Ham And Bean Soup In A Crock Pot Perfectly Seasoned Slow Cooker Navy Bean Soup with Ham

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Prep:
20 mins

Cook:
10 hrs

Total:
10 hrs 20 mins

Servings:
6 servings
Nutrition Facts (per serving)
265 Calories
1g Fat
49g Carbs
16g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
Amount per serving
Calories 265
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 3mg 1%
Sodium 121mg 5%
Total Carbohydrate 49g 18%
Dietary Fiber 14g 48%
Protein 16g
Calcium 155mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bean soup is comfort food, especially on a chilly fall or winter day. This soup is prepared and cooked with simple seasonings and a ham bone or diced ham. I add some chopped celery and carrots, but it is very good with just onions as well. 

The slow cooker makes this bean soup a snap to prepare, and it makes a great meal with hot baked cornbread, biscuits, or freshly baked bread or rolls warm from the oven.

Beans are sometimes tough after many hours of cooking. Salt and acidic ingredients can contribute to this problem, so wait until the beans are tender before salting. Some professionals (and food scientists) disagree that salt is the culprit, however, and suggest that brining the beans in salt water overnight cuts down on the cooking time and results in tender beans. See the tips and variations for more about brining.

Ingredients

  • 1 meaty ham bone
  • 2 cups navy beans or mixed beans, washed, sorted, and soaked overnight
  • 8 cups of water
  • 1 to 1 1/2 cups chopped onion
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 bay leaf
  • 1 tablespoon lemon juice
  • 1 tablespoon honey or brown sugar, or to taste
  • kosher salt and freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Put the beans in a colander and rinse thoroughly. Pick over and discard any malformed or damaged beans and look for small stones.

  3. Combine beans, ham bone, water, chopped onion, garlic or garlic powder, and the bay leaf in the slow cooker.

  4. Cover and cook on high for 1 hour.

  5. Turn to low and cook 6 to 8 hours longer, or until beans are tender.

  6. Season with lemon juice, honey or brown sugar, salt, and pepper, to taste.

  7. Remove ham bone; chop meat and return to crockpot.

  8. Remove bay leaf before serving.

  9. Enjoy!

Recipe Variations

  • Add 1/2 cup of diced celery and 1/2 cup of diced carrots to the pot along with the onions.
  • Instead of a ham bone, use two meaty ham hocks or 2 cups of diced leftover ham.

Tip

  • To brine the beans overnight, dissolve 5 teaspoons of kosher salt in 8 cups of water. Add the dried beans and let them stand overnight. Rinse the beans in a colander the next day, add them to the slow cooker and cover with 8 cups of fresh water. You may add 1/2 teaspoon of salt to the water, or add salt to taste after cooking.

Video about Ham And Bean Soup In A Crock Pot

CROCKPOT HAM & BEAN SOUP — MAKE IT EASY MONDAY

This hearty soup made with ham hocks or a ham bone is easy and flavorful and always hits the spot with just a few ingredients! And the crockpot does all the work!

HAM & BEAN SOUP

1-2 smoked ham hocks and some diced ham chunks (if you don’t like smoke as much, only use one ham hock.)
1 large diced potato
1 diced large carrot
1 medium onion diced
1 bag of dry great northern beans
Water
1 tbs Better Than Bouillon Ham Base
2 tsp thyme
1 tbs parsley
1 tbs Worcestershire Sauce
(celery, liquid smoke, mashed potatoes etc. optional)

DIRECTIONS:

Soak the beans over night in a large flat dish with water, covering all beans plus 1-2 inches of water on top. The beans will soak up that liquid to become re-hydrated.

Rinse beans and place in the crockpot.

Add water to fill to 3/4 full.

Add ham hocks and onion. Turn on high for one hour, then down to low for 4-5 hrs.

When ham hocks are tender, remove, debone and shred/dice and add back to the soup.

Add remaining ingredients and let go on slow another 1-2 hrs.

Serve up with a good crusty bread and butter!

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