Crock Pot Ham and Bean
Warm, hearty, and effortlessly satisfying, this Crock Pot Ham and Bean recipe is a soul-soothing classic perfect for cozy family dinners or meal prepping. Combining tender navy beans soaked overnight with the smoky richness of ham bone or hocks, this slow-cooked masterpiece is packed with flavor. A medley of fresh veggies—carrots, celery, onion, and garlic—enhances the dish with their natural sweetness, while aromatic bay leaves and thyme add a fragrant depth to every bite. Cooked low and slow for 8-10 hours, this hands-off recipe delivers velvety beans and a savory broth infused with comforting flavors. Top it off with chopped parsley for a fresh, vibrant touch and serve alongside crusty bread or buttery cornbread for the ultimate comfort food experience. Whether you're looking for an easy crock pot recipe, a hearty ham and bean soup, or a delightful way to use up leftover ham, this dish has you covered.
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Recipe Information
Ingredients
- 1 pound Dried navy beans
- 1 piece Ham bone or ham hocks
- 2 cups Cooked diced ham
- 2 large Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 8 cups Chicken broth
- 2 leaves Bay leaves
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Rinse the dried navy beans under cold water and remove any debris or damaged beans. Place the beans in a large bowl, cover with water, and soak overnight. Drain and rinse before using.
In the base of a large crock pot, add the ham bone or ham hocks, soaked and drained navy beans, diced carrots, diced celery, diced onion, and minced garlic.
Pour in the chicken broth so all the ingredients are submerged. Add the bay leaves, thyme, salt, and black pepper.
Cover the crock pot with its lid and cook on low heat for 8-10 hours, or until the beans are tender and the flavors are well combined.
After cooking, remove the ham bone or ham hocks. If they contain meat, shred it from the bone and return it to the soup.
Stir in the cooked diced ham during the last 30 minutes of cooking time to heat through.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Remove and discard the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot with crusty bread or cornbread on the side.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 6.1 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1799 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
