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This Crock Pot, easy to make, hearty Navy Bean Soup Recipe comes together quickly! Using a combination of canned navy beans, great northern beans, spices, herbs, and of course a leftover ham bone and ham! It’s a great recipe the whole family will love!

My Mom grew up in a household where you did not waste anything!

Grandma grew-up in the Great Depression in a family of nine children, Grandpa a family of 12! Grandma taught Mom, who taught me, that we do not waste perfectly good food…and a ham bone was “good food”!

That one ham bone with some dried navy beans, and a little magic, could create a big ol’ pot of Old Fashioned Navy Bean Soup that would feed a lot of hungry mouths! It still does!

With todays ever increasing grocery costs, this Traditional Ham and Bean Soup recipe will offer the same comfort it has for generations!

List of Ingredients needed for Classic Navy Bean Soup

• 1 Ham Bone – with some meat still attached…it shouldn’t look cleaned off by the neighborhood dog!
• ½ pound left over ham or chopped ham
• 2 – (15.5 oz) cans White Beans – Navy Beans
• 2 – (15.8 oz) cans Great Northern Beans – they are slightly larger than Navy Beans
• 6 cups low-sodium chicken broth
• 1 medium yellow onion – diced
• 1 large carrot- shredded
• 2 stalks celery- finely chopped
• 2 cloves garlic
• 2 bay leaves
• 1 cube of chicken bullion
• 2 teaspoons black pepper, 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon dried rosemary
• 1 Tablespoon dried parsley
• 2 teaspoons garlic powder, 1 teaspoon onion powder
• 2 Tablespoons Worcestershire sauce
• ½ cup Heavy Cream (optional)

One Simple Tip for the Best Navy Bean Soup

Before we begin, I want to share a few tweaks I made to this recipe. One simple tweak will help you create the BEST Navy Bean Soup!

Here’s my big secret…I substituted canned beans for dried. Yep! That’s it! You can use dried beans that have been soaked over night…but trust me, this simple tweak will be a game changer! Why?

One of the biggest issues with “bean” soup is the…uhhh…how do I say this delicately… the GAS it causes! (Oh my goodness! Good thing we don’t need to light candle! One spark and this Nest would light up like a blow torch! No pun intended!)

I have tried every method known to mankind in soaking dried beans to remove the “gas”… and the “tooting” is still present. However, I wondered if a bean that had been processed and canned might break down the sugars in beans, thus elemenating, or lowering the gas? It does!!!

Not only does it cut down on the “gas” issue…it cuts down on the prep time of this classic.

How To Make Navy Bean and Ham Soup

In a 6 quart slow cooker add one smoked ham hock, or ham shank, ham, and chicken stock.

TIP: You’ll notice I have a bit of ham left on my ham bone. Rather than fighting to get every inch of ham off the bone I intentionally left some on there for this soup.

Next add 2 cans, drained and rinsed, of white beans (navy beans) and 2 cans of, drained and rinsed,Great Northern Beans. (They are not the same thing!)

You can use one or the other, I happen to like the variation of sizes. Both can be found at your local grocery store.

Next add chopped onion, shredded carrots, and diced celery. Loving the colors in this soup!

Next add minced garlic, salt, pepper, dried parsley, thyme, rosemary, garlic powder, onion powder, bouillon, bay leaves, and Worcestershire sauce.

Slow Cooker Instructions for Ham and Bean Soup

Set your slow cooker, or crock pot, to high and simmer for 3 hours until meat is falling off the ham bone.

Reduce heat to low. Carefully remove ham bone and any large chunks of ham. Remove any ham from the bone and shred to bite size pieces.

Add ham back into the soup. Stir. Cover and cook an additional 1-2 hours. If needed add 1-2 cups of hot water to the soup.

TIP: Sometimes during cooking the liquids reduce, if so you can always add additional water. Less liquid will give you a thicker consistency so it is really up to your personal preference.

Serving Navy Bean Soup

To make the soup a bit thicker, I like to use a potato masher to mash some of the beans. I have other additional thickening tips below.

I also like to add 1/2 cup of heavy cream to the soup for a creamier texture. It is totally optional.

This is such a tasty soup recipe! Honestly I thought I made good Navy bean soup before…but this soup is so delicious. I couldn’t get over the deepth of flavors in this recipe.

