Ham and Navy Bean Soup

Name: Ham and Navy Bean Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 cups dried navy beans; 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 pound ham, diced; 6 cups chicken broth; 2 bay leaves; 1 teaspoon thyme; Salt and pepper to taste; 1 tablespoon apple cider vinegar (optional)

Highlighted under: Comfort Bowls | Soup & Chili

I love making Ham and Navy Bean Soup on chilly evenings. The combination of tender navy beans, savory ham, and aromatic herbs creates a warm, comforting dish that fills my kitchen with delightful scents. Each time I prepare it, I'm reminded of comforting family gatherings, and it never fails to warm my heart. This recipe is simple yet satisfying, making it a great choice for a weeknight dinner or a cozy weekend meal. Plus, it cooks up in one pot, making clean-up a breeze.

Created by

The Chefeliaskitchen Team

Last updated on 2026-03-21T16:08:30.637Z

When I first tried Ham and Navy Bean Soup, I was surprised at how well the flavors melded together. The savory ham provides a rich base, while the navy beans add a creamy texture that makes each spoonful delightful. I learned that soaking the beans overnight enhances their tenderness and helps them cook faster without losing their shape, which is key for this dish.

Over the years, I've perfected my version by adding a splash of vinegar at the end for brightness, which really elevates the flavors. If you find the soup too thick, don't hesitate to stir in extra broth or water until you reach your desired consistency. It’s a dish that grows even better as leftovers, making it perfect for meal prep!

Why You Will Love This Recipe

Hearty and nourishing, a perfect comfort meal
A delightful blend of savory ham and creamy navy beans
Easy to make in one pot, simplifying both prep and clean-up

Understanding the Ingredients

The combination of navy beans and ham is what makes this soup both hearty and flavorful. Navy beans are small, white legumes that soften beautifully when cooked, becoming creamy and absorbing the rich flavors of broth and spices. If you can't find navy beans, great northern beans are a suitable substitute, though they may require slightly less cooking time.

Using good-quality ham is key to achieving that savory depth in the soup. Any leftover cooked ham, a ham hock, or diced smoked ham works well, but avoid overly salty varieties. If you're looking for a lighter option, you can use diced turkey ham or cooked chicken instead, adjusting the seasoning accordingly.

Perfecting the Cooking Process

When soaking the navy beans, be sure to use plenty of water, allowing them to swell. If time is short, you can perform a quick soak: boil the beans for 2 minutes, then cover and let them steep for 1 hour before draining. This method can save you time without sacrificing the final texture of the beans in the soup.

As you sauté the vegetables, aim for a slight caramelization at the edges of the onions and carrots; this will enhance the flavor base of your soup. If the vegetables begin to stick, add a splash of broth to deglaze the pot—this will also enrich the soup with those tasty browned bits from the bottom.

Serving and Storage Tips

For a rustic presentation, serve the soup with fresh crusty bread or cornbread to soak up the delicious broth. You might also consider garnishing with freshly chopped parsley or a sprinkle of black pepper for added color and flavor. This soup pairs well with a simple side salad for a wholesome meal.

If you have leftovers, store the soup in an airtight container in the fridge for up to three days. The flavors will continue to develop as it sits. For longer storage, consider freezing the soup in individual portions, leaving some space for expansion, and reheating on the stove over low heat, stirring until warmed through.

Ingredients

Main Ingredients

2 cups dried navy beans
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound ham, diced
6 cups chicken broth
2 bay leaves
1 teaspoon thyme
Salt and pepper to taste
1 tablespoon apple cider vinegar (optional)

Instructions

Steps

Prep the Beans

Rinse the navy beans under cold water and soak them overnight in a large bowl. Drain and set aside.

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.

Add Garlic and Ham

Stir in the minced garlic and diced ham. Cook for an additional 2 minutes, allowing the flavors to meld.

Combine Everything

Add the soaked beans, chicken broth, bay leaves, and thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer.

Simmer the Soup

Cover the pot and let it simmer for about 45-60 minutes, or until the beans are tender. Stir occasionally and add salt and pepper to taste.

Finish the Soup

If desired, stir in the apple cider vinegar just before serving. Remove bay leaves and serve warm.

Enjoy Your Meal!

Pro Tips

For an extra depth of flavor, try adding a smoked ham hock to the soup as it simmers. You can also customize this recipe by incorporating your favorite herbs or veggies!

Troubleshooting Common Issues

If your beans remain firm even after the simmer time, they may not have soaked long enough or could be old. In future preparations, always check the harvest date on your dried beans and remember to soak them adequately. Adjust the cooking time as needed, adding additional liquid if necessary to keep everything covered during simmering.

Should the soup come out too salty, you can reduce the saltiness by adding a peeled potato to the soup while it simmers. The potato will absorb excess salt and can be removed before serving. Taste-testing along the way is essential to achieving that perfect balance.

Variations to Try

Consider adding different vegetables for variety. Leafy greens like kale or spinach can be stirred in just a few minutes before serving, adding nutrition and color. Alternatively, diced potatoes can also be included to make the soup even heartier, adjusting the liquid levels as necessary to ensure a balanced consistency.

For a spicier version, toss in a chopped jalapeño or a pinch of red pepper flakes during the sauté step. This will infuse the base with warmth without overpowering the comforting essence of the ham and beans. Experimenting with different herbs, such as rosemary or oregano, can also bring a unique twist to the traditional flavor profile.

Questions About Recipes

→ Can I use canned navy beans instead?

Yes, you can substitute canned beans for dried ones. Just reduce the cooking time and add them in the last 10-15 minutes.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months.

→ Can I make this soup vegetarian?

Certainly! Omit the ham and replace the chicken broth with vegetable broth. You can add mushrooms for a savory flavor.

→ What can I serve with this soup?

This soup pairs well with cornbread, crusty bread, or a simple green salad for a balanced meal.