Navy Bean Soup in a white bowl with a slice of cornbread.

Navy Bean and Ham Bone Soup Recipe

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!

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Prep Time 15

Cook Time 4 10

Total Time 4 25

Servings servings

Calories 368 kcal

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

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.
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.
Discard bayleaves before serving.

Video

Notes

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

Nutrition

Serving: 1gCalories: 368kcalCarbohydrates: 39gProtein: 29gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 56mgSodium: 802mgFiber: 11gSugar: 3g