Crock-Pot Navy Bean Soup
Hearty and comforting navy bean soup flavored with ham hock, perfect for chilly days and family gatherings, offering rich, smoky flavors and creamy texture.
Ingredients
Instructions
- Soak the navy beans in water for 12 hours and then drain.
- Place the soaked beans, water, chopped carrot, chopped celery, chopped onion, ham hock, salt, and pepper into a 2-quart crock-pot or slow cooker.
- Cook on low setting for 15 hours.
- Remove the ham hock from the soup and discard skin, fat, and bone.
- Cut the meat into small pieces and return it to the soup.
- Optionally, mash the beans for a creamier texture before serving.
Tips & Substitutions
For a deeper flavor, consider adding a bay leaf or some garlic to the slow cooker. If you don't have navy beans, great northern or pinto beans can be used as substitutes. Make sure to soak them properly to ensure even cooking. If you're short on time, using canned beans can speed up the process, but adjust the cooking time accordingly.
Serving Suggestions
Serve this comforting soup with crusty bread or a side of cornbread for a hearty meal. It pairs beautifully with a fresh salad, such as a Seven Layer Vegetable Salad, for a balanced dish. For a more filling option, consider serving it alongside Grinder Sandwiches to soak up the flavors.
Storage & Reheating
Store any leftover navy bean soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if it’s too thick. You can also microwave individual portions, covered, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Navy Bean Soup contains roughly 556 calories, with 15g protein, 78g carbohydrates, and 22g fat. It is an excellent source of vitamin C (45% of the Daily Value), dietary fiber (44% of the Daily Value), and protein (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1071mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beans instead of dry beans for this recipe?
Yes, you can use fresh beans, but it's important to soak them for at least a few hours before cooking. Fresh beans will require less cooking time, so adjust accordingly. Keep in mind that dry beans provide a richer flavor and texture.
What can I do if the soup is too thick?
If your soup turns out too thick, simply add more water or broth until it reaches your desired consistency. Stir well and let it heat through. This will help maintain the flavor while ensuring it's not overly dense.
Is there a vegetarian option for this soup?
Absolutely! To make a vegetarian version, simply omit the ham hock and replace it with smoked paprika for that smoky flavor. You can add more vegetables like bell peppers or mushrooms to enhance the taste, making it a hearty and satisfying dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).