Do I need to soak the dry navy beans overnight for this recipe?

No soaking is required for this slow cooker method. The gentle 7 to 8 hour cook time on low heat allows dry navy beans to absorb liquid and soften completely without prior soaking.

Why are my beans still hard after cooking all day?

Hard beans usually happen for two reasons: using old dry beans or adding salt and acidic ingredients too early. Make sure your beans are fresh and save extra salting for the final step.

Can I use canned navy beans instead of dry beans?

Yes you can use canned beans. Use four 15-ounce cans of drained navy beans, cut chicken broth to 4 cups, and reduce slow cooker time to 3 to 4 hours on LOW.

How do I make the soup thicker without adding flour?

The easiest way is to mash 1 cup of cooked beans directly in the crockpot with a potato masher. The natural starch from crushed beans thickens the broth instantly.

Can I freeze Crockpot Ham and Bean Soup for meal prep?

Yes this soup freezes exceptionally well. Allow it to cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Crockpot Ham and Bean Soup Recipe

Description

This easy Crockpot Ham and Bean Soup is the best way to turn leftover ham into a quick cozy weeknight dinner. Great for meal prep or a healthy cold-weather family meal. The simple secret is low slow simmering that makes navy beans ultra tender and rich. The savory aroma of smoky ham, thyme and garlic will fill your kitchen all afternoon.

Ingredients

Scale

1 pound dry navy beans
1 whole ham hock
2 cups cooked ham
1 cup carrots
1 cup celery stalks
1 medium yellow onion
3 cloves garlic cloves
6 cups low-sodium chicken broth
1 teaspoon dried thyme
2 whole dried bay leaves
1/2 teaspoon black pepper

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Instructions

Preheat the oven. Spread 1 pound of dry navy beans across a rimmed baking sheet or large plate. Pick through to remove any small stones, damaged beans, or debris. Transfer the beans to a fine-mesh colander and rinse thoroughly under cool running water for 30 seconds. Inspect the beans visually under bright light to ensure no grit remains. You will see the dusty skin turn glossy and smooth once rinsed clean. (I skipped sorting once and bit straight into a tiny pebble. Take the 60 seconds to check your beans.) Skimping on rinsing leaves excess starch and dirt in your soup base.
Transfer the rinsed navy beans into the 6-quart slow cooker insert. Add 1 cup diced carrots, 1 cup diced celery, 1 diced yellow onion, 3 minced garlic cloves, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper. Starch from the beans begins interacting with the aromatics immediately. You will smell the punchy garlic and herb scent fill the crockpot bowl. (My first test lacked garlic, adding 3 full cloves makes a world of difference.) Do not add salt at this stage. Salt added too early hardens bean skins and prevents them from softening properly.
Nestle 1 ham hock or leftover ham bone right into the center of the bean mixture. Add 2 cups diced cooked ham around the sides. Pour in 6 cups low-sodium chicken broth and tuck 2 dried bay leaves under the liquid line. The liquid should completely submerge the dry beans by about 2 inches. You will see the orange carrots and pink ham peeking through the golden broth. Submerge the ham bone fully. The marrow and collagen breakdown in the bone is what creates a silky, gelatinous broth body.
Cover the slow cooker with its glass lid. Cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) without lifting the lid during the first 6 hours. When done, the beans will look plump and creamy, yields easily when pressed against the side with a spoon, and the broth turns rich and opaque. Steam and a deep smoky aroma will escape when uncovering. Resist lifting the lid early. Each lid lift releases trapped steam and adds 15 minutes to the total cook time.
Carefully remove the ham hock using tongs and place on a cutting board. Discard bay leaves. Shred meat off the bone with two forks, discard fat and bone, and return meat to the crockpot. Use a potato masher to crush about 1 cup of beans directly in the pot. Stir well for 60 seconds. The released bean starches will instantly thicken the broth into a velvety, thick soup texture. Remove bay leaves before mashing. Leaving bay leaves in risks sharp fragments in the final bowls.

Notes

Pro Tips:

Wait to add extra salt until the very end because ham hocks release variable amounts of salt during cooking.
Use low-sodium chicken broth to maintain complete control over the final saltiness of your soup.
Mash 1 cup of cooked beans against the pot wall using a wooden spoon to thicken broth naturally.
Keep dry beans stored in a cool dark pantry and use within 1 year for optimal softening.
If your water is hard, add 1/4 teaspoon of baking soda to help dry beans soften evenly.
Trim excess outer skin off the ham hock before cooking to avoid a greasy surface layer.
Let the soup rest uncovered for 15 minutes after cooking to allow the broth to thicken further.

Storage: Store leftover soup in an airtight glass container in the refrigerator for up to 4 days. The soup will thicken considerably as it cools because bean starches set. You can also freeze portions in freezer bags for up to 3 months. To reheat, warm over medium-low heat on the stovetop for 8 to 10 minutes, stirring occasionally. Add 2 to 3 tablespoons of fresh water or broth to loosen the texture back to your desired soup consistency.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 536g
Calories: 201
Sugar: 6g
Sodium: 1818mg
Fat: 7g
Carbohydrates: 35g
Fiber: 11g
Cholesterol: 66mg