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Classic Hearty Navy Bean and Ham Soup

Close-up of a white mug filled with creamy navy bean soup, topped with shredded ham and diced carrots.
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Make this classic navy bean and ham soup for a comforting, soul-warming meal perfect for chilly days. This recipe uses simple ingredients to create a rich, satisfying flavor.

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 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • Salt to taste (use sparingly due to ham)

Instructions

  1. Place the dried navy beans and water or broth in a large pot or Dutch oven. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until beans begin to soften. If using canned beans, skip this step and add them later.
  2. While the beans simmer, prepare the aromatics. Heat the olive oil in a separate skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic, dried thyme, and dried rosemary to the skillet. Cook for 1 minute until fragrant.
  4. Add the sautéed vegetables, ham hock (or ham pieces), and bay leaf to the pot with the beans.
  5. Bring the soup back to a simmer. Cover partially and cook for 1 to 1.5 hours, or until the beans are completely tender and the ham is falling off the bone. Stir occasionally to prevent sticking.
  6. Remove the ham hock and bay leaf. Shred the ham meat from the bone, discarding any skin or large pieces of fat, and return the shredded meat to the pot.
  7. Season the soup with black pepper. Taste and add salt only if needed, as the ham usually provides enough saltiness.
  8. For a thicker soup, mash about 1 cup of the beans against the side of the pot or use an immersion blender to partially blend the soup.
  9. Simmer for another 10 minutes to allow flavors to meld. Serve hot.

Notes

  • For an Instant Pot version, combine all ingredients except salt in the pressure cooker. Cook on High Pressure for 25 minutes, followed by a Natural Pressure Release for 15 minutes.
  • If you prefer a smoky flavor without a ham hock, substitute 4 ounces of diced bacon cooked until crisp at the start, using the rendered fat to sauté the vegetables.
  • This soup freezes well. Cool completely before storing in airtight containers for up to 3 months.

Nutrition

Find it online: https://cookincorner.com/navy-bean-soup-recipe-classic-hearty/