Slow-Cooker Navy Bean and Ham Soup Recipe

 

Super easy soup recipe. Chop, dump, and let it cook. 

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

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.

Credit: Photo: Hector M. Sanchez

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