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.
Nutrition
Notes
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days, or freeze in portions for up to 3 months. The soup will thicken as it sits — just add a splash of chicken broth when reheating to reach your desired consistency.
Healthy Swap: For an even more nutritious bowl, stir in 2 to 3 cups of chopped kale or fresh spinach during the last 20 to 30 minutes of cooking. It wilts right into the soup and adds a wonderful boost of vitamins and fiber.
Sodium Tip: Ham varies widely in sodium content, so always use low-sodium chicken broth and wait until the very end of cooking to add any salt. Taste before seasoning — you may find the soup is perfectly seasoned just from the ham alone!