This easy navy bean soup recipe with ham and carrots counted as a staple bean soup recipe in my house growing up. We ate it with cornbread with lots of butter and honey and had the leftovers for lunch, which we carried in thermoses in our lunch boxes.
Navy bean soup with ham and carrots does take a bit of prep time since you start with dried beans. You'll want to keep that in mind for this and other fall and winter soups that you'll prepare. This one does allow you to cook in the crockpot, which frees up the time you'll spend stand at the stove. As a bonus, the house smells great when you come home if you start it to cooking before leaving for work!
Be sure to pick out quality ingredients when you make the easy navy bean soup with ham and carrots. If you're not sure about the ham, ask the butcher at the local grocery store to point the way. Use the ham hocks for this recipe, and you'll also benefit from eating a bone soup. Your immune system and your joints will thank you later!
- 1 1 lb bag navy beans, dried
- 1 1/2 c. carrots, sliced
- 1 -2 onion, chopped
- 1 clove garlic
- 2 -3 smoked ham hocks
- 2 to 3 c. water or stock
- Sort the beans in a colander, making sure to pick out any small stones or beans that look like they might be bad.
- Add the beans to the crockpot and cover with 2 to 3 cups of water or stock.
- Drop in the other ingredients, including the ham with the bone still inside. Allow this to simmer for several hours (to a full day if you're cooking in a crock instead of a soup pot).
- Pull the meat out with tongs and pick the ham from the bone. Add the meat back to the soup and throw the bones, skin and other inedible parts of the meat away.
- Add salt and pepper to taste before serving.
- Add in chunks of squash to make the soup heartier and tastier.
- Watch the video to learn how to make some jalapeño cornbread to give this dish an extra kick.
- Or head over to the Food Network to learn how to make honey cornbread muffins.