Navy Bean Soup
Gluten Free Living – 2018
Happy New Years everyone! I have the perfect comfort food for you today to enjoy your day off. Navy Bean Soup is one of my favorite comfort foods. Come fall or winter, I want a bowl of this delicious soup. Besides the ham and beans (from scratch), my recipe includes celery, leeks, onions, garlic and carrots. I season the soup with thyme, parsley, bay leaves and Liquid Smoke. The Liquid Smoke provides just the right amount of smoky flavor to give the soup a distinguishing taste.
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I cooked up a spiral cut ham the week before Thanksgiving for our Friday night care group. There were quite a bit of leftovers, so I tried to come up with a couple of recipes to use up all that ham. I made a delicious Ham and Scalloped Sweet Potatoes casserole with part of the ham. Then I cooked off the bone and used the ham and the broth for this recipe. I have to admit it was perfection in a recipe.
Navy Bean Soup is one of those hearty, filling and satisfying recipes where one bowl will just about stick to your ribs and you need nothing more. You can serve it with a good homemade bread or some Garlic Parmesan Knots if you like a little bread with your soup. But you certainly don’t have to.
Another nice thing about this soup is that’s it’s so easy because it’s made in the crockpot. The ease and convenience of the slow cooker on days when I don’t have time to do a lot of stove top cooking is great for me. My husband and I had our hands in cookie dough the whole week so we were both tired and didn’t have time to do a lot of exotic gourmet type cooking! This easy recipe fit the bill.
If you’re looking for a wonderful comfort food recipe that’s also a fantastic way to use up some leftover ham, this is the recipe for you! Navy Bean Soup will knock your socks off so that you and your family will want to enjoy this soup frequently throughout the year.
Navy Bean Soup is one of my favorite comfort foods.
This soup is so easy to make because it’s made in the slow cooker.
Serve Navy Bean Soup with your favorite bread, if desired.
Here’s what I did.
I used these ingredients.
I cooked off the ham in water in the crockpot the night before I made this. Remove meat from bones and reserve all the broth for the soup. If you’re making this the same day, you’ll need to allow the crockpot and ham to cool about an hour before deboning.
Pour ham broth into a large crockpot. Add ham and dry navy beans.
Add onions, leeks, celery, garlic and carrots.
Add salt, pepper, thyme, parsley, bay leaves and Liquid Smoke.
Cook on high about 4 hours until beans and veggies are tender. Remove bay leaves before serving.
Garnish with fresh thyme, if desired.
Navy Bean Soup is one of those stick-to-the-rib soups that’s perfect for winter nights when you want to warm your insides up! 🙂
Every bite is delightful.
This sumptuous soup recipe is hearty and filling. It’s also terrific with homemade bread.
Here’s the recipe.
NAVY BEAN SOUP
(My own concoction)
Navy Bean Soup
Equipment
- 1 crockpot
- 1 sharp knife to cut vegetables and cooked meat
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 1 ham bone
- 4 cups ham chopped (taken off ham bone)
- 1 1/2 qts. ham broth (if you do not have ham broth, substitute vegetable broth)
- 16 oz. dry navy beans
- 1 large onion chopped
- 1 leek green top removed, thoroughly washed and diced
- 2 ribs celery diced
- 3 carrots thinly sliced
- 1 tsp. sea salt
- 3/4 tsp. ground black pepper
- 2 cloves garlic minced
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 2 bay leaves
- 1/2 tsp. liquid smoke
Instructions
- Place ham bone and any other pieces of ham in a crockpot.
- Fill with water and cook on high about 4-5 hours.
- Debone ham.
- Remove gristle, fat and bone and discard.
- Remove ham from bones and dice.
- Reserve ham broth.
- The next day place ham and ham broth in a crockpot.
- Add navy beans, onion, leek, celery, carrots, garlic and seasonings.
- Cook on high about 4 hours until beans and veggies are tender.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Each bite is chocked full of ham and navy beans. It’s really terrific.
I served this with gluten free crackers.
Navy Bean Soup is great reheated for leftovers, too. Because it makes a lot, I had leftovers for a few days.
You may also enjoy these delicious recipes!
Navy Bean Soup
Equipment
- 1 crockpot
- 1 sharp knife to cut vegetables and cooked meat
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 1 ham bone
- 4 cups ham chopped (taken off ham bone)
- 1 1/2 qts. ham broth (if you do not have ham broth, substitute vegetable broth)
- 16 oz. dry navy beans
- 1 large onion chopped
- 1 leek green top removed, thoroughly washed and diced
- 2 ribs celery diced
- 3 carrots thinly sliced
- 1 tsp. sea salt
- 3/4 tsp. ground black pepper
- 2 cloves garlic minced
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 2 bay leaves
- 1/2 tsp. liquid smoke
Instructions
- Place ham bone and any other pieces of ham in a crockpot.
- Fill with water and cook on high about 4-5 hours.
- Debone ham.
- Remove gristle, fat and bone and discard.
- Remove ham from bones and dice.
- Reserve ham broth.
- The next day place ham and ham broth in a crockpot.
- Add navy beans, onion, leek, celery, carrots, garlic and seasonings.
- Cook on high about 4 hours until beans and veggies are tender.