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Emma

Crockpot Ham and Bean Soup: Easy, Hearty Recipe Today!

A hearty and easy recipe for Crockpot Ham and Bean Soup, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups dried navy beans rinsed and sorted
  • 1 pound cooked ham diced
  • 1 medium onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
  2. In the crockpot, combine the rinsed navy beans, sautéed vegetables, diced ham, chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
  4. Before serving, remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
  5. Serve hot, garnished with fresh parsley if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 50mgSodium: 800mgFiber: 8gSugar: 2g

Notes

  • For a spicier kick, add a diced jalapeño or a teaspoon of red pepper flakes to the soup.
  • Substitute the navy beans with black beans or pinto beans for a different flavor profile.

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