Navy Bean Soup is a hearty classic that feels like a hug in a bowl! With creamy and tender white beans, smoky ham, and aromatic veggies, the flavor just gets better the longer it simmers. And the best part? It tastes even better the next day!
Ellen’s Notes
I love making this hearty soup anytime it’s cold outside because it really does warm you up from the inside out. It’s always a go-to of mine after the holidays, when I have leftover ham chilling in my fridge. Soft and creamy beans, smoky ham, and flavorful vegetables all simmered in a rich and savory broth… You just can’t go wrong!
If you’ve never cooked with dry beans, have no fear! They’re so easy to prepare with this classic navy bean soup recipe. Just soak them, rinse them, then let them simmer in a pot of savory goodness. But if you’re in a rush, don’t worry, you can always use canned beans instead.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Navy Beans: I like to use dried navy beans as they absorb all the flavors AND are more budget friendly. You really can taste the difference! However, canned beans work in a pinch. (Check the variations section below for directions.)
- Ham: Use leftover ham or a ham steak, diced into bite sized pieces so it fits nicely on your spoon. If you have one, adding a ham bone or small ham hock will add a smoky richness that transforms this soup into something truly memorable!
- Carrots: You can use frozen sliced carrots to save time.
- Celery: For even more flavor, dice up the celery leaves as well to add to your soup.
- Fresh Herbs: If you swap them with dried herbs, cut the measurements in half since dried herbs are more potent than fresh.
Scroll down to the printable recipe card for full instructions.
Rinse properly. Before cooking, rinse the beans to remove dust or debris and sort through to discard any rocks or broken/discolored beans.
Soak the beans overnight or do a quick soak. Overnight in the fridge is always the best and easiest method. Be sure to drain and rinse the beans before adding them to the pot.
Overnight Soak: The night before, add the dried beans to a large bowl. Cover the beans with cold water and set in the fridge overnight.
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Quick Soak: Place the beans in a large pot with 10 cups of water, bring to a boil, and cook them for 2 minutes. Remove the pot from the heat, cover, and let the beans stand for at least one hour.
Sauté the vegetables for flavor. Sauté onions, carrots, celery, and garlic first to bring out their sweetness and deepen the soup’s base flavor.
Slowly simmer, but do not boil. You want to gently simmer the soup, with small bubbles popping up. The longer the soup simmers, the more the flavors meld and deepen. This also creates the most tender beans.
Season at the right time. Ham can be salty and the broth will evaporate as it simmers and is absorbed by the beans. Adding salt at the end of cooking will prevent you from accidentally over salting your soup!
Pair with bread. Serve with crusty bread, beer bread, or cheesy jiffy cornbread to make this soup even more filling and satisfying.
Variations To Try
- Make soup in crockpot. Sauté the veggies, then add everything to the slow cooker. Cook on low for 6 to 8 hours, or high for 3 to 4 hours, until beans are tender.
- Switch up the herbs. Thyme, bay leaf, or rosemary each bring unique layers of flavor. Use what you have on hand to customize the soup.
- Mash some beans for a creamier soup. Partially mash about 1 cup of the cooked beans against the pot or in a bowl. Then stir the mashed beans back into the soup to create a thicker, creamier broth.
- Use canned beans. You will need four 15-oz cans. Drain and rinse the beans throughly. Follow the recipe directions, but only simmer for about 20 minutes.
- Swap the ham for sausage. Sliced smoky cooked sausage is a great alternative!
Storing and Reheating
Navy Bean Soup stores beautifully and makes great leftovers! The flavors will actually meld and deepen overnight. We love to make a big pot on Sunday to enjoy throughout the week.
Let your leftovers full cool to room temperature before storing in the fridge or freezing for later. In the fridge, leftovers will keep for up to 4 days. Or, you can freeze for 3 months. Don’t forget to date and label!
Gently reheat on the stove or in the microwave, adding a splash of broth or water if the soup has thickened.
Ingredients
- 1 lb dried navy beans, soaked and rinsed (soaking directions below)
- 1 tablespoon oil, like olive oil or avocado oil
- 1 medium onion, diced
- 3 stalks celery, diced
- 3 large carrots, sliced
- 2 teaspoons minced garlic
- 8 oz ham steak, cut into bite sized pieces
- 8 cups chicken broth
- 1 teaspoon chicken bouillon
- 2 teaspoons fresh thyme, or 1 teaspoon dried
- 2 teaspoons fresh oregano, or 1 teaspoon dried
- ½ cup fresh chopped parsley
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Instructions
- Heat the oil in a large heavy bottomed pot, like a Dutch oven, over medium heat. Sauté the onion, celery, and carrots for 5 minutes, until the onions are translucent. Then add the garlic and ham and sauté for 1 minute more, stirring frequently.
- Stir in the broth, navy beans, chicken bouillon, thyme, and oregano. Bring to a simmer and partially cover with pot lid. Cook for 1 hour, stirring occasionally, until the beans are tender. For a creamier broth, remove 1 cup of cooked beans, mash, and return to the soup.
- When ready to serve, taste the broth and season with salt and pepper, to taste, as needed. Add the fresh chopped parsley, stir, and serve warm with your favorite crackers, crusty bread, or corn bread.
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Notes
Nutrition
More of the Best Bean Soup Recipes
- Crockpot 15 Bean Soup – So easy going and budget friendly!
- White Bean Soup – The lemon zest and kale really brighten it up.
- Crockpot Ham and Bean Soup – With salty ham and tender white beans.
- Crockpot Red Beans and Rice Soup – Loaded with bold NOLA flavor!
- White Bean and Bacon Soup – Hearty, comforting, one-pot meal.
