Crock Pot Navy Bean/Ham Soup

Crock Pot Navy Bean/ham Soup Recipe

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Danielle Sprueill


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 vote
A whole bunch!
25 Min
7 Hr


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16 oz pkg
navy beans
1 large
ham shank
1 can(s)
tomato soup
stalks celery chopped
2 medium
carrots, chopped
1 medium
onion chopped
2 medium
rutabaga or turnip chunked
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


  • 1Add everything to large crock pot and cook on low 10 hrs or high 6-7 hrs or until beans are tender but not mushy.
  • 2When 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.
  • 3I 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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About Crock Pot Navy Bean/Ham Soup

Course/Dish: Bean Soups
Other Tags: For Kids, Healthy

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