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Hearty Slow Cooker Navy Bean Soup with Smoked Ham Hock

Close-up of a white bowl filled with rich navy bean soup, topped with shredded chicken and ham pieces.
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This recipe delivers a deeply flavorful, hearty navy bean soup perfect for cozy winter nights. Using a smoked ham hock creates a rich base, and the slow cooker makes preparation simple for a comforting dinner.

Ingredients

Scale
  • 1 pound dried navy beans, rinsed and picked over
  • 1 smoked ham hock (about 1 pound)
  • 6 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar (optional, for brightness)
  • Salt to taste

Instructions

  1. Place the rinsed navy beans, smoked ham hock, water or broth, onion, carrots, celery, garlic, thyme, bay leaf, and pepper into your slow cooker.
  2. Set the slow cooker to low and cook for 7 to 9 hours, or on high for 3 to 4 hours, until the beans are very tender.
  3. Carefully remove the ham hock from the slow cooker and set it on a plate to cool slightly. Discard the bay leaf.
  4. Once the ham hock is cool enough to handle, shred the meat from the bone, discarding the skin and bone. Return the shredded ham meat to the soup.
  5. If you prefer a thicker soup, remove about 1 cup of the beans and liquid, mash them with a fork or blend them, and stir the mixture back into the slow cooker.
  6. Stir in the apple cider vinegar, if using. Taste the soup and add salt as needed, keeping in mind that the ham hock adds saltiness.
  7. Simmer for another 15 minutes on high to let the flavors combine before serving this comforting dinner.

Notes

  • If you are short on time, you can use 2 (15-ounce) cans of navy beans, drained and rinsed. Add them during the last 30 minutes of cooking time instead of using dried beans.
  • For an old fashioned flavor boost, substitute the water with leftover ham bone stock if you have one from a previous meal.
  • To achieve a creamy texture without mashing, remove the ham hock early, shred the meat, and then use an immersion blender to briefly pulse the soup a few times before adding the meat back in.

Nutrition

Find it online: https://yummagnet.com/navy-bean-soup-hearty-slow-cooker-recipe/