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Navy Bean Soup with Ham

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
March 26, 2021
4.77 from 244 votes


Last Updated March 26, 2021 | 40 Comments

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Navy Bean Soup with Ham pinterest pin collage image
Navy Bean Soup with Ham pinterest pin collage image

This Navy Bean Soup is a simple, hearty, and flavorful bean soup recipe filled with leftover ham and tender cooked navy beans. Perfect for lunch or dinner with a side of buttery bread.

White soup bowl filled with navy bean soup made with chunks of leftover ham, cooked navy beans, and fresh thyme in a light broth.

Navy Bean and Ham Soup

This is one of my favorite bean soup recipes. I love it for its simplicity and resourcefulness. It’s hearty and nutritious, making it the perfect choice for a satisfying lunch or comforting dinner.

Versatile enough that it would welcome other veggies like carrots, celery, or even a little kale, I find that all of that isn’t necessary. Navy bean soup is best left simple. A little onion and garlic are all you need to compliment the beans and ham.

White ramekin filled with dried navy beans.

This recipe, as you may expect, calls for navy beans. They’re small white beans available pretty much everywhere. If you can’t find them, great northern beans or cannellini beans will also work.

Native to the Americas, navy beans got their name from doing many tours overseas for troops throughout the 20th century.

They’re used in all kinds of cooking and recipes. In fact, nearly all canned baked beans are made using navy beans! They’re just covered in so much brown sugar and spices that you can’t see the shiny white coat underneath.

Large soup pot filled with navy beans, leftover ham, and ham bone in a light broth.

How to Make Navy Bean Soup

  1. Soak the dried beans overnight.
  2. Soften the onion in a large pot or Dutch oven with a glug of olive oil. Stir in the garlic, thyme, rosemary, crushed red pepper, salt, and pepper. Careful not to add too much salt as ham is already pretty salty.
  3. Add the soaked beans, ham bone, ham scraps, and about 10 cups of water. 
  4. Simmer for at least 1-2 hours, or until the beans are very soft.
  5. Remove the bone from the pot and allow it to cool. Then use a knife or fork to trim away any extra meat left on the bone.
  6. Season with additional salt and pepper or fresh herbs, to taste. Garnish with grated parmesan cheese or freshly cracked black pepper, if desired.

Slow Cooker Navy Bean Soup

You can also make this recipe in your slow cooker. Add all ingredients to a large crockpot and cook on low for at least 8 hours or on high heat for 4-6 hours.

White soup bowl filled with navy bean soup made with chunks of leftover ham, cooked navy beans, and fresh thyme in a light broth.

Recipes Tips

  • You may also use canned beans. A 1-lb bag of dry beans has approximately 2 cups of beans. This is the equivalent of 4 (15-ounce) cans of beans. Remember to strain and rinse the beans before adding them to the soup pot. Also, reduce the amount of water from 10 cups to 6-8 cups.
  • If you forget to soak your beans overnight, you can “quick-soak” them by placing them in a large pot or saucepan with 1 tablespoon of salt and 8 cups of water (per 1 pound of beans). Bring to a boil, then remove from heat, cover, and allow them to soak for about an hour. This will add an additional hour to your overall cook time. Drain and rinse before cooking.
  • No ham bone? No problem. You can find them for sale at many grocery stores or simply as your local butcher. If you need extra meat, you can also find ham meat sold separately or brown pork belly.
  • To thicken your soup (optional), mash approximately 1/4 cup of cooked beans in a small bowl into a thick puree/ paste. Add to the broth and give it a good stir to dissolve.

White soup bowl filled with navy bean soup made with chunks of leftover ham, cooked navy beans, and fresh thyme in a light broth.

Looking for more easy and delicious soup recipes? Try these reader favorites:

  • Thai Chicken Curry Noodle Soup Recipe
  • Instant Pot Black Bean Soup Recipe
  • Instant Pot Minestrone Soup Recipe
  • Ham and Bean Soup Recipe (Crock Pot)
  • Easy Black Bean Soup Recipe
  • Matzo Ball Soup
  • Split Pea Soup with Ham (Snert)

Have you tried making this Navy Bean Soup Recipe with Ham?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

RECIPE CARD

White soup bowl filled with navy bean soup made with chunks of leftover ham, cooked navy beans, and fresh thyme in a light broth.

