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Hearty Ham and Navy Bean Soup

A close-up of a dark blue mug filled with steaming navy bean soup containing chunks of ham and diced carrots.
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This recipe delivers a classic, comforting navy bean soup featuring smoky ham flavor. It is a satisfying, one-pot meal perfect for chilly days.

Ingredients

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  • 1 pound dried navy beans, rinsed and picked over
  • 8 cups water or low-sodium chicken broth
  • 1 pound smoked ham hock or leftover ham bone
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • Salt to taste

Instructions

  1. Place the rinsed navy beans and 8 cups of water or broth into a large pot or Dutch oven. Add the ham hock. Bring the mixture to a boil, then reduce heat, cover, and simmer for 1 hour, or until the beans begin to soften. Skim off any foam that rises to the top during the first 30 minutes.
  2. 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.
  3. Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
  4. Add the cooked vegetables, thyme, rosemary, bay leaf, and black pepper to the pot with the beans and ham hock. Stir to combine.
  5. Continue to simmer, partially covered, for another 45 minutes to 1 hour, or until the beans are completely tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
  6. Remove and discard the ham hock and bay leaf. Shred any usable meat from the ham hock and return the meat to the pot.
  7. Taste the soup and add salt if needed. Remember that the ham adds saltiness.
  8. Serve this hearty bean soup hot. This is a great comfort food soup for a crowd.

Notes

  • For quicker cooking, you can soak the navy beans overnight before starting the recipe. Discard the soaking water before cooking.
  • If you prefer a thicker soup, remove about 1 cup of the cooked beans, mash them, and stir them back into the pot.
  • This recipe works well as an easy bean soup using canned beans; substitute 4 (15-ounce) cans of rinsed and drained navy beans during the last 15 minutes of cooking time, omitting the initial long simmer.

Nutrition

Find it online: https://fooddexterity.com/best-navy-bean-soup-recipe-ham/