Dinner

Ham and Navy Bean Soup Recipe

Byluca Carter October 14, 2026October 14, 2026

Introduction

Ham and bean soup is a comforting, hearty dish perfect for chilly days. This classic recipe combines tender navy beans with savory ham and vegetables for a satisfying meal that warms you from the inside out.

A bowl of thick bean soup with pieces of meat and small bits of orange carrot floating in light brown broth fills the white bowl almost to the top, with dark green herbs sprinkled over the soup, a silver spoon resting inside, and a silver pot filled with the same soup visible in the top right corner, all set on a white marbled surface with a small glass bottle of golden oil in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb dried navy beans
1 tbsp olive oil

1 cup chopped onion
2 carrots, diced

2 celery stalks, diced
2 cloves garlic, minced

1 bay leaf
½ tsp black pepper
1 lb ham, diced or cut into thick slices

8 cups chicken broth
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Rinse the dried navy beans under cold water, then soak them overnight in plenty of water.
Step 2: In a large pot or Dutch oven, heat olive oil over medium heat.
Step 3: Add onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables soften. Stir in the garlic and cook for another minute.

Step 4: Drain and rinse the soaked beans, then add them to the pot along with the bay leaf, black pepper, and ham. Pour in the chicken broth—just enough to cover the beans.
Step 5: Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1½ hours, or until the beans are tender. If the soup becomes too thick, add more broth or water to adjust the consistency. Remove the bay leaf, taste, and season with salt and pepper.
Step 6: Serve hot, topped with chopped fresh parsley.

Tips & Variations

For a quicker version, use canned navy beans and reduce the simmering time to 20 minutes.
Smoked ham hocks or leftover ham bone works well to add extra flavor.
Add a dash of smoked paprika or a pinch of cayenne for a subtle smoky heat.

Substitute chicken broth with vegetable broth for a lighter taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of water or broth if it has thickened. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick soup showing three main layers: a base of clear brown broth, a middle layer of pale beige cooked beans, and scattered pieces of pinkish meat and small diced orange and green vegetables on top. The surface of the soup is slightly shiny, with some green herb bits sprinkled for color. A silver spoon with texture detail rests inside the bowl, partially submerged. The bowl sits on a white marbled textured surface near a glass jar with yellow liquid and a metal pot filled with more soup in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this soup?

Yes, while navy beans are traditional, you can substitute with great northern beans or cannellini beans, which have a similar texture and mild flavor.

Do I need to soak the beans overnight?

Soaking softens the beans and reduces cooking time, but if you’re short on time, you can use the quick-soak method by boiling the beans for 2 minutes and then letting them sit for an hour before cooking.