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navy bean soup recipe

Navy Bean Soup with Ham Hocks

Hearty navy bean soup made in the crockpot with smoky ham hocks for a rich, comforting, and flavorful meal.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 package dried navy beans
  • 6 cups water
  • 1 can diced tomatoes 14 1/2 ounce
  • 1 onion chopped
  • 1 clove garlic minced
  • 3 ribs celery chopped
  • 3 ham hocks or chopped ham
  • 1 cube chicken bouillon
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bay leaf

Equipment

  • Crockpot
  • Large bowl

Method
 

  1. Soak the dried navy beans overnight in a large bowl covered with cool water.
  2. Drain the soaked beans and place in a crockpot. Add water, diced tomatoes with juice, chopped onion, minced garlic, chopped celery, ham hocks, chicken bouillon cube, Worcestershire sauce, dried parsley, salt, pepper, and bay leaf. Stir to combine and cook on low for 8-10 hours.
  3. Remove and discard the bay leaf. If using ham hocks, remove them, pull off the meat, chop it, and return to the pot, discarding the bones.
  4. Stir well before serving.

Notes

Soaking the beans overnight helps them cook more evenly and reduces cooking time.