Hearty Crockpot Ham and Bean Soup for Cozy Comfort

This Crockpot Ham and Bean Soup brings warmth and satisfaction on chilly days, perfect for family gatherings.

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Course: Soups

Cuisine: American

Keyword: autumn dishes, comfort food, Crockpot Ham and Bean Soup, easy recipes, family meals, hearty soup

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings: cups

Calories: 300kcal

1 pound dried navy beans Rinse and sort to ensure the beans are clean and free of debris.
1 large onion Diced to add a sweet, aromatic undertone.
3 cloves garlic Minced for bold flavor.
2 carrots Diced for sweetness and color.
2 stalks celery Diced for fresh texture.
1 ham bone with meat or chopped ham Adds richness and depth.
6 cups low-sodium chicken broth or water Broth for flavor, or water for lighter base.
1 teaspoon dried thyme Offers an earthy herbal note.
1 teaspoon dried bay leaf Enhances flavor profile.
½ teaspoon black pepper Adds warmth.
to taste salt Season as needed.
1 tablespoon olive oil For sautéing vegetables, optional.

Rinse the dried navy beans under cool water and soak overnight or boil for 2 minutes, then let sit for an hour. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until soft. Add minced garlic and sauté for another minute.
In the crockpot, combine soaked beans, sautéed vegetables, ham, broth (or water), thyme, bay leaf, and black pepper. Stir well.
Cover and cook on low for 8 hours or high for 4 hours until beans are tender.
During the last 30 minutes, taste the soup and add salt if necessary. Remove the ham bone, shred the meat, and return it to the soup.
Stir the soup before serving. Enjoy hot with crusty bread.

This soup freezes well; leave out salt until reheating for best flavor.