We are in the stages of meltdown after a long, cold, and snowy week. Nothing on the scale of the Great Lake Effect snowstorm in New York, but we had enough snow, ice, and snow, thank you very much. What better way to soothe your cold bones than a nice, big bowl of creamy navy bean soup?
I’ve made huge batches of this soup before using a large ham bone, but this version is scaled down. To lend to the creamy factor, I roughly chopped all the veggies in my Ninja food processor. If you have good memory, I used to have a gray one. I now own a red one because the “dishwasher safe” base on my gray one warped from being washed on the bottom rack of the dishwasher, apparently too close to the heating element. I now hand wash my Ninja. I recommend the same if you own one.
I used homemade ham broth for this recipe, as my husband cooked up a large batch of it before our transition to our temporary home. If you don’t have any ham broth, low-sodium chicken or vegetable broth will work just as well, although you may have to taste for the addition of salt.
Crock Pot Creamy Navy Bean and Ham Soup
1 pound dried navy beans
1/2 medium onion
6-8 baby carrots
2 stalks celery
2 teaspoons minced garlic
1 teaspoon dried parsley flakes
Ground black pepper, to taste
Salt to taste, if needed
4 to 5 cups ham broth
1 to 2 cups diced cooked ham
About 1 cup diced tomatoes
Rinse and sort the dried navy beans, then soak overnight in a pot covered an inch over with water. The next day, reserve 4 cups of the soaked navy beans, and freeze the rest of the beans in a resealable freezer bag for future use. Add the beans to a 3-quart crock pot.
Add the onion, carrots and celery to a food processor, and pulse several times until roughly chopped. (I had to do this in batches.) Scrape the veggies into the crock pot, then add the garlic, seasonings, ham broth, and ham. Cook on low 8 to 10 hours or on high 4 to 5 hours.
About an hour before serving, remove about two cups of the beans and vegetables and puree until smooth in a food processor or blender, then return to the crock pot.
Now add the diced tomatoes and cook for the last hour until ready to serve. (I almost forgot this step and took my final photo before adding the tomatoes! I thawed, peeled and chopped some of my tomatoes from the freezer.) Mmmm, mmm, good!
Soul warming soup indeed. I love bean soup and haven’t made one in years. Thanks for the reminder and the fabulous easy recipe too. 🙂 Happy Thanksgiving!
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Thank you so much, and Happy Thanksgiving to you too! 🙂
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I love a good soup on a rainy or cold day and your bean soup looks fantastic. I hope your weather improves, have a wonderful Thanksgiving
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Thank you Gerlinde and I hope you have a wonderful Thanksgiving too!
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Yum. I like the idea of using the food processor for the veggies. I love soup season.
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Thank you Juliette, and it was so much easier than dicing by hand. I was wanting a creamier soup this time without all the big veggie chunks, so it worked out pretty good. I do love soup season too!
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Lovely. You guys have been hit a bit with the weather. This is the best answer.
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Thank you Conor. This sure hit the spot.
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Another winning soup, KR! This one sounds warming and wonderful. Hugs. 😀
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Thank you so much Teagan!
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Thank you so much Teagan! And your latest episode is fantastic!
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Going to give this one a whirl.
Thanks for the post
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I hope you enjoy it!
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