- 4 medium carrots, thinly sliced
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 cups cubed fully cooked ham
- 1-1/2 cups dried navy beans
- 1 envelope vegetable recipe mix (Knorr)
- 1 envelope onion soup mix
- 1 bay leaf
- 1/2 teaspoon pepper
- 8 cups water
- In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf. Yield: 12 servings (3 quarts).
Reviews for Navy Bean Vegetable Soup
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"We loved this soup. I didn't have any Navy beans on hand so I substituted other dried beans. Fail. I put the beans into my slow cooker at about 8:30am and at 6:30pm they were still hard. Left it on all night....in the morning, still hard. Switched it to high and then at noon we ate it--about 27 hours later. :) Some beans were still crunchy. But--having said that it was absolutely DELICIOUS! I will make this over and over again...I'll just soak my beans overnight first. I can't stress enough how flavorful this soup is! I added a can of chopped tomatoes and omitted the Knorr veg. soup pack because I didn't have any. Oh my, so YUMMY!"
"My husband isn't a fan of Navy Bean Soup. I made this and the only thing I did differently was I had a ham hock I used in the pot for flavoring. I thought the soup was absolutely delicious. My husband actually had thirds, not just seconds. He declared it was a keeper and asked me to make it again and soon."
"Good soup. My husband loved it. I did add. A packet of ham season which gave it a bit more favor but over all was a great and easy dinner on a cold damp day. Served with creamed corn corn bread."
"This was the best Navy Bean soup ever; and so easy to make!!"
"Super easy and tasted great. Followed the recipes exactly."