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Classic Slow Cooker Navy Bean and Ham Soup with Carrots and Celery
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 cups dried navy beans, rinsed
  • 1 1/2 cups diced ham
  • 3 carrots, sliced
  • 3 celery stalks, chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Add the rinsed navy beans, diced ham, sliced carrots, chopped celery, diced onion, and minced garlic to the slow cooker.
  • Pour the chicken broth over the ingredients.
  • Add the bay leaf and dried thyme, then season with salt and black pepper.
  • Stir gently to combine everything.
  • Cover and cook on low for 8 hours until the beans are tender.
  • Remove the bay leaf before serving.

Notes

If the soup thickens too much after cooking, stir in a splash of broth to loosen it. Leftover ham works well here since the long cook time lets the flavor spread evenly through the beans and vegetables.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board