Navy Bean Soup with Ham Recipe

4.77 from 244 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This Navy Bean Soup with Ham is a simple, hearty, and flavorful bean soup recipe filled with leftover ham and tender cooked navy beans. Perfect for lunch or dinner with a side of buttery bread.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Main Course, Pork, Soup
Cuisine American
Servings 6 servings
Calories 293 kcal

Ingredients
 
 

  • 1 lb dried navy beans
  • 1 tablespoon olive oil
  • 1 large onion - diced
  • 8 cloves garlic - minced
  • 1 tablespoon fresh thyme
  • 1 teaspoon fresh rosemary
  • ½ teaspoon crushed red pepper
  • salt and pepper - to season
  • 1 bay leaf
  • 1 ham bone - with scraps (see notes)
  • 8-12 cups water - or half water half low-sodium chicken broth
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Instructions
 

  • Soak your beans overnight. Transfer the dried beans to a large bowl and add water so that it is covered by approximately 3 inches. Allow the beans to soak overnight or up to 24 hours (see notes below for the "quick-soak" option).
  • Add the olive oil to a large pot or Dutch oven set over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent (about 6-8 minutes). Add the minced garlic, thyme, rosemary, crushed red pepper, and a pinch of salt and pepper. Mix well and cook, stirring continuously, for 1-2 minutes.
  • Add the bay leaf, drained beans, ham bone, ham scraps, and 10 cups of water (you can add more if needed). Bring to a boil then lower the heat, cover, and simmer for at least 1-2 hours, or until the beans are very soft.
  • Remove the bone and allow it to cool slightly. Use a fork or knife to remove any additional meat from the ham bone. Discard the bone.
  • Serve garnished with additional salt and pepper, to taste.

Jessica's Notes

  • Careful not to add too much salt until the end of cooking as ham is naturally very salty.
  • If you forget to soak your beans overnight, you can "quick-soak" them by placing them in a large pot or saucepan with 1 tablespoon of salt and 8 cups of water (per 1 pound of beans). Bring to a boil, then remove from heat, cover, and allow them to soak for about an hour. Drain and rinse before cooking.
  • If you don't have a ham bone or leftover ham to use for this soup, you may replace it with thick-cut bacon, pork belly, or ham sold at the grocery store. You may also find smoked ham hocks for sale also.

Nutritional Information

Calories: 293kcal | Carbohydrates: 50g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 959mg | Fiber: 19g | Sugar: 4g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

15.3K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Bette-Ann says

    January 4, 2025 at 7:28 am

    5 stars
    Iโ€™ve always made ham & bean soup, however, this is my new favourite recipe that Iโ€™ll be making from now on!

    Reply
  2. N. Ashe says

    December 9, 2024 at 9:15 pm

    5 stars
    Well, this was just divine. Didn’t have rosemary, so used Italian seasoning instead. Used Honey-Baked ham bone and added 1 cup of chopped ham. Served with oyster crackers and Red Lobster cheddar biscuits. This is a keeper, for sure. Thank you so much!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      December 10, 2024 at 10:41 am

      I appreciate your divine feedback and rating ๐Ÿ™‚

      Reply
  3. Amy says

    November 30, 2024 at 3:55 pm

    5 stars
    Exceptional exactly as given. Used a 1 hour soak method for the beans and a Honey Baked ham bone. Perfect. A keeper. Served with Famous Dave’s Jalapeno cornbread available at Walmart.

    Reply
    • Amy says

      November 30, 2024 at 4:05 pm

      5 stars
      Addendum: I did not add salt or pepper, I used fresh thyme and water, not broth.

      Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      November 30, 2024 at 5:36 pm

      Thanks for the exceptional feedback, Amy ๐Ÿ™‚

      Reply
  4. Shawna E Palmer says

    February 7, 2024 at 6:21 am

    5 stars
    Flavorful, easy to make.my daughter (17) said she’s missed me making this. I canned three jars of it. I didn’t measure the water I filled it up 3/4 of the way, threw in 2 chocken bullion cubes, two bug hammocks with almost 4 cups of diced ham. I didn’t need to add any additional salt.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 7, 2024 at 10:24 am

      Thanks, Shawna ๐Ÿ™‚

      Reply
  5. RP says

    January 25, 2024 at 4:20 am

    5 stars
    Made this overnight in the crockpot. It only lasted for one day. I need more. Thanks for sharing.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 25, 2024 at 7:13 am

      I love it when I unexpectedly have that same problem ๐Ÿ™‚

      Reply
  6. GeoInCalifornia says

    November 19, 2023 at 10:55 am

    5 stars
    I made this for Sunday Cribbage lunch with friends. Subbed Great Northern beans. Cooked in 50 yr old Dutch Oven. As per USDA, boiled beans for 2 minutes. Removed from burner. Soaked for 1 hour. Most of the skins came off. I added diced celery and whole carrots at start of cooking. Removed carrots after 20 min. Sliced and added back after additional 30 minutes. Total cook time 1 hour. Served with sour dough, ACV, dried parsley, and more crushed red pepper. Was deliciously spicy. Thanks for the recipe!

    Reply
    • GeoInCalifornia says

      November 19, 2023 at 11:04 am

      Forgot to mention I used 3 cups chicken stock (reduced sodium), 4 cups water, and leftover smoked ham. No additional salt. Soup was not too salty. Also used multiple types of fresh ground peppercorns. Friends loved it.

      Reply
  7. Sue says

    August 3, 2023 at 11:01 am

    I made it today but I think 10 cups of water is way too much. Next time I will only cover the beans with a couple of inches of water and add more if needed.

    Reply
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Recipe Rating




4.77 from 244 votes (226 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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