If you’re craving a comforting bowl of hearty, soul-warming soup that feels like a warm hug from the inside out, look no further than this Crockpot Navy Bean Soup with Ham Shank and Herb Guide Recipe. It’s an absolute gem of a dish, perfect for chilly days or anytime you want a meal that’s super simple to make but brimming with rich flavors—think tender navy beans soaking up the smoky goodness of a slow-cooked ham shank, uplifted by fresh herbs that bring everything alive. This soup not only satisfies hunger but also fills the kitchen with an irresistible aroma that beckons everyone to the table.
Ingredients You’ll Need
Keep it simple and let the ingredients shine in this recipe. Each component plays a vital role—from the sweet crunch of diced carrots to the fragrant touch of fresh rosemary, and of course, that smoky ham shank that makes all the difference.
- Yellow onions (1/2 cup, diced): Adds a mellow sweetness and depth of flavor as the base of the soup.
- White beans (2 cans, 15 oz each, undrained): The star ingredient offering creamy texture and hearty protein.
- Ham shank (1): Infuses a rich, smoky essence and provides tender meat to enjoy.
- Diced carrots (1 cup): Brings natural sweetness and a pop of color for visual appeal.
- Chopped celery (1 cup): Adds subtle freshness and a slight crispness to the mix.
- Garlic (1 clove, minced): Gives a gentle spicy undertone that lifts the whole dish.
- Bay leaves (2): Adds earthiness and complexity with their aromatic quality.
- Fresh rosemary sprigs (2): Imparts a piney, herbaceous flavor that balances the richness.
- Water (4 cups): The cooking liquid that melds all the flavors into the perfect harmony.
How to Make Crockpot Navy Bean Soup with Ham Shank and Herb Guide Recipe
Step 1: Start with the Onion Base
Begin by layering the diced yellow onions across the bottom of your crockpot. This simple step ensures that the onions slowly sweat and caramelize, building a sweet, inviting foundation that flavors the entire soup.
Step 2: Add the White Beans
Next, pour in the entire contents of the white bean cans, including the liquid. The liquid helps create a creamy broth while preserving the beans’ delicate flavor and texture, making the soup rich without any extra cream or thickener.
Step 3: Layer the Vegetables, Garlic, and Herbs
Place the diced carrots, chopped celery, minced garlic, bay leaves, and fresh rosemary sprigs evenly over the beans. This layering ensures every spoonful has a delicious balance of earthy and fresh notes.
Step 4: Place the Ham Shank on Top
Lay the ham shank right on top of your layers. As it cooks low and slow, the smoky, salty goodness will seep through the vegetables and beans, infusing the soup with that signature flavor you know and love.
Step 5: Add Water and Cook
Pour the 4 cups of water into the crockpot, cover it with the lid, and cook. You can cook on high for 3 to 4 hours or low for 5 to 6 hours. You’ll know it’s ready when the ham shank is falling apart and the bones slide out easily—this means the soup has developed maximum flavor and tenderness.
Step 6: Shred the Ham and Finish Up
Carefully remove the ham shank and let it cool just enough to handle. Remove the bones, trim any excess fat or skin, and chop the meat into bite-sized pieces. Return the meat to the crockpot, stirring it back into the rich broth to make every spoonful irresistible.
Step 7: Final Touches
Before serving, remove the bay leaves and rosemary sprigs. To give your soup a thicker, more luxurious texture, gently mash some of the beans with a potato masher right in the pot. This little trick adds body without any fuss.
How to Serve Crockpot Navy Bean Soup with Ham Shank and Herb Guide Recipe
Garnishes
Elevate your soup experience with fresh garnishes. A sprinkle of chopped fresh parsley or a dash of cracked black pepper brightens each bowl beautifully. For a bit of creaminess, add a dollop of sour cream or a drizzle of olive oil.
Side Dishes
Serve this stew-like soup with crusty bread or buttery cornbread for dipping. A simple green salad with vinaigrette provides a refreshing contrast, balancing out the hearty richness of the bean and ham combination.
