Navy Bean Soup(Crock-Pot)
Navy Bean Soup is a hearty, comforting dish perfect for chilly days. Rich with smoky ham, tender navy beans, and aromatic vegetables, it offers a wholesome flavor profile. Ideal for family dinners or meal prep, this slow-cooker recipe delivers deep, satisfying flavors with minimal effort.
Ingredients
Instructions
- Soak the navy beans in water overnight.
- Combine soaked beans, chopped onions, celery sprigs, ham or smoked pork butt, bay leaf, salt, and whole peppercorns in the crock-pot.
- Add water to cover all ingredients.
- Cook on low for 10 to 12 hours or on high for 5 to 6 hours.
- Remove the ham or pork from the soup, cut into pieces, and return to the pot.
Tips & Substitutions
To enhance flavor, sauté the onions and celery in a bit of oil before adding them to the crock-pot. If you don’t have navy beans, great northern beans can be used as a substitute. For a vegetarian option, omit the ham and add smoked paprika for a similar depth of flavor. This soup is also delicious with a sprinkle of fresh herbs before serving.
Serving Suggestions
Serve the navy bean soup with crusty bread or cornbread for a hearty meal. A side salad or veggie sandwiches can add freshness to the meal. For those who enjoy a bit of spice, consider offering hot sauce on the side. This soup pairs beautifully with Ham Potato Patties for a satisfying dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat or in the microwave until heated through. If the soup thickens, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Navy Bean Soup(Crock-Pot) contains roughly 119 calories, with 6g protein, 18g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1008mg per serving (44% 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 dried beans instead of canned?
Yes, using dried beans is ideal for this recipe. Just remember to soak the navy beans overnight before cooking. This helps to soften them and reduce cooking time. If you forget to soak them, you can use the quick soak method by boiling them for a few minutes and letting them sit for an hour before proceeding.
How can I make this soup vegetarian?
For a vegetarian version of navy bean soup, simply omit the ham or smoked pork. You can enhance the flavor by adding smoked paprika or liquid smoke. Incorporate more vegetables like carrots and bell peppers for added nutrition and taste. Vegetable broth can replace water for a richer flavor.
Can I freeze navy bean soup?
Yes, navy bean soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop or microwave until heated through.
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).