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The Best Hearty Navy Bean and Ham Soup

Close-up of a thick, creamy bowl of navy bean soup topped with savory ham pieces and black pepper.
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Make this hearty navy bean soup with ham hock or leftover ham for a deeply comforting, old-fashioned meal perfect for cold weather.

Ingredients

Scale
  • 1 pound dried navy beans, rinsed and picked over
  • 1 smoked ham hock or 1.5 cups diced leftover ham
  • 8 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Place the navy beans in a large pot or Dutch oven and cover with water by about two inches. Soak the beans overnight, or use a quick-soak method (boil for 1 minute, then let stand covered for 1 hour). Drain the soaked beans.
  2. In the same pot, add the drained beans, ham hock (if using), and 8 cups of water or broth. Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours, or until the beans are tender. If using leftover ham, wait to add it until the last 30 minutes of cooking.
  3. While the beans simmer, heat the olive oil in a separate skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic to the vegetables and cook for 1 minute more until fragrant.
  5. Transfer the cooked vegetables, rosemary, thyme, and bay leaf to the pot with the beans. Stir well.
  6. Continue to simmer, partially covered, for another 30 minutes to allow the flavors to combine.
  7. Remove the ham hock. Shred any usable meat from the bone and return the meat to the soup. Discard the bone and bay leaf.
  8. Taste the soup and season with salt and pepper as needed. Remember that ham hocks add significant salt.
  9. For a thicker soup, mash about 1 cup of the beans against the side of the pot with a spoon, then stir back in.
  10. Serve this filling soup hot. This recipe is excellent for weeknight soup dinners and meal prep.

Notes

  • If you prefer a faster method, use an Instant Pot: Combine drained beans, broth, ham hock, onion, carrots, celery, rosemary, thyme, and bay leaf. Cook on High Pressure for 35 minutes, then allow a Natural Pressure Release for 15 minutes before quick releasing the remainder. Sauté vegetables separately before adding them to the pot for richer flavor.
  • For a smoky flavor similar to Senate bean soup, use a smoked ham hock.
  • This savory navy bean recipe freezes well for later comfort food meals.

Nutrition

Find it online: https://juliameal.com/navy-bean-soup-hearty-ham-recipe/