Sharon's Slow Cooker Navy Bean Soup With Ham
A comforting and budget-friendly crockpot navy bean soup features ham, celery, and other vegetables.
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Instructions
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Start boiling 6 cups of water with the drained navy beans in a large pot.
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Simmer the beans for 30 minutes, then transfer them and the cooking water to a slow cooker.
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Add diced carrot, celery, onion, and ham to the slow cooker, then cook on low for 6 to 9 hours until the beans are tender.
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Remove the ham bone (if used), discard inedible parts, cut the meat, and return it to the soup.
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Serve the soup; mash some beans if a thicker consistency is desired.
Nutritional Info (per serving)
Calories:
533 kcal
Carbohydrate:
49 g
Cholesterol:
103 mg
Fiber:
13 g
Protein:
47 g
Saturated Fat:
5 g
Sodium:
471 mg
Sugar:
4 g
Fat:
16 g
Unsaturated Fat:
0 g