Easy Slow Cooker Navy Bean Soup

Growing up, I always thought bean soup had to come from a can. That’s just how we did it in our house – pop the tab, pour it in a bowl, and zap it in the microwave. The few times I tried cooking dried beans from scratch, they stayed hard as rocks, even after hours of boiling.

Turns out I was going about it all wrong – trying to rush what’s meant to be a slow process. That’s where the slow cooker comes in. With navy beans especially, letting them simmer away all day is the secret to getting that creamy, tender texture that makes homemade bean soup so much better than the canned stuff.

What Kind of Navy Beans Should I Use?

For this soup, you’ll want to start with dried navy beans or Great Northern beans – they’re both small white beans that work perfectly in this recipe. Navy beans are slightly smaller and cook a bit faster, while Great Northern beans are just a touch bigger with a mild, nutty flavor. When shopping, look for beans that are whole (not split or cracked) and uniform in color without any dark spots. It’s always worth taking a minute to sort through your beans before cooking, removing any small stones or damaged beans that might have snuck into the bag. Remember to give them a good rinse and, for the best results, soak them overnight – though if you’re short on time, you can use the quick-soak method by bringing them to a boil for a minute, then letting them sit covered for an hour.

Options for Substitutions

This cozy bean soup is pretty adaptable – here’s what you can swap if needed:

• Navy or Great Northern beans: These white beans can be swapped with cannellini beans or small white beans. Just keep in mind that larger beans might need a bit more cooking time.
• Ham bone/hock: This is key for flavor, but if you can’t find one, try using 2-3 slices of thick-cut bacon (cooked and chopped) plus a tablespoon of liquid smoke. It won’t be exactly the same, but you’ll still get that smoky taste.
• Chicken broth: You can use vegetable broth or water with extra bouillon cubes. If using water alone, you might want to add more seasonings to make up for the lost flavor.
• Celery salt: Out of celery salt? Mix regular salt with a pinch of ground celery seed, or just use regular salt and add an extra stalk of fresh celery to the soup.
• Powdered mustard: Regular prepared mustard works too – just use 1.5 teaspoons instead. Dijon mustard is another good option.
• Hot sauce: Any hot sauce works here, or you can use a pinch of cayenne pepper or red pepper flakes instead. Feel free to skip it if you don’t like heat.

Watch Out for These Mistakes While Cooking

The biggest mistake when making navy bean soup is skipping the crucial step of soaking your beans – unsoaked beans can remain tough even after hours of cooking and may cause digestive issues. Another common error is adding salt too early in the cooking process, which can make your beans tough and slow to soften – wait until the beans are tender before seasoning with celery salt or additional seasonings. For the best flavor development, don’t rush the cooking time – letting your soup simmer for at least 6-8 hours allows the ham bone to release its smoky goodness and the beans to become perfectly creamy. To prevent your soup from becoming too thick or too thin, check the liquid levels about halfway through cooking – if it’s too thick, add hot broth, and if it’s too thin, remove the lid for the last hour of cooking to help it reduce.

What to Serve With Navy Bean Soup?

This hearty bean soup is perfect with a chunk of warm cornbread or a thick slice of crusty sourdough bread for soaking up all that tasty broth. Since the soup is pretty filling on its own, I like to keep the sides simple – maybe a basic green salad with a light vinaigrette dressing to add some fresh crunch to the meal. If you’re feeding a bigger crowd, you could add some honey butter biscuits or a plate of sweet corn muffins on the side. For extra veggies, try serving some quick-pickled vegetables or coleslaw, which add a nice tangy contrast to the rich, smoky soup.

Storage Instructions

Keep Fresh: This cozy navy bean soup will stay good in the fridge for up to 5 days when stored in an airtight container. The flavors actually get even better after a day or two as everything mingles together! You might notice the soup thickening up in the fridge – that’s totally normal.

Freeze: Navy bean soup is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. I like to freeze it in individual portions for easy lunch options.

Warm Up: When you’re ready to enjoy your leftover soup, heat it up slowly on the stovetop or in the microwave. If it’s too thick after storage, just add a splash of chicken broth or water while reheating. Give it a good stir now and then until it’s heated through.

Preparation Time	15-20 minutes
Cooking Time	420-540 minutes
Total Time	435-560 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 55-65 g
• Fat: 20-25 g
• Carbohydrates: 100-110 g

Ingredients

• 1 pound dried great northern or navy beans, sorted
• 1 large smoked ham bone, hock, or shank
• 2 cups shredded, julienned, or diced carrots (around 6 ounces)
• 1 medium celery stalk, sliced
• 4 minced garlic cloves
• 7 cups reduced-sodium chicken broth or stock
• 2 bay leaves
• 1 tablespoon dried parsley
• 1/2 teaspoon celery salt
• 1/2 teaspoon powdered mustard
• Freshly cracked black pepper
• A few dashes of hot sauce
• 1 to 2 cups extra diced ham (optional)

Step 1: Prepare and Assemble Ingredients in the Slow Cooker

Begin by rinsing and draining the beans thoroughly.

Once drained, place them at the bottom of a large (7- to 8-quart) slow cooker.

Nestle your choice of ham bone, hock, or shank in the center.

Add the chopped carrots, celery, and minced garlic on top of the beans.

Pour the chicken broth carefully over all the ingredients in the slow cooker.

Step 2: Season and Slow Cook

Sprinkle the mixture with bay leaves, parsley, celery salt, mustard powder, black pepper, and a dash of hot pepper sauce for a bit of heat.

Cover the slow cooker and set it to cook on low for 7 to 9 hours, or until the beans are soft and tender.

Step 3: Remove and Shred the Ham

Once the cooking time is complete and the beans are tender, carefully remove the ham bone, hock, or shank from the slow cooker.

Pull off any ham meat remaining on the bone, shred it with a fork, and set aside.

Discard the bone along with any excess fat or cartilage.

Step 4: Blend for Creaminess and Incorporate Meat

Using an immersion blender, gently puree a portion of the soup.

Blend just enough to achieve a creamy consistency while still leaving most of the beans whole for texture.

Stir the shredded ham back into the soup along with any additional diced ham you’d like to add.

Step 5: Final Heating and Serve

Allow the soup to cook for a few more minutes until the added ham is heated through.

Once warm, serve the soup hot, letting the rich flavors and creamy texture provide warmth and comfort.

Enjoy your hearty homemade bean and ham soup!