Navy Bean Soup With Ham
Navy Bean Soup Recipe is the ultimate comfort food—a warm, hearty dish loved for generations. Known for its creaminess and rich, savory flavor, this soup is the perfect marriage of simple ingredients and bold taste. Navy beans bring a mild nuttiness that pairs beautifully with smoked meat like ham or bacon, while aromatics such as onion, garlic, and celery infuse the broth with layers of flavor.
So, if you want to create a satisfying meal for the whole family, navy bean soup delivers every time. What makes navy bean soup truly special is its versatility and nourishment. Packed with essential protein, fiber, and nutrients, it’s as good for you as it is delicious. Slow cooking breaks the beans down into a velvety, indulgent meal without being heavy.
It sticks to your ribs in the best way possible, providing comfort on cold winter nights or whenever you need a little extra coziness. Plus, the leftovers reheat beautifully, making them an ideal make-ahead option for busy weekdays.
Content…A Family Tradition |
Navy Bean Soup—A Family Tradition Waiting to Happen
Beyond its taste and practicality, navy bean soup carries a sense of nostalgia and connection. Whether your recipe has been handed down through generations or you’re embarking on a new adventure, every bowl tells a story. The aroma of simmering beans and smoky ham evokes memories of home and gatherings around the table.
No matter how you enjoy this versatile recipe, navy bean soup is a timeless classic that nourishes the soul as much as the body. And once you’ve got your preferences nailed down, it’s sure to become a family tradition of your own.
The Ingredient List
- Navy Beans – These small, oval-shaped legumes with a creamy white color add a mild, slightly nutty flavor to this delightful soup. Making them from scratch using dry navy beans is a huge money-saver. Great northern beans are a good substitute.
- Ham Hocks – One or two smoked ham hocks add smokiness with umami and a little extra meat. They also make the homemade soup stock in this recipe, which is divine. Leftover ham and chicken broth will also do great when you have that option available.
- Veggies – Onion, celery, and garlic are my go-to veggies. However, you can definitely get creative and add your veggies of choice.
- Seasonings – Bay leaves, paprika, thyme, and Italian seasoning deliver a little herbiness. Then, a splash of apple cider vinegar or a squeeze of lemon juice brightens and enhances the overall flavor.
How to Make Navy Bean Soup
The Navy Beans
- Soak the navy beans covered with at least 2 inches of water in a large bowl for 8-12 hours or overnight (you might want to check on them after an hour or two and add more water if necessary). To speed up the soaking time, bring a pot of water to a boil, remove it from the heat, add the beans, and soak for 2 hours.
- Rinse – After soaking, drain and thoroughly rinse your beans.
- Simmer – Next, add 8 cups (2 liters) of water, ham hocks, and Italian seasoning to a large pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 hour or until beans are tender. An instant pot will shorten the time.
- Shred Ham – Remove the ham hocks, allow them to cool slightly, shred the meat (discarding the skin, fat, and gristle), and set it aside. Reserve the stock for later. (Save the ham bones for another batch of broth.)
The Soup
- Veggies – Heat oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened. (Photo 1)
- Aromatics – Stir in the garlic and thyme, cooking for another 1-2 minutes until fragrant. (Photos 2-3)
- Assemble – Add the cooked beans to the pot and pour in the reserved stock (broth or water), ensuring the beans are fully submerged. (Photos 4-6)
- Simmer – Bring the soup to a boil, then reduce heat to low, cover, and simmer gently for an hour, stirring occasionally.
- Taste Test – Next, add the shredded ham to the pot. Adjust salt and black pepper to taste carefully since ham is already salty. Stir in a little vinegar or lemon juice to brighten the flavor. (Photos 7-8)
- Serve – Ladle your navy bean soup into bowls and garnish with chopped fresh parsley, a drizzle of olive oil, or a twist of black pepper grinder. Serve hot.
Tips and Tricks
- If you don’t have time to soak, rinse the beans and simmer for an additional 30-45 minutes.
- A Dutch oven or heavy-bottomed pot retains heat well and ensures even cooking.
