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Hearty Ham and Navy Bean Soup

Close-up of a white bowl filled with savory bean soup containing white beans, chunks of ham, carrots, and garnished with thyme.
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Make this classic, hearty ham and bean soup using navy beans and leftover ham for a comforting, budget-friendly meal.

Ingredients

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  • 1 pound dried navy beans, rinsed and picked over
  • 8 cups water or low-sodium chicken broth
  • 1 pound smoked ham hock or leftover ham bone
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 cup diced cooked ham (if not using a ham hock)
  • 1 tablespoon apple cider vinegar (optional)

Instructions

  1. Place the navy beans, water or broth, ham hock (if using), onion, carrots, celery, garlic, bay leaf, thyme, and pepper into a large pot or Dutch oven.
  2. Bring the mixture to a boil over high heat.
  3. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
  4. Remove and discard the bay leaf and ham hock. If using a ham hock, shred any usable meat from the bone and return it to the soup.
  5. Stir in the diced cooked ham, if using separately.
  6. Simmer for an additional 15 minutes to heat the ham through.
  7. Stir in the apple cider vinegar, if desired, for brightness. Taste and add salt only if needed, as the ham is usually salty.
  8. Serve hot.

Notes

  • For a thicker soup, remove about 1 cup of beans and mash them, then stir the mash back into the pot.
  • This soup freezes well for future easy weeknight soups.
  • If you do not have smoked ham, add 1/2 teaspoon of liquid smoke for a similar flavor profile.

Nutrition

Find it online: https://cookincorner.com/best-bean-soup-ham-navy-recipe/