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The Best Hearty Navy Bean and Ham Soup

A close-up of a warm bowl of navy bean soup, featuring white beans, diced carrots, celery, and ham pieces.
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Make this classic Navy Bean Soup using a smoked ham hock for deep, comforting flavor. This recipe is simple, hearty, and perfect for a cozy winter meal or easy weeknight dinner.

Ingredients

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  • 1 pound dried navy beans, rinsed and picked over
  • 1 smoked ham hock (about 1 pound)
  • 8 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Place the rinsed navy beans in a large pot or Dutch oven. Cover with water by about 3 inches and let them soak overnight, or use a quick soak method (boil for 1 minute, then let stand covered for 1 hour). Drain the soaking water.
  2. In the same pot, combine the drained beans, ham hock, and 8 cups of water or broth. Bring the mixture to a boil, then reduce heat, cover, and simmer for 1 hour.
  3. While the beans simmer, heat the olive oil in a separate skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic to the vegetables and cook for 1 minute more until fragrant.
  5. Add the sautéed vegetables, thyme, rosemary, and bay leaf to the bean pot. Stir well.
  6. Continue to simmer, partially covered, for another 1 to 1.5 hours, or until the beans are very tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
  7. Remove the ham hock. Once cool enough to handle, shred the meat from the bone, discarding the skin and bone. Return the shredded ham meat to the soup.
  8. Taste the soup and add salt and pepper as needed. Remember that the ham hock adds saltiness.
  9. Remove the bay leaf before serving. Serve hot as a satisfying, one-pot meal.

Notes

  • For a quicker meal, you can substitute 2 cans (15 ounces each) of rinsed and drained navy beans for the dried beans, reducing the total cooking time significantly.
  • If you do not have a ham hock, use 1/2 cup of diced smoked bacon or ham for flavor, adding it with the vegetables in step 3.
  • To achieve a thicker soup consistency, remove about 1 cup of beans and mash them, then stir the mash back into the pot.

Nutrition

Find it online: https://tastethisplate.com/navy-bean-soup-recipe-hearty-comfort-food/