty bread or a side salad for a complete and satisfying meal.

FAQs:

1. Can I use canned beans instead of dried beans?

• While you can use canned beans, dried beans provide better texture and flavor in this recipe.

1. Can I freeze leftovers?

• Yes, this soup freezes well. Store leftovers in an airtight container for up to 3 months.

1. Can I substitute other meats for ham?

• Yes, you can use cooked chicken or turkey as a substitute for ham.

1. Can I skip the immersion blender step?

• Yes, if you prefer a chunkier soup, you can skip blending altogether.

1. Can I cook this soup on high heat instead of low?

• While it’s possible, cooking on low heat allows the flavors to develop more fully and prevents the beans from becoming mushy.