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Home » Soup » Navy Bean Soup with Ham

Navy Bean Soup with Ham

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 26, 2021
4.80 from 140 votes


Last Updated March 26, 2021 | 20 Comments

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4.9K shares
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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.

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

4.80 from 140 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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 Recipe Saved!
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 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.)

Keyword Ham and Navy Bean Soup, Navy Bean Soup, Navy Bean Soup with Ham
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

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

4.9K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Jennifer LeRoy says

    December 29, 2022 at 6:00 pm

    5 stars
    I only used a little salt but ended up too salty with both the chicken broth (I use better than bouillon) and the leftover spiral ham I had.

    Other than a tad too salty, this was great! I used dried herbs (unfortunately didn’t have thyme!!) and used my instant pot. If you do this, just cook it maybe 5 min longer than the pre-set beans setting calls for to ensure your beans are tender!

    Reply
  2. VN says

    December 23, 2022 at 11:36 am

    Hi – I did not have the fresh spices, so I subbed out 1 Tbsp for those. I did have some fresh garlic but not near enough. I would like to see this using canned spices instead. To get fresh herbs requires that the recipe align with my cooking, and that doesn’t happen.

    Reply
  3. Jenny says

    December 2, 2022 at 1:52 pm

    I am making this for weekend but I don’t have ham on hand so using polish sausage. Also good adding cumin. Thanks for recipe

    Reply
  4. Lori says

    November 18, 2022 at 11:27 am

    How much ham should I add? I didn’t have a bone so I bought a spiral cut ham with no bones and I’m cooking it in the oven right now but wondering how much I need to chop up for the soup? Thank you so much can’t wait to try this recipe! So simple!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 18, 2022 at 11:31 am

      I would say a half pound to a pound, depending on how much ham you want in the soup 🙂

      Reply
  5. Jim Nyers says

    October 13, 2022 at 9:24 am

    5 stars
    To thicken soup I use a can of refried beans. Any brand works and it dissolves nicely in the soup leaving it smooth and offering a good bean flavor.

    Reply
  6. Don says

    January 17, 2022 at 1:00 am

    When soaking navy beans, can they be left on the counter soaking for 24 hours or fridge?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 17, 2022 at 9:27 am

      On the countertop covered or in the fridge are both fine 🙂

      Reply
  7. Tom says

    January 6, 2022 at 3:33 pm

    5 stars
    There is no reason to soak any beans for soup unless you are trying to hurry it. Black beans have the same taste as navy and are a great alternative. I like to brown the onion and garlic before adding the rest. Also, carrots are a must for me. Happy cooking!

    Reply
    • CJ says

      February 13, 2022 at 7:50 pm

      4 stars
      Most of the skins come off during the heat soak. The skins are difficult for some people to digest and can also cause uncomfortable stomach issues.

      Reply
    • VN says

      December 23, 2022 at 11:38 am

      I use canned beans. The cost difference vs. hours to prep and soak makes this a, um.. no beaner.

      Reply
  8. Denise Wilmot says

    January 4, 2022 at 4:20 am

    4 stars
    Thanks for this. loved the idea to quick soak the peas. I added some bouillon and other spices and it was awesome.

    Reply
  9. Kathryn Lee says

    October 26, 2021 at 1:03 pm

    Going to try this recipe tonight!! Could I use smoked ham hock as a sub?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 26, 2021 at 1:15 pm

      Yup – that should be fine 🙂

      Reply
  10. Mary says

    October 19, 2021 at 10:25 am

    5 stars
    It’s delicious but needed a little zing. I added a small sliver of Parmesan rind. Any other suggestions?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 19, 2021 at 12:14 pm

      I also love adding shredded cheeses to all my hearty soup recipes 🙂

      Reply
    • Germaine says

      March 4, 2022 at 3:38 pm

      5 stars
      Red wine or apple cider vinegar ! Gives that zing one looks for!

      Reply
    • Debbie Greig says

      January 22, 2023 at 10:55 am

      5 stars
      Try a little vinegar before serving

      Reply
  11. Gerheart says

    April 7, 2021 at 6:45 pm

    5 stars
    Wonderful recipe

    Reply
  12. Ashli Scollard says

    March 27, 2021 at 4:40 pm

    And so, in silence, we walked the surface of a dying world, but in the breast of one of us at least had been born that which is ever oldest, yet ever new. I loved Dejah Thoris. The touch of my arm upon her naked shoulder had spoken to me in words I would not mistake, and I knew that I had loved her since the first moment my eyes had met hers that first time in the plaza of the dead city of Korad.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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