- If the ham hocks don’t yield enough meat, toss in diced smoked sausage, leftover ham, or cooked bacon.
- Prefer a thicker soup? Mash a portion of the beans or simmer uncovered for 10-15 minutes at the end. Want it thinner? Stir in additional stock or water.
- Stir in a handful or two of fresh kale, spinach, or Swiss chard during the last 5 minutes for added nutrients.
Make-Ahead and Storage Instructions
Navy bean soup tastes even better the next day after the flavors meld. So prepare it a day in advance and reheat gently before serving. Let leftover soup cool completely, transfer to airtight containers, and refrigerate for up to 4 days.
Feel free to freeze the whole thing or freeze it in meal-size portions in freezer-safe containers or zip-top bags. Leave some headroom for expansion and freeze for 3-4 months.
Thaw soup overnight in the fridge and warm it in a pot over medium-high heat. If it’s too thick, add a tablespoon of water or broth at a time until it feels right—or microwave individual portions until steaming hot.
What Goes With Navy Bean Soup
To complete your cozy menu, serve navy bean soup with a fresh salad and some homemade bread. I usually go with a shaved Brussels sprout salad and a skillet full of fresh cornbread. A basic tossed salad and pull-apart garlic rolls would go great, too, though!
More Sensational Savory Soup Recipes to Try
By Imma
Navy Bean Soup With Ham
Ingredients
- 1 pound (450g) dried navy beans, rinsed and sorted
- 1-2 smoked ham hocks (1-1½ pounds total)
- 1 teaspoon (1-2g) Italian seasoning
- 2 tablespoons (30ml) olive oil or butter
- 1 large onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon (1-2g) fresh thyme, minced
- 8 cups (1.9-2l) reserved ham hock stock (top up with water or chicken broth if necessary)
- 2 bay leaves
- ½ teaspoon (2-3g) smoked paprika
- salt and black pepper to taste
- 1 tablespoon (15ml) vinegar (white, apple cider, or fresh lemon juice)
Instructions
- Remove debris or pebbles, place the beans in a large bowl, and cover with at least 2 inches of cold water. Soak them for 8-12 hours or overnight.
- To speed up the soaking time, bring a pot of water to a boil, remove it from the heat, add the beans, and soak for 2 hours.
- After soaking, drain and rinse the beans thoroughly.
- Next, add 8 cups (2 liters) of water, ham hocks, and Italian seasoning to a large pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 1 hour or until beans are tender. An instant pot will shorten the time.
- Remove the ham hocks, allow them to cool slightly, shred the meat (discarding the skin, fat, and gristle), and set it aside. Reserve the stock for later.
- Heat oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened.
- Stir in the garlic and thyme, cooking for another 1-2 minutes until fragrant.
- Add the cooked beans to the pot and pour in the reserved stock (broth or water), ensuring the beans and ham bones are fully submerged.
- Bring the soup to a boil, reduce heat to low, cover, and simmer gently for an hour, stirring occasionally.
- Next, add the shredded ham hock to the pot. Adjust salt and black pepper to taste carefully since ham is already salty.
- Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, or a sprinkle of black pepper. Serve hot.
Tips & Notes:
- To store, let the soup cool completely, transfer to airtight containers, and refrigerate for up to 4 days.
- For freezing, divide it into freezer-safe containers or zip-top bags, leaving some headroom for expansion, and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating. Warm in a pot over medium heat, adding a splash of water or broth if it’s too thick. Alternatively, microwave individual portions until hot.
- If you don’t have time to soak, rinse the beans and simmer for 30-45 minutes.
- A Dutch oven or heavy-bottomed pot retains heat well and ensures even cooking.
- If the ham hock doesn’t yield enough meat, toss in diced smoked sausage, leftover ham, or cooked bacon.
- Prefer a thicker soup? Mash a portion of the beans or simmer uncovered for 10-15 minutes at the end.
- Want it thinner? Stir in additional stock or water.
- Stir in a handful of fresh spinach, kale, or chopped Swiss chard during the last 5 minutes for added nutrients.
- Navy bean soup tastes even better the next day after the flavors meld. Prepare a day in advance and reheat gently before serving.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
