Navy Bean Soup with Ham
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.
Servings: 6 servings
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.
- 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.
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