Cozy up to a bowl of this yummy homemade Slow Cooker Navy Bean and Ham Soup. This easy Crock-Pot recipe is the best way to use leftover ham.
Why this Navy Bean & Ham Recipe is Amazing: My recipe doesn't call for pureeing or mashing the beans until creamy - leaving it chunky, hearty, & filling without the extra step.
This satisfying broth soup is great to enjoy on a cold fall or winter night. I love making a double batch after holidays when we have a lot of extra spiral ham to use up.
This was inspired by another favorite recipe using leftover ham, Creamy Pot Pie Soup. Ok, now we cook!
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Ingredients
This meal idea is a not just a classic American old-fashioned soup but it is also budget-friendly. Making something amazing from simple cheap ingredients is a win!
This is a relatively low-fat (5 grams) & high-fiber (11 grams) meal. It's also gluten-free and dairy-free.
Here are important notes for some ingredients:
- Navy Beans - dry whole beans.
- Mireproix - the trio of diced onion, carrots, & celery is not just a classic in French cooking but is a popular base in many soups such as this.
- Ham Base/Bouillon Cubes - I use Better than Bouillon brand.
- Spices - garlic powder, black pepper, & cayenne for a touch of spicy heat to balance the savory flavor.
- Bay Leaf - the earthy aromatic adds depth.
- Ham - any type of diced cubes of cooked ham leftovers (spiral, fresh country, black forest, honey, cured/uncured, Virginia etc)
- Optional - ham bone
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Slow Cooker Navy Bean & Ham Soup
With just a few minutes prep, this no-fuss soup is great for beginners, busy families, or college student meals. It takes all day in the CrockPot making it ideal to set and forget before you head out to work or school.
Here are the easy steps for making this hearty soup in your Crock-Pot:
- Quick Soak the Beans
- Add Everything to the Crock Pot
- Slow Cook on Low
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Quick Soak the Beans
The first step is to get the beans started & boast the cooking process. Add them dry from the package straight to the CrockPot will take too long to cook; therefore, I always do a quick soak on the stove.
Begin by rinsing the beans in a colander. This removes a bit of the residual dirt plus helps you pick through and remove any possible stones or dark bad beans.
Add the rinsed dry beans & enough water to cover them by 3 inches to a medium pot. Over medium-high heat boil for 5 minutes.
Cover the pot and turn the heat off. Let the beans soak for 40 minutes.
Notice in the photo that there is now only a ½ inch of water over the beans. They are still firm but have plumped up just a bit.
2 - Add Everything to the Crock-Pot
This soup makes about 6 main dish bowl servings or 10 small cups. You will need a 4-quart or larger slow cooker.
If you have a leftover ham bone or hocks, add it to the Crockpot at this time.
Add the beans & cooking liquid to the insert of your CrockPot. The starchy bean water helps thicken - don't strain the beans!
Add all remaining ingredients (except the cooked ham) at this time. Notice the small dice on the vegetables. Stir to combine.
3 - Slow Cook on Low
Set it to high and the timer for 8 hours. Let it cook for 7 hours before adding the ham. The beans should be soft and tender at this point - if not, continue cooking until they are.
NOTE: slow cooker models can run more or less hotter than others, adjust cooking time as needed. I had a friend make this and it was ready an hour earlier!
Now add the diced ham and stir. Cook for the final hour and it will look as show here. The broth will be a deep dark color while the beans will mostly stay whole without falling apart or becoming mushy.
Before serving, remove the bay leaf. Also test for flavor & add salt & pepper to taste.
Serving & Storing
Ladle into individual serving bowls. Top with fresh herbs such as parsley if desired & enjoy while hot.
This is a great meal planning recipe to make ahead of time since it stores and reheats easily. Simply refrigerate for up to 5 days or freeze for up to 3 months.
What to Serve with Navy Bean & Ham Soup : Pair it with some fresh-baked warm homemade dinner rolls. I love it with a Simple Spinach Salad for a yummy spring soup & salad duo.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - SOAK the beans first with my quick soak stovetop method.
- I originally tried a recipe I found on Pinterest years ago that was not good since it took forever for the beans to cook on low - over 14 hours in the CrockPot versus the 6 hours it said! My recipe works because of the quick soak & cooking on high!
- Shortcut - buy precut mireproix; I get mine at Trader Joe's.
- Northern beans can be substitute for navy beans, note they are a larger variety of white bean and will take longer to cook.
- This is the best recipe to use leftover ham from Easter, Thanksgiving, or Christmas.
- Omit the ham and use vegetable broth for a vegan version.
- For a creamy option, use an immersion blender for a few seconds to puree a bit but leave some chunks.
- Always make way too much ham? Try my guide for calculating How Much Ham per Person next time.
FAQ
For best texture, soaking beans first is important. This stovetop boiling speeds up the cooking process too. Or try soaking them overnight in the fridge for 12-16 hours.
If you forgot this step, cook the soup longer. Add dry beans directly to the slow cooker and cook for 4 hours on high before adding the diced vegetables. Then continue cooking according to the recipe card below.
Canned beans will be mushy & fall apart by the time the diced vegetables are soft & cooked through. I do not recommend substituting them in this recipe.
Slow Cooker Navy Bean and Ham Soup
Equipment
- Slow Cooker 4-quart or large size
Ingredients
- ½ pound dried navy beans
- 2 cups mirepoix small diced carrots, onion, & celery
- 3 cups water
- 3 teaspoons Ham bouillon or base better than bouillon or 4 cubes
- 1 bay leaf
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 cup ham diced leftovers
- salt & pepper optional to taste at the end
- ham hock or bone optional
- fresh minced parsley optional
Instructions
- Rinse the beans in a colander. Also remove any dark beans or foreign objects (stones, etc)½ pound dried navy beans
- Add the beans to a medium-sized pot and cover with 3 inches of water. Over medium-high heat boil for 5 minutes. Cover the pot and turn off the heat. Let soak for 40 minutes.
- Add the beans and the soaking liquid to the Crock Pot. Add all the remaining ingredients - except the ham. Add optional ham bone or hock is using.2 cups mirepoix, 3 cups water, 3 teaspoons Ham bouillon or base, 1 bay leaf, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, ham hock or bone, ½ teaspoon garlic powder
- Set to high heat & the timer for 8 hours.
- After 7 hours, add the ham pieces & stir. Let cook for the remaining hour.1 cup ham
- Taste test and add salt & pepper if needed.salt & pepper
- Ladle into bowls or cups. Top with fresh parsley if desired.fresh minced parsley
Notes
- Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Reheat in the microwave or stovetop.
- Do not skip the presoaking cooking stovetop method. You can soak them overnight in a bowl in the refrigerator for 12-16 hours instead of the quick boil method.
- I don't recommend using canned beans instead of dried for this recipe. The beans will be too mushy by the time the vegetables cooks through.
- You can use chicken bouillon instead of ham (since most people have that in their pantry).
Nutrition
More Slow Cooker Soup Recipes
Here are some soup & stew similar recipes made in the Crock-Pot:
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