This hearty ham and bean soup is a perfect recipe for the Slow Cooker, Instant Pot, or Stove Top. It’s made with navy beans and delicious bites of ham and carrots in a thick and flavorful broth!
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cups ham, diced. (equal to two 8 oz. ham steaks.)
- 2 cups carrots, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups water
- 1 ham bone, see notes for alternatives
- 1 lb. dried Navy beans, rinsed
- 2 teaspoons onion powder
- 1 bay leaf
- 2 sprigs thyme
Rinse the beans under cold water.
Heat the olive oil and butter in a large soup pot over medium heat and add the onions.
Cook for 5 minutes, until soft and translucent.
Add the carrots, diced ham and the garlic and cook for 1 minute.
Add the chicken broth, water, ham bone, navy beans, 2 tsp onion powder, bay leaf, and thyme. Bring to a boil, then reduce to a simmer.