Why You’ll Love This Recipe
This recipe is simple, filling, and incredibly satisfying. The slow cooker does most of the work, allowing the ingredients to blend into a rich and comforting soup without constant attention. It is budget-friendly, packed with protein and fiber, and perfect for meal prep. The flavors deepen over time, making leftovers even more delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound dried navy beans, rinsed and sorted
1 small onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth or vegetable broth
1 cup water
1 ham bone or 1 cup diced ham (optional)
1 teaspoon dried thyme
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley (optional)
Directions
Rinse and sort the navy beans, removing any debris or damaged beans.
Place the beans in the slow cooker along with the chopped onion, carrots, celery, and garlic.
Add the chicken broth, water, ham bone or diced ham if using, dried thyme, and bay leaf.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beans are tender.
Once cooked, remove the ham bone if used and discard the bay leaf.
Season the soup with salt and black pepper to taste.
For a thicker texture, lightly mash some of the beans with a spoon or blend a small portion of the soup.
Stir in chopped fresh parsley before serving if desired.
Serve warm.
Servings and timing
This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 7 to 8 hours (low) or 4 to 5 hours (high)
Total time: up to 8 hours 15 minutes
Variations
You can make this soup vegetarian by omitting the ham and using vegetable broth, adding smoked paprika for a hint of smokiness. For extra flavor, include diced potatoes or a handful of chopped kale toward the end of cooking. A pinch of red pepper flakes can add a subtle heat. You can also stir in a splash of lemon juice before serving to brighten the flavors.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so you may need to add a little water or broth when reheating.
To reheat, warm the soup on the stovetop over medium heat or in the microwave until heated through, stirring occasionally.
This soup also freezes well. Store in freezer-safe containers for up to 3 months and thaw in the refrigerator overnight before reheating.
FAQs
Do I need to soak navy beans before using them?
Soaking is not required for slow cooker recipes, but it can help reduce cooking time and improve digestion.
Can I use canned navy beans instead?
Yes, but the cooking time will be much shorter. Add them in the last 1 to 2 hours of cooking to avoid over-softening.
What can I use instead of a ham bone?
You can use diced ham, smoked turkey, or even bacon for a similar smoky flavor.
How do I thicken the soup?
Mash some of the beans or blend a portion of the soup to create a thicker consistency.
Can I add more vegetables?
Yes, vegetables like potatoes, spinach, kale, or zucchini can be added for extra nutrition and flavor.
Is this soup healthy?
Yes, it is high in fiber, protein, and essential nutrients, making it a wholesome and nourishing meal.
Can I cook this on the stovetop instead?
Yes, simmer the ingredients in a large pot for about 1.5 to 2 hours, or until the beans are tender.
Why are my beans still hard after cooking?
Old beans or hard water can prevent beans from softening. Make sure to use fresh beans and avoid adding salt too early.
Can I make this soup spicy?
Yes, add red pepper flakes, cayenne pepper, or diced chili peppers for some heat.
How long does it last in the fridge?
It will stay fresh for up to 4 days when stored properly in an airtight container.
Conclusion
Slow Cooker Navy Bean Soup is a classic comfort dish that is easy to prepare and full of rich, hearty flavors. With minimal effort and simple ingredients, you can create a nourishing meal that is perfect for family dinners or meal prep. Whether enjoyed fresh or as leftovers, this soup is sure to become a staple in your kitchen.
PrintSlow Cooker Navy Bean Soup
A hearty and comforting slow cooker soup made with tender navy beans, vegetables, and a rich, savory broth. Perfect for cozy meals with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 pound dried navy beans, rinsed and sorted
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth or vegetable broth
- 1 cup water
- 1 ham bone or 1 cup diced ham (optional)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Rinse and sort the navy beans, removing any debris or damaged beans.
- Add the beans, onion, carrots, celery, and garlic to the slow cooker.
- Pour in the broth and water, then add the ham bone or diced ham if using, along with thyme and bay leaf.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beans are tender.
- Remove the ham bone if used and discard the bay leaf.
- Season with salt and black pepper to taste.
- For a thicker consistency, mash some of the beans or blend a small portion of the soup.
- Stir in chopped parsley if desired and serve warm.
Notes
- For a vegetarian version, omit ham and use vegetable broth with a pinch of smoked paprika.
- Add potatoes, kale, or spinach for extra nutrition.
- A splash of lemon juice before serving brightens the flavor.
- Soup thickens as it sits; add broth or water when reheating.
- Freezes well for up to 3 months in airtight containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 15 mg
