There’s something incredibly comforting about a warm bowl of soup on a chilly day, and the Crockpot Navy Bean Soup with Ham Shank Recipe is one of those soul-soothing dishes that feels like a cozy hug in a bowl. It effortlessly combines tender navy beans, savory ham shank, and fresh veggies to create a hearty, filling meal that’s perfect for family dinners or meal prepping. Plus, using a crockpot means all the flavors get to mingle slowly and deeply, making every spoonful taste like it was cooked with love for hours.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together beautifully without much fuss. Each item plays a key role: fresh veggies for crunch and sweetness, herbs for aromatic depth, and the ham shank for rich, smoky flavor that infuses the whole soup.
- Yellow onions (1/2 cup, diced): Provide sweetness and a subtle base flavor that melts into the soup.
- White beans (30 oz. canned, undrained): The star ingredient offering creamy texture and protein; using canned saves soaking time.
- Ham shank (1 piece): Adds smoky, meaty flavor that turns this into a satisfying main dish.
- Carrots (1 cup, diced): Bring color and a hint of natural sweetness.
- Celery (1 cup, chopped): Adds freshness and slight crunch for balance.
- Garlic (1 clove, minced): Infuses savory warmth and depth.
- Bay leaves (2 leaves): Enhance the soup with subtle herbal notes.
- Fresh rosemary (2 sprigs): Offers a fragrant, piney touch that complements the ham.
- Water (4 cups): The cooking liquid that brings all flavors together perfectly.
How to Make Crockpot Navy Bean Soup with Ham Shank Recipe
Step 1: Build Your Flavor Base
Start by placing the diced yellow onions evenly across the bottom of your crockpot. This layer slowly softens and sweetens, creating an essential flavor foundation that blends beautifully with the other ingredients as they cook.
Step 2: Add the Beans
Next, pour the entire contents of the white bean cans into the crockpot, including the liquid. This bean liquid is packed with starchy goodness that helps thicken the soup and adds extra body without needing broth or stock.
Step 3: Layer the Veggies and Herbs
Scatter the diced carrots, chopped celery, and minced garlic over the beans, then carefully tuck in the bay leaves and rosemary sprigs. These layers not only bring varied textures but also build complex flavor as they simmer together.
Step 4: Place the Ham Shank
Set the ham shank right on top of the vegetables and beans. As it cooks, the ham shank slowly releases smoky juices and tender meat that make this soup truly special.
Step 5: Add Water and Cook
Pour in 4 cups of water to cover everything, then cover your crockpot with the lid. Cook on high for about 3-4 hours or on low for 5-6 hours until the ham shank is so tender it practically falls apart and the flavors have fully developed.
Step 6: Remove and Chop the Ham
Take out the ham shank and let it cool just enough so you can handle it. Remove all bones, excess fat, and skin. Chop the ham meat into bite-sized pieces and return it back to the crockpot — this step enriches the soup with those smoky, chewy bits that everyone loves.
Step 7: Final Touches
Remove the bay leaves and rosemary sprigs to avoid bitter herbal notes, then optionally mash some of the beans right inside the pot to thicken the soup and add a cozy creaminess. Give it a quick stir and get ready to enjoy!
How to Serve Crockpot Navy Bean Soup with Ham Shank Recipe
Garnishes
To make your bowl even more inviting, sprinkle fresh chopped parsley or thyme on top for a pop of color and fresh herbal aroma. A little cracked black pepper or a drizzle of olive oil can elevate flavors too, adding a gentle warmth or silkiness.
Side Dishes
This soup shines beautifully alongside warm crusty bread or buttery cornbread to soak up every savory drop. A fresh green salad or some roasted winter vegetables can round out the meal with contrasting textures and brightness.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls, turning every bite into a comforting combo of soup and carb. You could also ladle it over cooked rice or polenta for a heartier dish that mixes textures and flavors uniquely.
Make Ahead and Storage
Storing Leftovers
This soup keeps extraordinarily well—store it in airtight containers in the refrigerator for up to 4 days. The flavors even deepen over time, making leftovers sometimes even more delicious than day one.
