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
Scale
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.
