Navy Bean Soup: Slow Cooker

Wondering what to make for dinner? Check out my family’s favorite crock pot recipes for great dinner ideas!

Crock Pot Recipe: Navy Bean Soup at The Happy Housewife

This delicious soup is healthy, cheap and filling on a cold winter’s day!

I cooked mine with the ham bone that still had some meat on it. By the time the soup was done most of the meat had come off the bone. I cut the rest off and left it in the soup. I used the soup flavoring packet, but if you don’t want to use it, you could add garlic, salt and pepper. This made a ton of soup, we had it for lunch and then again for another lunch. It tastes better the longer it sits!

Slow Cooker Navy Bean Soup


  • 1 bag dried navy bean soup mix (or just the beans)
  • 1-2 cups chopped ham or ham bone (I used our leftover Christmas ham)
  • 3 stalks celery chopped
  • 3/4 cup onion chopped
  • 2 cups carrots sliced (I used frozen carrots)
  • 8 cups water
  • 2 cups skim milk
  • Spices to taste


  1. Soak beans overnight in a bowl of water. The next morning drain the water and place beans in the crock pot.
  2. Add the rest of the ingredients including the soup pack that came with the beans.
  3. Cook on low for 8 to 10 hours.
  4. Serve with crusty bread or crackers.

Courses Main Dish


Cost break down

  • Beans $1.97 (that seemed really expensive to me)
  • Ham (no cost, since it was a leftover)
  • Celery $.25
  • Onion $.30
  • Carrots $.50
  • Milk $.25

Soup $3. 27

Homemade Bread $1

Total for at least 8- 10 large servings… $4.27.



  1. These sounds delish! I love bean soup!! 😀 I’m the only one that eats it though.

  2. I love to make this. I used to eat it all the time when I was young. Unfortunately our kids don’t care for it much.

  3. Sounds like a great recipe – thanks for sharing. I love beans but hate that they take so long to cook.

  4. YUM! I love soup beans with cornbread!

  5. I tried the lasagna soup last night and it was SO delicious! Everyone loved it!

  6. This looks great. I have hambones in my freezer that are just itching to be made into this soup. Thank you for posting.

  7. Yum Toni! Wish I’d had this recipe for my soup week! Delish!!!


  8. This sounds great. My Mom used to make this long ago..

  9. A quick inquiry, if I may:

    Currently soaking overnight are 32 oz. (via a 16 oz. bag) of great northern beans in place of navy beans, as per what was available to me in my pantry. The recipe above does not indicate the exact quantity of beans used, but to my memory most dried beans are sold in 1 lb. packages (why on that fateful day I purchased a 32 oz. bag of great northern is a mystery). Am I safe to assume 2 lbs. of beans is 1 lb. too many? I don’t want to crowd our bowls with beans; the bean/vegetable to broth ratio featured in your photo is my goal!

    Also, is lacking a navy bean “flavoring packet” a major loss for taste, or would seasoning the soup with salt (whatever the ham doesn’t provide), ground black pepper, garlic powder and a splash of liquid smoke do the trick? A navy bean “soup mix” is new to me.

    I know you’re a busy lady and I would entirely understand if Life prevents you from dealing with such little matters as beans, thus: no pressure to respond. I appreciate the time you already spend on behalf of your readers.

    Thank you. 🙂

Speak Your Mind