Ham and beans are natural partners. We all know how well they go together. In this recipe, navy beans partner with diced ham, tomatoes, a jar of roasted red peppers, and a touch of dried spice love. There’s no need for soaking the beans. Just toss them into your crockpot along with the other ingredients and let everything get to know each other real well, or at least for 6-8 hours until dinner is ready.
The beauty of this recipe is two-fold: it’s easy to make, and the leftovers taste even better. Once you get the basics down, switch it up with a variety of bean types.
Crockpot Bean and Ham Soup Recipe
- 1 pound dry white navy beans, rinsed and picked over
- 1 medium white onion, peeled and finely diced
- 6 cloves garlic, peeled and minced
- 1 pound applewood smoked ham, diced
- 2 – 15 ounce cans diced tomatoes
- 1 jar roasted red peppers, drained and chopped
- 4 cups low-salt beef stock
- 4 cups water
- 1 bay leaf
- 1/2 tablespoon dried thyme
- 1/3 tablespoon dried oregano
- 1/4 tablespoon dried marjoram
- 1/2 teaspoon rubbed sage
- salt and pepper to taste
How to make the recipe:
Place navy beans, onion, garlic, diced ham, tomatoes, and roasted red peppers in large crockpot. Pour beef stock and water to cover and stir to incorporate ingredients. Add bay leaf and sprinkle thyme, oregano, marjoram, and sage. Stir so herbs disperse.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until beans are tender. Remove bay leaf before serving. Salt and pepper to taste. Serve warm.
Note: this soup freezes well. Defrost overnight in the refrigerator, or place on counter for several hours until frozen soup is softened, then place in large pot. Add about 1/3 cup water, cover, and simmer until soup is completely defrosted and warmed through.