Old Fashion Bean Soup(Slow Cooker)
Hearty slow‑cooked bean soup with smoky ham, tender navy beans, and aromatic celery—perfect for a comforting family dinner or a filling lunch for anyone craving classic comfort food.
Ingredients
Instructions
- Soak the navy beans in water overnight, then drain and discard the soaking water.
- Combine the soaked beans, ham bone or ham pieces, salt, pepper, chopped celery, water, and bay leaf in the slow cooker.
- Cover and cook on low for 8 to 9 hours, or until the beans are tender.
- Remove the ham bone and any large chunks of bone from the soup.
- Cut the cooked ham into bite‑size pieces and return them to the soup.
- Stir well and serve hot.
Tips & Substitutions
For added flavor, consider sautéing the celery with onions and garlic before adding to the slow cooker. If you don't have navy beans, pinto or great northern beans work as substitutes. Adjust the salt based on the saltiness of your ham. For a vegetarian version, use smoked paprika for a hint of smokiness and vegetable broth instead of water.
Serving Suggestions
Serve the soup hot, garnished with freshly chopped parsley or a sprinkle of black pepper. It pairs wonderfully with crusty bread or a side salad for a complete meal. For an extra hearty option, serve alongside Ham & Scalloped Potatoes for a comforting dinner.
Storage & Reheating
Store leftover bean soup in an airtight container in the refrigerator for up to 4 days. To freeze, allow it to cool completely, then transfer to freezer-safe containers, leaving some space for expansion. When reheating, thaw in the fridge overnight and warm on the stove over low heat, adding a splash of water if it’s too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Bean Soup(Slow Cooker) contains roughly 1537 calories, with 41g protein, 361g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (458% of the Daily Value), vitamin C (349% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 2081mg per serving (90% 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 canned beans instead of dry beans?
Yes, you can use canned navy beans for this recipe. If using canned beans, reduce the cooking time to about 2-3 hours on low, and add them during the last hour of cooking to heat through without becoming mushy.
Is it necessary to soak the beans overnight?
Soaking beans helps to soften them and reduces cooking time, but it's not strictly necessary. If you're short on time, you can use the quick soak method: boil the beans for 2 minutes, then let them sit for an hour before draining and proceeding with the recipe.
What can I do with the leftover ham bone?
The leftover ham bone can be used to flavor other soups, stews, and beans. You can also freeze it for future use in recipes like split pea soup or bean chili. Just be sure to remove any leftover meat before storing.
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).