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crock pot navy bean/ham soup

(1 rating)
Recipe by
Danielle Sprueill
Mountain Center, CA

It's snowy, blustery and cold today so I am making navy beans and ham in the crock pot. We love any bean soup and this one is one I devised from my Lima bean soup recipe. Serve with corn bread or any good bread of choice. The rutabaga gives it a rich taste that we enjoy.

(1 rating)
yield serving(s)
prep time 25 Min
cook time 7 Hr

Ingredients For crock pot navy bean/ham soup

  • 16 oz pkg
    navy beans
  • 1 lg
    ham shank
  • 1 can
    tomato soup
  • 3
    stalks celery chopped
  • 2 md
    carrots, chopped
  • 1 md
    onion chopped
  • 2 md
    rutabaga or turnip chunked
  • 1
    bay leaf
  • 2 tsp
    garlic powder
  • 3 tsp
    chicken bouillon or 3 cubes
  • 2 Tbsp
    worcestershire sauce
  • 1/2 tsp
  • 1/2 tsp
  • 6-8 c

How To Make crock pot navy bean/ham soup

  • 1
    Add everything to large crock pot and cook on low 10 hrs or high 6-7 hrs or until beans are tender but not mushy.
  • 2
    When ham is done and falling off the bone remove and when its cool enough start pulling it off the bone and cut it in smaller pieces. Add back to the crock.
  • 3
    I like to remove the rutabaga and mash some of it and return to the pot. Sometimes I leave them in chunks. Let soup heat back up after adding the ham and rutabaga. This can be made on the stove just the same, not taking as long.

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