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hearty soup for winter

Hearty Navy Bean Soup

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This comforting navy bean soup features tender beans simmered with smoky ham hocks in a rich, flavorful broth. Perfect for cold days, this slow cooker recipe develops deep flavors while practically cooking itself, making it an ideal warming meal with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon dried parsley
  • 1 teaspoon pepper
  • 1 clove garlic minced
  • 1 bay leaf
  • 3 ham hocks or equivalent chopped ham
  • 1 teaspoon salt
  • 1 (16 ounce) package dried navy beans soaked overnight
  • 2 tablespoons Worcestershire sauce
  • 1 chicken bouillon cube
  • 1 (14 1/2 ounce) can diced tomatoes with juice
  • 3 celery ribs chopped
  • 1 onion chopped
  • 6 cups water

Equipment

  • Slow cooker
  • Knife
  • Cutting board

Method
 

  1. Soak the navy beans in cold water overnight. This helps soften the beans and reduces cooking time significantly.
  2. In the morning, drain the soaked beans and add them to your slow cooker.
  3. Add water, diced tomatoes with their juice, chopped onion, minced garlic, and chopped celery to the slow cooker.
  4. Place ham hocks (or chopped ham) into the mixture.
  5. Add the chicken bouillon cube, Worcestershire sauce, dried parsley, salt, and pepper.
  6. Drop in the bay leaf.
  7. Set your slow cooker to low and cook for 8-10 hours.
  8. Before serving, remove and discard the bay leaf. If using ham hocks, you may want to remove them, shred any meat, and return the meat to the soup.

Nutrition

Calories: 285kcal

Notes

For the best flavor, use meaty ham hocks rather than just chopped ham. The slow cooking process allows the smoky flavor to infuse throughout the soup.
This soup freezes beautifully for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
For a thicker consistency, mash some of the beans against the side of the pot before serving. For a vegetarian version, omit the ham and use vegetable bouillon instead of chicken.

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