Creative Ways to Present
Try serving the soup in rustic bread bowls for a cozy presentation that’s fun for guests and kids alike. Alternatively, ladle it over cooked rice or quinoa to turn it into a more filling meal. Garnish with a sprinkle of grated Parmesan for an extra savory touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crockpot Navy Bean Soup with Ham Shank and Herb Guide Recipe in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making your next meal even better.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, leaving some headspace for expansion. It will keep well for up to 3 months, so you can enjoy a ready-made meal anytime.
Reheating
Reheat the soup gently on the stovetop or in the microwave until piping hot. Stir occasionally and add a splash of water if it’s thickened too much. The shredded ham stays tender and delicious even after reheating.
FAQs
Can I use dried navy beans instead of canned?
Absolutely! If you prefer dried navy beans, soak them overnight and cook until tender before adding them to the crockpot. This will give you a fresher flavor but will add extra time to the prep.
What if I don’t have a ham shank?
You can substitute with a smoked ham hock or even some diced smoked ham. The key is using something smoky and flavorful to infuse that classic taste into the soup.
Can I make this soup vegetarian?
Yes, omit the ham shank and use vegetable broth instead of water for more flavor. Add smoked paprika or liquid smoke to replicate some smokiness for a vegetarian-friendly version.
How do I know when the soup is done?
The soup is ready when the ham shank meat pulls away easily from the bone and the beans are creamy and tender throughout. Typically, 3-4 hours on high or 5-6 hours on low in the crockpot works perfectly.
Can I add other vegetables?
Definitely! Feel free to add diced potatoes, green beans, or even a handful of kale near the end of cooking for extra nutrition and flavor variations.
Final Thoughts
There’s nothing quite like a bowl of Crockpot Navy Bean Soup with Ham Shank and Herb Guide Recipe to provide comfort, nourishment, and a touch of culinary magic with minimal effort. It’s a recipe that welcomes you back whenever you need a hearty, satisfying meal. Give it a try and watch it quickly become a cherished staple in your recipe collection!
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Crockpot Navy Bean Soup with Ham Shank and Herb Guide Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
A hearty and comforting Crockpot Navy Bean Soup featuring tender ham shank, aromatic herbs, and a medley of vegetables slow-cooked to perfection for a rich, flavorful meal.
Ingredients
Vegetables
- 1/2 cup yellow onions (diced)
- 1 cup diced carrots
- 1 cup chopped celery
- 1 clove garlic (minced)
Beans
- 30 oz. cans of white beans (undrained; 2 cans of 15 oz each)
Protein
- 1 ham shank
Herbs and Seasonings
- 2 bay leaves
- 2 sprigs of fresh rosemary
Liquids
- 4 cups water
Instructions
- Prepare the crockpot base: Place the diced onions evenly across the bottom of the crockpot to form a flavorful foundation.
- Add beans: Pour the entire contents of the white beans cans, including the liquid, over the onions to add creaminess and substance.
- Layer vegetables and herbs: Add the diced carrots, chopped celery, minced garlic, bay leaves, and rosemary sprigs over the beans. Place the ham shank on top to infuse the soup with smoky flavor.
- Add water and cover: Pour 4 cups of water into the crockpot, then cover it with the lid to prepare for cooking.
- Cook slowly: Set the crockpot to cook on high for 3-4 hours or on low for 5-6 hours. The soup is ready when the ham shank meat begins to pull apart easily and the bones slip out without resistance.
- Prepare the ham meat: Carefully remove the ham shank from the crockpot and let it cool just enough to handle. Remove the bones and trim off any excess fat and skin. Chop the ham meat into bite-sized pieces and add it back into the soup.
- Final touches: Remove the bay leaves and rosemary sprigs from the soup. For a thicker texture, use a potato masher to mash some of the beans directly in the crockpot, then stir gently to incorporate.
Notes
- Use low-sodium beans and ham to reduce sodium content if desired.
- For extra richness, add a splash of olive oil after cooking.
- Leftover soup keeps well refrigerated for up to 4 days or can be frozen for up to 3 months.
- To make it vegetarian, omit the ham and use vegetable broth instead of water.
- If you prefer a smoother texture, blend a portion of the soup before adding the ham back in.
