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Navy Bean Soup
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3.80 from 34 votes

Slow-cooker Navy Bean Soup

Navy bean soup is easy, nutritious, delicious, hearty and debit card friendly.  That's a winner in anybody's book.

Ingredients

  • 1 pound dried Navy beans soaked overnight and drained
  • 1 ham bone
  • 1 onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced including tops
  • 3 garlic cloves smashed and minced
  • parsley handful trimmed and chopped
  • 1 bay leaf
  • 2 teaspoons seasoned salt
  • 6 to 7 cups water

Instructions

  • Place ham bone to slow cooker and add onion, carrots, celery, garlic, parsley and bay leaf.
  • Add soaked and drained beans. Sprinkle seasoned salt over beans. Cover beans with as much water as you can fit in cooker.
  • Cook on slow for 12 hours or high for 8 to 10 hours or until beans and vegetables are tender. Add more water if necessary.
  • Remove bay leaf and soup bone when soup is done.
  • Puree about 1/3 of the soup mixture by using an immersion blender or transferring to a blender or food processor. Or, you can use a potato masher and mash it around a bit until part of the soup is pureed.
  • Remove ham from bone, dice and add back to soup.
  • Taste for seasoning and adjust.
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