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Slow Cooker Navy Bean Soup

Prep: 15 minutes
Cook: 8 hours
Total: 8 hours 15 minutes
Need a simple, delicious, nourishing meal? Try this slow cooker navy bean soup!
Servings: 8
Calories: 296kcal
Author: Trisha Gilkerson


  • 2 Tablespoon olive oil
  • 4 cloves garlic
  • 1 medium yellow onion
  • ½ pound carrots
  • 4 stalks celery
  • 1 pound dry navy beans you do not need to soak these overnight
  • 1 ham bone or 2-3 smoked ham hocks
  • 1 whole bay leaf
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon Freshly cracked pepper
  • teaspoon salt


  • First, add navy beans to a pot and boil 10 minutes.
  • While beans are boiling, mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds.
  • Add olive oil, garlic, onion, celery, and carrots to a large slow cooker.
  • Drain the beans and sort through them, and remove any debris or stones.
  • Quickly rinse the beans and add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper and ham bone or ham hocks.
  • Add six cups of water to the slow cooker. Stir carefully to combine the ingredients.
  • Place the lid on the slow cooker and cook for 8 hours on low or on high for 4-5 hours.
  • After 8 hours, stir the soup and mash the beans slightly just to thicken up the soup to your desired consistency.
  • Add salt starting with just a ½ teaspoon at a time. I used about 1½ teaspoon total, but keep tasting and adding more, ½ teaspoon at a time, until it reaches the level you prefer.


Calories: 296kcal | Carbohydrates: 39g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 502mg | Potassium: 854mg | Fiber: 15g | Sugar: 4g | Vitamin A: 4807IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 4mg
courses: Main Course, Soup
cuisine: American
keyword: main course, slow cooker, soup, vegetable