Freezing
If you want to save some for later, cool the soup completely and transfer into freezer-safe containers or bags. It freezes beautifully for up to 3 months without losing its texture or flavor, perfect for quick comfort meals down the line.
Reheating
Reheat on the stove over low heat, stirring occasionally to warm through evenly without breaking down the beans too much. You can also microwave individual portions, just cover to retain moisture and reheat until steaming hot.
FAQs
Can I use dried navy beans instead of canned?
Absolutely! If you choose dried navy beans, soak them overnight and rinse well before adding to the crockpot. You might need to increase cooking time to ensure beans are tender.
What can I substitute for the ham shank?
If you don’t have a ham shank, smoked ham hocks or even diced leftover ham work well. For a vegetarian twist, skip the ham and add smoked paprika or liquid smoke for that smoky depth.
Is it necessary to remove the bay leaves and rosemary sprigs?
Yes. These herbs add flavor while cooking but can become overpowering and tough if eaten whole. Removing them before serving keeps the texture pleasant and the flavor balanced.
Can I make this soup in an Instant Pot?
You can! Use the sauté function for onions, then add ingredients and cook on high pressure for about 40-50 minutes. Natural release will give you tender beans and a great depth of flavor.
How thick should the soup be?
It’s nice to have a slightly thick and hearty consistency, but not too heavy. Mashing some beans helps thicken it naturally while maintaining a comforting, stew-like texture that’s easy to enjoy.
Final Thoughts
Nothing beats the warmth and satisfaction of this Crockpot Navy Bean Soup with Ham Shank Recipe on a cool day. It’s easy, wholesome, and packed with flavor that fills your kitchen and your belly with happy vibes. Give it a try—you’ll find it’s one of those recipes you come back to time and again to relish all year round.
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Crockpot Navy Bean Soup with Ham Shank Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Navy Bean Soup is a comforting and flavorful dish perfect for chilly days. Made with tender white beans, a smoky ham shank, fresh vegetables, and aromatic herbs, it simmers slowly to develop a rich, satisfying taste. Easy to prepare and ideal for meal prep, this soup yields 8 servings and is perfect for family dinners or gatherings.
Ingredients
Vegetables
- 1/2 cup yellow onions, diced
- 1 cup diced carrots
- 1 cup chopped celery
- 1 clove garlic, minced
Beans & Meat
- 2 (15 oz) cans white beans, undrained (30 oz total)
- 1 ham shank
Herbs & Liquids
- 2 bay leaves
- 2 sprigs fresh rosemary
- 4 cups water
Instructions
- Layer Onions: Place the diced yellow onions evenly across the bottom of the crockpot to create a flavorful base for the soup.
- Add Beans: Pour the entire contents of the white bean cans, including the liquid, over the onions to add creaminess and substance.
- Add Vegetables & Meat: Layer the diced carrots, chopped celery, minced garlic, and the bay leaves and rosemary sprigs over the beans. Place the ham shank on top to infuse smoky flavor.
- Add Water & Cover: Pour 4 cups of water into the crockpot, then cover it with the lid to prepare for slow cooking.
- Cook Soup: Cook on HIGH for 3-4 hours or LOW for 5-6 hours until the ham shank is tender enough that the bones slip out easily and the flavors meld beautifully.
- Remove & Prep Ham: Carefully remove the ham shank and allow it to cool slightly. Remove bones, trim off excess fat and skin, then chop the meat into bite-sized pieces.
- Return Meat & Finish: Return the chopped ham to the crockpot. Remove the bay leaves and rosemary sprigs. For a thicker texture, mash some beans gently with a potato masher and stir before serving.
Notes
- You can substitute the ham shank with smoked ham hock or leftover ham for a similar flavor.
- For a vegetarian version, omit the ham and use vegetable broth instead of water; add smoked paprika for a smoky flavor.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust water amount slightly if you prefer a thicker or thinner soup consistency.
- If you like a spicier kick, add a pinch of red pepper flakes during cooking.
