Ingredients
Equipment
Method
- Add navy beans, diced ham, and bay leaf to the slow cooker. Do not add salt and pepper yet. Stir gently to combine.
- Cover the slow cooker and set it to low. Cook for 8 to 10 hours until the beans are tender.
- After about 6 hours, check the beans for tenderness. They should yield easily when pressed but not fall apart.
- Once the beans are tender, carefully remove and discard the bay leaf.
- Taste the soup and season with salt and pepper to your liking, starting with small amounts.
Nutrition
Notes
This soup can be stored in the refrigerator for several days and freezes well. Consider adding diced onions, carrots, or celery for extra flavor. The soup will thicken as it cools, so add broth or water when reheating if needed.