Print

Hearty Ham and Navy Bean Soup (Classic Comfort)

Close-up of a bowl of thick navy bean soup featuring chunks of ham, carrots, and celery.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty navy bean soup with smoked ham hocks or bacon for deep, savory flavor. This classic recipe delivers ultimate comfort food, perfect for cozy nights or meal prep.

Ingredients

Scale
  • 1 pound dried navy beans, rinsed and picked over
  • 8 cups water or low-sodium chicken broth
  • 1 pound smoked ham hock or 6 ounces bacon, diced
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (if not using bacon)

Instructions

  1. If using dried beans without pre-soaking, place beans and water/broth in a large pot or Dutch oven. Bring to a boil, then reduce heat and simmer for 1 hour, skimming any foam. If using pre-soaked beans, skip the initial boil.
  2. Add the ham hock or diced bacon to the pot. If using bacon, cook until crisp before adding the onion, carrots, and celery to the pot to sauté in the rendered fat. If using ham hock only, add olive oil and sauté vegetables in the oil before adding the ham hock.
  3. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the dried thyme, bay leaf, and rosemary.
  5. Bring the soup back to a simmer. Cover the pot partially and cook for 1.5 to 2 hours, or until the navy beans are completely tender. Stir occasionally to prevent sticking.
  6. Remove the ham hock. Shred any meat from the bone and return the meat to the pot. Discard the bone and bay leaf.
  7. Taste the soup and adjust seasoning with salt and pepper. If the soup is too thin, remove the lid and simmer for 15 minutes to reduce.
  8. Serve hot. This soup is excellent for meal prep.

Notes

  • For a quicker meal, use the Instant Pot: Combine beans, broth, ham hock/bacon, vegetables, and seasonings. Cook on High Pressure for 30 minutes, followed by a Natural Pressure Release for 15 minutes.
  • To make this recipe gluten free, confirm all broth and meat products are certified gluten free.
  • If you prefer a thicker soup, mash about 1 cup of the cooked beans against the side of the pot, then stir them back in.

Nutrition

Find it online: https://cookingzenith.com/navy-bean-soup-hearty-ham-recipe/