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The Best Hearty Ham and Navy Bean Soup

A close-up of a bowl of thick navy bean soup topped with diced ham and herbs, sitting on a sunlit wooden table.
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You will love this classic, hearty navy bean soup made rich and savory with a ham hock or leftover ham bone. It is a simple, comforting meal perfect for chilly nights.

Ingredients

Scale
  • 1 pound dried navy beans, rinsed and picked over
  • 1 smoked ham hock or 1 pound leftover ham bone
  • 6 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste after cooking)

Instructions

  1. Place the rinsed navy beans and the ham hock or bone in a large pot or Dutch oven. Cover with 6 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 dried beans without soaking, this time may be longer.
  2. While the beans simmer, prepare the vegetables. In a separate skillet, heat the olive oil 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, dried thyme, and dried rosemary to the skillet. Cook for 1 minute more until fragrant.
  4. Once the beans are tender, remove the ham hock or bone from the pot. Discard the bone. If using a ham hock, shred any usable meat from the bone and return it to the soup.
  5. Add the sautéed vegetables, bay leaf, and black pepper to the soup pot. Stir everything together.
  6. Bring the soup back to a gentle simmer. Cook uncovered for another 15 minutes to allow the flavors to meld.
  7. Remove the bay leaf. Taste the soup and add salt as needed. Remember that the ham bone adds saltiness, so season carefully.
  8. For a thicker soup, mash about 1 cup of the beans against the side of the pot with a spoon, then stir them back in.
  9. Serve this filling bean soup hot. This recipe is great for weeknight dinners and meal prepping.

Notes

  • For a quicker version, use 4 cups of water or broth and cook this recipe in an Instant Pot on High Pressure for 25 minutes, followed by a Natural Pressure Release for 15 minutes.
  • If you do not have a ham hock, you can substitute 1/2 cup of diced smoked bacon or 1 cup of diced cooked ham for flavor.
  • This classic navy bean soup freezes well for later enjoyment.

Nutrition

Find it online: https://devourdish.com/navy-bean-soup-recipe-easy-ham/