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Cozy Slow-Simmered Ham and Bean Soup

This hearty ham and bean soup is a comforting bowl of goodness perfect for chilly days. Made in a slow cooker, it combines navy beans, savory ham, and a medley of vegetables with a hint of smokiness from liquid smoke, resulting in a rustic, flavorful dish.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups dried navy beans
  • 4 cups cold water for soaking beans
  • 2 pounds cooked ham, diced
  • 5 cups water for cooking
  • 2 cups sliced celery
  • 2 cups sliced carrots
  • 1/2 cup chopped onion
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon liquid smoke
  • 1/4 cup fresh parsley to be stirred in just before serving

Equipment

  • Slow cooker
  • Cutting board
  • Knife
  • Large bowl (for soaking beans)

Method
 

  1. 1. Combine 2 cups of dried navy beans with 4 cups of cold water. Soak them either overnight or, if in a hurry, bring to a boil for 2 minutes and let sit covered for one hour.
  2. 2. Drain the soaked beans and transfer them to your slow cooker.
  3. 3. Add 2 pounds of diced cooked ham, 5 cups of water, 2 cups of sliced celery, 2 cups of sliced carrots, and 1/2 cup of chopped onion into the slow cooker.
  4. 4. Season the mixture with 1/2 teaspoon dried thyme and 1/2 teaspoon liquid smoke to impart a subtle campfire smokiness.
  5. 5. Cover the slow cooker, set it to low, and let it cook for 8 to 10 hours until the beans are tender and the flavors meld beautifully.
  6. 6. Just before serving, stir in 1/4 cup of fresh parsley to brighten the flavors. Taste and adjust seasoning as desired, perhaps with a sprinkle of black pepper.
  7. 7. Ladle the soup into bowls and serve with crusty bread or a simple green salad for a complete meal.

Notes

For this recipe, you can prepare the bean soaking in advance to save time on the day you plan to cook. If you don’t have dried navy beans, great northern or cannellini beans work beautifully. Vegetarians may substitute diced ham with a dash of smoked paprika and add extra vegetables like kale during the final hour of cooking. Leftovers store well in an airtight container, making it ideal for a comforting lunch the next day.