Step-by-Step Instructions for Crockpot Ham and Bean Soup

• Rinse the dried navy beans under cool running water to remove any debris, ensuring each bean is clean. Soak them overnight in water for optimal tenderness, or use the quick soak method by boiling them for 2 minutes, then cover and let sit for one hour. Once soaked, drain the beans and set them aside for the soup.
• In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5–7 minutes, or until the vegetables soften and the onion turns translucent. Stir in the minced garlic and cook for an additional minute, ensuring the garlic doesn't burn, before moving to the next step.
• In your crockpot, add the soaked and drained navy beans along with the sautéed vegetables. Include the ham bone or diced ham, 6 cups of low-sodium chicken broth (or water), and season with thyme, bay leaf, and black pepper. Stir everything thoroughly to blend the ingredients, making sure the beans and ham are well-distributed throughout.
• Cover the crockpot with its lid and set it to low heat. Allow the Crockpot Ham and Bean Soup to cook for 8 hours, or on high for about 4 hours, until the beans are tender and the flavors meld beautifully.
• During the last 30 minutes of cooking, taste your soup for seasoning. Feel free to add salt to your preference, enhancing the flavors even more. If you used a ham bone, carefully remove it, shred any remaining meat, and return the tender pieces to the soup, discarding the bone.
• Once the cooking time is complete, give your Crockpot Ham and Bean Soup a good stir to mix everything together. Ladle the soup into bowls and serve it hot, paired with crusty bread for a satisfying meal.