How to Cook Ham and Bean Soup in the Slow Cooker

Homemade Ham and Bean Soup

This ham and bean soup is delicious soup and full of flavor.  You can use canned navy beans or dry beans, depending on how you want to make it.

If you want to make a completely homemade ham and bean soup, you can soak navy beans over night and use those beans for this recipe instead.

I also eat mine with saltine crackers with butter and vinegar.

Yeah, It’s good.  My hubby eats his with sugar. Add in what makes you happy.

Ingredients:

2 cups dry navy beans (or 2 15oz cans of navy beans (white beans))
1 cup ham cut into small cubes.
2 celery stalks finely chopped (optional)
1/2 cup chopped carrots
1 teaspoon minced onions
1/2 teaspoon minced garlic
1/4 teaspoon ground black pepper
1 can chicken stock

make this black bean and corn chili

Instructions

Soaking Navy Beans

In a bowl, soak navy beans in water overnight several hours. Make sure the water is above the beans by a couple inches as they will expand.
Drain the water and replace the water.
Drain the water and place the beans into the slow cooker. Replace the water with the chicken stock.

If you are using canned beans, add the canned beans into the pot.
Add the chicken stock.
Mix additional water to give 2 inches above the beans (if needed).
Add the ham, celery, carrots, onions, garlic and black pepper.
Stir and allow to cook for 6-8 hours on low.
Mash a few on the beans with a potato masher. This will help thicken the soup.