The best part of this soup is serving it with thick slices of my Buttery Sweet Corn Bread ,or a Crusty loaf of sourdough to “sop” up that broth with!

Oh my lands! That right there is a meal Grandma would be proud of!

Frequently Asked Questions and Answers

• Can I make this soup on the stove top or in my instant pot? YES! You can do both. For the Stove Top place all ingredients in a large pot, or large dutch oven, simmer over medium heat for 2-3 hours until meat is falling of the bone. Follow remaining instructions. Instant Pot– place all the ingredients, except heavy cream, in your instant pot and set for “soup”. Slow release. Remove ham bone and any additional ham from the bone. Follow remaining instructions for serving.
• Can I use another bean than Navy Beans or Great Northern Beans? Yes! Pinto beans are a good substitution for Navy beans. You can also substitute cannellini beans which are White Italian Kidney Beans and work beautifully in this recipe.
• Why use canned beans rather than dried? It’s really simple. Canned beans are processed and have preservatives that help break down the natural sugars in beans that can cause…gas!
• Can I used dried beans instead of canned? YES! You will need to soak 1 (16 ounce) package of navy beans over night in 4 cups of water. Rinse and continue with the recipe.
• How can I thicken my soup? There are a couple of ways you can thicken soups easily. The first is to stir in 2-4 Tablespoons of potato flakes. The second is to add either a cornstarch, or flour, slurry to the soup during cooking. To do this remove about 1 cup of the broth. Add 3 Tablespoons of flour or cornstarch to the broth, stir until smooth, slowly pour back into the soup mixture, while stirring, continue until soup has thickened.
• Can I freeze this soup? You can store cooled soup in an air tight container and freeze for up to 3 months.
• Are there additional ingredients I can add to this soup? Of course! The beautiful thing about soups is you can always add more ingredients. A few of my favorites for this particular recipe are ½ cup thick cut cooked crumbled bacon, sliced green onions, and ¼ cup white wine! All are great flavor enhancers!

Other Favorite Soup Recipes

• Easy Cheeseburger Soup Recipe
• Creamy Mexican Corn Chowder
• Traditional Clam Chowder
• Slow Cooker Chicken Tortilla Soup
• Cream of Broccoli Soup
• Creamy Chicken Noodle Soup from Damn Delicious

Thanks for stopping by today! I hope this Ham Soup with Beans is as much a favorite at your Nest as it is at ours!

Happy Nesting!

Continue to Content

Yield: 8 servings

Navy Bean and Ham Bone Soup Recipe

Print

This Crock Pot, easy to make, hearty Navy Bean Soup Recipe comes together quickly! Using a combination of canned navy beans and great northern beans, with spices, herbs, and of course a leftover ham bone and ham!

Prep Time 15 minutes

Cook Time 4 hours 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• 1 Smoked Ham Bone or Ham Hock
• ½ pound left over ham or chopped ham
• 2 - (15.5 oz) cans White Beans - Navy Beans-rinsed and drained
• 2 - (15.8 oz) cans Great Northern Beans - rinsed and drained
• 6 cups low-sodium chicken broth
• 1 medium yellow onion - diced
• 1 large carrot- shredded
• 2 stalks celery- finely chopped
• 2 cloves garlic-minced
• 2 bay leaves
• 1 cube of chicken bullion
• 2 teaspoons black pepper
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 Tablespoon dried parsley
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons Worcestershire sauce
• ½ cup Heavy Cream (optional)
• 2 cups water (optional)

Instructions

1. Combine chicken stock, beans, ham, ham bone, onion, carrots, celery, worcestershire sauce, minced garlic, bouillon, parsley, garlic powder, onion powder, bay leaves, thyme, rosemary, salt, and pepper in a 6 quart, or larger, slow cooker. Cook on high for 3 hours, or until meat is falling off the ham bone.
2. Carefully remove the ham bone and shred any meat. Add meat back into the slow cooker. Turn slow cooker down to low. Add additional water if necessary. Cook for 1 - 2 hours. Right before serving add heavy cream if desired and mash some of the bean to thicken the soup. See post for additional instruction on thickening the soup to desired consistency.
3. Discard bayleaves before serving.

Notes

Instructions for stove top and instant pot included within the post above.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 368Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 802mgCarbohydrates: 39gFiber: 11gSugar: 3gProtein: 29g

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