Here’s an expanded, step-by-step guide for making Crockpot Navy Bean and Ham Soup with even more tips and details to ensure your soup turns out perfectly.
Ingredients and Preparation
- Dried Beans (1 pound Great Northern or Navy Beans)
- Sort the beans: Spread them out on a baking sheet or large plate to check for any stones or debris.
- Rinse the beans under cold water to remove any dust or dirt.
- Ham Bone, Hock, or Shank
- This provides a deep, smoky flavor to the soup. Choose based on what you have:
- Ham bone: A great option if you have leftover ham. It infuses a rich, meaty flavor.
- Ham hock or shank: These cuts are available at most stores and bring a smoky flavor that enhances the broth.
- Vegetables
- Carrots (2 cups, shredded or diced): Provides a subtle sweetness and color.
- Celery (1 medium stalk, sliced): Adds mild, earthy flavor to balance the carrots.
- Garlic (4 cloves, minced): Gives the soup depth and aroma.
- Broth
- Low-sodium chicken broth (7 cups): Use low-sodium so you can control the saltiness as the soup cooks. You may need to add a bit more to ensure the ingredients are fully covered.
- Seasonings
- Bay leaves (2): Adds a gentle herbal flavor to the broth.
- Dried parsley (1 tablespoon): For freshness and a hint of green color.
- Celery salt (1/2 teaspoon): Enhances the celery flavor without overpowering.
- Dry mustard powder (1/2 teaspoon): Adds a mild tang and depth to the soup.
- Black pepper (freshly ground, to taste): Adjust to your preference.
- Hot pepper sauce (optional, to taste): Add a few dashes if you prefer a bit of heat; it balances the soup’s richness.
Instructions with Detailed Steps
Step 1: Prepare the Beans
- Sorting and Rinsing: After sorting, rinse the beans well under cold running water. This removes any residual dust and helps them cook evenly.
Step 2: Layer Ingredients in the Crockpot
- Beans: Place the rinsed beans in the bottom of the crockpot.
- Ham: Nestle the ham bone, hock, or shank right in the middle. This will help its flavors distribute evenly as it cooks.
- Vegetables: Add the shredded carrots, sliced celery, and minced garlic on top of the beans and ham.
Step 3: Add Broth and Seasonings
- Pour the chicken broth over the ingredients, adding enough to fully cover everything.
- Sprinkle in the bay leaves, dried parsley, celery salt, mustard powder, and black pepper. Stir gently if possible.
- Add a few dashes of hot pepper sauce, if desired, to give the soup a little zing.
Step 4: Cook the Soup
- Set the Slow Cooker: Cover with the lid and set the slow cooker to low heat.
- Cook Time: Let it cook for 7 to 9 hours, until the beans are soft and tender, and the flavors have melded.
Step 5: Remove the Ham Bone and Shred the Meat
- After cooking, carefully remove the ham bone, hock, or shank with tongs.
- Let it cool slightly, then shred the meat off the bone. Discard any bones, fat, or cartilage.
- Shredding Tip: Use two forks to pull the meat apart, which will allow it to blend seamlessly with the soup.
Step 6: Blend for Creaminess
- Use an immersion blender to blend just a portion of the soup. This adds thickness while keeping the texture of the beans and vegetables intact.
- Alternative Blending Method: If you don’t have an immersion blender, transfer a few cups of soup to a blender, puree it, and pour it back into the slow cooker. Be cautious, as hot soup can expand in the blender.
Step 7: Add the Shredded Ham and Adjust Seasoning
- Return the shredded ham to the soup and stir.
- If you’d like more meat, you can add additional diced or shredded ham at this point.
- Taste and adjust seasoning with additional black pepper, celery salt, or hot sauce, if desired.
Step 8: Final Simmer
- Let the soup continue to cook on low for about 15-20 minutes to fully meld the flavors with the ham added back in.
Serving Suggestions
- Garnishes: Fresh parsley, a sprinkle of black pepper, or a drizzle of hot sauce.
- Sides: Serve with crusty bread, cornbread, or crackers.
Storing and Reheating
- Refrigerate any leftovers in an airtight container for up to 3 days.
- Freezing: This soup freezes well; store in freezer-safe containers for up to 3 months.
- Reheating: Reheat on the stovetop or in the microwave, adding a splash of broth if it has thickened.
This soup is comforting, flavorful, and makes great leftovers! Enjoy!