Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages. Serve to your family and make it a tradition.
I am very excited to bring the recipe Navy Bean Soup to you. It actually brings back childhood memories of my mom and all the dinners she made for us over the years! Sound familiar?
Whether you are the mom or the child the remembrance of home cooked meals makes them all seem like comfort food. Even my nieces speak of moms Navy beans.
You know, over the past few years you could only find them as ‘small white beans’ and I remember my niece asking me how she could get Navy beans like grandma use to make.
I explained to her that they just changed the packaging and she loved that they were not going to be ‘just a memory’.
Lately I have seen that the packages are back with the historical moniker of Navy beans. So lets celebrate and make them extra simple by using the crockpot.
Slow Cooker Navy Bean Soup
- 16 ounces Navy Beans dried
- 5 cups water
- 2 tablespoons Coconut Oil
- 1 onion large yellow, chopped
- 4 cloves garlic garlic 3-4 to 4 garlic cloves, depending on how big they are, finely chopped
- 1 corn on the cob or 1 can Whole Kernel Corn
- 14 ounces Diced Tomatoes canned, 14 to 15 ounces
- 1 1/2 teaspoons oregano dried
- 1 teaspoon salt
- dash black pepper
- The night before:
- Pick over the beans and rinse.
- Place the beans in a large pot and cover with water by about 2 to 3 inches.
- Let soak overnight - the beans will swell.
- In the morning:
- Drain the beans and place in a large slow cooker.
- Heat the oil in a skillet and saute the onion until it is translucent - about 15 minutes.
- Shuck the corn and cut off the corn kernels or drain the can of corn.
- Add everything to the crock pot and cook on low for 8 to 10 hours or high 4 to 5 hours.
- All done and ready to serve.
- Enjoy your nice hot comfort food!