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Slow Cooker Navy Bean Soup

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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.

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

  1. Rinse and sort the navy beans, removing any debris or damaged beans.
  2. Add the beans, onion, carrots, celery, and garlic to the slow cooker.
  3. Pour in the broth and water, then add the ham bone or diced ham if using, along with thyme and bay leaf.
  4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beans are tender.
  5. Remove the ham bone if used and discard the bay leaf.
  6. Season with salt and black pepper to taste.
  7. For a thicker consistency, mash some of the beans or blend a small portion of the soup.
  8. 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

Find it online: https://thefamilycooking.com/slow-cooker-navy-bean-soup/