Slow Cooker Navy Bean Soup - KNEP - Kentucky Nutrition Education Program


Slow Cooker Navy Bean Soup

Receta en Español
Servings:12Serving Size:1 cupRecipe Cost:$7.18Cost per Serving:$0.60


  • 1 pound dried navy beans
  • 1 smoked ham hock
  • 2 medium carrots, diced
  • 3 medium stalks celery, diced
  • 5 cups low-sodium chicken broth
  • 2 tablespoons salt-free garlic and herb seasoning
  • 2 bay leaves
  • 1 teaspoon salt



  1. Wash hands with warm water and soap, scrubbing at least 20 seconds.
  2. Rinse and sort beans, removing dirt, rocks, and other debris that might be present. Choose from the quick soak or overnight soak methods below:
    • Quick soak: Place the beans in a pot large enough for them to double in size. Add 6 cups of water for every 2 cups of dry beans. Next place the pot on medium-high heat and bring to a boil. Boil beans for 2 to 3 minutes in uncovered pan. Remove from heat. Cover pan and let soak for 1 hour before cooking.
    • Overnight soak: Place the beans in a pot large enough for them to double in size.
      Add enough water to have at least 1 inch over the beans. Cover and refrigerate 8 hours or overnight.


  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Wash fresh produce under cool running water, using a vegetable brush to scrub veggies with
    a firm surface. Dry and cut to prepare for this recipe.
  3. Rinse and drain the soaked beans and place them in the bottom of a large (7- to 8-quart) slow cooker. Add the ham hock, carrots, celery, chicken broth, seasoning, and bay leaves.
  4. Cover with lid and cook on low for 7 to 9 hours or high for 4 to 5 hours, until the beans are tender. Add salt.
  5. Remove ham hock and bay leaves from soup. Separate the meat from the skin and bone of
    the ham hock. Chop meat and return it to the soup. Discard the bone, skin, and bay leaves.
  6. Refrigerate leftovers within 2 hours.
Source: Jen Robinson, NEP Area Nutrition Agent; and Brooke Jenkins, Extension Specialist, University of Kentucky Cooperative Extension Service; 2024 Food + Nutrition Calendar


Substitute ham hock with 2 cups diced ham or a leftover ham bone.

Nutrition facts per serving: 220 calories; 5g total fat; 4.5g saturated fat; 0g trans fat; 25mg cholesterol; 540mg sodium; 28g total carbohydrate; 6g dietary fiber; 2g total sugars; 0g added sugars; 19g protein; 0% Daily Value of vitamin D; 6% Daily Value of calcium; 15% Daily Value of iron; 15% Daily Value of potassium.