Slow cooker navy bean soup with ham is the epitome of comfort food. This hearty, flavorful soup is perfect for a chilly evening, a weekend brunch, or even a weeknight dinner when you're short on time. The slow cooker does all the work, allowing the beans to soften beautifully and the flavors to meld into a rich, satisfying broth. This recipe is easy to adapt to your taste preferences, making it a versatile addition to your culinary repertoire.
What Makes This Slow Cooker Navy Bean Soup Special?
This recipe goes beyond the basic navy bean soup. We're focusing on maximizing flavor through thoughtful ingredient selection and cooking techniques. The slow cooker ensures incredibly tender beans, while the ham adds a depth of savory richness that elevates the entire dish. We'll also explore ways to customize it to your liking, from adding spices to incorporating other vegetables.
Ingredients for Slow Cooker Navy Bean Soup with Ham
- 1 lb. boneless ham, cut into 1-inch cubes (leftover ham works perfectly!)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups dried navy beans, rinsed and picked over
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Optional additions: 1 cup chopped kale or spinach (added in the last 30 minutes), a tablespoon of Worcestershire sauce, a splash of apple cider vinegar
Instructions for the Best Slow Cooker Navy Bean Soup
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Combine Ingredients: In your slow cooker, combine the ham, onion, carrots, celery, garlic, crushed tomatoes, chicken broth, navy beans, thyme, rosemary, and bay leaf. Season generously with salt and pepper.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are tender. Stir occasionally to prevent sticking.
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Adjust Seasoning: Taste and adjust seasoning as needed. Add more salt, pepper, or herbs to your liking. If you want a tangier soup, add a splash of apple cider vinegar or Worcestershire sauce during the last hour of cooking.
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Add Greens (Optional): If using kale or spinach, stir them into the soup during the last 30 minutes of cooking.
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Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy!
Frequently Asked Questions (FAQ)
Can I use canned navy beans instead of dried?
Yes, you can use canned navy beans. If using canned beans, add them during the last hour of cooking to prevent them from becoming mushy. Reduce the cooking time accordingly. You'll also need to adjust the liquid; you may not need all 6 cups of broth.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to increase the spice level. A diced jalapeño pepper added with the other vegetables will also add a nice kick.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in airtight containers in the freezer for up to 3 months.
What other vegetables can I add?
Feel free to add other vegetables like diced potatoes, bell peppers, or corn. Add them along with the carrots and celery.
How do I thicken this soup?
If you prefer a thicker soup, you can mash some of the beans against the side of the pot before serving. Alternatively, you can stir in a slurry of cornstarch and cold water (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) during the last 30 minutes of cooking.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, provided you use gluten-free broth. Always check the labels of your ingredients to ensure they are gluten-free.
This slow cooker navy bean soup with ham is a simple yet satisfying meal that’s perfect for any occasion. Enjoy the delicious flavors and the ease of slow cooker cooking!
