This Crockpot Navy Bean and Ham Soup is thick, cozy, and packed with tender beans, smoky ham, and simple vegetables — all slow-cooked together into the most soul-warming bowl of comfort food you’ll make all season!
THE EASIEST, MOST SATISFYING SOUP YOU’LL EVER SET AND FORGET!
I make this soup more times than I can count between October and March, and honestly — sometimes in July too, because my family never says no to it. There is something so deeply satisfying about tossing everything into the crockpot in the morning and coming home to a house that smells absolutely incredible. This is one of those recipes that makes you feel like you really have it together as a home cook, even on the most chaotic weeknight.
It’s also one of the most budget friendly meals in my rotation. Navy beans are practically pennies, and a leftover ham bone or a package of diced ham from the store is all you need to pull together something that tastes like it simmered all day at grandma’s house — because it literally did! This is the kind of weeknight meal that feeds a crowd without breaking the bank, and I am a happy camper every single time I serve it.
I love to round out the meal with a big pan of cornbread or some crusty sourdough on the side for dipping. Honestly, that’s it — that’s the whole dinner. Simple, nutritious, and absolutely delicious. If you want to add a simple green salad, go for it, but I’m not judging if you just go straight for the bread!
“I made this on a Sunday and we ate it all week long — it just kept getting better! My husband went back for thirds the first night and even my picky eaters cleaned their bowls. This is absolutely a keeper of a recipe and I’ll be making it on repeat all winter long. Thank you so much for sharing!”
– Sandra
Frequently Asked Questions
Do I need to soak the navy beans before adding them to the crockpot?
Yes, I do recommend soaking your dried navy beans overnight — or doing a quick soak by boiling them for 2 minutes and then letting them sit for an hour. This helps them cook more evenly and makes them much easier to digest. It also cuts down on the total cooking time in the slow cooker. If you are in a pinch, you can use canned navy beans instead — just drain and rinse them and add them in the last hour of cooking so they don’t get too mushy.
Can I use a ham bone instead of diced ham?
Absolutely! A leftover ham bone is actually my favorite way to make this soup — it adds so much smoky, rich flavor to the broth as it slow cooks all day. Just nestle it right into the crockpot with everything else and pull it out at the end. Remove any meat from the bone and stir it back into the soup before serving. A smoked ham hock works beautifully here too, whatever you prefer!
Can I make this soup ahead of time?
Yes, of course! This soup is actually even better the next day once the flavors have had time to really come together. You can make it a day or two ahead and store it in the refrigerator in an airtight container. Just reheat it gently on the stovetop or in the microwave, adding a splash of broth if it has thickened up too much.
Can I freeze Crockpot Navy Bean and Ham Soup?
Absolutely! This soup freezes like a dream, which is one of the reasons I love it so much. Let it cool completely, then portion it into freezer-safe containers or zip-top bags. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator and reheat on the stovetop — it tastes just as good as the day you made it!
How do I thicken the soup if it’s too thin?
Great question! The easiest way to thicken this soup is to scoop out about 1 to 1½ cups of the beans and mash them with a fork or the back of a spoon, then stir them back in. This naturally thickens the broth without any added starch and keeps things super simple. You can also use an immersion blender to partially blend the soup — just a few pulses goes a long way!
How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup will keep in the refrigerator for up to 4 to 5 days. The beans will continue to absorb liquid as it sits, so it may thicken up quite a bit — just stir in a little extra chicken broth when you reheat it and you are good to go!
Can I add other vegetables to this soup?
Yes, of course — this recipe is super flexible! Diced potatoes, kale, spinach, or even a can of diced tomatoes are all wonderful additions. I sometimes toss in a parmesan rind while it cooks for extra depth of flavor. Add heartier vegetables at the beginning and more delicate greens like spinach in the last 20 to 30 minutes so they don’t completely fall apart.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Dried Navy Beans — Soaked overnight and drained. These are the star of the show! They get incredibly tender and creamy after a full day in the slow cooker.
- Diced Ham — A thick-cut ham steak diced up works perfectly here, or use leftover holiday ham. A smoked ham hock or ham bone is also a fantastic option.
- Low-Sodium Chicken Broth — Using low-sodium broth lets you control the salt level, which is important since ham is already quite salty. You can always add more seasoning at the end.
- Yellow Onion — Diced up for a sweet, savory base. White onion works just as well, whatever you prefer.
- Carrots — Sliced into coins or diced — they add a little natural sweetness and a pop of color to the soup.
- Celery — A classic in bean soup! It adds great flavor and a little texture.
- Garlic — Freshly minced is always my preference, but 1 teaspoon of garlic powder works in a pinch.
- Bay Leaves — Don’t skip these! They add a subtle, earthy depth to the broth as the soup slow cooks. Just remember to remove them before serving.
- Dried Thyme — A little goes a long way. Thyme is the perfect herb for this cozy, rustic soup.
- Smoked Paprika — This adds a subtle smoky warmth that makes the whole soup taste like it’s been cooking over a wood fire all day.
- Salt and Black Pepper — Season to taste at the end, keeping in mind the ham already brings a lot of saltiness to the bowl.
- Fresh Parsley — Optional, but a little chopped parsley stirred in at the end brightens everything up beautifully.
