Description

A hearty and comforting Crockpot Ham and Bean Soup featuring tender navy beans, savory ham steak, and a medley of fresh vegetables and herbs slow-cooked to perfection. This easy-to-make soup offers a rich, smoky flavor from smoked paprika and ham, balanced with aromatic thyme, rosemary, and fresh parsley, ideal for a warming meal any day of the week.

Ingredients

Scale

Beans and Meat

1 pound dried navy beans
14-16 ounces ham steak, diced into bite-sized cubes

Vegetables and Aromatics

1 onion, diced
3 ribs celery, diced
2 carrots, diced
2 cloves garlic, minced
1 bay leaf

Liquids and Seasonings

6 cups low-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon smoked paprika
1 teaspoon kosher salt (or to taste)
½ teaspoon ground black pepper (or to taste)

Garnishes

2 green onions, green parts sliced
1 tablespoon chopped fresh parsley
Parmesan cheese (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Beans: Rinse the dried navy beans thoroughly under cold water and check for any small debris or stones. Add the cleaned beans to the crockpot to start building the soup base.
Add Ham to Crockpot: Dice the ham steak into bite-sized cubes. Add these ham pieces directly into the crockpot over the beans for a smoky and hearty flavor infusion.
Add Vegetables and Seasonings: Add the diced onion, celery, carrots, minced garlic, bay leaf, low-sodium chicken broth, chopped thyme and rosemary, smoked paprika, kosher salt, and ground black pepper into the crockpot. Stir everything gently to combine all ingredients evenly.
Cook the Soup: Cover the crockpot with its lid and cook on high heat for 5 to 6 hours, or until the navy beans are tender and all flavors have melded beautifully into a thick, flavorful soup.
Finish and Serve: Once cooked, stir in the sliced green parts of the green onions and chopped fresh parsley to add brightness and a fresh herbal touch. Ladle the soup into bowls and optionally garnish with freshly grated Parmesan cheese. Serve hot and enjoy!

Notes

Soaking the beans overnight can reduce cooking time and improve digestibility.
Use low-sodium broth to control salt levels, especially if ham is already salty.
Leftover soup keeps well refrigerated for 3-4 days or freezes nicely for up to 3 months.
Parmesan cheese topping is optional but adds a nice savory finish.