Rustic Ham and Navy Bean Soup with Bay Leaf

Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course, Soup

Cuisine American

Servings 6

Crockpot or slow cooker This is the easiest and most hands-off way to cook this soup. Perfect for those looking for ham and bean soup recipes crockpot style.
Colander To rinse the beans before cooking.
Chef’s knife & cutting board For prepping your vegetables.
Ladle For serving those generous, chunky scoops of soup.
Blender (optional) If you prefer a creamier texture, you can blend a portion of the soup for added richness.

1 pound dried navy beans sorted and rinsed (you can also use a 15-bean mix for variation)
1 meaty ham bone or ham hock you can also use leftover cubed ham if no bone is available
1 large onion chopped
3 carrots peeled and diced
3 celery stalks diced
4 cloves garlic minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon black pepper
½ teaspoon smoked paprika optional but recommended
6 cups low-sodium chicken broth
2 cups water or enough to cover the beans
Salt to taste only after cooking; ham can be salty
Chopped fresh parsley for garnish (optional)

If you're using dry navy beans, give them a quick rinse under cold water and pick out any debris. No need to soak them overnight if you're using a slow cooker—just rinse and go.

In your crockpot, layer the chopped onions, carrots, celery, and garlic. Place the ham bone or ham hock right on top. Then sprinkle in the thyme, pepper, and smoked paprika. Toss in the bay leaves.

Add the rinsed beans over the top and pour in the chicken broth and water until everything is covered by at least an inch of liquid. Do not salt yet—your ham will likely provide plenty of seasoning.

Cover the crockpot and cook on low for 8 hours or until the beans are tender and the meat is falling off the bone. If you're using a stovetop method, bring everything to a boil, then reduce to a simmer and cook covered for about 2.5 hours.

Remove the ham bone, shred any meat left on it, and stir it back into the soup. Discard the bone and bay leaves. Taste and add salt if necessary. For a thicker texture, mash some of the beans with the back of a spoon or blend a few cups of the soup and stir back in.
Serve hot with a sprinkle of parsley and some crusty bread or cornbread.