How to Make Crockpot Navy Bean and Ham Soup
The night before you want to make this soup, go ahead and soak your navy beans. Just add them to a large bowl, cover them with several inches of cold water, and let them sit overnight on the counter. In the morning, drain and rinse them well — you’ll notice they’ve plumped up quite a bit, and that’s exactly what you want! If you forgot to soak them, don’t panic. You can do a quick soak by covering them with water in a pot, bringing it to a boil for 2 minutes, then pulling the pot off the heat and letting the beans sit for 1 hour before draining.
Now comes the easy part — which is truly just dumping everything in! Add the soaked and drained navy beans to the bottom of your slow cooker, then layer in the diced ham, carrots, celery, onion, garlic, smoked paprika, dried thyme, and your bay leaves. Pour the chicken broth right over the top. You want to make sure everything is mostly submerged — the beans especially need to be covered with liquid to cook through properly. Give it a gentle stir to bring it all together, put the lid on, and set your crockpot to LOW for 8 to 9 hours or HIGH for 5 to 6 hours.
About 30 minutes before you’re ready to serve, take a peek inside — the beans should be completely tender and creamy, and the broth should smell absolutely incredible. This is when I like to do the mashing trick: scoop out about 1 cup of the cooked beans, mash them up with a fork until they’re mostly smooth, and stir them back into the pot. This naturally thickens the broth and gives the soup that wonderfully creamy, comforting texture without adding any cream or flour. Keep tasting until it’s seasoned the way you like — a little salt and black pepper goes a long way at this stage.
Fish out the bay leaves, stir in a handful of fresh chopped parsley if you have it on hand, and boom — dinner is served! This soup is the definition of set it and forget it, and I promise you will get so many compliments on it. Ladle it into big bowls and get that cornbread or crusty bread on the table, because everyone is going to want something to soak up every last drop of that gorgeous broth.
Pro Tips
- Don’t skip the soak. Soaking your dried beans overnight is really important for this recipe. It ensures they cook evenly all the way through and gives them that perfect creamy, tender texture after a long day in the slow cooker. Skipping the soak can result in unevenly cooked beans.
- Hold off on the salt. Ham is naturally quite salty, and as the soup cooks down all day, those flavors concentrate. I always wait until the very end of cooking to add salt — taste it first, because you might find it doesn’t need much at all!
- Use the mash method for thickness. If you want a thicker, creamier broth without any added cream, mashing 1 to 2 cups of the cooked beans and stirring them back in is the best trick. It comes together in minutes and makes the soup taste incredibly rich and satisfying.
- A ham bone makes it even better. If you have a leftover ham bone from the holidays, use it here! Drop it right in with everything else and let it slow cook all day. The collagen and flavor that comes from the bone makes the broth absolutely incredible. Pull it out at the end and shred any remaining meat back into the soup.
- Cook on LOW for best results. I know it’s tempting to crank it to HIGH when you’re short on time, and that does work — but cooking this soup on LOW for the full 8 to 9 hours gives you the most tender beans and the most deeply flavored broth. It’s worth the patience!
- This soup thickens as it sits. If you’re serving leftovers the next day, just add a splash of chicken broth when reheating to loosen it back up to your preferred consistency. It truly gets better and better with each passing day!
What to Serve with Crockpot Navy Bean and Ham Soup
This soup is a full, nutritious meal all on its own, but a great side can really make it feel extra special. Here are some of my favorite things to serve alongside it!
- Skillet Cornbread — My absolute personal favorite pairing. The slightly sweet, crumbly cornbread with this savory, smoky soup is unbeatable.
- Crusty Sourdough Bread — Perfect for tearing apart and dunking straight into that gorgeous broth.
- Buttery Dinner Rolls — Soft, warm rolls alongside this soup make it feel like a real Sunday supper kind of meal.
- Simple Green Salad — A crisp salad with a light vinaigrette balances out the richness of the soup beautifully.
- Roasted Broccoli — Super simple to toss together while the soup is doing all the work in the crockpot. A great way to get more vegetables on the table!
- Grilled Cheese Sandwich — If you have kids at the table, pairing this soup with a golden, crispy grilled cheese is a total crowd-pleaser — and honestly, I love it just as much as they do!
Whatever you choose to serve on the side, you are going to have one very happy table on your hands!
Crockpot Navy Bean and Ham Soup
Ingredients
Method
- The night before, place the dried navy beans in a large bowl and cover with several inches of cold water. Let them soak overnight on the counter for at least 8 hours. In the morning, drain and rinse them well before using.
- Add the soaked and drained navy beans to the bottom of a 6-quart slow cooker. Layer in the diced ham, carrots, celery, onion, and minced garlic.
- Sprinkle in the dried thyme, smoked paprika, and black pepper. Tuck in the bay leaves. Pour the chicken broth and water over everything and stir gently to combine. Make sure the beans are fully submerged in liquid.
- Place the lid on the slow cooker and cook on LOW for 8 to 9 hours, or on HIGH for 5 to 6 hours, until the beans are completely tender and creamy.
- About 30 minutes before serving, remove and discard the bay leaves. Use a ladle or large spoon to scoop out 1 to 1½ cups of the cooked beans. Mash them with a fork until mostly smooth, then stir the mashed beans back into the soup to naturally thicken the broth.
- Taste the soup and season with salt and additional pepper as needed. Stir in the fresh chopped parsley if using. Ladle into bowls and serve hot with crusty bread or cornbread on the side.
