Go Back
Crockpot Ham and White Bean Soup
Daniel Hayes

Crockpot Ham and White Bean Soup

A deep, smoky, and effortless meal. This slow-cooked soup uses dry navy beans and a ham shank to create a rich, creamy broth without any alcohol or added thickeners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dry navy beans, rinsed and soaked overnight
  • 1 lb ham bone, ham hock, or 2 cups diced ham
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups carrots, diced
  • 1 cup celery, sliced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 leaf bay leaf
  • to taste black pepper

Equipment

  • 6-Quart Slow Cooker
  • Cutting Board

Method
 

  1. Place the soaked and rinsed navy beans into the bottom of a 6-quart slow cooker.
  2. Add the ham bone (or diced ham), onion, garlic, carrots, and celery on top of the beans.
  3. Pour in the chicken broth and stir in the oregano, smoked paprika, and black pepper. Submerge the bay leaf.
  4. Cover and cook on Low for 8-10 hours or on High for 5-6 hours, until the beans are tender.
  5. Remove the ham bone and bay leaf. Shred any meat off the bone and return it to the pot. Stir well and serve.

Notes

For best results, soak dry beans overnight. If using canned beans instead, reduce the chicken broth by 2 cups and cook on Low for only 3-4 hours.