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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.
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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.

While this soup is versatile enough to welcome extra veggies like carrots, celery, or even a bit of kale, I find that this navy bean soup is best kept simple. A little onion and garlic are all you need to compliment the beans and ham.

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.

Navy beans are native to the Americas and got their name because they were a staple food for the U.S. Navy throughout the 20th century. Packed with nutrition and easy to store, they were commonly served to sailors on long deployments.

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.

White ramekin filled with uncooked navy beans on a simple white backdrop.

How to Make It

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

Slow Cooker Method

You can also make this recipe in your slow cooker. Add all of the 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.

Recipe Tips

  • Using canned beans: You may also use canned beans. A 1-pound bag of dry beans (or roughly 2 cups of beans) is the equivalent of 4 (15-ounce) cans. Be sure to strain and rinse the beans before adding them to the soup pot and reduce the amount of water from 10 cups to 6-8 cups.
  • To quick-soak your beans: If you forget to soak your beans overnight, you can “quick-soak” them by placing them by placing the beans in a large pot with 1 tablespoon of salt and 8 cups of water (per 1 pound of beans). Bring to a boil, remove from heat, cover, and let them to soak for about an hour. Drain and rinse before cooking. Keep in mind this method adds about an additional hour to your overall cook time.
  • No ham bone? No problem: If you don’t have a leftover holiday ham at your disposal, you can usually find ham bones for sale at the grocery stores or ask your local butcher. For more meat, look for pre-cut ham pieces or substitute with browned pork belly.
  • To thicken your soup (optional): If you prefer a thicker broth, mash about 1/4 cup of cooked beans in a small bowl into a thick paste and stir it into the soup. This adds both body and richness without altering the flavor.

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

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

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White soup bowl filled with navy bean soup made with chunks of leftover ham, cooked navy beans, and fresh thyme in a light broth.
4.77 from 244 votes

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.
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Servings: 6 servings
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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

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.

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.

Nutrition

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 is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

 

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

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets like Daily Mail, Al Jazeera, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




4.77 from 244 votes (226 ratings without comment)

40 Comments

  1. Bette-Ann says:

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

  2. N. Ashe says:

    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!

    1. Jessica Randhawa says:

      I appreciate your divine feedback and rating 🙂