Best 4 Navy Bean Soup In The Crock Pot Recipes

In the realm of hearty and comforting soups, navy bean soup stands tall. This classic dish, often associated with the frugal and resourceful cooking of the past, has withstood the test of time and continues to warm hearts and bellies alike. Navy beans, small and unassuming, transform into a creamy and flavorful base when simmered in a savory broth. Accompanied by a medley of vegetables, such as carrots, celery, and onions, the soup exudes a symphony of flavors that dance on the palate. Whether you prefer a simple and traditional preparation or one enhanced with a touch of smoky bacon or a hint of aromatic herbs, navy bean soup offers a blank canvas for culinary creativity. As you embark on this culinary journey, let us guide you through a collection of delectable navy bean soup recipes, each with its unique twist on this timeless classic.

Here are our top 4 tried and tested recipes!

NAVY BEAN AND HAM SOUP RECIPE

Navy Bean and Ham Soup Recipe image

This slow-cooker recipe couldn't be easier.

Provided by Southern Living Editors

Time 6h15m

Yield Serves 8

Number Of Ingredients 10

Ingredients

1 (16 oz.) package dried navy beans, soaked overnight according to package directions, drained, and rinsed
4 cups water
2 cups reduced-sodium vegetable broth
1 cup chopped yellow onion (1 small onion)
½ cup chopped peeled carrot (2 carrots)
½ cup chopped celery (3 celery stalks)
1 garlic clove, minced
1 bay leaf
½ teaspoon black pepper
1 large, meaty roasted ham bone

Steps:

Place beans, water, broth, onion, carrot, celery, garlic, bay leaf, and pepper in a 5- to 6-quart slow cooker; stir to combine. Place ham bone in center of mixture. Cover and cook on HIGH 6 hours or LOW 8 to 10 hours until beans are tender. Remove ham bone and any gristle. Return any ham meat to soup.

HEARTY NAVY BEAN SOUP

Hearty Navy Bean Soup image

My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. -Mildred Lewis, Temple, Texas

Provided by Taste of Home

Categories Dinner Lunch

Time 2h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 8

Ingredients

3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2-1/2 cups water
Salt and pepper to taste
Minced fresh parsley, optional

Steps:

Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 16g fiber), Protein 18g protein. Diabetic Exchanges

NAVY BEAN SOUP I

Navy Bean Soup I image

A hearty soup that will warm you on a cold night.

Provided by ANGCHICK

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 4h25m

Yield 9

Number Of Ingredients 15

Ingredients

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
½ pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups water

Steps:

Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g

NAVY BEAN AND HAM SOUP (IN A CROCK-POT)

Navy Bean And Ham Soup (in a crock-pot) image

I just love this bean soup recipe , my mom taught me how to make this years ago but I have changed it a bit to fit my tastes. You can make this soup with different types of beans if you prefer too. This soup can be made on the stove top too if you don't have a crock-pot.

Provided by Karla Everett

Categories Other Soups

Time 8h

Number Of Ingredients 12

Ingredients

1 lb small navy beans (or your favorite bean)
1 onion ; chopped
2 stick celery ; chopped
3/4 c chopped carrots
2 Tbsp chopped garlic from a jar
1/2 tsp pepper
2 bay leaves, dried
leftover ham bone with meat on it
1-1/2 c chopped up ham ; optional
4-5 c water
broth from the cooked ham
3 Tbsp fat from ham broth

Steps:

1. Sort through the dry beans and dis-guard any bad beans or rocks you may find. Place in water and soak over night with 2 teaspoons of baking soda.
2. Drain and rinse the beans well.
3. Chop the onions , carrots and celery , I like to use some of the celery leaves in mine.
4. Place cut vegetables in a crock-pot with the beans and Add a meaty ham bone that was left over from a previous dinner and extra chopped up ham meat if you want more meat.
5. Add the left over juice and some of the fat from the cooked ham , it will be jelled once it's cold.
6. Add the water and the remaining spices.
7. Cover and let cook for atleast 6 hours and remove the ham bone and remove the ham off the bone and return the meat to the soup ; I like to mash some of the beans at this time , Cook for 2 more hours.
8. I like to serve my soup with some good ole corn bread....yummy...enjoy!!

Tips:

Soaking the beans: Soaking the beans overnight or for at least 6 hours helps reduce cooking time and makes them more digestible. If you're short on time, you can quick-soak the beans by boiling them for 2 minutes, then removing them from the heat and letting them stand for 1 hour.
Choosing the right ham bone: A smoked ham bone adds a delicious smoky flavor to the soup. You can use a leftover ham bone or buy one from the store. Look for a bone that is meaty and has some fat on it.
Adding vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, potatoes, or corn. You can also add a handful of chopped fresh herbs, such as parsley, thyme, or rosemary.
Seasoning the soup: Be sure to season the soup to taste with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
Storing the soup: Navy bean soup can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months.

Conclusion:

Navy bean soup is a hearty, flavorful soup that is perfect for a cold winter day. It's also a great way to use up leftover ham. With just a few simple ingredients and a little time, you can make a delicious pot of navy bean soup that the whole family will enjoy.

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