Navy Bean Soup Recipe

This navy bean soup is made with smoked ham, vegetables, and spices. It’s hearty, flavorful, and simmers low and slow for a rich, comforting meal.

Course Soup

Cuisine American

Keyword bean soups, navy beans

Prep Time 20

Cook Time 1 35

Total Time 1 55

Servings

Calories 576kcal

16 ounces Navy Beans sorted, soaked, and rinsed (see recipe notes for step-by-step)
1 pound Smoked Ham Hocks, Shank, or Meaty Ham Bone rinsed
2 tablespoons Olive Oil
1 medium Onion small dice (about 1 cup)
2 large Carrots diced (about 1 cup)
2 Celery Ribs diced (about ½ cup)
3–4 Garlic Cloves minced
1 tablespoon Tomato Paste
1 teaspoon Oregano minced
1 teaspoon Paprika
¼ teaspoon Black Pepper
4 cups Chicken Broth
4 cups Water
1 Bay Leaf
Salt to taste at the end, if needed

Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots, and celery. Cook for 5 minutes, stirring frequently.
Add the garlic, tomato paste, oregano, paprika, and black pepper. Cook for 1–2 minutes, stirring often.
Add the smoked ham, navy beans, chicken broth, water, and bay leaf. Stir well. Raise the heat to high and bring the liquid to a boil, about 6–8 minutes.
Lower the heat to medium-low. Cover and simmer for 60 minutes, stirring occasionally. Maintain a gentle simmer—adjust the heat as needed.
Use tongs to remove the smoked ham from the pot and place it on a cutting board or plate. Cover the pot and continue cooking the soup.
Once the ham is cool enough to handle, remove the meat from the bones. Discard the bones and any fatty pieces. Chop the meat and return it to the soup.
Continue simmering the soup for another 15 minutes. Taste a couple of beans—if they’re tender, the soup is done.
If the beans are still a little firm, continue cooking in 15-minute increments, checking for tenderness and stirring more often as the soup thickens.
Use tongs to remove the bay leaf and discard.
Taste the soup and add salt if needed. As a reference, we added ¾ teaspoon to ours.
Serve with crusty bread or a side of white or brown rice, if desired.

Sort the beans – Go through the beans and remove any that are discolored or misshapen, along with any debris (stones, twigs, etc.).
Overnight soaking method – Add the beans to a pot and cover with 4–6 cups of water. Soak overnight, then drain and rinse with cold water.
Quick soaking method – (My preferred method) Add the beans and 6–8 cups of water to a large pot. Bring to a boil over medium-high heat and boil for 2 minutes. Remove from the heat, cover, and let soak for 1 hour. Then, drain and rinse well.
If you’re sensitive to salt, use reduced-sodium broth and adjust at the end if needed.
Cooking time will vary depending on the soaking method used and the freshness and quality of the beans. The listed time is based on our recipe testing. It does not include soaking. See the instructions above for details on overnight and quick soak methods.