Navy Bean and Ham Soup

Name: Navy Bean and Ham Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons olive oil; 1 onion (diced); 1 large carrot (peeled and diced); 1 cup diced celery; 4 cloves garlic (minced); 2 cups diced pre-cooked ham; 3 cups beef stock (or broth); 1 bay leaf; 3 tablespoons fresh parsley (chopped); 15 ounces canned Navy beans (rinsed and drained (see note)); pinch salt and black pepper (to taste)

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Warm up with navy bean and ham soup made with tender beans, smoky ham, and plenty of vegetables. This hearty stovetop soup comes together quickly for an easy lunch or comforting dinner.

Crock serving of navy bean and ham soup.

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I like making navy bean soup with ham when I want something warm and filling without spending hours at the stove. The canned beans keep the cooking time short while still giving the soup plenty of heartiness. I especially like serving it with my artisan Italian bread because a slice of crusty bread is great for soaking up the broth.

This soup is also one of my favorite ways to use leftover cooked ham instead of letting it sit in the refrigerator. I've learned to wait until the end to adjust the salt because the ham and broth can already add quite a bit on their own. When I'm in the mood for another hearty one-pot meal, my minestrone soup with sausage is another easy option I like to make on cooler days.

Ingredients

Here's what you'll need to make our navy bean soup with ham:

olive oil
onion
carrot
celery
garlic
cooked ham
beef broth or stock
bay leaf
fresh parsley
canned navy beans
salt and ground black pepper

Scroll down to the recipe card for quantities.

Instructions

Before you start cooking, it's important to do some prep work. Prepping the ingredients will make things go easier.

The first step is to rinse and drain the canned beans. Next, cut the ham into pieces and set it aside. Chop onions, celery, and carrots. Then, mince the garlic.

Heat oil in a large soup pot or saucepan over medium-high heat. Cook onions, carrots, and celery until softened, for 5 minutes.

Add garlic and the ham meat pieces.

Mix in the ham and cook for two more minutes.

Pour in the stock, and bay leaves. Bring to a boil, then simmer over low heat for 5 minutes to blend the flavors.

Stir in beans, season with salt, pepper and continue simmering for 3 more minutes.

Taste, adjust salt if needed, and sprinkle fresh cooked parsley.

Use a soup ladle to transfer into serving bowls and enjoy hot.

Variations

Swap the beans. Great Northern or cannellini beans work well in place of navy beans and have a similar mild flavor and creamy texture.
Use a ham bone or ham hock. Add one while the broth simmers for deeper ham flavor, then remove it before serving.
Change the broth. Chicken or vegetable broth can replace the beef broth for a slightly lighter flavor.
Add more vegetables. Diced potatoes, spinach, kale, or chopped tomatoes can make the soup heartier and help use up vegetables you have on hand.
Use dried herbs. If you don't have fresh parsley, substitute dried parsley or add thyme, rosemary, or Italian seasoning.
Make it smoky. A little smoked paprika adds smoky flavor, especially if your ham is mild.
Add some heat. Stir in crushed red pepper flakes or a pinch of cayenne for a little spice.
Make it creamier. Mash some of the beans against the side of the pot and stir them back into the broth. This naturally thickens the soup without adding cream.
Replace the ham. Cooked bacon or smoked sausage can be used when you don't have ham available.

Tips

When seasoning your navy bean soup, taste as you go and adjust accordingly. Ham tends to be salty, so you may not need as much added salt as you think. Instead, try adding some fresh herbs like thyme or rosemary for depth of flavor.
Add some diced potatoes to make this recipe even heartier. This will add some texture and extra nutrients to an already nutritious dish. Remember that if you add more ingredients, you may need to adjust the cooking time.
Rinse the beans and drain the liquid off before you add the beans to the soup.

Serving suggestions

Consider pairing this soup with a fresh green salad or roasted vegetables for a more substantial meal. The combination of light and fresh greens or savory roasted veggies will perfectly balance out the heartiness of the soup while adding some much-needed texture and variety to your meal.

Storage

First, cool the soup completely before transferring it to an airtight container. This will help reduce the risk of spoilage. Once cooled, transfer the soup to a shallow, airtight container and store it in the refrigerator for up to 4 days.

If you plan on keeping the soup longer than four days, it's best to freeze it. To do this, transfer the cooled soup into a freezer-safe container or bag and place it in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or microwave until hot.

Serving of ham and bean soup in small crock.

FAQ

Can dry beans be used in navy bean soup instead of canned?

Dry navy beans can be used in navy bean soup instead of canned. Cooking with dry beans is slightly different than using canned beans.

To prepare dry beans, soak them overnight in water before cooking. This helps to soften the beans and reduce their cooking time. After soaking, rinse and drain the beans before adding them to your soup recipe.

Depending on the type of bean, they may take anywhere from 45 minutes to two hours to cook thoroughly. You'll also need to add more liquid than if you were using canned beans since dry beans absorb more liquid as they cook.

Can I make the soup using black beans or pinto beans?

Absolutely! Black beans and pinto beans are great options for ham and bean soup. Both types of beans add a rich, earthy flavor to the soup and a creamy texture that helps thicken it up.

When using black beans, you may want to add some extra spices, such as cumin and chili powder, to give the soup an extra kick of flavor. Pinto beans have a milder flavor, so you can avoid using less seasoning if desired.

How do you thicken navy bean soup?

Adding starch, such as flour or cornstarch, to the soup is the easiest way to thicken it. Combine 1 to 2 tablespoons of the starch with equal cold water and whisk until it forms a paste. Then slowly add this mixture to the soup until it reaches your desired thickness.

Another option is to puree some cooked beans and add them to the soup. This will thicken the broth without changing its flavor too much.

You can also thicken the soup by cooking it down on low heat for longer than usual, allowing some liquid to evaporate until it reaches your desired consistency.

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