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Navy Bean Soup

All contents of this resource were created for informational purposes only and are not intended to be a substitute for professional advice, diagnosis, or treatment. Always seek the advice of your physician, dietitian, therapist, or other qualified health providers with any questions or concerns you may have.

  • 1 bags dry beans – split pea or navy beans
  • 4 large carrots, sliced
  • 4 stalks celery, sliced
  • 1 onion, chopped
  • 2 teaspoons dried thyme
  • Pepper
  • 3 medium bay leaves
  • 1lb ham hocks

If using navy beans, soak overnight in cold water. (Do not soak split peas overnight) Drain and rinse beans.

Place beans in crock-pot with ham bone. Add onion, celery, carrots, thyme, pepper and bay leaves. Do not add salt until beans are soft or the beans will not cook properly. Remember to remove bay leaves and fresh thyme sticks before serving. Add enough water to cover beans.  Cook on low heat on stove for 3-4 hours or in crockpot 6-8 hours.

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